Author Topic: Burts/Pequods  (Read 49069 times)

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Offline Jomama

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Re: Burts/Pequods My first "Quod Clone"
« Reply #150 on: December 12, 2014, 09:50:31 AM »
Daym, daym, daym.....that's ius excellent pizzamaking bro.....where the hell you been man?   ;D

Thank You my good man !!
As a "Newbie" to the forum, I appreciate the kind words from a fellow Chicagoan and Deep Dish Fan Addict.

The pie last night tasted great and was given the "Best Ever" award by my son but, I plan on making 2 minor changes on the next attempt to move it from a B+ to an "A".  I plan on swapping out about 30% of the water for whole milk to add a little more tenderness to the finished crust.   Don't get me wrong, it tasted fine but my crust had just a little more "tooth" than a real Burt's/Quod's pie.

Second, I need to re-oil the rim of the pan right before I lay in the cheese border around the outside edge.  While the caramelizing was spot-on for the finished pie, I did have to run a knife around the outside during the cool down phase to make sure the slices would lift out intact.  My 14" pan is very well seasoned and I never have issues with dough sticking, but cheese edged crusts need a little extra "lube" (don't we all!!) to insure a smooth extraction from the pan.
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Offline vcb

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Re: Burts/Pequods My first "Quod Clone"
« Reply #151 on: December 12, 2014, 08:14:00 PM »
... I did have to run a knife around the outside during the cool down phase to make sure the slices would lift out intact.

Running a knife (or a spatula) around the edge before cutting your slices may be standard operating procedure, even with a well-oiled pan.  :chef:
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Offline Chicago Bob

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Re: Burts/Pequods My first "Quod Clone"
« Reply #152 on: December 12, 2014, 09:00:28 PM »
Running a knife (or a spatula) around the edge before cutting your slices may be standard operating procedure, even with a well-oiled pan.  :chef:
That's what ole Burt does.  :chef:
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Offline Jomama

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Re: Burts/Pequods My first "Quod Clone"
« Reply #153 on: December 12, 2014, 09:43:37 PM »
Running a knife (or a spatula) around the edge before cutting your slices may be standard operating procedure, even with a well-oiled pan.  :chef:

That's good to know. 
Thanks Ed and CB for your feedback.   

I feel much better now...
« Last Edit: December 13, 2014, 09:16:28 AM by Jomama »
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Offline vcb

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Re: Burts/Pequods
« Reply #154 on: January 31, 2015, 01:34:55 PM »
More Pequod's/Burt's style pan pizza food porn:

Made with my thin crust dough recipe, which has been kicked up with nonfat dry milk powder, garlic powder, several legal herbs, and caraway seeds.
I used instant yeast, rise in a oil sprayed 12 inch slanted deep dish pan covered with plastic wrap and placed under a warm track-light for 60 minutes.
Gently pressed out barely to the edge, lightly docked with my fingertips.
Covered with low moisture part skim mozzarella slices, then sprinkled with additional shredded whole milk mozz/provolone blend.
Covered with Cento crushed tomatoes with added peccorino romano, chile de arbol, oregano, salt, sugar, and basil.
Covered with pepperoni and some quarter sized chunks of hot Italian sausage (2 links).

Oven and stone was preheated to 500 for an hour, pizzification configuration (sheet of heavy aluminum foil on top rack), baked at 465 for 37 minutes, then kicked the oven up to 475 for the last 3 minutes.
Pretty close to perfect, but one side of the pizza went a little soggy because I went a little heavy on the sauce.

This style of pizza has some flexibility, but you really have to tweak ingredient amounts, time & temp to get the outer char to happen without burning the top, and if you overdo the sauce, it won't get as crispy on the outside because of the extra moisture. Even an 80% success is dang delicious though.
 :chef:
« Last Edit: January 31, 2015, 01:53:02 PM by vcb »
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Offline mrmojo1

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Re: Burts/Pequods
« Reply #155 on: January 31, 2015, 05:30:23 PM »
edible art Ed!!  so good looking!!  dang!!!! you rock!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline vcb

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Re: Burts/Pequods
« Reply #156 on: March 21, 2015, 04:34:00 PM »
I just updated the PDF for my 'Quod recipe. Barring any minor tweaks, this is my final formulation:

