Author Topic: Probably not even close to authentic deep dish  (Read 797 times)

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Offline Bill/SFNM

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Probably not even close to authentic deep dish
« on: June 04, 2013, 03:50:43 PM »
I hesitate to post on this sub-forum; deep-dish purists will probably scoff at my newbie efforts since I take many liberties with your beloved style. But I've got to tell you how much everybody enjoyed this pizza. In fact, I didn't tell anyone it was a pizza. I think I said that it was a cheese and sausage tart. I have no idea what the correct proportions should be for the crust thickness, cheese, sausage and sauce, but it seemed to me like I hit a pretty good balance. 


<a href="http://www.youtu.be/YVrw7Qht5D0" target="_blank" class="aeva_link bbc_link new_win">http://www.youtu.be/YVrw7Qht5D0</a>



Here are some of the liberties I took:


1. The crust had no commercial yeast. I used my French starter that is sweet and complex. Fermented and proofed for 24 hours. The crust was the best part.


2. Instead of corn oil in the crust, I used freshly rendered lard.


3. The cheese was just a blend of a bunch of remnants that I wanted to use before they went bad: mozzarella, fontina, amadeus, etc. 


4. The sausage was a sweet Italian. In the video, you can see that I added some phosphates to the mixer for a better texture. The sausage was the best part.


5. The sauce was made from some heirloom tomatoes from last year's harvest that were partially dehydrated and then frozen as recommended by Dr. Lehmann. Intense, sweet flavor. The sauce was the best part.





Offline pythonic

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Re: Probably not even close to authentic deep dish
« Reply #1 on: June 04, 2013, 04:31:16 PM »
Bill,

Turned out great!  That sausage thickness is huge and your crust thickness looks perfect.   Which crust formulation did u end up going with?

Nate
« Last Edit: June 04, 2013, 04:35:18 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline adletson

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Re: Probably not even close to authentic deep dish
« Reply #2 on: June 04, 2013, 05:02:04 PM »
Oh come on!  That is killer!

Can you share the Italian sausage recipe?

Offline Bill/SFNM

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Re: Probably not even close to authentic deep dish
« Reply #3 on: June 04, 2013, 05:22:59 PM »
Thanks, Nate. This is what I used:


A/P Flour 100%
Water 43%
Milk 25.8%
Starter 6.7%
Lard 7%
Salt 3%
Semolina 20.7%
Sugar 2%
Butter 5.2%


Sausage is from Kenji:

http://www.seriouseats.com/recipes/2011/09/juicy-sweet-or-hot-italian-sausage.html

I added a scat 1/4t of sodium triphosphate just before the final mix. 


 

Offline deb415611

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Re: Probably not even close to authentic deep dish
« Reply #4 on: June 04, 2013, 05:29:03 PM »
beautiful pizza Bill

Offline Chicago Bob

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Re: Probably not even close to authentic deep dish
« Reply #5 on: June 04, 2013, 05:38:20 PM »
Very nice work there Bill...I can easily see why you had so many "was the best part" 's.  ;)
"Care Free Highway...let me slip away on you"

Offline Bill/SFNM

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Re: Probably not even close to authentic deep dish
« Reply #6 on: June 04, 2013, 05:38:50 PM »
Does this seem right for a 9" crust?


1/2 lb. cheese
1 lb. sausage
1 cup sauce



Offline Chicago Bob

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Re: Probably not even close to authentic deep dish
« Reply #7 on: June 04, 2013, 05:43:55 PM »
Does this seem right for a 9" crust?


1/2 lb. cheese
1 lb. sausage
1 cup sauce
1/2 lb sausage would be plenty; maybe another half cup of sauce, I do probably 10oz cheese. To each his own as you know...your dough amount looked spot on.  :chef:
"Care Free Highway...let me slip away on you"

Offline Jackie Tran

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Re: Probably not even close to authentic deep dish
« Reply #8 on: June 04, 2013, 06:04:09 PM »
Nice DD Bill!  That sausage is great.   I got the recipe from one of Nate's post.  Won't go back to store bought sausage again.  I can only imagine how good that pie was.

Offline Bill/SFNM

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Re: Probably not even close to authentic deep dish
« Reply #9 on: June 04, 2013, 06:58:38 PM »
beautiful pizza Bill


Thank you, deb415611.


Offline pythonic

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Re: Probably not even close to authentic deep dish
« Reply #10 on: June 04, 2013, 07:11:56 PM »
Bill,

To be honest that is about double the sausage lol.  Try 1/2lb next time and see if you prefer the balance with the 1/2lb of cheese better.  What did you think of Kenji's sausage recipe?

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

Offline adletson

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Re: Probably not even close to authentic deep dish
« Reply #11 on: June 05, 2013, 09:58:46 AM »
Thanks for the recipe!  That's gonna be a weekend project.  Local market has pork shoulder on for 1.19/lb and there's never a bad time to make sausage.

Offline Bill/SFNM

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Re: Probably not even close to authentic deep dish
« Reply #12 on: June 05, 2013, 11:27:21 AM »
What did you think of Kenji's sausage recipe?

Nate




It was pretty good. I've made better. Some phosphates were added to improve the texture. I did not feel there was too much sausage, but I'll dial it down for the next pizza.


I'm thinking for the next one:

8" crust (300g)
1/2 lb. cheese
1/2  lb. sausage
1 cup sauce


 

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