Author Topic: Best recipe out of that loooong Malnati thread?? :)  (Read 4923 times)

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Offline djryan1194

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Best recipe out of that loooong Malnati thread?? :)
« on: October 11, 2012, 08:02:56 AM »
That Malnati thread is really long.  Lots of great information, lots of different variations on the recipe.  Can someone post what their best version/bottom line recipe is to duplicate that yummy crust?  I'm def not a professional... just a displaced Chicagoan living in Ohio trying to make decent pizza.  So if you could post it for the "civilian", i.e. not bakers percentages, that would be great.   ;D ;D

I appreciate any responses/advice.  Thanks!


Offline weemis

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Re: Best recipe out of that loooong Malnati thread?? :)
« Reply #1 on: October 11, 2012, 09:59:10 AM »
My advice, switch on over to bakers percentages and get out your reading glasses  :chef:
Nick Gore - just a dough eyed wanderer

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Re: Best recipe out of that loooong Malnati thread?? :)
« Reply #2 on: October 12, 2012, 09:34:31 PM »
Yes dj, I see you've been here long enough now young man. It's time you joined the ranks... ;D

Well, since you are from Chicago an all, I reconsidered.(sorry weemis ::))....here you go pj, jus don't ask me to put it into volume measurements!!  :-D
http://www.pizzamaking.com/forum/index.php/topic,6480.msg181444.html#msg181444

ps, I jus recently made that recipe and it is GREAT.  :chef:
try to find the semolina if you can... ;)
« Last Edit: October 12, 2012, 09:42:59 PM by Chicago Bob »
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Re: Best recipe out of that loooong Malnati thread?? :)
« Reply #3 on: October 14, 2012, 12:54:46 AM »
Yes dj, I see you've been here long enough now young man. It's time you joined the ranks... ;D

Well, since you are from Chicago an all, I reconsidered.(sorry weemis ::))....here you go pj, jus don't ask me to put it into volume measurements!!  :-D
http://www.pizzamaking.com/forum/index.php/topic,6480.msg181444.html#msg181444

ps, I jus recently made that recipe and it is GREAT.  :chef:
try to find the semolina if you can... ;)

Bob,

I'm glad u like it.  If u like NY style at all I can definitely give u some excellent formulations.
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Re: Best recipe out of that loooong Malnati thread?? :)
« Reply #4 on: October 14, 2012, 01:14:24 AM »
Bob,

I'm glad u like it.  If u like NY style at all I can definitely give u some excellent formulations.
Well thank you Nate, that is so kind of you to offer. Sorry I forgot to mention you as the source on that link above for dj....that is a real looker that pie you came up with, good work.  ;) Obviously, it's my go to DD.
I've filed your offer to help and will hit you up soon, once I get my mobile thing go'in. Preciate man!  :chef:
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Re: Best recipe out of that loooong Malnati thread?? :)
« Reply #5 on: October 14, 2012, 08:39:54 AM »
I came up with another one that I've been using as my go to Malnatis DD.  Give this one a try when u get a chance.


All Purpose Flour  100% 117g
Fine cornmeal 8g
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)

Throw into 90 degree oven for 2hrs, punch down and throw back into cooled down oven for another 2-2.5hrs.

Preheat oven for 500 with Stone at bottom rack.  Put in pizza and dial down to 450.  Cook for approx 26mins.  Foil on top for approx the last 10 mins to prevent crust from over browning.
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Offline vcb

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Re: Best recipe out of that loooong Malnati thread?? :)
« Reply #6 on: October 14, 2012, 09:53:09 AM »
For those just joining us, let me make one recommendation that should improve your pizzas greatly:

Anytime you see cornmeal in a recipe, leave it out or substitute semolina flour, which is a very similar texture.  8)

(as you were)
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Offline skunkmere

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Re: Best recipe out of that loooong Malnati thread?? :)
« Reply #7 on: October 15, 2012, 01:19:10 AM »
i made a few of the recipes and i liked the 20% semolina recipe. i made it thin as well and it was good. I definitely gained some weight during the trials :)

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Re: Best recipe out of that loooong Malnati thread?? :)
« Reply #8 on: October 15, 2012, 09:30:21 PM »
For those just joining us, let me make one recommendation that should improve your pizzas greatly:

Anytime you see cornmeal in a recipe, leave it out or substitute semolina flour, which is a very similar texture.  8)

(as you were)
 :chef: :pizza:

Just curious but why do you prefer the semolina over the cornmeal?  I feel the cornmeal adds a different flavor.
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Re: Best recipe out of that loooong Malnati thread?? :)
« Reply #9 on: October 15, 2012, 10:00:51 PM »
Just curious but why do you prefer the semolina over the cornmeal?  I feel the cornmeal adds a different flavor.
Many don't like the "grittines" of cornmeal...
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Offline vcb

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Re: Best recipe out of that loooong Malnati thread?? :)
« Reply #10 on: October 15, 2012, 11:01:14 PM »
Just curious but why do you prefer the semolina over the cornmeal?  I feel the cornmeal adds a different flavor.

