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#### Mudhole

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##### Question about Deven's DD pizza
« on: March 20, 2012, 09:55:13 PM »
Hello everyone, great forum, I have learned much from the threads, awesome resource. My question is about Devens DD pizza in the recipe area. I would like to make (2) 9 inch pies instead of the 15" from the recipe, do you think the original recipe will spread far enough, or if not how can I tweak it to work. My math suggests bumping the recipe up by 30%, just want to double check........Thanks, Bill
« Last Edit: March 20, 2012, 10:06:44 PM by Mudhole »

#### Pete-zza

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##### Re: Question about Deven's DD pizza
« Reply #1 on: March 20, 2012, 10:45:15 PM »
Mudhole,

Can you tell me the dimensions of your 9" pans (top and bottom diameters and depth)?

Peter

#### Mudhole

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##### Re: Question about Deven's DD pizza
« Reply #2 on: March 20, 2012, 10:57:54 PM »
Yes, I have 2 Calphalon, I think cake pans, that I seasoned 4 times in bacon drippings, that measure (id) 9x2x2, they are straight sided, not tapered like a pie pan. Thanks for your help, Bill

#### Mudhole

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##### Re: Question about Deven's DD pizza
« Reply #3 on: March 20, 2012, 11:00:24 PM »
I ment 9x9x2, sorry

#### Pete-zza

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##### Re: Question about Deven's DD pizza
« Reply #4 on: March 20, 2012, 11:01:44 PM »
Bill,

I knew what you meant but thanks for the confirmation.

I will look for DKM's recipe and post the dough formulation for two 9-inch deiep-dish pizzas tomorrow.

Peter

#### Pete-zza

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##### Re: Question about Deven's DD pizza
« Reply #5 on: March 21, 2012, 09:26:07 AM »
Bill,

I used the deep-dish dough calculating tool at http://www.pizzamaking.com/dd_calculator.html to scale DKM's deep-dish dough recipe at http://www.pizzamaking.com/dkm_chicago.php to an amount of dough to make two 9" deep-dish pizzas in your 9" pans with straight sides. The calculation assumes that you will push the dough up the sides of the pans for the full 2" depth. For your convenience, I have presented below the dough formulation for a single 9" pizza and also for two 9" pizzas. I did not use a bowl residue compensation that compensates for minor dough losses, but you are free to use the deep-dish dough calculating tool to do so if you wish. For a stand mixer, a typical value is 1.5%.

DKM's Deep-Dish Dough Formulation for a Single 9" Pizza in a 9" x 2" Straight-Sided Deep-Dish Pan
 All-Purpose Flour (100%):Water (61.1%):ADY (1.4%):Salt (1.4%):Canola Oil (19.5%):Sugar (2.1%):Cornmeal (19.5%):Total (205%): 207.86 g  |  7.33 oz | 0.46 lbs127 g  |  4.48 oz | 0.28 lbs2.91 g | 0.1 oz | 0.01 lbs | 0.77 tsp | 0.26 tbsp2.91 g | 0.1 oz | 0.01 lbs | 0.52 tsp | 0.17 tbsp40.53 g | 1.43 oz | 0.09 lbs | 8.92 tsp | 2.97 tbsp4.37 g | 0.15 oz | 0.01 lbs | 1.09 tsp | 0.36 tbsp40.53 g | 1.43 oz | 0.09 lbs | 4.08 tbsp | 0.25 cups426.12 g | 15.03 oz | 0.94 lbs | TF = 0.1329
Note: Thickness factor = 0.1329; no bowl residue compensation

DKM's Deep-Dish Dough Formulation for Two 9" Pizzas in 9" x 2" Straight-Sided Deep-Dish Pans
 All-Purpose Flour (100%):Water (61.1%):ADY (1.4%):Salt (1.4%):Canola Oil (19.5%):Sugar (2.1%):Cornmeal (19.5%):Total (205%):Single Ball: 415.73 g  |  14.66 oz | 0.92 lbs254.01 g  |  8.96 oz | 0.56 lbs5.82 g | 0.21 oz | 0.01 lbs | 1.54 tsp | 0.51 tbsp5.82 g | 0.21 oz | 0.01 lbs | 1.04 tsp | 0.35 tbsp81.07 g | 2.86 oz | 0.18 lbs | 5.95 tbsp | 0.37 cups8.73 g | 0.31 oz | 0.02 lbs | 2.19 tsp | 0.73 tbsp81.07 g | 2.86 oz | 0.18 lbs | 8.16 tbsp | 0.51 cups852.24 g | 30.06 oz | 1.88 lbs | TF = 0.1329426.12 g | 15.03 oz | 0.94 lbs
Note: Thickness factor = 0.1329; no bowl residue compensation

Good luck.

Peter

#### Mudhole

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##### Re: Question about Deven's DD pizza
« Reply #6 on: March 21, 2012, 10:44:44 AM »
Hey, thanks Pete! Thats perfect. I had looked at DD Calculator while I was at work, but cant use Adobe Flash on iPhone. When I got home I looked while on my PC, and I unsure of some of the data I needed to input. I will be sure to use in future, just needed a starting point. Will try recipe Friday night. Thanks again, Bill

#### Mudhole

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##### Re: Question about Deven's DD pizza
« Reply #7 on: March 23, 2012, 10:14:46 PM »
Hey Pete, this is Bill, you helped with my question with Deven's DD recipe conversion, and I want to say thanks, they turned out great tonite in my kitchen oven, and will try to duplicate tomorrow in my Big Green Egg, I thank you again for the time you spent on conversions. I never had Chicago DD, but have been pushing pizza styles on my 11 yr old son to see where he is at, as far as his tastes, as to master one, and it was a winner,  I used Strianese DOP San Marzano toms, a first for me, right from the can, deli sliced mozz, dried oregano and fresh basil, and topped with some store bagged shredded parm, fantastic. Your help and this forum is really a big help. Thanks again, Bill

#### Pete-zza

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##### Re: Question about Deven's DD pizza
« Reply #8 on: March 23, 2012, 10:22:36 PM »
Bill,

I'm glad that things worked out well for you. We are fortunate to have some good tools on the forum to scale recipes up or down, with little effort.

Peter

#### Garvey

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##### Re: Question about Deven's DD pizza
« Reply #9 on: April 01, 2012, 06:26:23 PM »
Question: with cornmeal having been completely debunked as an ingredient in authentic Chicago deep dish pizza, why does the DKM recipe remain on the site as some kind of exemplar?

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