Author Topic: AimlessRyan's Malnati clone (Read 1587 times)

dellavecchia · « **on:** October 28, 2012, 06:33:05 PM »

I don't make deep dish very often, but the recipe and workflow Ryan posted in his blog really peaked my interest. Blog is here:

http://ryanspizzablog.blogspot.com/

I did the room temp ferment for 5 hours. I did deviate a little with the recipe and added 1% salt. The pizza came out beautifully. Very easy to make. Thanks to Ryan for the detailed instructions and a great recipe.

John

AimlessRyan · « **Reply #1 on:** October 28, 2012, 08:27:51 PM »

Wow, this is the first time anyone has ever made a pizza based on my "work." Consequently I was a little afraid to see what this thread was about. I'm glad it worked for you. If there is anything you think could be improved, please critique all you want.

CDNpielover · « **Reply #2 on:** October 28, 2012, 08:38:55 PM »

How ironic

slybarman · « **Reply #3 on:** October 28, 2012, 09:19:56 PM »

Looks good enough to eat.

Chicago Bob · « **Reply #4 on:** October 28, 2012, 11:08:57 PM »

That is a professional looking DD for sure....especially like that thin pinched rim. Great job Ryan.

pizzaneer · « **Reply #5 on:** October 29, 2012, 01:26:07 AM »

Quote from: Chicago Bob on October 28, 2012, 11:08:57 PM

That is a professional looking DD for sure....especially like that thin pinched rim. Great job Ryan.

Or John.

Chicago Bob · « **Reply #6 on:** October 29, 2012, 12:56:37 PM »

Oooops, sorry John. Great pie!

mrmojo1 · « **Reply #7 on:** October 29, 2012, 03:15:58 PM »

Quote from: CDNpielover on October 28, 2012, 08:38:55 PM

How ironic

hee! too funny!

dellavecchia · « **Reply #8 on:** October 29, 2012, 06:50:18 PM »

Quote from: mrmojo1 on October 29, 2012, 03:15:58 PM

hee! too funny!

I must have missed out on the joke. Notwithstanding it is not appropriate and does not contribute to the thread.

John

mrmojo1 · « **Reply #9 on:** October 29, 2012, 08:02:20 PM »

your pie looks great John! good job!

loowaters · « **Reply #10 on:** November 04, 2012, 11:08:53 AM »

Ryan, looks like you prefer to use bleached flour. Any particular reason you have decide to do that?

Loo

Pete-zza · « **Reply #11 on:** November 04, 2012, 11:10:22 AM »

Quote from: loowaters on November 04, 2012, 11:08:53 AM

Ryan, looks like you prefer to use bleached flour. Any particular reason you have decide to do that?

Loo

Loo,

Good to see you back, my friend. FYI, Ryan no longer has an account with the forum.

Peter

loowaters · « **Reply #12 on:** November 04, 2012, 02:03:07 PM »

Thanks, Peter. I did notice he was shown only as "Guest". Oh, well.

Regarding something else he had suggested in another thread, let's not mess w/ the DD dough calculator. Its merits far outweigh the perceived lack of precision on the dough wall measurements and I use it often, despite having my own spreadsheet, for some small volume conversions of salt and yeast. Looking back, the work you and Mike did on those was invaluable to many on the Chicago Board.

Loo

pythonic · « **Reply #13 on:** November 05, 2012, 07:21:42 PM »

Quote from: Pete-zza on November 04, 2012, 11:10:22 AM

Loo,

Good to see you back, my friend. FYI, Ryan no longer has an account with the forum.

Peter

How does that happen? Banned?

Pete-zza · « **Reply #14 on:** November 05, 2012, 07:58:17 PM »

Quote from: pythonic on November 05, 2012, 07:21:42 PM

How does that happen? Banned?

Nate,

It can happen in a couple of ways. An account can be closed at the request of a member ot it can be closed when a member is banned, as was the case with Ryan. When an account is closed, the member's name is replaced in posts by "guest". All account closures are made by Steve, the owner of the forum.

Peter

Chicago Bob · « **Reply #15 on:** November 05, 2012, 08:07:38 PM »

I really wish Ryan hadn't gotten banned. He is dedicated to pizza, that's for sure.

pizzaneer · « **Reply #16 on:** November 05, 2012, 08:22:47 PM »

Quote from: Chicago Bob on November 05, 2012, 08:07:38 PM

I really wish Ryan hadn't gotten banned. He is dedicated to pizza, that's for sure.

I agree, he certainly is dedicated. But he also put a huge amount of effort into being abrasive and hard to communicate with. Entertaining? Yes, as a popcorn-munching spectator sport, but not so much for anyone interested or involved in any topic he jumped into. It tended to shrivel up discussion instantly.

Tscarborough · « **Reply #17 on:** November 05, 2012, 09:40:47 PM »

I blame his parents.

Bobino414 · « **Reply #18 on:** November 05, 2012, 09:49:06 PM »

Can someone get unbanned?

Bob

Chicago Bob · « **Reply #19 on:** November 05, 2012, 10:23:32 PM »

I'm an optimist in this ole world....anything is possible....