Author Topic: Going to try a Chico Deep dish.  (Read 774 times)

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Offline tombiasi

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Going to try a Chico Deep dish.
« on: April 28, 2013, 09:54:30 AM »
I have only made NY for many years. After hanging out here I decided I will make make a Chicago this time.
What TF do most use? I have a 12 inch pan that tapers up about an inch. The actual bottom measures about 11.5 inches.
Is 20 oz. dough too much?

Tom


Offline MightyPizzaOven

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Re: Going to try a Chico Deep dish.
« Reply #1 on: April 28, 2013, 10:51:29 AM »
Tom, 20 oz is fine. Here is a link of the recipe I used for my first DD, I have similar size pan.

http://www.pizzamaking.com/forum/index.php/topic,23085.0.html
Bert,

Offline tombiasi

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Re: Going to try a Chico Deep dish.
« Reply #2 on: April 28, 2013, 11:19:48 AM »
Thanks for the good info. Very close to what I have in mind but slightly less semolina.

Offline Garvey

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Re: Going to try a Chico Deep dish.
« Reply #3 on: April 28, 2013, 02:00:05 PM »
I would personally suggest something in the 14 oz range for that size.  Ed's (VCB's) latest recipe calls for 15.5 oz of dough for that size.  IMO, 20 oz. is a bit of a bread bomb, but a lot of people like it that way.

Good luck!
Garvey

Offline tombiasi

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Re: Going to try a Chico Deep dish.
« Reply #4 on: April 28, 2013, 08:06:08 PM »
I would personally suggest something in the 14 oz range for that size.  Ed's (VCB's) latest recipe calls for 15.5 oz of dough for that size.  IMO, 20 oz. is a bit of a bread bomb, but a lot of people like it that way.

Good luck!
Garvey


OK thanks. What TF is considered an average for Chicago DD?

Offline Pete-zza

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Re: Going to try a Chico Deep dish.
« Reply #5 on: April 29, 2013, 08:02:35 AM »
OK thanks. What TF is considered an average for Chicago DD?
Tom,

Based on what I found when I researched this matter some time ago, I would say around 0.11-0.12. I have seen over 0.13, but that is not common, and I don't recall seeing (or calculating) anything below 0.11.

Peter

Offline tombiasi

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Re: Going to try a Chico Deep dish.
« Reply #6 on: April 29, 2013, 09:47:57 AM »
Thanks.


 

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