Author Topic: Malnatis better be looking over their shoulder  (Read 14671 times)

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Offline mrmojo1

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Re: Malnatis better be looking over their shoulder
« Reply #60 on: May 22, 2013, 02:27:09 PM »
Well thanks so much Pizza Pal Terry!  8)
Sauce was easy peazzy; tiny bit o salt with crushed oregano. Toms were strained Cento's from a case I got on Amazon(cheap!) as per TXCraig recommendation!  :o
Cheese: slices of Boar's Head Mozz an Provo.
Cook one up Mojo!!  :chef:


thanks a ton Bob!  I gotta make one!  looks so tasty!


Online Chicago Bob

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Re: Malnatis better be looking over their shoulder
« Reply #61 on: May 22, 2013, 03:14:12 PM »

thanks a ton Bob!  I gotta make one!  looks so tasty!
Yep,,.those tomatoes were taaasty boy! It has some nice firm fillets in there that are perfect for this style of pie. Let me know if you need me to dig out my receipt an post a link. I saved even a 'lil mo money by signing on to a scheduled shipment dealio they have...like; OK send me 1 case every 3 months thing. Sweet!  :chef:

Bob
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Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #62 on: May 22, 2013, 06:48:21 PM »
Could be... now I am going to just have to make  another one, and  another one, etc.  :-D

Not like that's a bad thing.  Lol
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Offline Garvey

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Re: Malnatis better be looking over their shoulder
« Reply #63 on: May 22, 2013, 09:10:16 PM »
That won't cook the rim correctly and the weight of everything in there rising/bubbling away will probably destabilize the foil an create a mess.

It's to give extra headspace.  Have you ever cooked a souffle this way?  Did it destabilize the foil and create a mess?  Do tell.  I'd love to hear your firsthand experiences.


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Re: Malnatis better be looking over their shoulder
« Reply #64 on: May 22, 2013, 09:34:29 PM »
It's to give extra headspace.  Have you ever cooked a souffle this way?  Did it destabilize the foil and create a mess?  Do tell.  I'd love to hear your firsthand experiences.
To do tell...Bob don't do souffels man.... but my first hand experiences tell me that light airy almost weightless eggs cooking might be a bit different than containing pizza ingredients. Do you have a pic of this contraption Garvey...maybe I'm not properly visualizing just what you are talking about. :-\ Thanks!
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Offline Garvey

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Re: Malnatis better be looking over their shoulder
« Reply #65 on: May 24, 2013, 08:20:56 PM »
Looking at Nate's pies in the first posts of this thread, there's a good half inch at the top of just crust.  The cheese, sausage, sauce, etc., are much lower.

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Re: Malnatis better be looking over their shoulder
« Reply #66 on: May 24, 2013, 08:35:45 PM »
I like to fill it all the way with the goods....probably a good thing I only have the 1 1/2" sided pan. I've seen some tall boys that were gorgeous though.  :chef:
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Offline Garvey

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Re: Malnatis better be looking over their shoulder
« Reply #67 on: May 24, 2013, 08:41:14 PM »
Oh, I thought the taller pan was lusted after by Steel for the tall crust pictured.

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Re: Malnatis better be looking over their shoulder
« Reply #68 on: May 24, 2013, 10:03:06 PM »
Nate,
What type of pan you do your DD in? Dark hard anodized aluminum? PSTK
« Last Edit: May 24, 2013, 10:53:15 PM by Chicago Bob »
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Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #69 on: May 25, 2013, 02:58:50 PM »
Nate,
What type of pan you do your DD in? Dark hard anodized aluminum? PSTK

Dark hard anodized (Chicago Metallic brand)
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Online Chicago Bob

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Re: Malnatis better be looking over their shoulder
« Reply #70 on: May 25, 2013, 03:05:41 PM »
Dark hard anodized (Chicago Metallic brand)
Do you crisp/fry the bottom of your DD (like PH pan pizza) ?
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Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #71 on: May 26, 2013, 02:45:06 PM »
Do you crisp/fry the bottom of your DD (like PH pan pizza) ?

No.  It's browned just right.
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Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #72 on: May 26, 2013, 05:38:00 PM »
Ran out of King Arthur so I had to use 50% gold medal.  Dough felt alot different (wetter).  King Arthur is king, end of story.

