Author Topic: Malnatis better be looking over their shoulder  (Read 6789 times)

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Offline Garvey

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Re: Malnatis better be looking over their shoulder
« Reply #100 on: January 29, 2014, 02:42:12 PM »
The dead giveaway that it's NY style is the water being added to puree.  You'd need a mop or a paintbrush to get something that thin on a pizza.  Unless, of course, you're ladling it onto a thick pillow of NY dough.


Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #101 on: January 30, 2014, 09:04:49 PM »
Tonight's pie.  Only one piece left before pics could be snapped.  Wife hates Malnatis but she says she craves these deep dishes.

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Offline Chicago Bob

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Re: Malnatis better be looking over their shoulder
« Reply #102 on: January 30, 2014, 10:41:01 PM »
Mein pie.  8)
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Offline tinroofrusted

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Re: Malnatis better be looking over their shoulder
« Reply #103 on: January 31, 2014, 12:26:53 AM »
Wow, Bob, I am ready to buy a ticket to your pizzeria. That looks great!

Regards,

TinRoof

Offline Chicago Bob

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Re: Malnatis better be looking over their shoulder
« Reply #104 on: January 31, 2014, 12:39:03 AM »
Thank you Tinroof.....just trying to catch up with you guys.  :)

I believe I am going to quit with the green can cheese on the top...sort of muddies up things. Perhaps when it just comes out of oven might be better.
I need to get this right for my future customers.   8)

Bob
"Care Free Highway...let me slip away on you"

Offline Serpentelli

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Re: Malnatis better be looking over their shoulder
« Reply #105 on: January 31, 2014, 12:36:39 PM »
Thank you Tinroof.....just trying to catch up with you guys.  :)

I believe I am going to quit with the green can cheese on the top...sort of muddies up things. Perhaps when it just comes out of oven might be better.
I need to get this right for my future customers.   8)

Bob

Bobby,

That DD looks awesome! Maybe a little Premio "lens grease" you applied there in those first 2 pics for artistic effect?? ;)

John K

Offline Chicago Bob

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Re: Malnatis better be looking over their shoulder
« Reply #106 on: January 31, 2014, 02:11:33 PM »
Bobby,

That DD looks awesome! Maybe a little Premio "lens grease" you applied there in those first 2 pics for artistic effect?? ;)

John K
Thanks John......you caught me!  8)
I think it was maybe steam because I caught that too after looking at second pic and thought here we go, now something wrong with the damn camera. Wiped the lens off with my shirt and all was well.  :chef:

The pizza tasted good but the 10% semolina was maybe just a tad too much...just a little. And I think the "cooked" parm on top is kinda ugly, never really noticed it before. Maybe I'm getting picky in my old age.

Bob
« Last Edit: January 31, 2014, 02:15:03 PM by Chicago Bob »
"Care Free Highway...let me slip away on you"

Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #107 on: January 31, 2014, 03:50:11 PM »
Thanks John......you caught me!  8)
I think it was maybe steam because I caught that too after looking at second pic and thought here we go, now something wrong with the damn camera. Wiped the lens off with my shirt and all was well.  :chef:

The pizza tasted good but the 10% semolina was maybe just a tad too much...just a little. And I think the "cooked" parm on top is kinda ugly, never really noticed it before. Maybe I'm getting picky in my old age.

Bob

Bob,

Looks good sir.  Looks a little bready...was it?

My last attempt was best I've ever made.  I keep testing the effects of water vs oil to try and find that sweet spot.  Try 47% water, 23% oils (no more butter, read something interesting online), 5% semolina.   Bake at 450 on stone for 22 mins and 7 mins on top rack (no stone).

Nate
« Last Edit: January 31, 2014, 03:53:02 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: Malnatis better be looking over their shoulder
« Reply #108 on: January 31, 2014, 04:30:48 PM »
Bob,

Looks good sir.  Looks a little bready...was it?


