Author Topic: Malnatis better be looking over their shoulder  (Read 21110 times)

0 Members and 1 Guest are viewing this topic.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12464
  • Location: Durham,NC
  • Easy peazzy
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.
"Care Free Highway...let me slip away on you"


Offline pythonic

  • Registered User
  • Posts: 2594
  • Age: 37
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
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
If you can dodge a wrench you can dodge a ball.

Offline kellmax

  • Registered User
  • Posts: 9
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

  • Registered User
  • Posts: 614
  • I wish could have pizza every day.
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

  • Registered User
  • Posts: 5
  • Location: IL
  • I Love Pizza!
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!!



Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12464
  • Location: Durham,NC
  • Easy peazzy
Re: Malnatis better be looking over their shoulder
« Reply #80 on: January 07, 2014, 06:04:05 PM »
Just use the expanded dough calculator located here at top of page under "resources" drop down menu.
"Care Free Highway...let me slip away on you"

Offline vcb

  • Registered User
  • Posts: 506
  • Location: Chicago
    • Real Deep Dish
Re: Malnatis better be looking over their shoulder
« Reply #81 on: January 07, 2014, 06:39:55 PM »
Dough tools are located at: http://www.pizzamaking.com/dough_tools.html

I use the Deep Dish Dough Calculator to work out my formulations, but you can certainly use the Expanded Dough tool to make your adjustments.

If you're not comfortable with using weights, there's lot of gram to cup or gram to oz conversion tools online.

I use this one for flour: http://convert-to.com/flour-types-volume-weight-amounts-conversion
i.e. - Typically 250 grams of flour is about 1 cup of flour.
        55 grams of corn/vegetable oil is about 1/4 cup oil. (olive oil is 54 grams to 1/4 cup)
       


-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

Offline mrmagloo

  • Registered User
  • Posts: 5
  • Location: IL
  • I Love Pizza!
Re: Malnatis better be looking over their shoulder
« Reply #82 on: January 07, 2014, 08:17:31 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!

Offline pythonic

  • Registered User
  • Posts: 2594
  • Age: 37
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Malnatis better be looking over their shoulder
« Reply #83 on: January 27, 2014, 03:42:17 PM »
Today's attempt.   I wanted a thinner crust so I dropped the flour down to 175g, dropped the semolina and subbed out 2g corn oil for more butter.  I may have under kneaded though because it was almost too flaky.

But I do have some real good news.  I tried the Stanislaus Alta Cucina plum tomatoes on this one and they were magical.  Almost identical to Lou's.  These will be my go to tomatoes from now on.

Nate
« Last Edit: January 27, 2014, 07:52:26 PM by pythonic »
If you can dodge a wrench you can dodge a ball.


Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23105
  • Location: Texas
  • Always learning
Re: Malnatis better be looking over their shoulder
« Reply #84 on: January 27, 2014, 06:53:19 PM »
Nate,

You are a natural.

Peter

Offline pythonic

  • Registered User
  • Posts: 2594
  • Age: 37
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Malnatis better be looking over their shoulder
« Reply #85 on: January 27, 2014, 07:51:33 PM »
Nate,

You are a natural.

Peter

TY Peter.  Practice practice practice!
If you can dodge a wrench you can dodge a ball.

Offline pythonic

  • Registered User
  • Posts: 2594
  • Age: 37
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Malnatis better be looking over their shoulder
« Reply #86 on: January 28, 2014, 03:43:22 PM »
Today's.

5% semolina, 49% water, 20% oil.  Good stuff.
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12464
  • Location: Durham,NC
  • Easy peazzy
Re: Malnatis better be looking over their shoulder
« Reply #87 on: January 28, 2014, 03:59:10 PM »
Killer looking pie Pythonic!  :drool:
Same day?....idy amount? 175g again?
Thanks!  :chef:

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

Offline pythonic

  • Registered User
  • Posts: 2594
  • Age: 37
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Malnatis better be looking over their shoulder
« Reply #88 on: January 28, 2014, 04:02:13 PM »
Killer looking pie Pythonic!  :drool:
Same day?....idy amount? 175g again?
Thanks!  :chef:

Bob

175 was a little too thin.  185g, 1/4 tsp IDY, 3hr rise.  2hrs in 90ish degree oven.
« Last Edit: January 28, 2014, 04:29:51 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline pythonic