Cornmeal was a 'guess' made in the 1970's by a local TV chef and/or a local restaurant reviewer who were trying to reproduce a deep dish pizza recipe to use at home, and they either mistook cornmeal for semolina, or thought it was what made the dough so yellow at Gino's East (it wasn't).
It's been repeated and repeated in recipes for decades, so now people think corn meal is a real deep dish pizza ingredient (it isn't).
Over the years, the ingredient (or it's semolina doppelganger) has been adopted in some pizza restaurants and used as 'ball bearings' for pizza peels and to add extra crunch to the bottom of thin crust pizzas.

Semolina flour is the same color and has an almost identical texture as corn meal, but is made from wheat.
It's the stuff they make pasta from, and would combine more easily with the all purpose flour.
If you were trying to improve the structure of your dough, which would you use?

In my opinion, neither is necessary to make a decent deep dish dough.

Others will have different preferences, opinions and stories, but I firmly believe that cornmeal has no business being in a deep dish dough recipe. Do what you want. It's YOUR pizza.  :pizza: :chef:
« Last Edit: October 16, 2012, 11:36:38 AM by vcb »
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Offline FLAVORMAN

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Re: Best recipe out of that loooong Malnati thread?? :)
« Reply #11 on: October 20, 2012, 05:39:53 PM »
Sure wish someone had the time and energy to post "popular chicago deep dish formulas" like the above thin crust thread. I think it would help so many of the newbies and escape so many trials and errors....

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Re: Best recipe out of that loooong Malnati thread?? :)
« Reply #12 on: October 30, 2012, 02:14:48 PM »
Many don't like the "grittines" of cornmeal...

I grind my cornmeal down real fine so there is no grittiness.  In fact the only time I taste any sign of grittiness is when I use Semolina.  I use the cornmeal to enhance dough flavor so I'm not sure why it's a sin.  There are Chicago pizza joints that do the same.  It's all personal opinion really and just happen to think the cornmeal one has better flavor than the semolina ones I have made.
« Last Edit: October 30, 2012, 02:21:37 PM by pythonic »
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Online Chicago Bob

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Re: Best recipe out of that loooong Malnati thread?? :)
« Reply #13 on: November 01, 2012, 08:12:14 PM »
I grind my cornmeal down real fine so there is no grittiness.  In fact the only time I taste any sign of grittiness is when I use Semolina.  I use the cornmeal to enhance dough flavor so I'm not sure why it's a sin.  There are Chicago pizza joints that do the same.  It's all personal opinion really and just happen to think the cornmeal one has better flavor than the semolina ones I have made.
OK great....but most people don't "grind cornmeal down real fine"
So don't make my post sound uninformative dude.   ;D  j/k
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Re: Best recipe out of that loooong Malnati thread?? :)
« Reply #14 on: November 02, 2012, 06:14:18 PM »
Haha no harm no foul.  I just think all options should be explored when experimenting and go from there.
If you can dodge a wrench you can dodge a ball.

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Re: Best recipe out of that loooong Malnati thread?? :)
« Reply #15 on: November 02, 2012, 09:13:39 PM »
Haha no harm no foul.  I just think all options should be explored when experimenting and go from there.
absolutely.... ;)
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Offline mrmojo1

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Re: Best recipe out of that loooong Malnati thread?? :)
« Reply #16 on: November 02, 2012, 11:30:36 PM »
i use cornmeal in a garcias pizza in a pan clone i found here.  i dont think its perfect by anymeans, but the sweetness the cornmeal added hit the spot for what i remembered garcias crust being a little sweet.  has anyone tried corn flour? ive been wondering, does it add a sweetness?  i swear i ask my bro this summer to smell a lot when he got to aurelios, and sure enough he said he smelled a roasted corn smell??  would a crust with corn flour give that smell being cooked? no grittiness in corn flour......i must try it!!  i know some people use corn flour for deep frying???

Offline djryan1194

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Re: Best recipe out of that loooong Malnati thread?? :)
« Reply #17 on: January 31, 2013, 05:22:49 PM »
Thank you guys for these responses.  Its been a while since I looked in here.  I'm actually a girl...   ;D :-*  A Mom and I don't have as much time as I'd like to try to make a great pizza.  I put on my "big girl pants" and read up on what bakers percentages are.  I'm not as scared of them anymore.  I'm going to give a few of these recipes a try this weekend.  Thank you again.

Offline goosen1

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Re: Best recipe out of that loooong Malnati thread?? :)
« Reply #18 on: February 01, 2013, 12:44:14 AM »
Here is a video from DKM that might help you out on basic deep dish pizza prep.



I hope this helps you out!!!
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Offline Garvey

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Re: Best recipe out of that loooong Malnati thread?? :)
« Reply #19 on: February 01, 2013, 12:07:19 PM »
djryan:

I'd strongly recommend Ed's recipe here: http://www.realdeepdish.com/RDDHolyGrail.pdf

It is the most comprehensive and easiest-to-follow deep dish recipe in existence.  And it is delicious.  It explains the whole process, step-by-step.

Cheers,
Garvey