Author Topic: vcb's 2 hour room temp deep dish formulation  (Read 1588 times)

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Offline pythonic

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vcb's 2 hour room temp deep dish formulation
« on: April 16, 2012, 12:44:24 PM »
Hi Everyone,

I gave this one a try this morning and it turned out great.  Props to vcb for coming up with this excellent formulation.  Marc Malnatis better keep an eye over his shoulder because we are getting very close!!!

Flour:  Ceresota AP
Cheese:  Sorrento Whole Milk Mozz
Tomatos:  Lou Malnatis Brand


9 Dough Ingredients (STANDARD CAKE PAN; final dough weight should be about 220 grams)
All Purpose Flour  100% 125 g 1 cup (about 125 g per cup)
Water (110 deg. F)    50% 62.5 g 1/4 cup plus 1/2 Tablespoon ( 2.2 oz. )
Corn oil    12.5% 15.6 g 1.2 Tablespoons   (approx. 1Tb=14g)
Olive oil      12.5% 15.6 g 1.2 Tablespoons   (approx.)
Active Dry Yeast  0.85% 1 g 0.28 teaspoon
Sea Salt 0.7%  0.9 g 0.16 teaspoon (optional)
Sugar 0.1% 0.03 g less than a pinch (optional)
« Last Edit: April 16, 2012, 12:54:14 PM by pythonic »
If you can dodge a wrench you can dodge a ball.


Offline pythonic

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Re: vcb's 2 hour room temp deep dish formulation
« Reply #1 on: April 16, 2012, 12:44:57 PM »
the rest


If you can dodge a wrench you can dodge a ball.

Offline vcb

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Re: vcb's 2 hour room temp deep dish formulation
« Reply #2 on: April 16, 2012, 12:54:56 PM »
Nice job! That pizza looks plenty tasty!  :chef:
It does look like you went light on the sauce and heavy on the cheese though (maybe just light on sauce ;-) ).
I would have blanketed that pizza in crushed tomatoes. :-)

Thanks for trying out my recipe that I see you managed to locate
(on Lesson 3 of Deep Dish 101 at http://RealDeepDish.com).

Nice to see people getting good results.  :pizza: :chef: :pizza:
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
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Offline pythonic

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Re: vcb's 2 hour room temp deep dish formulation
« Reply #3 on: April 16, 2012, 12:56:55 PM »
Yea I went a little bit lighter on the tomatoes because I wanted to make sure they cooked all the way through.  Total cook time was 27 minutes.
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: vcb's 2 hour room temp deep dish formulation
« Reply #4 on: April 16, 2012, 05:09:38 PM »
pythonic,

Oh boy........you are getting good,aren't you!  Beautiful job and pics...thanks!!

Bob
"Care Free Highway...let me slip away on you"

Offline pythonic

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Re: vcb's 2 hour room temp deep dish formulation
« Reply #5 on: April 16, 2012, 05:27:27 PM »
Thanks Bob.  Did you get a chance to make that pizza in BTBs Malnatis thread?

Nate
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: vcb's 2 hour room temp deep dish formulation
« Reply #6 on: April 16, 2012, 05:39:54 PM »
pythonic,

Unfortunately not yet, but now I have the %'s   :D
Serasota flour both times? Can you please  recommended a

 substitute if I'm unable to get the Serasota...thank you.

Bob
"Care Free Highway...let me slip away on you"

Offline pythonic

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Re: vcb's 2 hour room temp deep dish formulation
« Reply #7 on: April 16, 2012, 06:10:34 PM »
King Arthur all purpose should work fine as well.  Is that available in Canada?
If you can dodge a wrench you can dodge a ball.

Offline vcb

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Re: vcb's 2 hour room temp deep dish formulation
« Reply #8 on: April 16, 2012, 06:16:16 PM »
pythonic,

Unfortunately not yet, but now I have the %'s   :D
Serasota flour both times? Can you please  recommended a

 substitute if I'm unable to get the Serasota...thank you.

Bob

Bob, check the nutrition labels on your local brands of all-purpose flour. The Ceresota brand has a 22g carb to 3g protein, with 1g each fiber and sugar making up part of that 22 grams of carbs.
If they have the same or similar carb component listings, they are probably the same thing.
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

Offline Chicago Bob

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Re: vcb's 2 hour room temp deep dish formulation
« Reply #9 on: April 16, 2012, 06:47:45 PM »
King Arthur all purpose should work fine as well.  Is that available in Canada?
pythonic,

You must have me confused with that CDNpielover guy (his photo looks like a character from Chicago!)....I don't know what kind of flour he has but he sure makes some mighty fine look'in pizzas up there in Canada!  ;D  I'm in North Carolina via Chicago.  ;)

Vcb got me straight....thanks to both of you.

Bob
« Last Edit: April 16, 2012, 07:14:43 PM by Chicago Bob »
"Care Free Highway...let me slip away on you"


Offline Chicago Bob

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Re: vcb's 2 hour room temp deep dish formulation
« Reply #10 on: April 16, 2012, 07:02:39 PM »
Bob, check the nutrition labels on your local brands of all-purpose flour. The Ceresota brand has a 22g carb to 3g protein, with 1g each fiber and sugar making up part of that 22 grams of carbs.
If they have the same or similar carb component listings, they are probably the same thing.

   See, this is just the sort of thing that I'm talk'in about when I say that I wish there was some type of "tips an tricks" section available....good, solid, fast, basic info. Thanks again Ed, sorry for the rant!   :)
"Care Free Highway...let me slip away on you"