Author Topic: DKM'sChicago  (Read 3230 times)

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Offline Randy

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DKM'sChicago
« on: March 24, 2004, 02:54:18 PM »
Per this qutoe from the encylopizza site I was thinking about trying DKM's Chicago recipe using 1/4 cup oil and 1/4 cup Crisco added at the end of kneading to get the flakey crust so often mentioned.
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From Encylopizza:
"Sixth, when shortening is added in the form of hard fat flakes (i.e., flakes of frozen solid shortening) it can create larger cells within the crust, which some pizza-eaters refer to as “flaky crust.” For best results, add the fat flakes at the end of the mixing cycle to retain their integrity within the dough. Use an amount equal to 8 to 12 percent of flour weight. Store hard fat flakes in a freezer. Bring them out just prior to using and return them to the freezer immediately. Hard fat flakes might be used by a frozen pizza manufacturer, but aren’t typically found in a pizzeria"


Offline Foccaciaman

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Re:DKM'sChicago
« Reply #1 on: March 24, 2004, 03:20:51 PM »
I was also interested in trying that very thing after I read it. Please make sure to tell us your results.
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Offline DKM

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Re:DKM'sChicago
« Reply #2 on: March 24, 2004, 03:39:16 PM »
I used all crisco before, but never mixed them.  It is a thought.  Might have to try it.  And since I'm making the dough tonight .....


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Offline Steve

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Re:DKM'sChicago
« Reply #3 on: March 24, 2004, 03:47:35 PM »
The trick is that you've gotta used frozen Crisco that's been shredded into little pellets. Then you've gotta mix fast and gently so that the frozen shortening pellets get evenly distributed throughout the dough. When you cook the dough, the shortening melts and creates layers in the voids where the frozen pellet once resided.
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Offline Foccaciaman

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Re:DKM'sChicago
« Reply #4 on: March 24, 2004, 03:58:10 PM »
Good description Steve thanks.
As for shredding Crisco?
a cheese grater?
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Offline DKM

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Re:DKM'sChicago
« Reply #5 on: March 24, 2004, 05:42:18 PM »
The trick is that you've gotta used frozen Crisco that's been shredded into little pellets. Then you've gotta mix fast and gently so that the frozen shortening pellets get evenly distributed throughout the dough. When you cook the dough, the shortening melts and creates layers in the voids where the frozen pellet once resided.

Luckly I keep some that way.

Good description Steve thanks.
As for shredding Crisco?
a cheese grater?

The grater can cause it to start melting.

DKM
« Last Edit: March 24, 2004, 05:44:11 PM by DKM »
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Offline Foccaciaman

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Re:DKM'sChicago
« Reply #6 on: March 24, 2004, 11:53:10 PM »
Still confused ???
What is the best way to get the Crisco into this pellet form?
Or will Crisco just flake or break apart in some manner after freezing?
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Offline Steve

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Re:DKM'sChicago
« Reply #7 on: March 25, 2004, 08:21:00 AM »
Freeze the Crisco to 0°F.

Cut frozen Crisco into cubes.

Place raw flour and cubes in a food processor fitted with the steel cutting blade.

Pulse food processor until Crisco is chopped up and incorporated into the flour. The flour will have the appearance of coarse cornmeal.

Next, add cold water, activated yeast, etc.. and gently mix the dough into a ball.

You should clearly see the bits of Crisco in the dough. Retard in the refrigerator overnight, place in your pan, press into shape, add toppings, cook.
« Last Edit: March 25, 2004, 08:21:09 AM by Steve »
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Offline DKM

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Re:DKM'sChicago
« Reply #8 on: March 25, 2004, 09:46:32 AM »
I make other types of crust (non-pizza) in that manner.

DKM
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Offline Pizzaholic

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Re:DKM'sChicago
« Reply #9 on: March 25, 2004, 12:08:55 PM »
you might try putting the food processor blade and bowl in the freezer too and bring it out at the last minute to reduce heat gain when mixing. I have not tried this but saw Alton Brown put his meat grinder in the fridge to prevent it from adding heat to ground meats. Just a thought.
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