Author Topic: Round 3. I've almost got it!  (Read 2379 times)

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Offline UGAChemDawg

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Round 3. I've almost got it!
« on: January 29, 2006, 06:36:26 AM »
Here is attempt number 3 with the Chicago style pizza. This is a huge improvement over the last two. I was happy with this one to the point where I would not have minded serving a piece to someone else. Notice how the individual slices can be held vertically and nothing slides off. The thickness of the dough layer in proportion to the ingredients layer is also right where I wanted it. The crust was a little burnt here and there, but it's not really a problem. For me, an overcooked pizza is much better than an undercooked one. Notice that the pan this time is a true deep dish pizza pan. I ordered it from Abe's kitchen online. It makes all the difference in the world. The dough fits properly and can be "sculpted" to fit just inside the upper edge of the pan, and the dark coloring insures that the dough cooks properly. The pan is also more heavy and thick than a cake pan. I found that it made a huge difference in terms of both shaping the pizza properly and proper heat transfer during baking. My screens also came, so I should be ready to cook an American style pizza soon. I got 10" screens but they look tiny, so I think I'm going to wait and order 12" or 14" screens.

The only thing I didn't like about this pizza is that it's taste was very temperature dependent. The recipe that I used went from delicious while the pizza was hot, to downright disgusting when the pizza cooled to room temperature. It also didn't taste the same after I heated it back up in the microwave. You have to eat it rather quickly so it will still be warm when you're working on the last piece. Does that make any sense?

Thanks for all your help,

Mike

<img src="http://i11.photobucket.com/albums/a175/InfiniteDomain/PizzaPics/IMG_0210.jpg" alt="Image hosting by Photobucket">

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<img src="http://i11.photobucket.com/albums/a175/InfiniteDomain/PizzaPics/IMG_0215.jpg" alt="Image hosting by Photobucket">
<img src="http://i11.photobucket.com/albums/a175/InfiniteDomain/PizzaPics/IMG_0217.jpg" alt="Image hosting by Photobucket">

<img src="http://i11.photobucket.com/albums/a175/InfiniteDomain/PizzaPics/IMG_0218.jpg" alt="Image hosting by Photobucket">


Offline Randy

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Re: Round 3. I've almost got it!
« Reply #1 on: January 29, 2006, 08:18:50 AM »
Nice pizza.

On the screens, buy the largest that will fit in your oven then you make any size you want.  The pizza size does not have to match the screen size.  It is easier to handle with a little griping space on the edge anyway.

Offline Buffalo

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Re: Round 3. I've almost got it!
« Reply #2 on: January 29, 2006, 08:35:20 AM »
Good Morning UGAChemDawg;
I think your pizza (based on your pictures) turned out fantastic!!!!!!!  If you will share with me your formula and ingredients; I would like to try duplicating your efforts.  Was your bottom crust "crispy/crunchy"?  The cooked dough looked very bisquity.....looked downright tasty......What was it about being reheated that you did not like? 
Buffalo

Offline UGAChemDawg

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Re: Round 3. I've almost got it!
« Reply #3 on: January 29, 2006, 08:55:18 AM »
Good Morning UGAChemDawg;
I think your pizza (based on your pictures) turned out fantastic!!!!!!!  If you will share with me your formula and ingredients; I would like to try duplicating your efforts.  Was your bottom crust "crispy/crunchy"?  The cooked dough looked very bisquity.....looked downright tasty......What was it about being reheated that you did not like? 
Buffalo

I'll post the formula tonight when I get back. As far as the reheating issue goes, it's really hard to describe. It just seems like the pizza tasted good while it was hot and bad while it was not. Very strange, if you ask me. The room temperature slices tasted nothing like the not-so-hot-it-burns-your-mouth-but-it-is-still-warm-to-the-touch slices. Most pizza does taste better warm, but this guy did a complete 180.

Online Pete-zza

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Re: Round 3. I've almost got it!
« Reply #4 on: January 29, 2006, 09:20:54 AM »
UGAChemDawg,

You are getting better with each pie. The next one should be even better now that you know what to look for at each stage of the production.

I, too, like my pizza hot. So what I will sometimes do is put a slice of the pie in my countertop toaster oven. I put the slice in a cheap pie tin and cover it with a piece of aluminum foil and heat until the slice is as hot as I want it. I also do this with leftovers the next day, but if the pie is thick I will preheat a slice first in the microwave (just until the cheese starts to melt) before putting it in the toaster oven. Otherwise the slice can be too watery because of the way microwaves work. In many cases I have actually preferred the reheated leftover slices to the fresh ones. I think it is because the sauce flavors intensify overnight, just as they do for a good spaghetti sauce that is held overnight. In that regard, deep-dish pies seem to have it over regular pizza slices where the cheese is on top and turns to rubber not long after. With deep-dish, the cheese is covered by the sauce and can't turn rubbery as easily.

Randy makes a good point about the screens. Screens are fairly cheap but you don't several. The advantatage of having several, of course, is that you don't have to measure out the sizes of the pizzas. That factor is built into the individual screens.

Peter

Offline Perk

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Re: Round 3. I've almost got it!
« Reply #5 on: January 29, 2006, 10:10:33 AM »
I am so naive when it comes to Chicago Style Pizza, In all my years.
I lived in California, Ohio, and Florida. One side of my family is true Italian.
So it's either NY Style or Sicilian Style pizza.
I  can not recall eating a Chicago Style Pizza.  :(
People obviously dig it. I wish there was a place around my City Jacksonville Fl that
had authentic Chicago Style Pizza.

Looks good Keep it up.



-Dave
Jacksonville Fl.

Offline buzz

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Re: Round 3. I've almost got it!
« Reply #6 on: January 29, 2006, 10:25:59 AM »
The taste shouldn't change that much when the pizza is cooled--mine tastes great even when cold! It looks like your crust is a little thick--you might want to try reducing this a bit.

Pizza reheated in a microwave=BAD!