Author Topic: Laminated Chicago Stuffed  (Read 1962 times)

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Offline PizzaGarage

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Laminated Chicago Stuffed
« on: February 25, 2014, 07:08:34 PM »

Dough:

Flour KAAP
Hydration 43%
Yeast .3
Salt 1.75%
Sugar 1%
European Cultured Butter 6%.  Organic Valley non salted
Pure OO 3%
Sasco Cultured Buttermilk powder 4%

Mixing:

Add water
Add all dry minus yeast ( idy )
Add flour
Add yeast
1 min mix on low
Add cultured butter
1 min mix on low
7 min mix on medium

Rise

48 hour at 36 to 38 degrees

Sauce:

Stanislaus 74:40 3 min drain
1 tsp white sugar
1 tsp course ground blk pepper
2 tsp Evoo
1 tsp Garlic Powder
1 tsp Sea Salt

Sauce needs to be wet so don't drain out all the water.

Cheese

50% part skim mozz
50% part skim whole mozz
Proper age at 25 days

Laminated 3 fold bottom crust
Thinner no fold top crust

Pan 1 TBL Crisco Saute and Fry Butter flavor, bottom and sides

Temp: 475 on stone on aluminum screen

Some pics
« Last Edit: February 26, 2014, 09:39:24 AM by PizzaGarage »


Offline PizzaGarage

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Re: Laminated Chicago Stuffed
« Reply #1 on: February 25, 2014, 07:12:07 PM »
More

Offline PizzaGarage

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Re: Laminated Chicago Stuffed
« Reply #2 on: February 25, 2014, 07:13:17 PM »
more

Offline pythonic

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Re: Laminated Chicago Stuffed
« Reply #3 on: February 25, 2014, 07:20:17 PM »
PG,

I have been waiting for this post.  Beautiful job.  Any special mixing procedures?  How long was the knead?  How long did you ferment the dough for and would you change anything?  When you inviting me over to taste one of these bad boys?

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

Offline PizzaGarage

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Re: Laminated Chicago Stuffed
« Reply #4 on: February 25, 2014, 07:41:46 PM »
Added to the above.

I would not really change anything. The family are these like wild animals...lol


Yeah, you can come over anytime, pizza every weekend, caution though, usually there are pies everywhere on the weekends....

Offline pythonic

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Re: Laminated Chicago Stuffed
« Reply #5 on: February 25, 2014, 08:03:36 PM »
Added to the above.

I would not really change anything. The family are these like wild animals...lol


Yeah, you can come over anytime, pizza every weekend, caution though, usually there are pies everywhere on the weekends....

Do you have a pizza oven and a stainless steel countertop in the garage? 
What brand AP flour did you use?

Nate
« Last Edit: February 25, 2014, 10:24:47 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline Steve

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Re: Laminated Chicago Stuffed
« Reply #6 on: March 10, 2014, 07:43:41 AM »
Sauce:

Stanislaus 74:40 3 min drain
1 tsp white sugar
1 tsp course ground blk pepper
2 tsp Evoo
1 tsp Garlic Powder
1 tsp Sea Salt

Sauce needs to be wet so don't drain out all the water.

I assume this recipe is for an entire #10 can of tomatoes.

I guess I'll need to scale down for my 28 oz. can that I'll be using.
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Offline Tampa

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Re: Laminated Chicago Stuffed
« Reply #7 on: March 10, 2014, 03:42:16 PM »

Offline PizzaGarage

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Re: Laminated Chicago Stuffed
« Reply #8 on: March 10, 2014, 11:01:39 PM »
I assume this recipe is for an entire #10 can of tomatoes.

I guess I'll need to scale down for my 28 oz. can that I'll be using.

Yes, full #10 can drained for a few minutes.  I think if you cut it in half it would be just fine, the spices are lite because the tomatoes have to taste fresh on these so little spice is just right...

