Author Topic: deep dish oils?  (Read 650 times)

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Offline dogboy

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deep dish oils?
« on: December 26, 2013, 01:10:59 PM »
Gonna try a deep dish today. What oils should I use on the pan so I don't burn the dough in the pan? Butter olive corn??


Offline dogboy

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Re: deep dish oils?
« Reply #1 on: December 26, 2013, 01:15:05 PM »
Planning on using the laminated butter techniques I have found in the forum.
Made a couple laminated cracker pizzas for Christmas and also wonder which techniques did the trick... was it because I used a low moister in the dough or was it because I laminated it??

Offline dogboy

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Re: deep dish oils?
« Reply #2 on: December 26, 2013, 01:17:41 PM »
I couldn't find a pizza screen at the store so I bought a crisper and cooked it on the crisper for 10 minutes on the stone. Then removed the crisper and placed it directly on the stone for 5 minutes. Oven was preheated for 30 minutes at 500. Many times in the past I preheated for 1 hour and seemed to always burn my pizza bottom.

Offline Qarl

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Re: deep dish oils?
« Reply #3 on: December 26, 2013, 02:27:06 PM »
Regular olive oil... not Extra Virgin... will help with not burning.

Offline DustinA

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Re: deep dish oils?
« Reply #4 on: December 26, 2013, 02:55:48 PM »
wait, are you making deep dish or cracker?

Offline dogboy

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Re: deep dish oils?
« Reply #5 on: December 26, 2013, 03:16:46 PM »
8 gonna do deep dish tonite

Offline Aimless Ryan

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Re: deep dish oils?
« Reply #6 on: December 26, 2013, 04:21:26 PM »
Regular olive oil... not Extra Virgin... will help with not burning.

Or corn oil.

Offline dogboy

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Re: deep dish oils?
« Reply #7 on: December 26, 2013, 04:38:24 PM »
Awesome ty!!

Offline Chicago Bob

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Re: deep dish oils?
« Reply #8 on: December 26, 2013, 09:20:28 PM »
Gonna try a deep dish today. What oils should I use on the pan so I don't burn the dough in the pan? Butter olive corn??
I use Crisco shortening....I think it also aids in helping the dough that you pinch up the sides of the pan stay "pinched up".
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Offline Musky

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Re: deep dish oils?
« Reply #9 on: December 26, 2013, 09:41:55 PM »
When making a Malnati's clone I always used butter flavored Crisco.

Kevin


Offline pythonic

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Re: deep dish oils?
« Reply #10 on: December 26, 2013, 10:43:28 PM »
Definitely try corn.  Most Chicago places go that route.
If you can dodge a wrench you can dodge a ball.

Offline Garvey

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Re: deep dish oils?
« Reply #11 on: December 26, 2013, 10:59:43 PM »
Depends on the recipe.  I have found great success in the formulations that call for a blend but rely primarily on corn oil.

Offline Chicago Bob

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Re: deep dish oils?
« Reply #12 on: December 26, 2013, 11:04:07 PM »
Depends on the recipe.  I have found great success in the formulations that call for a blend but rely primarily on corn oil.
For the pan?
"Care Free Highway...let me slip away on you"

Offline Garvey

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Re: deep dish oils?
« Reply #13 on: December 26, 2013, 11:57:57 PM »
Oh, yeah.  Guess I need to actually read.  :D

Offline Chicago Bob

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Re: deep dish oils?
« Reply #14 on: December 27, 2013, 12:07:50 AM »
 >:D
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Offline pythonic

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Re: deep dish oils?
« Reply #15 on: December 27, 2013, 02:50:06 PM »
For the pan?

I use corn oil in my pan.  My olive oil burns the bottom of my crust.
If you can dodge a wrench you can dodge a ball.

Offline dogboy

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Re: deep dish oils?
« Reply #16 on: December 27, 2013, 11:02:59 PM »
Crust still came out to we'll done. I'll do like chi.bob said and use no sugar next time.

Offline Chicago Bob

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Re: deep dish oils?
« Reply #17 on: December 27, 2013, 11:09:01 PM »
Crust still came out to we'll done. I'll do like chi.bob said and use no sugar next time.
I don't blame ya.... :-D
Sorry to hear you having these problems dogboy....part of the learning curve though. Woof-woof!  :chef:
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Offline dogboy

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Re: deep dish oils?
« Reply #18 on: December 27, 2013, 11:38:22 PM »
That's the fun about this forum and pizza. So my diffrent styles and techniques to learn and experiment with!!