Author Topic: Mixing dough for Chicago style  (Read 870 times)

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Offline dellavecchia

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Mixing dough for Chicago style
« on: October 31, 2012, 10:28:54 AM »
My question: how long should classic deep dish dough be mixed? Most of the posts I read say to only incorporate the ingredients. Is the texture of the dough supposed to be flaky/biscuit-like, or do the classic Chicago joints mix the dough mechanically for any length of time?


Offline pythonic

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Re: Mixing dough for Chicago style
« Reply #1 on: November 02, 2012, 06:32:53 PM »
The golden rule is mix till ingredients incorporate and then gently knead for 1-2 minutes.
If you can dodge a wrench you can dodge a ball.