Author Topic: Chicago & Crisco  (Read 6643 times)

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Offline Randy

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Chicago & Crisco
« on: March 29, 2004, 11:01:55 AM »
Going to use DKMs Chicago pizza recipe with half Crisco and half olive oil for Wednesday night pizza..  Should be interesting.


Randy


Offline Randy

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Re:Chicago & Crisco
« Reply #1 on: March 30, 2004, 01:24:00 PM »

Offline Randy

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Re:Chicago & Crisco
« Reply #2 on: March 31, 2004, 05:39:21 PM »
Divided dough from the cooler

Offline Randy

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Re:Chicago & Crisco
« Reply #3 on: March 31, 2004, 08:00:33 PM »
I took this picture to show the flakiness of the crust.  This was a great Chicago style pizza.
 8)
Randy

Here is the recipe:

Chicago-style Deep Dish Pizza Dough
Based on DKM recipe with some changes and my instructions.

1 package SAF yeast
3 Teaspoons Raw sugar
1  Cup warm water(110deg)
  cup Crisco
cup Olive Oil
cup yellow cornmeal
18 oz Bread flour
2 Teaspoon salt

 
KitchenAid instructions
Put everything in the bowl except for the Crisco and mix until a ball forms on speed 1(stir speed) then knead at speed 2(knead speed) for 5 minutes.  Add Crisco and knead for 5 more minutes.  You may add a teaspoon of flour to get it to mix better.  Let rest for 15 minutes then place in cooler for overnight rise.  Take out 2 hours in advance of panning and flatten into a disk. Divide the disk in half then form into balls.
When ready to cook flatten one of the balls in a 10 pan with olive oil in the bottom until the dough covers the bottom. Use fingers from the top to pinch up the sides about way up the pan and about 3/16 thick.  Bake on low rack in oven preheated to 450F for 20 minutes or more.
« Last Edit: April 01, 2004, 11:24:00 AM by Randy »

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Re:Chicago & Crisco
« Reply #4 on: March 31, 2004, 10:21:49 PM »
man i love deep dish--i'll have to give this a go.
-scott

Offline DKM

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Re:Chicago & Crisco
« Reply #5 on: March 31, 2004, 11:21:55 PM »
Looks great Randy.

I'm on the shelf, so to speak, for about a week (nothing major).  But i might try it.

I have gotten simular effects before on just crisco, and close on just oil.  Just haven't figured out what I am doing that makes the difference.

DKM
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Offline Wayne

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Re:Chicago & Crisco
« Reply #6 on: March 31, 2004, 11:58:30 PM »
That looks good.  As it so happens, I will be making deep dish this coming weekend.  I think I'll give this a try.
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Thick crust, or thin?

Offline Randy

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Re:Chicago & Crisco
« Reply #7 on: April 01, 2004, 07:57:34 AM »
In the picture above, in front of the slice is a piece of crust broken off from the previous slice.  Very flaky!   The Crisco really adds flakiness and I think the procedure I used helped produce the nice crumb structure.  
The panning instructions came from Lou on the food network pizza show last week.  That made a nice difference in the thin sides of the pizza.  The trick is to flatten the dough over the bottom of the pan then reaching from the top and down into the pans pinch up the sides flattening them out as you go.  Check your tape of the program.  Ive seen Lou on several programs but this is the first time I saw him use this pinching technique.

Contributors to this recipe;
Our own DKM
Peter Reinhart. American Pie
and me.

Randy

Offline Randy

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Re:Chicago & Crisco
« Reply #8 on: April 01, 2004, 09:06:08 AM »
I put the all-oil pizza on the left and the half-oil, half-Crisco pizza on the right.
 8)
Randy

Offline Big Al

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Re:Chicago & Crisco
« Reply #9 on: April 01, 2004, 10:20:23 AM »
with regards to the dual picture which one turned out better?



Offline Randy

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Re:Chicago & Crisco
« Reply #10 on: April 01, 2004, 11:22:54 AM »
In my opinion, the picture on the right, the half-Crisco, half-oil( see recipe above) turned out much better with the deeper, darker, flaky crust.
But keep in mind Steve and DKM like their all-Canola oil pizza.  So it is a matter of preference to be sure.
Try them both Big AL and see which one you prefer.

Randy

Offline DKM

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Re:Chicago & Crisco
« Reply #11 on: April 01, 2004, 11:26:18 AM »
The trick is to flatten the dough over the bottom of the pan then reaching from the top and down into the pans pinch up the sides flattening them out as you go.  Check your tape of the program.  Ive seen Lou on several programs but this is the first time I saw him use this pinching technique.

I love that technique.  I try to make mine as flat as possible on the sides.  The one thing I do different is I pull the dough all the way to the top of the pan.

DKM
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Offline Randy

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Re:Chicago & Crisco
« Reply #12 on: April 01, 2004, 11:30:01 AM »
DKM. maybe one of us can take a picture for those that didn't see the program.  Makes a very nice side that does not ballon out as much.
 8)
Randy

Offline DKM

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Re:Chicago & Crisco
« Reply #13 on: April 01, 2004, 02:07:14 PM »
As soon as I am able, (next week sometime) I am making another one and I will take some pictures then.

DKM
I'm on too many of these boards

Offline Randy

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Re:Chicago & Crisco
« Reply #14 on: April 01, 2004, 02:24:55 PM »
DKM, I hope you get to feeling better soon.

Randy

Pizzacko

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Re:Chicago & Crisco
« Reply #15 on: April 01, 2004, 03:41:58 PM »
Maybe its just me...but that sauce on that pizza is sooooo mouth watering. MAN!!! it looks like cherry sauce. Whats the recipe for it?
« Last Edit: April 01, 2004, 03:42:48 PM by Pizzacko »

Offline Randy

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Re:Chicago & Crisco
« Reply #16 on: April 01, 2004, 03:59:29 PM »
My sauce is a can of 6 in 1 crush tomatoes with a mixture of salt, cracked and ground Indian fennel seed, Turkish oregano leaf and powder, garlic, black pepper, sweet California basil, white onion, crushed red pepper and cayenne red pepper powder from Penzeys called pizza sesoning.  Delicious!  Love dipping the crust in it.
 8)
Randy

Tomatoes
http://www.escalon.net/
Penzeys
http://www.penzeys.com/
« Last Edit: April 02, 2004, 09:56:41 AM by Randy »

Offline Steve

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Re:Chicago & Crisco
« Reply #17 on: April 02, 2004, 09:32:33 AM »
Maybe its just me...but that sauce on that pizza is sooooo mouth watering. MAN!!! it looks like cherry sauce. Whats the recipe for it?

Trust Randy on this one... you haven't made a good Chicago pizza at home until you've used 6-in-1 brand crushed tomatoes.  :)
« Last Edit: April 02, 2004, 09:32:45 AM by Steve »
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Offline DKM

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Re:Chicago & Crisco
« Reply #18 on: April 02, 2004, 12:52:38 PM »
6-in-1 make the home made Chicago Style on of the best pizzas out there.

DKM
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Offline itsinthesauce

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Re:Chicago & Crisco
« Reply #19 on: April 02, 2004, 04:07:33 PM »
Okay, you guys have finally convinced me to try the Bread Flour and the 1/2 crisco for deep dish. I've made two batches of dough, one with regular flour, one with cake flour. I'll let you know how they come out....IT'S PIZZA NIGHT. Gotta go get some refreshments.