Author Topic: Crisco Deep Dish  (Read 9488 times)

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Offline chiguy

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Re: Crisco Deep Dish
« Reply #25 on: February 10, 2006, 11:44:15 AM »
 Hi Libuddypizza,
 I grew up down the street from Palermos off 63rd st, so i ate at that Giordanos many times. I do remember when they use to offer both kinds, a deep pan/dish and the covered stuffed. It must have been some time before 1983. You are also correct about Sbarros, i remember having a covered stuffed there as well.
 
 Where is Pizza Castle located on West 55th st.??
                                                                 Chiguy


Offline itsinthesauce

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Re: Crisco Deep Dish
« Reply #26 on: February 10, 2006, 01:42:40 PM »
I used to live around 63rd and Melvina

Offline chiguy

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Re: Crisco Deep Dish
« Reply #27 on: February 10, 2006, 01:49:19 PM »
 Hey itsinthe sauce,
 I love that Waynemoy chop suey, or Vinces pizza, man they were always arguing in the kitchen there.   Chiguy

Offline itsinthesauce

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Re: Crisco Deep Dish
« Reply #28 on: February 10, 2006, 01:53:14 PM »
I used to work at Vinces....got some good stories!

Offline chiguy

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Re: Crisco Deep Dish
« Reply #29 on: February 10, 2006, 02:01:52 PM »
 Hey itsinthesauce,
 Wow small world, i bet you got some great stories. My parents had to move seats so us kids would not hear all the cursing. How long did you last there? Do you remember thier recipe? It is pretty average i think, but consistenly good.   Chiguy

Offline canadianbacon

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Re: Crisco Deep Dish
« Reply #30 on: February 10, 2006, 02:14:17 PM »
are all deep dish pizzas *stuffed* pizzas ?

If so I was not aware of this.

I just went back to the beginning of this thread, and only see talking about "deep dish" so how
did most of you know there was a second hidden later of dough in this pizza ?

I think I need a bit of help here on this one, - perhaps I'm not understanding something.

I always thought a deep dish pizza was just a pizza made in a deep dish, and nothing else different.

you put your dough down, load up with toppings, and into the oven.

Anyone care to give a free classroom lesson for me ?  ;D
Pizzamaker, Rib Smoker, HomeBrewer, there's not enough time for a real job.

Offline itsinthesauce

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Re: Crisco Deep Dish
« Reply #31 on: February 10, 2006, 02:22:01 PM »
Pretty much APF...no tricks, let it rise at room temp, sauce was simply puree with a half can of water, some oregano, garlic, etc. The arguing was part of the atmosphere. I worked there for about a year, but recently ran into the youngest son Vince, who got his hand cut off in the meat grinder when he was about three. He used to punch everbody in the stomach with his stub. His two brothers, Mike and John are running it now. They still serve a great pizza with no skimping on the toppings. My daughter lives down the street and she orders it now and then. When I worked there, it was located a half block West in about 1200 square feet. They've come a long way.

Offline gottabedapan

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Re: Crisco Deep Dish
« Reply #32 on: February 11, 2006, 09:37:47 PM »
Hi Libuddypizza,
 I grew up down the street from Palermos off 63rd st, so i ate at that Giordanos many times. I do remember when they use to offer both kinds, a deep pan/dish and the covered stuffed. It must have been some time before 1983. You are also correct about Sbarros, i remember having a covered stuffed there as well.

Had to be pre-1982, 'cuz I was supervising a construction project in India in spring of '82 and a guy on the crew from Fox River Grove was raving about Gino's East and Giordanos, and how you hadn't lived until you'd eaten one of their deep dish pies. Had to check it out for myself, so when I had to come back to the States for some meetings in May, I re-routed my in-bound flight through Chicago, had lunch at Giordanos, picked up a large sausage pie to to at Gino's East, and flew on to my meetings.  ;D Been a fan of deep dish ever since.

Offline bearfootie

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Re: Crisco Deep Dish
« Reply #33 on: February 24, 2006, 03:19:07 PM »
Burn8,
You mention in this crisco recipe that "after 24 hrs it rolls out quite nicely" is this 24 hrs on the counter at room temp or 24 hrs in the frig?


Offline gottabedapan

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Re: Crisco Deep Dish
« Reply #34 on: February 25, 2006, 10:12:02 AM »
A 24-hour counter rise would kill the dough.

Offline itsinthesauce

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Re: Crisco Deep Dish
« Reply #35 on: February 25, 2006, 07:20:28 PM »
Hey, Gotta, I'm told from some very good Pizza Makers in Chicago, that that is how they do it. Who knows?

Offline gottabedapan

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Re: Crisco Deep Dish
« Reply #36 on: February 25, 2006, 08:21:49 PM »
Itsinthesauce, I've been told that too (even believed it the first couple of times I heard it), but after killing far too many dough balls on 24-hr counter rises due to the yeast running out of food, I choose to believe they're lying to throw us off the scent. At least that's my story, and I'm sticking with it. :-D

Canadian Bacon, not all deep dish pizzas are stuffed pizzas, and not all stuffed pizzas are deep dish. (Pizza Hut's Pan Pizza, for example, is a deep dish but it's not suffed. If you're old enugh to remember the Priazzo, that was an example of a stuffed pizza that was not deep dish.) Even among the Chicago pantheon (pun intended ;D ), some are stuffed and some aren't.

