Author Topic: Malnatis better be looking over their shoulder  (Read 10098 times)

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Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #20 on: April 22, 2013, 02:48:40 PM »
Nate,

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

Peter


Peter,

This is a YouTube vid of Marc Malnatis making a tailgate pizza and he says on the average deep dish pizza they use about 1/2lb of cheese. He is making a 9 inch at the time.  That is all I have to go off.

http://m.youtube.com/watch?v=cH_ymnmarRU


Nate
« Last Edit: April 22, 2013, 03:33:50 PM by pythonic »
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Offline Serpentelli

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Re: Malnatis better be looking over their shoulder
« Reply #21 on: April 22, 2013, 03:45:48 PM »
I would party with that guy.

Especially if he was bringing that pizza.

Having said that, Nate, YOURS LOOKS BETTER!!!! :drool: :)

John K
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Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #22 on: April 22, 2013, 03:55:23 PM »
Thanks John.  Not sure why they continue to use bleached flour giving their crust a very light look.

Nate
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Offline Serpentelli

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Re: Malnatis better be looking over their shoulder
« Reply #23 on: April 22, 2013, 04:10:24 PM »
Thanks John.  Not sure why they continue to use bleached flour giving their crust a very light look.

Nate

Nate,

Your crust = Nicely browned with puffy/flaky white interior
Malnatis crust = Appears "underdone"

The one time I've had Chicago Pizza in Chicago was at the original Uno's location and let me tell you their crust was I think made out of stale Pillsbury crescent rolls that had been reconstituted with shoe polish and then formed into a crust, and then fired with something akin to TxCraigs "cactus burner". An unpleasant experience, to say the least.

John K
I'm not wearing hockey pads!

Offline dellavecchia

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Re: Malnatis better be looking over their shoulder
« Reply #24 on: April 22, 2013, 06:13:17 PM »
Here are some pics of their pies.

Nate - your effort looks like an exact clone of these pics! Thanks very much for the info on the taste/texture.

John

Offline mrmojo1

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Re: Malnatis better be looking over their shoulder
« Reply #25 on: April 22, 2013, 11:07:25 PM »
great looking pizza Nate!  you're hired!!!!

Offline Francois.du.nord

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Re: Malnatis better be looking over their shoulder
« Reply #26 on: May 14, 2013, 06:21:29 PM »
Looking over their shoulder?  They'd better be getting up and dusting their @$$ off!  You just ran em over with a vengance.  NICE WORK! 

Where'd ya get that oil first idea?  ;)

Offline Chicago Bob

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Re: Malnatis better be looking over their shoulder
« Reply #27 on: May 14, 2013, 06:50:27 PM »
I am mixing this up right now....Nate; how much semolina?  your total weight looks good so I am just going to use 4% of the 7.16 total flour. Either way it will be close...much different than my usual 20%.
Thanks!
Bob

PS: have you used the Muir Glen "fire roasted" on a DD?
« Last Edit: May 14, 2013, 07:04:01 PM by Chicago Bob »
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Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #28 on: May 15, 2013, 08:32:21 AM »
How did this come out for you Bob?

Nate
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Offline Chicago Bob

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Re: Malnatis better be looking over their shoulder
« Reply #29 on: May 15, 2013, 01:20:00 PM »
How did this come out for you Bob?

Nate
This is an awesome DD recipe you have here...thank you Nate!  :chef:

The Chicago deep dish pizza I had last night was clearly the best one I have ever made. I respect and admire all the work that has developed this pie by the great veteran DD pizza makers here but this idea Pythonic has come up with really nails this type of pizza for me. Really good results folks...a must try!!  8)
I should have taken better pics...was too eager to get in to this beauty.  :drool:
"Care Free Highway...let me slip away on you"


Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #30 on: May 15, 2013, 01:28:59 PM »
Bob,

That browning is gorgeous and that crust looked both flaky and moist.  Glad you enjoyed it.

