Well that didn't work! (pic)

[moose13]

 My first attempt at deep dish chicago style was a flop.
The crust was good, not great, about what i would have expected.
The filling was excellent actually. Sweet sausage, pepperoni, red onion, mushroom, green pepper, black olive and cheese.
The flavor overall was very good and am happy with that part, but what the hell happened? Too tall and too much sauce?
I cooked the fillings prior to baking and drained well. It is a 9.75 inch spring pan, i couldn't find a real pizza pan and thought this might work. Defenitly made the sides too tall and just kept filling it. LOL, I think the dough would have made a 14" deep dish, i am sure i had too much dough. I will try again.

[dmcavanagh]

You need something like these   http://www.cmbakeware.com/products/bakalon-deep-dish-pizza-pans

[moose13]

I think you are right.
I let it cool and was able to pick it up without falling apart.
Placed it on a cookie sheet, it's edible and tastes pretty good, just ugly as all hell.

[Hdale85]

That's CRAZY thick. I don't think I'd like the crust that thick at all, and traditionally it's not anywhere near that thick.

[Chicago Bob]

I don"t think you used too much sauce at all.Shouldn't be necessary to precook your toppings especially since it appears that you went pretty light with them.That was quite a number of different  toppings though,especially for your first try.Most of the dough formulas on here will include a total weight and/or size recommendation so I'm not sure what happened there!That spring pan is serviceable  and I think you did a good first try,color is nice....just get that dough weight corrected an keep on truck'in!

[moose13]

I don"t think you used too much sauce at all.Shouldn't be necessary to precook your toppings especially since it appears that you went pretty light with them.That was quite a number of different  toppings though,especially for your first try.Most of the dough formulas on here will include a total weight and/or size recommendation so I'm not sure what happened there!That spring pan is serviceable  and I think you did a good first try,color is nice....just get that dough weight corrected an keep on truck'in!

Thanks Bob, like i said first try. The dough sprung much more than i expected. When i was working it in the pan it looked a little thick but not bad.
After a few minutes in the oven i thought "man its gonna climb out of the pan". Oh well, i can't wait for lunch to eat some more.
What size pan do you recommend?

[Clive At Five]

Hey, Moose... Would you be able to post the recipe you used?

[Lespaul20]

Springform pans should work just fine. It's what I use and I've never had any issue; the set I have is a fairly cheap set. I think you simply had too much dough for the size of pan. Did you use the deep dish calculator? http://www.pizzamaking.com/dd_calculator.html

[moose13]

Springform pans should work just fine. It's what I use and I've never had any issue; the set I have is a fairly cheap set. I think you simply had too much dough for the size of pan. Did you use the deep dish calculator? http://www.pizzamaking.com/dd_calculator.html

No i did not, never knew there was such a thing. I will be sure to try it. Yeah the spring form seemed to work great, just too much dough. LOL Thanks.

[moose13]

Hey, Moose... Would you be able to post the recipe you used?

After looking at the recipe again it talks about a 15"x2" pan   No wonder!
So, i had about twice the dough i needed?

3  cups unbleached, all-purpose flour

1/2  cup yellow cornmeal

2  packets granulated, dry yeast, not rapid-rise

1  teaspoon garlic powder

1  teaspoon sugar

1  teaspoon salt

1-1 1/4  cups hot water

1/4  cup olive oil, plus 1-2 additional tablespoons for preparing pan

no-stick cooking spray

[CDNpielover]

I use springform pans for deep dish, has always worked just fine for me.  But yea, your crust is WAY too thick, deep dish actually has thin crust (like a pie).  Looks good though, I'd eat a slice!   

[moose13]

I use springform pans for deep dish, has always worked just fine for me.  But yea, your crust is WAY too thick, deep dish actually has thin crust (like a pie).  Looks good though, I'd eat a slice!   

It really was actually quite good.
So when working it into the pan, go for about 1/4 inch of dough? And how far up the sides?
Thanks, i am anxious to try another.

[jeff v]

Have you seen BTB's Malnati recipe here? http://www.pizzamaking.com/forum/index.php/topic,6480.0.html

Really good with some good pics also.

[moose13]

Have you seen BTB's Malnati recipe here? http://www.pizzamaking.com/forum/index.php/topic,6480.0.html

Really good with some good pics also.

I did not, very good info there.
I think i will make my next one from that thread, Thanks!

[Chicago Bob]

A quarter inch thick pressing in of your dough will be plenty,moose,I probably go even a lil thinner than that cause these deep dish doughs seem to rise more than you think it will. For two people i use a 9 in. Chicago Metallic black hard anodized pan with a 1 1/2 in. rim and pinch all thr way up the side.Try and pinch it up real tight...where the bottom of the pan meets the rim,this area always seems to turn out a bit thicker.Play around with it and have fun....you're doing very well!

[BTB]

I agree with all the comments indicating that the crust/rim was too thick.  Among many things, the amount of yeast was waaaaaaaaaay too much.  Was this anyone's particular recipe? ? 

Springform pans are not the best as many have expressed alot of problems with oil leaking out of the bottom causing smoke/fire risks.  But some have used them very successfully.  I will stick, however, with the traditional style deep dish pans.

Keep at it and learning and some day you'll be making the best pizzas ever.
                                                                       --BTB

[Clive At Five]

Popular opinion on these forums would be that you used 100% too much cornmeal.