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Looks awesome! What size pizza was that? I can't tell from the dough weight.
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.
It took a title like that to get me to look at a Chicago thread. I'm glad I did. Beautiful.
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
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
1/2lb for a 9in.
Nate,Is that the actual amount or is that what you have been using?Peter
Thanks John. Not sure why they continue to use bleached flour giving their crust a very light look.Nate
Here are some pics of their pies.