Question about Deven's DD pizza

[Mudhole]

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

[Pete-zza]

Mudhole,

I think I can help you with this one.

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

Peter

[Mudhole]

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]

I ment 9x9x2, sorry

[Pete-zza]

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]

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 lbs 127 g  |  4.48 oz | 0.28 lbs 2.91 g | 0.1 oz | 0.01 lbs | 0.77 tsp | 0.26 tbsp 2.91 g | 0.1 oz | 0.01 lbs | 0.52 tsp | 0.17 tbsp 40.53 g | 1.43 oz | 0.09 lbs | 8.92 tsp | 2.97 tbsp 4.37 g | 0.15 oz | 0.01 lbs | 1.09 tsp | 0.36 tbsp 40.53 g | 1.43 oz | 0.09 lbs | 4.08 tbsp | 0.25 cups 426.12 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 lbs 254.01 g  |  8.96 oz | 0.56 lbs 5.82 g | 0.21 oz | 0.01 lbs | 1.54 tsp | 0.51 tbsp 5.82 g | 0.21 oz | 0.01 lbs | 1.04 tsp | 0.35 tbsp 81.07 g | 2.86 oz | 0.18 lbs | 5.95 tbsp | 0.37 cups 8.73 g | 0.31 oz | 0.02 lbs | 2.19 tsp | 0.73 tbsp 81.07 g | 2.86 oz | 0.18 lbs | 8.16 tbsp | 0.51 cups 852.24 g | 30.06 oz | 1.88 lbs | TF = 0.1329 426.12 g | 15.03 oz | 0.94 lbs

Note: Thickness factor = 0.1329; no bowl residue compensation

Good luck.

Peter

[Mudhole]

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]

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]

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]

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?