Nate
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 #31 on: May 15, 2013, 01:31:15 PM »
Looking over their shoulder?  They'd better be getting up and dusting their @$$ off!  You just ran em over with a vengance.  NICE WORK! 

Where'd ya get that oil first idea?  ;)

 :D
If you can dodge a wrench you can dodge a ball.

Offline Francois.du.nord

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Re: Malnatis better be looking over their shoulder
« Reply #32 on: May 15, 2013, 02:42:26 PM »
Bob,

What Pythonic said.  Awesome pie man!

Offline steelplayer

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Re: Malnatis better be looking over their shoulder
« Reply #33 on: May 15, 2013, 03:52:58 PM »
This is an awesome DD recipe you have here...thank you Nate!  :chef:

The Chicago deep dish pizza I had last night was clearly the best one I have ever made. I respect and admire all the work that has developed this pie by the great veteran DD pizza makers here but this idea Pythonic has come up with really nails this type of pizza for me. Really good results folks...a must try!!  8)
I should have taken better pics...was too eager to get in to this beauty.  :drool:

How about a vegan version? :-D Maybe a little too much browning, but nice and flaky.
Where ever you are, you are fives miles from somewhere else...

Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #34 on: May 15, 2013, 04:00:51 PM »
Steelplayer,

Is this with the 4% semolina flour?  Probably the best deep dish in all of Hawaii.  My only suggestion is try for a thinner bottom and sides next time and u believe you may enjoy it even more.  What size pizza was this?

Nate
« Last Edit: May 15, 2013, 04:03:10 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline steelplayer

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Re: Malnatis better be looking over their shoulder
« Reply #35 on: May 15, 2013, 04:16:08 PM »
Steelplayer,

Is this with the 4% semolina flour?  Probably the best deep dish in all of Hawaii.  My only suggestion is try for a thinner bottom and sides next time and u believe you may enjoy it even more.  What size pizza was this?

Nate

Aloha Nate, yes I used 4%.  It's a nine inch. I did have some problems getting the edges thin.  I did a room temp rise, maybe if I had refrigerated for a while the crust would have been easier to work with.

Mahalo,
Tom
Where ever you are, you are fives miles from somewhere else...

Offline BTB

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Re: Malnatis better be looking over their shoulder
« Reply #36 on: May 15, 2013, 04:21:56 PM »
Very nice jobs, Bob and Steelmaker.  The pizzas looked incredibly tasty.  Hope you guys enjoyed it.

                                                                                                                 --BTB        ^^^

Offline Chicago Bob

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Re: Malnatis better be looking over their shoulder
« Reply #37 on: May 15, 2013, 04:25:35 PM »
Very nice jobs, Bob and Steelmaker.  The pizzas looked incredibly tasty.  Hope you guys enjoyed it.

                                                                                                                 --BTB        ^^^
Thanks BTB! Coming from you; that means a lot. Thanks again for contributing to the ground work on these great pizzas.  8)

Nate and Fran...thanks guys; ya'll made my day!  :)
« Last Edit: May 15, 2013, 04:28:11 PM by Chicago Bob »
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Offline steelplayer

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Re: Malnatis better be looking over their shoulder
« Reply #38 on: May 15, 2013, 04:27:55 PM »
Very nice jobs, Bob and Steelmaker.  The pizzas looked incredibly tasty.  Hope you guys enjoyed it.

                                                                                                                 --BTB        ^^^

Mahalo Nui Loa!
Where ever you are, you are fives miles from somewhere else...

Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #39 on: May 15, 2013, 05:26:27 PM »
Aloha Nate, yes I used 4%.  It's a nine inch. I did have some problems getting the edges thin.  I did a room temp rise, maybe if I had refrigerated for a while the crust would have been easier to work with.

Mahalo,
Tom

Tom,

Did you go as high up as your pan would allow?  I guess you could always shave off a few percents off the flour total.

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


 

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