Nate
« Last Edit: May 26, 2013, 05:42:56 PM by pythonic »
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Re: Malnatis better be looking over their shoulder
« Reply #73 on: May 26, 2013, 06:40:26 PM »
I made one night before last and ran out of flour also...subbed in White Lilly AP. I had to go back and recheck your formula thinking I had messed up. Weird how different the doughs can feel from one brand AP to the next.
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Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #74 on: May 26, 2013, 06:47:03 PM »
I made one night before last and ran out of flour also...subbed in White Lilly AP. I had to go back and recheck your formula thinking I had messed up. Weird how different the doughs can feel from one brand AP to the next.

Yep.  Texture was off and flavor wasnt as good.  I need to order some white lily.  I would think it would be incredible.

Nate
« Last Edit: May 26, 2013, 06:49:38 PM by pythonic »
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Online Chicago Bob

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Re: Malnatis better be looking over their shoulder
« Reply #75 on: May 26, 2013, 07:11:14 PM »
Yep.  Texture was off and flavor wasnt as good.  I need to order some white lily.  I would think it would be incredible.

Nate
I always hear folks say it is the best for biscuit making. My GF makes some mighty fine ones with it too.  :chef:

But it sure made my DD dough feel strange....almost like it had baking powder in it. It felt aerated or foamy like or sum'in man. Cooked pizza crust was on the dry side..really needed more water. Keep that in mind if you try it Nate.
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Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #76 on: May 26, 2013, 07:17:25 PM »
I always hear folks say it is the best for biscuit making. My GF makes some mighty fine ones with it too.  :chef:

But it sure made my DD dough feel strange....almost like it had baking powder in it. It felt aerated or foamy like or sum'in man. Cooked pizza crust was on the dry side..really needed more water. Keep that in mind if you try it Nate.

I hear you.  This batch was a little bready for me too.  100% King Arthur is way better.  Light, flaky and just enough crispiness.

Nate
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Offline kellmax

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Re: Malnatis better be looking over their shoulder
« Reply #77 on: December 29, 2013, 01:45:27 PM »
pythonic: why did you go down to a 4% semolina ratio as opposed to the 20%?

Offline Garvey

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Re: Malnatis better be looking over their shoulder
« Reply #78 on: December 29, 2013, 05:06:04 PM »
pythonic: why did you go down to a 4% semolina ratio as opposed to the 20%?

See reply 15 on page 1 of this thread for the explanation.

Offline mrmagloo

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Re: Malnatis better be looking over their shoulder
« Reply #79 on: January 07, 2014, 05:56:05 PM »
Hi Guys - first real post, so please don't wack me too hard with this perhaps real dumb question.

I just am trying pizza doughs for the first time.  I did one recipe from RDD.com that wasn't bad but between my novice skills and the recipe, it wasn't quite there. We have Malnati's all the time, and it's a favorite.

Anyway, the nice this about the RDD.com recipe is, it had normal measures available for the 12" pans I have.  So, realizing Pythonic scaled this for a 9" pan, I'm trying not only to scale it up, but also convert it to measures I can handle.

From the RDD.com 9" to 12" recipe, it looks like to scale up, I should multiply everything by 1.8.  (241g/434g). However, I don't know if my logic holds true.  What I did notice is, RDD.com 9" scale should net 241g and Pythonics seems to be much more at 354g. From there, once I get the grams scaled, how to convert to Cups/Tbs/Tsp.

Here's my best guess to convert this recipe:

                              Bakers %         G              OZ         Lbs         Tbs           Tsp                      Est Convert 
AP Flour                  100.00%     365.184     12.888     0.81                                                    3 Cups
Water 110 Degrees    47.00%      171.63       6.048     0.378                                                  3/4 Cup
Corn Oil                    18.50%       67.554       2.376     0.144      5.004       15.012                   5 Tbs
Olive Oil                      6.00%       21.906       0.774     0.054      1.62         4.878                     1-1/2 Tbs Heavy
Sugar                       1.50%         5.472        0.198       0.018      0.45         1.368                     1/2 Tbs    Light
Butter                       1.00%         3.654        0.126       0            0.252      0.774                     3/4 Tsp
ADY                         0.70%           2.556       0.09          0            0.234      0.684                     3/4 Tsp    Light
Fine Sea Salt                                                                                             0.45                       1/2 Tsp

And, to get 4% Semolina, I would replace about 2 Tbs of the flour.

Can someone let me know if my old math is still even relevant anymore.

Gosh, my head hurts!

Thanks!!