My Chicago by weight

[DKM]

Corrected

11 oz water
.25 oz yeast
.25 oz sugar
3.5 oz canola oil
18 oz AP Flour
3 oz yellow cornmeal
.20 oz salt

Follow normal directions.

[Wayne]

What exactly is canola oil?  Where does it sit with venetable/olive/peanut oil?

[Pierre]

DKM, is this recipe the one without cornmeal or did you forget to list it here?

 (Thread http://www.pizzamaking.com/yabbse/index.php?board=5;action=display;threadid=176)


I know you mentioned once that you have Chicago recipes with and without cornmeal.


Pierre

[Pierre]

What exactly is canola oil?  Where does it sit with venetable/olive/peanut oil?

As far as I know it is rape seed oil. The name is a play on Canada Oil. Closely related to the mustard plant but modified. It has a nutty flavour to it that gets lesser when more refined.

DKM, do you use the lesser refined one that still has that nutty flavour?

Pierre

[DKM]

Never do this before bed.

Corrected

11 oz water
.25 oz yeast
.25 oz sugar
3.5 oz canola oil
18 oz AP Flour
3 oz yellow cornmeal
.20 oz salt

Follow normal directions.
 
 
 
 
 

[DKM]

DKM, do you use the lesser refined one that still has that nutty flavour?

When I get home I'll look and make sure.

DKM

[Pierre]

I bought some rape seed oil. I it is almost natural, that is slightly refined and still has a nutty flavour.

Pierre

[DKM]

Don't find anything on the label that says so I guess it is plain canola oil.

DKM

[Pierre]

here's a picture of the Rape seed oil I bought. It has a distinct honey color and tastes nutty, almost like unroasted sunflower seeds.

Other vegetable oils are usually neutral in taste. I wonder if this could contribute to the taste you mentioned as "more fried like taste" in your other thread.

[DKM]

Next time I go shopping I will look for some.

[stock]

<snip>
Follow normal directions.

when you say that, do you just mean the directions from the other post about letting the dough rise in the refrigerator over night and then baking at 450 degrees for 20-30 minutes, or is there more to it somewhere?  as everyone has probably guessed by now, i'm way new to this.  when my pizza pans eventually arrive, i'll have a 14" pan and a 10" pan, and that will be my first time making a pizza that's not made on a beat up old cookie sheet (that i got from my mom).  is this recipe meant to match up with a particular pan size, or do i just sort of roll out the dough to a thickness that looks good, and use as much as i need to fill the pan while still maintaining the thickness i want?  (might i impose upon you to say how thick or thin your roll out the dough, and what size pan you use?)  oh, do you parbake the crust at all?  thanks.
-scott

[DKM]

Those are the right directions.  This is as good of time as any to remind people they may need to adjust the oven temps as needed.  When I cook this pizza at mom's I have to set her oven at 475.

1 batch makes a great 15" pan
I think 24 oz of dough (proofed) makes a 13" pan
14 oz of dough (proofed) does a 10" pan

This should cover the bottom of the pan and then you can pull up the sides all the way to top of the pan.

DKM

[stock]

dkm (or any chicago style pizza fan):
sorry to continually pester you about your pizza, but this is the last question, i think .  when making chicago style pizza, do you use a rolling pin to shape your dough, or do you do it all by hand?  reading these forums has made me think i should hide my rolling pin (though i don't know why) unless i'm making a cracker crust or something.
-scott

[DKM]

I never use a rolling pin on any crust, except a "cracker" style thin.

From what I understand and have seen the major players in Chiciago do it by hand.  

DKM

BTW your not pestering anyone.  These are things I had to ask and learn at some point.

[stock]

i finally got a chance to give this a try today--i liked it lot, but i wonder if maybe i should have cooked at a hotter temperature for a shorter period of time?  should my crust be coming out that 'bready' looking? (it was cooked at 450 degrees F for 23 minutes.)  on the whole, quite an enjoyable experience.  
-scott

(http://www.ocf.berkeley.edu/~srb/dkm_deepdish.jpg)

[DKM]

What size pan and how much dough?

How long was the dough in the pan before to cooked it?

DKM

[stock]

What size pan and how much dough?
How long was the dough in the pan before to cooked it?
DKM

14" pan with a 1" rim, and i used all of the dough from the recipe at once.  the dough was in the pan for about 25-30 minutes before it was cooked.
-scott

[DKM]

I just looked at the pictures on you sight and the pizza looked really good.  It does look like you may have use too much dough and that it proofed quite a bit in the pan.

The color looks even which is good.

Maybe next time try a little less dough putting the topping under the sauce (dough, cheese, toppings, sauce, spice) crank the oven up to about 475 and cooking it about 20 minutes.  Also I personally put the pizza in the oven right after it is topped.

I'm hoping to get a camera in the next two weeks or so.

DKM

[stock]

yeah, i too think i may have been a bit greedy when portioning out the dough for this particular pizza.  next time i'll cut down a bit, as well as adjust the temp, time, and method for topping.  hopefully i'll have time to make one next weekend.  thanks again for all of the help and advice.
-scott

[Pizzaholic]

DKM
I finally got to try your recipe and it turned out awsome. I did use half the dough to make a regular 14" first, but prior to that I spread the dough in my  14"deep dish pan and let it rise while I made the 14" regular pizza. The extra time rising in the pan made a great crust and all around great tasting and textured pizza. The other pizza that was not a pan also was excellent. Thanks for the recipe and its a "do againer" as the wife and I say. She really enjoys the New York style
Pizzaholic