WHAT CHANGED?
Besides some formatting changes, I updated the dough making and assembly instructions.
I also included a pic of the "delicate cheese procedure"
and replaced the previous dough recipe with a mod of my "chicago thin crust dough" (I added black pepper), as it works better with this style than my previous 'Quod test, as I had mentioned earlier.

http://realdeepdish.com/TheQuod-20150321.pdf  :pizza:

Below is a screenshot of the dough recipe. For the instructions, etc., download the PDF.  :chef:
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
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Offline loowaters

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Re: Burts/Pequods
« Reply #157 on: March 24, 2015, 09:34:43 PM »
Looks really good VCB, I may give this a shot soon.

Loo
Using pizza to expand my waistline since 1969!

Online Pete-zza

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Re: Burts/Pequods
« Reply #158 on: March 24, 2015, 09:39:23 PM »
Loo,

Good to see you back. Hope that all is well.

Peter

Offline vcb

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Re: Burts/Pequods
« Reply #159 on: August 10, 2015, 10:11:23 PM »
More Pequod style food porn:
 :drool:
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Offline PuRowdy

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Re: Burts/Pequods
« Reply #160 on: August 13, 2015, 07:52:24 AM »
Looks amazing as usual VCB, I'm throwing a birthday party for a friend on Saturday night, wish I had seen this recipe but the one I'm using was close at least.

Well done, great PDF.

Colin

Offline Nuje

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Re: Burts/Pequods
« Reply #161 on: December 03, 2015, 09:16:17 PM »
I just updated the PDF for my 'Quod recipe. Barring any minor tweaks, this is my final formulation:

WHAT CHANGED?
Besides some formatting changes, I updated the dough making and assembly instructions.
I also included a pic of the "delicate cheese procedure"
and replaced the previous dough recipe with a mod of my "chicago thin crust dough" (I added black pepper), as it works better with this style than my previous 'Quod test, as I had mentioned earlier.

http://realdeepdish.com/TheQuod-20150321.pdf  :pizza:

Below is a screenshot of the dough recipe. For the instructions, etc., download the PDF.  :chef:

I'm about 10 minutes away from pulling a pizza out of the oven with this recipe (my first try of something off the forum). It's looking good in the oven, and looked great when I pulled it out to pop some onions on there halfway through. A few pictures to come for sure!


Offline vcb

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Re: Burts/Pequods
« Reply #162 on: December 03, 2015, 09:23:31 PM »
I'm about 10 minutes away from pulling a pizza out of the oven with this recipe (my first try of something off the forum). It's looking good in the oven, and looked great when I pulled it out to pop some onions on there halfway through. A few pictures to come for sure!

Final version is here if you haven't seen it: http://www.realdeepdish.com/TheQuod.pdf
I added a little more to the post-bake instructions:

Quote
After baking, let the pizza rest for 5 to 10 minutes,
then, run a spatula or square-edge turner around the inside of the pan
to loosen the caramelized crust,
as it undoubtedly has partially attached itself to the pan.
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
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Offline Nuje

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Re: Burts/Pequods
« Reply #163 on: December 03, 2015, 10:30:27 PM »
Hmm, my pictures don't seem to be wanting to post....or it takes time and I did it a few times. Either way, I'll delete any extra posts.

Thanks though vcb! I missed that by the time I pulled it out of the oven, but it wasn't too tough to separate. Turned out VERY delicious, and I was happy with my first attempt.
If they end up not posting, they're here. http://imgur.com/a/reTBO

Offline Stevezilla

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Re: Burts/Pequods
« Reply #164 on: December 20, 2015, 08:34:51 PM »
I gave vcb's version a shot the other day.  I left room for improvement, but I was very happy with it.

Since I've never eaten there, I am curious about how it is served? From google image searches it seems uncut in a pan? Many photos online show a seasoned pan with a slice missing, and a metal offset spatula in the gap from the slice.  It's cut with a knife or what? Some images show trivets. Thanks for the info.

Offline vcb

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Re: Burts/Pequods
« Reply #165 on: December 20, 2015, 09:19:36 PM »
I gave vcb's version a shot the other day.  I left room for improvement, but I was very happy with it.

