Author Topic: Malnatis better be looking over their shoulder  (Read 8230 times)

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Offline pythonic

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Malnatis better be looking over their shoulder
« on: April 21, 2013, 04:23:57 PM »
4% Semolina.  Doesn't get much closer than this.  Flakiest I've ever made.

10oz cheese
Muir Glen Whole Plum

425F
25 minute bake

Flour (100%):  202.88 g  |  7.16 oz | 0.45 lbs
Water (47%):  95.35 g  |  3.36 oz | 0.21 lbs
ADY (.7%):  1.42 g | 0.05 oz | 0 lbs | 0.38 tsp | 0.13 tbsp
Olive Oil (6%):  12.17 g | 0.43 oz | 0.03 lbs | 2.71 tsp | 0.9 tbsp
Corn Oil (18.5%):  37.53 g | 1.32 oz | 0.08 lbs | 8.34 tsp | 2.78 tbsp
Butter/Margarine (1%):  2.03 g | 0.07 oz | 0 lbs | 0.43 tsp | 0.14 tbsp
Sugar (1.5%):  3.04 g | 0.11 oz | 0.01 lbs | 0.76 tsp | 0.25 tbsp
Salt:  1/4 tsp
« Last Edit: April 21, 2013, 04:25:35 PM by pythonic »
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Online Garvey

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Re: Malnatis better be looking over their shoulder
« Reply #1 on: April 21, 2013, 04:30:51 PM »
Looks awesome!  What size pizza was that?  I can't tell from the dough weight.

Offline Bill/SFNM

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Re: Malnatis better be looking over their shoulder
« Reply #2 on: April 21, 2013, 04:38:20 PM »
I've been too busy with other styles to pay much attention to this style of pizza, but that photo definitely has my attention.  What is your procedure for mixing/kneading/proofing, etc. Thanks.


Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #3 on: April 21, 2013, 04:39:55 PM »
Looks awesome!  What size pizza was that?  I can't tell from the dough weight.

9 inch.
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Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #4 on: April 21, 2013, 04:46:27 PM »
I've been too busy with other styles to pay much attention to this style of pizza, but that photo definitely has my attention.  What is your procedure for mixing/kneading/proofing, etc. Thanks.

Bill, 

I sift the flour and semolina.  Add oils first to flour mixture and combine with spoon.  Heat water to 110F, dissolve sugar and salt.  Sprinkle yeast over flour, then add the water.  Hand mix with spoon for about 30 seconds.  Then I add the butter (softened) to it and knead for 1 minute.  My kneading is basically one hand squeezing it lightly... flipping over and squeezing again and repeating.

Cover with plastic wrap and put into a 95 degree oven for 2.5hrs.  Remove, punch down and let it sit on counter for another 1.5hrs.  Punch down again before pressing into pan.

Nate
« Last Edit: April 22, 2013, 12:24:10 AM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline TXCraig1

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Re: Malnatis better be looking over their shoulder
« Reply #5 on: April 21, 2013, 04:52:09 PM »
It took a title like that to get me to look at a Chicago thread. I'm glad I did. Beautiful.
Pizza is not bread.

Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #6 on: April 21, 2013, 07:02:40 PM »
It took a title like that to get me to look at a Chicago thread. I'm glad I did. Beautiful.

Haha that's great!
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Offline norma427

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Re: Malnatis better be looking over their shoulder
« Reply #7 on: April 21, 2013, 09:42:26 PM »
Nate,

Wow, what a great job on your pie!   :chef:  Sure does look delicious.

Norma
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Online Johnny the Gent

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Re: Malnatis better be looking over their shoulder
« Reply #8 on: April 21, 2013, 09:51:05 PM »
Looks great! Cheese and tomatoes - but what is that dark thing in the middle of the slice?
Il miglior fabbro

Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #9 on: April 21, 2013, 10:48:58 PM »
Black olive, mushroom and pepperoni.
If you can dodge a wrench you can dodge a ball.


Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #10 on: April 22, 2013, 12:33:38 AM »
Thanks Norma.  It's fun switching back and forth from NY and Chi.  Have to keep it fresh.
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Offline dellavecchia

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Re: Malnatis better be looking over their shoulder
« Reply #11 on: April 22, 2013, 11:05:00 AM »
Beautiful crust and color!

John

Offline Serpentelli

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Re: Malnatis better be looking over their shoulder
« Reply #12 on: April 22, 2013, 01:03:16 PM »
I don't know who Malnati is, but if that thing was following me, I'd turn around and pretend to ask it directions, and then when it started talking I would eat it before it knew what was happening.

BEEEEEE-AUTIFUL Pie!!!!

John K
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Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #13 on: April 22, 2013, 02:04:48 PM »
Thank you to both Johns for those kind words. 

FYI:  Lou Malnatis Pizzeria has been voted best deep dish pizza in Chicago for many years in a row. 

Nate
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Offline dellavecchia

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Re: Malnatis better be looking over their shoulder
« Reply #14 on: April 22, 2013, 02:13:11 PM »
Thank you to both Johns for those kind words. 

FYI:  Lou Malnatis Pizzeria has been voted best deep dish pizza in Chicago for many years in a row. 

Nate

Nate - Have you ever been to Malnatis? It sounds like you have. Can you describe what the difference is, if any, from this formulation and their pizza regarding taste/texture of the crust? I did a similar formula in my BTB thread, and wanted to know if it was close in taste to a real deep dish from Chicago.

John

Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #15 on: April 22, 2013, 02:27:32 PM »
Nate - Have you ever been to Malnatis? It sounds like you have. Can you describe what the difference is, if any, from this formulation and their pizza regarding taste/texture of the crust? I did a similar formula in my BTB thread, and wanted to know if it was close in taste to a real deep dish from Chicago.

John

John,

I have been there numerous times.  Malnatis almost has this Irish soda pop bread favor to their crust.  It's hard to describe.  I've tried most of BTBs formulations and have modified mine a little.   I do not believe Malnatis pizza is quite as crunchy as the 20% semolina makes it.  I know BTB prefers the crunch and extra flavor the semolina gives it and that is totally fine since it's about personal preference anyway. 

Give this recipe a shot and see what you think.  In my eyes it's the closest I've ever came to recreating the real thing and I've made a 100 or so.

Nate
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Online Pete-zza

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Re: Malnatis better be looking over their shoulder
« Reply #16 on: April 22, 2013, 02:33:55 PM »
In my eyes it's the closest I've ever came to recreating the real thing and I've made a 100 or so.
Nate,

Do you have any idea as to what kind and brand of mozzarella cheese Malnati's uses for its deep-dish pizzas, and an estimate of the amount of cheese that would be used in a 9" cheese pizza?

Peter

Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #17 on: April 22, 2013, 02:37:22 PM »
Here are some pics of their pies.

« Last Edit: April 22, 2013, 02:41:16 PM by pythonic »
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Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #18 on: April 22, 2013, 02:40:09 PM »
Nate,

Do you have any idea as to what kind and brand of mozzarella cheese Malnati's uses for its deep-dish pizzas, and an estimate of the amount of cheese that would be used in a 9" cheese pizza?

Peter

A Wisconsin company makes their mozzarella.  They are very secretive.  1/2lb for a 9in.  I've heard him on YouTube they will add some parm and/or Romano as well.

Nate
« Last Edit: April 22, 2013, 02:42:57 PM by pythonic »
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Online Pete-zza

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Re: Malnatis better be looking over their shoulder
« Reply #19 on: April 22, 2013, 02:42:33 PM »
1/2lb for a 9in.
Nate,

Is that the actual amount or is that what you have been using?

Peter