As to how we knew there was a second layer of dough, burn8 said so ... twice:

Reply #6:
Quote
I dont usually do the laminating thing since I try to emulate my local Chicago shop which I really enjoy

and Reply #7:
Quote
I wouldnt mind finding a way to get my top layer of dough to stick better to the bottom layer around the rim of the pan. Obviously then, I must be creating a stuffed pie.

:o :o :o

Offline itsinthesauce

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Re: Crisco Deep Dish
« Reply #37 on: February 25, 2006, 08:26:05 PM »
I agree with you, but one guy, whom I completley trust does it, but says the temp can't be over 75 degrees.

Online Pete-zza

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Re: Crisco Deep Dish
« Reply #38 on: February 25, 2006, 09:09:57 PM »
I think itsinthesauce may be right. The recipe that burn8 used had no water, only the Crisco and butter, and he mentioned in one of his posts (when asked about using frozen Crisco) that the dough ball had a temperature of 70 degrees. Even with yeast at around 1.2%, the lack of water would really slow down the rate of fermentation. Clearly, from the photos, the dough was very dry. So I think it could withstand a 24-hour room temperature fermentation.

As far as the lamination is concerned, I believe burn8 was referring to the technique that is sometimes used of taking a sheeted skin, folding it in quarters and re-sheeting it. It was in this context that burn8 talked about using frozen Crisco and working it into the dough. But I believe gottabedapan is correct that the pie had two crusts, based on the second quote in his last post.

Peter

Offline itsinthesauce

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Re: Crisco Deep Dish
« Reply #39 on: February 25, 2006, 11:26:47 PM »
Peter, I'll try it when I get back in town and let you know.

Offline gottabedapan

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Re: Crisco Deep Dish
« Reply #40 on: February 26, 2006, 11:46:49 AM »
Quote
I think itsinthesauce may be right. The recipe that burn8 used had no water, only the Crisco and butter, and he mentioned in one of his posts (when asked about using frozen Crisco) that the dough ball had a temperature of 70 degrees. Even with yeast at around 1.2%, the lack of water would really slow down the rate of fermentation. Clearly, from the photos, the dough was very dry. So I think it could withstand a 24-hour room temperature fermentation.

Didn't look at the ingredients, so I didn't pick up on the lack or water. I must say, I am skeptical that the crisco and butter alone would provide sufficient moisture to even activate the yeast, much less cause fermentation, esp. the recipe specifies ADY. Even pie crust recipies call for 1-2 Tbs of water or other moisture, so I have to wonder whether burn8 inadvertently omitted the water from the recipe. Guess I'll have to try it to see for myself.

Online Pete-zza

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Re: Crisco Deep Dish
« Reply #41 on: February 26, 2006, 12:12:38 PM »
gottabedapan,

I am as skeptical as you, but if you look at buzz's recipe in the first post of this thread--the recipe that burn8 apparently modified--you will not see any water there either.

Peter


Offline buzz

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Re: Crisco Deep Dish
« Reply #42 on: February 26, 2006, 12:56:51 PM »
Lol! I wasn't posting a recipe, but a generalized speculation--I'm afraid I was guilty of assuming that one would of course use water (or even milk) to make such a recipe! I can't imagine how it would come together otherwise, unless you melted the butter...

Sorry about that!

Online Pete-zza

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Re: Crisco Deep Dish
« Reply #43 on: February 26, 2006, 01:03:55 PM »
buzz,

Now you can see why I said I was skeptical, as was gottabedapan. I even went back and did a rough calculation of the baker's percents for the Crisco and butter and got a total of a bit over 9%. That didn't seem high enough but since I don't bake biscuits I couldn't tell for sure. It is rather funny though ;D.

Peter

Offline gottabedapan

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Re: Crisco Deep Dish
« Reply #44 on: February 26, 2006, 04:46:00 PM »
Now you can see why I said I was skeptical, as was gottabedapan. I even went back and did a rough calculation of the baker's percents for the Crisco and butter and got a total of a bit over 9%. That didn't seem high enough but since I don't bake biscuits I couldn't tell for sure. It is rather funny though ;D.

Well, now that you mention it, the shortening seemed on the low side to me, too. Most of my biscuit recipies call for 1/3 c shortening per 1 c apf. I've got a biscuit recipe that uses both baking powder and yeast that calls for 1/2 c shortening to 2 1/2 c flour, which works out to 5 3/4 Tbs for 2c flour, which is about 25% more than burn8 used. (It also calls for 1/4 c water and 3/4 c buttermilk.)

And before you ask: yes, I have tried if as a pizza crust. As to whether it was any good, let's just say it makes a heckuva tasty biscuit and leave it at that.  ::)

Offline buzz

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Re: Crisco Deep Dish
« Reply #45 on: February 27, 2006, 10:52:17 AM »
Lol!