Since I've never eaten there, I am curious about how it is served? From google image searches it seems uncut in a pan? Many photos online show a seasoned pan with a slice missing, and a metal offset spatula in the gap from the slice.  It's cut with a knife or what? Some images show trivets. Thanks for the info.

Typically, this style is cut and served from the pan. I use a square-edge turner/spatula, loosen the outer edge first, then start cutting from the outside toward the center, making sure I've cut through the caramelized cheese and the bottom crust, then I use the spatula and lift from the center outward to support the center part of the slice, which is usually the less sturdy part of the slice.

p.s. - Good lookin' pie! :drool:
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Offline PuRowdy

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Re: Burts/Pequods
« Reply #166 on: December 30, 2015, 07:07:08 PM »
So I was in Chicago yesterday and had to make a trip to Pequod's, I noticed on the menu that they say that their pizzas are cooked in cast iron pans. I've been doing mine in a standard deep dish pan I found online that certainty isn't cast iron. How much do you think the cast iron plays into final product?

My biggest struggle recently has been that I can't get the final pizza to be as crunchy in the crust as the real thing, makes me think I'm missing something from the recipe.  Anyone else experiencing this?

Offline vcb

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Re: Burts/Pequods
« Reply #167 on: December 30, 2015, 08:07:24 PM »
So I was in Chicago yesterday and had to make a trip to Pequod's, I noticed on the menu that they say that their pizzas are cooked in cast iron pans. I've been doing mine in a standard deep dish pan I found online that certainty isn't cast iron. How much do you think the cast iron plays into final product?

My biggest struggle recently has been that I can't get the final pizza to be as crunchy in the crust as the real thing, makes me think I'm missing something from the recipe.  Anyone else experiencing this?

I'm having a hard time believing those pans are cast iron. Cast iron is HEAVY.

When you say you're going for a crunchy crust, are you just talking about outer edge or is your whole pizza not crisping up?

To troubleshoot, we'll need to know a few things. For starters...

Did you preheat your oven?
How long did you preheat?
Did you use a stone?
Did you grease your pan?
What temp are you baking at?
How long did you bake?
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
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Offline PuRowdy

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Re: Burts/Pequods
« Reply #168 on: December 30, 2015, 09:02:03 PM »
I'm having a hard time believing those pans are cast iron. Cast iron is HEAVY.

When you say you're going for a crunchy crust, are you just talking about outer edge or is your whole pizza not crisping up?

To troubleshoot, we'll need to know a few things. For starters...

Did you preheat your oven?
How long did you preheat?
Did you use a stone?
Did you grease your pan?
What temp are you baking at?
How long did you bake?

I'm with you on the cast iron, they seem light weight to be cast iron. I did take a pic of the menu though where it says that, see below and take it for whatever you think it's worth.

When talking about crunchy crust I'm talking the whole crust, I'm getting plenty of caramelization around the edge.

Oven is preheated for minimum of an hour
Cooked both with and without stone, been using a stone most recently
I do grease the pan, have used: olive oil, soft butter, butter flavored crisco
Generally baking at 450 for about 30 min or maybe more if it looks that it needs it.

Let me know if you need any additional info. 
« Last Edit: December 30, 2015, 09:09:57 PM by PuRowdy »

Offline vcb

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Re: Burts/Pequods
« Reply #169 on: December 30, 2015, 09:29:19 PM »
It sounds like you just need to bake it a little longer.
I typically bake a 12" 'Quod style pizza for at least 35 minutes, and often pull it at 40 minutes.

I don't know what temp they're baking at the restaurant, but it's probably hotter than most of us can get our ovens, at least for the first 15-20 minutes.
I've yet to verify, but If they use two different temp ovens, they likely start off on the hot one (600-650 degrees is my guess), and finish the pizza off in a lower temp oven (450-475 degrees?).

From a home baking perspective, I'd pre-heat that pizza stone as hot as you can get your oven. I can get mine to 550.
Start your bake at 550, then turn down the temp after 10 or 15 minutes to 450-460 for the rest of your bake. See if that make a difference.
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Offline Chicago Bob

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Re: Burts/Pequods
« Reply #170 on: December 31, 2015, 01:25:41 PM »
I'm with you on the cast iron, they seem light weight to be cast iron. I did take a pic of the menu though where it says that, see below and take it for whatever you think it's worth.



   They also didn't use correct grammar when describing their pans;D
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