Well...it was your recipe....you tell me?!  ;D

Yes, it was Nate but the pics are a little deceiving. At your recommended dough weight this amount barely covered the pan/sides included. Soooo, it was a "thin" DD pizza in my view and therefor even though it was a bit bready it still ate very well because the "bread" level was quite reserved. Again,because of small amount of dough. The semolina addition also helped in making one not feeel they were biting into a "bread bomb".
I like the looks of the next formula you will try that was just posted. I will also try that next.  :chef:

Bob
« Last Edit: January 31, 2014, 04:33:15 PM by Chicago Bob »
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Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #109 on: January 31, 2014, 05:43:07 PM »
Well...it was your recipe....you tell me?!  ;D

Yes, it was Nate but the pics are a little deceiving. At your recommended dough weight this amount barely covered the pan/sides included. Soooo, it was a "thin" DD pizza in my view and therefor even though it was a bit bready it still ate very well because the "bread" level was quite reserved. Again,because of small amount of dough. The semolina addition also helped in making one not feeel they were biting into a "bread bomb".
I like the looks of the next formula you will try that was just posted. I will also try that next.  :chef:

Bob

How long u mixing for?  I literally only mix/knead for 1 min.
If you can dodge a wrench you can dodge a ball.


Offline Chicago Bob

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Re: Malnatis better be looking over their shoulder
« Reply #110 on: January 31, 2014, 06:00:03 PM »
How long u mixing for?  I literally only mix/knead for 1 min.
Same....this was 2 day fermented Nate plus the oil was on low side comparatively speaking so it did what would be expected.
Chicago DD dough is a sort of paradox I guess one could say in terms of extended fermentation. Unfortunately ,I haven't really played with this scenario. The dough flavor just seems to like a ton of oil and used same day.
You can't help but wonder what a beer hydrated extended ferment would taste like but I am thinking that with all the oil in there iy is counter productive/not feasible to produce...dunno.  :chef:

Bob
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Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #111 on: January 31, 2014, 06:36:40 PM »
Same....this was 2 day fermented Nate plus the oil was on low side comparatively speaking so it did what would be expected.
Chicago DD dough is a sort of paradox I guess one could say in terms of extended fermentation. Unfortunately ,I haven't really played with this scenario. The dough flavor just seems to like a ton of oil and used same day.
You can't help but wonder what a beer hydrated extended ferment would taste like but I am thinking that with all the oil in there iy is counter productive/not feasible to produce...dunno.  :chef:

Bob

Add beer but do a same day ferment.  Could be real good.
If you can dodge a wrench you can dodge a ball.

Offline vcb

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Re: Malnatis better be looking over their shoulder
« Reply #112 on: February 02, 2014, 03:37:00 PM »
Hi Ed - thanks for your help on your site today. Where I'm getting tripped up is, I thought on your PDF's, it said that 1 cup of flour works out to around 125 grams. So with what you shared above I think I might have used twice as much flour as I should have? Gosh this stuff is confusing! Thanks for the links!

Did I say 250? I meant 125. Whoops.
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Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #113 on: February 04, 2014, 08:12:59 PM »
Tonight's attempt.

47% hydration, 23% oil, 5% semolina.  I tried baking this one on my new cordierite stone and I think it cooked a tad too long.  Next time I will go 24 minutes instead of 27.  Overall it was very good though.
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: Malnatis better be looking over their shoulder
« Reply #114 on: February 04, 2014, 08:34:56 PM »
Tonight's attempt.

  Overall it was very good though.
I'll bet that dude was awesome man..... :drool:     You done got yourself all spoiled Nate; you want "the moment" out of each and every one!  :chef:

Bob
"Care Free Highway...let me slip away on you"

Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #115 on: February 04, 2014, 08:55:26 PM »
I'll bet that dude was awesome man..... :drool:     You done got yourself all spoiled Nate; you want "the moment" out of each and every one!  :chef:

Bob

You bet man.  The thing about these deep dishes though is the flavor gets better as it cools down.  Much better I think.  Ever notice that? 

Nate
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: Malnatis better be looking over their shoulder
« Reply #116 on: February 04, 2014, 09:18:50 PM »
You bet man.  The thing about these deep dishes though is the flavor gets better as it cools down.  Much better I think. Ever notice that?

Nate
Sure have.....and if you are using a sauce with big chunks of tomato; those are killer cold(room temp,around 7am).  :)

Bob
"Care Free Highway...let me slip away on you"

Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #117 on: February 08, 2014, 05:38:41 PM »
Tonight's attempt.  5% semolina, 47% water, 24% oil.  Made this one for a buddy.  Kinda mad cause it looks awesome.  Pepperoni and sausage.  Dropped temp to 425F and baked for 22 mins then last 10 minutes at 450F.

Nate
« Last Edit: February 08, 2014, 07:16:06 PM by pythonic »
If you can dodge a wrench you can dodge a ball.


 

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