Author Topic: Photo Test - Chicago Deep Dish  (Read 1201 times)

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Offline Chifunda

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Photo Test - Chicago Deep Dish
« on: August 03, 2013, 05:33:46 PM »
First attempt at posting a photo, second try at Chicago style deep dish.  Let's see what happens


Offline Chifunda

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Re: Photo Test - Chicago Deep Dish
« Reply #1 on: August 03, 2013, 05:50:23 PM »
Well raise my rent...it worked!

Pretty straightforward recipe for a fourteen inch pie.

Dough formulation  generated with the amazing Deep-Dish Dough Calculator and topped with what I understand to be more or less classic ingredients:  sliced mozzarella (Polly-O), sliced provolone, mild Italian sausage from the local Publix, 6 in 1 ground tomatoes and finished off with a little grated pecorino romano.

No complaints from the troops.  ;D
« Last Edit: August 03, 2013, 05:56:53 PM by Chifunda »

Offline MightyPizzaOven

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Re: Photo Test - Chicago Deep Dish
« Reply #2 on: August 03, 2013, 05:58:54 PM »
Nice job, awsome looking DD
Bert,

Offline Chifunda

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Re: Photo Test - Chicago Deep Dish
« Reply #3 on: August 03, 2013, 08:01:11 PM »
Thanks for the kind words.

Online pythonic

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Re: Photo Test - Chicago Deep Dish
« Reply #4 on: August 04, 2013, 08:06:46 PM »
Very nice deep dish there sir.  Is the Malnatis clone recipe?

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

Offline Chifunda

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Re: Photo Test - Chicago Deep Dish
« Reply #5 on: August 05, 2013, 09:06:29 AM »
Very nice deep dish there sir.  Is the Malnatis clone recipe?

Nate

After my first try at Chicago style DD was such a disaster (inch thick crust that included corn meal, making it hideously gritty) I read through most everything I could find here, let it percolate in my alleged mind for a while, and punched up the Dough Calculator.  Came up with the following:

14" pie
KA All Purpose flour (100%) 436g.
Water (50%) 218g.
ADY 1 teaspoon
Salt 1/2 teaspoon
Olive oil (5.4%) 5 1/4 teaspoons
Corn oil (16.2%) 5 1/4 tablespoons
Sugar 1/2 teaspoon
Total 756g.

Combined ingredients using the Real Deep Dish protocol. Let rise for two hour, bagged and refrigerated for about thirty hours.  Let come to room temp, assembled per my original post, and baked on in a 450* oven for thirty minutes. 

Certainly there was some Malnatis clone influence, but the final recipe was something of a Frankenstein attempt.  ::)

By the way, thanks for the compliment.

Online Garvey

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Re: Photo Test - Chicago Deep Dish
« Reply #6 on: August 05, 2013, 09:51:35 AM »
After my first try at Chicago style DD was such a disaster (inch thick crust that included corn meal, making it hideously gritty) I read through most everything I could find here...

Ah, Chifunda, that is the story of us all!   :D

So many of us fell down that dark hole, where cornmeal and too-thick crust destroys all the enthusiasm and joy... 

Really, that pie looks great and the formulation sounds spot-on.  Nice work.  Were you happy with it?

Cheers,
Garvey

Offline Chifunda

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Re: Photo Test - Chicago Deep Dish
« Reply #7 on: August 05, 2013, 03:17:48 PM »
Yep, the "crust from hell" almost had me beating a hasty retreat back to my comfort zone with NY style.  Glad I persevered though; gives me a new pizza variation to obsess over. :chef:

Judging from the speed with which the pie disappeared, all were pleased with it.  But then, when you have a high school varsity running back/linebacker at the table a mere fourteen inch pizza doesn't stand a chance.  Even if it is a deep dish. ;D


 

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