Offline Steve

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Re: Laminated Chicago Stuffed
« Reply #9 on: March 13, 2014, 11:02:49 PM »
I made this dough tonight, seemed very dry, not smooth and elastic. But I was able to knead it so it's now in the refrigerator for a two day rise.
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Offline PizzaGarage

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Re: Laminated Chicago Stuffed
« Reply #10 on: March 14, 2014, 07:25:50 PM »
It is a dry dough so that should be right. 

Offline pythonic

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Re: Laminated Chicago Stuffed
« Reply #11 on: March 15, 2014, 07:39:35 AM »
If you can dodge a wrench you can dodge a ball.

Offline Steve

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Re: Laminated Chicago Stuffed
« Reply #12 on: March 16, 2014, 09:43:22 AM »
I made four different styles of pizza this weekend for my guests (NY style, Cracker style, Chicago deep dish, and this Chicago stuffed). While all the pizzas were delicious, everyone agreed that this Giordanos style stuffed pizza was the best!

This is a great recipe, even though the dough was dry, it rolled out easily after a two day rise in the refrigerator. My new Chicago Metallic non-stick pan was a pleasure to use, the finished pizza slid out with no effort.

My only mistake was that I didn't dock the top layer of dough, so some huge air bubbles formed while it was cooking. I had to pop them in the oven which ruined the appearance slightly, but the taste and texture was spot on! I want more!
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Offline Steve

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Re: Laminated Chicago Stuffed
« Reply #13 on: March 16, 2014, 10:02:02 AM »
Quick note on baking time, 475 degrees F. for about 20 minutes.
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Online dogboy

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Re: Laminated Chicago Stuffed
« Reply #14 on: March 16, 2014, 10:05:02 AM »
Quick note on baking time, 475 degrees F. for about 20 minutes.
Steve did you use the same dough for all? I found the cracker crust dough I use also makes a kick butt deepdish. 40% hydration.

Online dogboy

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Re: Laminated Chicago Stuffed
« Reply #15 on: March 16, 2014, 10:05:33 AM »
By the way that pizza looks OUTSTANDING!

Offline Steve

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Re: Laminated Chicago Stuffed
« Reply #16 on: March 16, 2014, 10:34:30 AM »
Steve did you use the same dough for all? I found the cracker crust dough I use also makes a kick butt deepdish. 40% hydration.

No, I used the "DKM" cracker crust recipe (36% hydration). I made one with KASL, the other with KAAP. The KAAP version was the best.

Unfortunately, my guests were too busy eating and no one was taking pictures. But I did find this one crappy photo of my cracker crust pizza. Also attached is my Uno's style Chicago deep dish which was also very good.
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Online dogboy

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Re: Laminated Chicago Stuffed
« Reply #17 on: March 16, 2014, 10:44:54 AM »
No, I used the "DKM" cracker crust recipe (36% hydration). I made one with KASL, the other with KAAP. The KAAP version was the best.

Unfortunately, my guests were too busy eating and no one was taking pictures. But I did find this one crappy photo of my cracker crust pizza. Also attached is my Uno's style Chicago deep dish which was also very good.
WOW!! Makes me hungry!! I have a 3 day old batch of dough. Looks like it's gonna be my last pizza making for a few months... and after I ordered my BS oven.. won't even be able to use it until I return.. work called and travel is in my very near future.  But just maybe I'll get a slight chance of eating some pizza internationally.
I have eaten pizza in kuwait city. Dubai. Amman. Amsterdam. Germany. Iraq. Sierra leone. London and we will see where I end up next.
I for sure will be keeping my eye on this forum and drooling!!

Offline PizzaGarage

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Re: Laminated Chicago Stuffed
« Reply #18 on: March 16, 2014, 10:57:30 AM »
Those looks great!!!  For the stuffed did you use an aluminum screen on top of the stone?

I really like the UNO style one too, could you share the formulation? 

Offline Steve

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Re: Laminated Chicago Stuffed
« Reply #19 on: March 16, 2014, 11:27:01 AM »
Those looks great!!!  For the stuffed did you use an aluminum screen on top of the stone?

I really like the UNO style one too, could you share the formulation?


No, I baked directly on my stone.

As to the Chicago Deep Dish, I used this recipe: http://www.pizzamaking.com/dkm_chicago.php

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