Author Topic: DKM's Chicago pizza (Read 9318 times)

Randy · « **on:** March 08, 2004, 01:07:43 PM »

I think it will give it a try.
DKM, what is the latest version?

Randy

DKM · « **Reply #1 on:** March 08, 2004, 06:01:04 PM »

http://www.pizzamaking.com/yabbse/index.php?board=5;action=display;threadid=241&start=0

Haven't heard from you lately.

Been busy?

DKM

Randy · « **Reply #2 on:** March 08, 2004, 06:34:19 PM »

Busy and a bad back of late has slowed down a lot of things DKM. A pizza a day will keep the doctor away. You think that works?

Randy

DKM · « **Reply #3 on:** March 08, 2004, 09:59:33 PM »

I'm willing to try.

Been having health probelms myself, so I can relate.

DKM

Randy · « **Reply #4 on:** March 09, 2004, 01:20:47 PM »

Sorry to hear that DKM. I hope you will be getting well soon.

Randy

Pierre · « **Reply #5 on:** March 09, 2004, 02:48:15 PM »

I was wondering why you both have not been posting much lately...

I honestly wish you both better health.

Pierre

Foccaciaman · « **Reply #6 on:** March 09, 2004, 04:07:54 PM »

I also want to wish you both better health, I enjoy all the input of both of you on this site too much.

I by the way can also relate, I take 15 different medications per day for my damn heart.
My wife says I should just use them as topping on my pizzas .

Ahhhh pizza, The Fifth Food Group!

Randy · « **Reply #7 on:** March 09, 2004, 04:27:55 PM »

Another good idea. To counteract the bad things in pizza, sprinkle the bad boy with an aspirin.
Note to myself: Must write Pizza Hut with this new hot idea.

Randy

Randy · « **Reply #8 on:** March 09, 2004, 04:28:35 PM »

DKM it is in the cooler.

DKM · « **Reply #9 on:** March 09, 2004, 05:41:30 PM »

Quote from: Randy on March 09, 2004, 04:28:35 PM

DKM it is in the cooler.

Kool

How did the dough turn out?

Thanks for the kind expressions from everyone. My health probelms are basicly stress related (We think and so far the Dr has agreed). As we treat one problem a new one forms. Luckly no talk of adjusting diet yet.

DKM

Randy · « **Reply #10 on:** March 09, 2004, 06:04:44 PM »

Pretty good. I tried a few things in the process. I put the corn meal in a food processor to see if it would make it more like flour, it didn’t.
I also let the first rise happen before putting it in the cooler for a stay overnight.
Michelle had used that in her recipe and I think by what I saw on TV the big boys may do that on the Chicago style.
I used a little more flour because I used Gold medal AP which has less protein than KA’s AP

Randy

DKM · « **Reply #11 on:** March 09, 2004, 08:44:49 PM »

Looks real good. Good color from the cornmeal.

I'm hungry.

DKM

stock · « **Reply #12 on:** March 10, 2004, 12:03:08 AM »

i just wanted to chime in and wish everyone good health (and good pizza

)
-scott

Randy · « **Reply #13 on:** March 10, 2004, 09:24:46 AM »

I looked at my DKM Chicago pizza dough in the cooler late last night and it had more than doubled in size again.

Remember I let it rise on the counter the first time for about an hour before I knocked it down and placed it in the cooler. I knocked back down again and put it back for its overnight rest. It looks perfect this morning.

Ah, nothing more fun than pizza experiments.

One other note DKM I didn’t have Canola oil so I used ¼ cup Olive and ¼ cup Vegetable oil.

Looking forward to pizza tonight.

Randy

itsinthesauce · « **Reply #14 on:** March 10, 2004, 06:33:05 PM »

You deliver?

Randy · « **Reply #15 on:** March 10, 2004, 07:20:44 PM »

I would have delivered it but ate the whole doggone thing.
Man it was good.
It's a keeper DKM

Randy · « **Reply #16 on:** March 10, 2004, 07:22:00 PM »

The last slice!

Randy · « **Reply #17 on:** March 10, 2004, 07:37:09 PM »

Here are my notes on DKM’s Chicago pizza.
1.   If you haven’t tried it, do for sure.

2.   I used half Classico olive oil and half vegetable oil. Next time I will use all Classico olive oil. I think it we be great.

3.   I increased the salt by ½ teaspoon but I think it is fine the way he has it.

4.   As I noted earlier I let the first rise happen on the kitchen counter, then an overnight rise in the cooler. No conclusion is possible until I let the next one rise in the cooler first.

5.   I used the oven shelf one up from the lowest.

6.   I used probably an ounce more flour than the recipe called for using GoldMedal flour.H

DKM · « **Reply #18 on:** March 10, 2004, 09:14:19 PM »

Dang you, here I am getting ready to make a Pan dough and you got me hungry for deep dish. Guess while I am eating the Pan, I'll make a Chicago.

DKM

BTW - You really should try canola or corn oil. It is a different tast and more 'midwest' in my opinion.

DKM

Foccaciaman · « **Reply #19 on:** March 11, 2004, 10:28:18 PM »

Tried your sauce recipe DKM and really liked it. I also tweaked it on two other occasions with a little red wine about 2 oz. reduced down in the sauce is pretty darn good.
Ever try brown sugar in your sauce instead of white? Not as sweet.
Still I liked your sauce alot got any other variations ya wanna share.

Author Topic: DKM's Chicago pizza (Read 9318 times)

stock