Author Topic: Deep Dish Night  (Read 957 times)

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Offline bobbyjface

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Deep Dish Night
« on: December 13, 2015, 10:04:40 PM »
I have never been to Chicago but I have had some pretty good Chicago style pizza in the nation's capital. I am a huge fan of all types of pizza my favorite style being neapolitan. Tonight I made a deep dish and out of 5 attempts this was the best.

430 grams high gluten flour
240 grams warm water
95 grams semolina flour
90 grams corn oil
15 grams cake yeast
9 grams melted butter
6 grams salt

Mix salt + semolina flour and high gluten flour minus 1/2 cup of high gluten flour in bowl.
Add water and cake yeast mix lightly rest for 25 minutes.
Add remaining high gluten flour (the 1/2 cup that was left out), oils, and butter. 
Mix for 5 to 8 minutes.
Proof for 24 hours.
Leave dough out until room temp (at least 2 hours)
Preheat oven to 450 with stone on bottom rack
Turn pizza at 16 minutes  180 degrees.

Total cook time 32 minutes

Cheese:
First I used fresh sliced mozzarella covering the bottom of  pizza.   
Next spread a generous layer of ricotta cheese.

Sauce:
After the ricotta cheese I used san marzano diced tomatoes and strained them well.
I topped the diced tomatoes with a marinara sauce.
Once the pizza was done cooking I added some fresh grated parmesan cheese.

I let the pizza sit for about 10 minutes in the pan and about another 10 minutes out of the pan before cutting.
« Last Edit: December 13, 2015, 11:15:54 PM by bobbyjface »

Offline mrmojo1

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Re: Deep Dish Night
« Reply #1 on: December 13, 2015, 10:51:02 PM »
looks fantastic!!  saucy too!  the way i love it!!  nice pizza!!!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline pythonic

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Re: Deep Dish Night
« Reply #2 on: December 14, 2015, 02:31:25 PM »
Looks very good.  Try it with all purpose flour next time and the crust should be even better
If you can dodge a wrench you can dodge a ball.

Offline bobbyjface

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Re: Deep Dish Night
« Reply #3 on: December 14, 2015, 03:00:13 PM »
Looks very good.  Try it with all purpose flour next time and the crust should be even better

I was wondering if should try that next time.  How will it change the crust?

Offline Garvey

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Re: Deep Dish Night
« Reply #4 on: December 14, 2015, 04:26:41 PM »
885g of dough for one pizza--what size pan is that?

Offline bobbyjface

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Re: Deep Dish Night
« Reply #5 on: December 14, 2015, 05:01:35 PM »

885g of dough for one pizza--what size pan is that?

I used a 16 inch pan but I think your calculations might be off. How did you get 885?

Offline Garvey

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Re: Deep Dish Night
« Reply #6 on: December 14, 2015, 05:48:47 PM »
I used a 16 inch pan but I think your calculations might be off. How did you get 885?

lol.  I used addition.   :D  What did you use?

Quote
430 grams high gluten flour +
240 grams warm water +
95 grams semolina flour +
90 grams corn oil +
15 grams cake yeast +
9 grams melted butter +
6 grams salt +
----------------
= 885 g

Offline bobbyjface

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Re: Deep Dish Night
« Reply #7 on: December 14, 2015, 05:55:21 PM »
Lol math is hard. I made the mistake.  Yes you are correct with the 885.

Offline Garvey

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Re: Deep Dish Night
« Reply #8 on: December 14, 2015, 11:38:23 PM »
 :D  haha. It's cool. 

And for 16", that amount makes sense.

Offline mudman

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Re: Deep Dish Night
« Reply #9 on: December 14, 2015, 11:53:43 PM »
Nice pie!!!!

Offline pythonic

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Re: Deep Dish Night
« Reply #10 on: December 16, 2015, 02:52:31 PM »
I was wondering if should try that next time.  How will it change the crust?

Deep dish crust is supposed to be flaky and not bready.  High gluten flour has too much gluten for deep dish pizza.
If you can dodge a wrench you can dodge a ball.

Offline mudman

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Re: Deep Dish Night
« Reply #11 on: December 16, 2015, 09:56:53 PM »
Deep dish crust is supposed to be flaky and not bready.  High gluten flour has too much gluten for deep dish pizza.

I hear the term "flaky". When you say that, I assume you are speaking as in biscuts, or pie crust. Well if thats the case why should you even use yeast? Also would you not want to use a soft flour such as White Lilly?

It is just hard for me understand. I most likely sound stupid, but I just don't get it.


Offline pythonic

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Re: Deep Dish Night
« Reply #12 on: December 17, 2015, 12:32:19 AM »
I hear the term "flaky". When you say that, I assume you are speaking as in biscuts, or pie crust. Well if thats the case why should you even use yeast? Also would you not want to use a soft flour such as White Lilly?

It is just hard for me understand. I most likely sound stupid, but I just don't get it.

Flaky yet denser because of the high oil content and non use of cold butter in the dough.  America test kitchen tried making it with lamimated biscuit dough but it's all wrong.  I gave it a shot once too.
If you can dodge a wrench you can dodge a ball.

Offline mudman

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Re: Deep Dish Night
« Reply #13 on: December 18, 2015, 07:28:58 PM »
Flaky yet denser because of the high oil content and non use of cold butter in the dough.  America test kitchen tried making it with lamimated biscuit dough but it's all wrong.  I gave it a shot once too.

Makes sense now. Thank you so much for the excellent explaination.

Offline bobbyjface

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Re: Deep Dish Night
« Reply #14 on: December 18, 2015, 07:30:13 PM »
I can't wait to try my next deep dish using AP flour.

Offline pythonic

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Re: Deep Dish Night
« Reply #15 on: December 19, 2015, 08:53:38 AM »
I can't wait to try my next deep dish using AP flour.

Makes a huge difference.
If you can dodge a wrench you can dodge a ball.