  • Registered User
  • Posts: 2594
  • Age: 37
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Malnatis better be looking over their shoulder
« Reply #89 on: January 28, 2014, 11:24:54 PM »
Killer looking pie Pythonic!  :drool:
Same day?....idy amount? 175g again?
Thanks!  :chef:

Bob

Bob,

Did you give it a run? I'd put this one in my top 2.  I need a better pan though.  I need a silver one like they use but seasoned black.
« Last Edit: January 28, 2014, 11:46:28 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12464
  • Location: Durham,NC
  • Easy peazzy
Re: Malnatis better be looking over their shoulder
« Reply #90 on: January 28, 2014, 11:34:44 PM »
Bob,

Did you give it a run? I'd put this one in my top 2.
Well, I made the dough but got sidetracked researching the hobbies that band members in "Rush" are into. I've got a bunch of Gumbo leftover that needed gone anyway....I'll make the pizza pie manana. :chef:

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

Offline pythonic

  • Registered User
  • Posts: 2594
  • Age: 37
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Malnatis better be looking over their shoulder
« Reply #91 on: January 28, 2014, 11:50:13 PM »
Well, I made the dough but got sidetracked researching the hobbies that band members in "Rush" are into. I've got a bunch of Gumbo leftover that needed gone anyway....I'll make the pizza pie manana. :chef:

Bob

Have you ever tried the Alta Cucina plum tomatoes?
If you can dodge a wrench you can dodge a ball.


Offline Garvey

  • Registered User
  • Posts: 614
  • I wish could have pizza every day.
Re: Malnatis better be looking over their shoulder
« Reply #92 on: January 29, 2014, 08:28:33 AM »
I just wanna know how you're able to make and eat DD daily.   :drool:

Offline deb415611

  • Supporting Member
  • *
  • Posts: 1373
  • Location: CT
Re: Malnatis better be looking over their shoulder
« Reply #93 on: January 29, 2014, 08:40:14 AM »
DD is not one of my favorite styles but Nate, your pies are making me want to eat one.  Nice!
Deb

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12464
  • Location: Durham,NC
  • Easy peazzy
Re: Malnatis better be looking over their shoulder
« Reply #94 on: January 29, 2014, 09:41:30 AM »
Have you ever tried the Alta Cucina plum tomatoes?
No but I might be ordering from penn mac soon...I miss the grande .

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

Offline pythonic

  • Registered User
  • Posts: 2594
  • Age: 37
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Malnatis better be looking over their shoulder
« Reply #95 on: January 29, 2014, 09:57:23 AM »
I just wanna know how you're able to make and eat DD daily.   :drool:

Garvey,

One of the nice benefits of working from home.

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

Offline pythonic

  • Registered User
  • Posts: 2594
  • Age: 37
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Malnatis better be looking over their shoulder
« Reply #96 on: January 29, 2014, 09:59:00 AM »
DD is not one of my favorite styles but Nate, your pies are making me want to eat one.  Nice!

Thanks Deb.  There are many different types of DD out there.  This one is good because the crust is thinner and it's all toppings.

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

Offline pythonic

  • Registered User
  • Posts: 2594
  • Age: 37
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Malnatis better be looking over their shoulder
« Reply #97 on: January 29, 2014, 09:59:49 AM »
No but I might be ordering from penn mac soon...I miss the grande .

Bob

If they have them give them a shot.  I picked up a #10 can at RD for like $3!
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12464
  • Location: Durham,NC
  • Easy peazzy
Re: Malnatis better be looking over their shoulder
« Reply #98 on: January 29, 2014, 10:07:30 AM »
If they have them give them a shot.  I picked up a #10 can at RD for like $3!
Nate, please take a look at recipes #1 and #2 at this Escalon website. Would you say those are NY style pizza sauces?

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

Offline pythonic

  • Registered User
  • Posts: 2594
  • Age: 37
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Malnatis better be looking over their shoulder
« Reply #99 on: January 29, 2014, 10:29:07 AM »
Nate, please take a look at recipes #1 and #2 at this Escalon website. Would you say those are NY style pizza sauces?

Bob

I would say they are.  Many pizza shops use blends of tomato products and the spices are popular ones.
If you can dodge a wrench you can dodge a ball.


 

pizzapan