Author Topic: Possibly my prettiest...with pics!  (Read 31564 times)

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Offline loowaters

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Re: Possibly my prettiest...with pics!
« Reply #50 on: August 16, 2008, 08:16:16 PM »
It hasn't done a thing to my stone but I've a pretty thick stone as well.  However, if you don't want to do it, it's not completely necessary to place the pie on the stone.  From my experiences, it's going to help if you have a rather reflective pan to have direct contact with that heat from the stone but if you have a dark pan and don't want to heat the oven for an hour in the middle of summer the pizza will come out just fine.  I've been cooking DD in my American Metalcraft hard coat annodized pans without the stone on the middle rack of my oven at 500* lately.
Using pizza to expand my waistline since 1969!


Offline El Pistolero

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Re: Possibly my prettiest...with pics!
« Reply #51 on: August 16, 2008, 09:16:41 PM »
Well, I've got the same pan that you do, so I could try it in mid-oven, but my 7 year old is demanding her own personal thin crust, so I guess I'll just try the pan on the stone.  If it breaks then SWMBO will just have one more thing to be mad about, and I'll know what to get her for Christmas.  >:D

Offline PizzaHog

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Re: Possibly my prettiest...with pics!
« Reply #52 on: May 26, 2009, 12:59:12 PM »
Well, finding myself with most of what I needed and just enough time to pull it off, I gave this a first try.  Somewhere in all loo's and BTB's posts on these big boys, loo detailed a same day method and that is what I went with in a large cast iron skillet. 
I'm glad I read as much as I did since this dough was definitely a different animal - someone posted somewhere it resembled a brain and it sure did.  After the second rise though, all was right.
In the end the only issue was I overbaked it a bit.  I forgot that I had cranked my oven's adjustment up 35 degrees to bake NY pies - Doh!  Still came out really good and in fact, my father who has eaten every style I have made since joining this forum like it the best!  I can't wait to try it again at the right temp.
I was surprised that the sausage I used, which is from a local Italian deli/butcher, was not so great on the pie.  It is excellent on the BBQ and such, but seemed lacking flavor on the pie.  Next time I will try the sausage on top and see if the browning is what I was missing.
This first one was just low fat mozz, prov, sausage and a bit of leftover peperoni, pecorino, and shaved garlic on top.  Wasn't sure about veggies releasing moisture so left them off.
Thanks, loo, for sharing this great recipe
Hog

Offline loowaters

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Re: Possibly my prettiest...with pics!
« Reply #53 on: May 26, 2009, 04:03:52 PM »
Hog, NICE WORK!!!

That doesn't look overcooked at all, what characteristics make you think it was overcooked?  You said you used lowfat mozz.  How did that work out and how did it melt down?  I don't recall any posts on using low fat mozz on deep dish and if anyone's tried it they haven't shared any thoughts on it.

Loo
Using pizza to expand my waistline since 1969!

Offline PizzaHog

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Re: Possibly my prettiest...with pics!
« Reply #54 on: May 26, 2009, 06:09:22 PM »
Thanks, loo, for the kind words and encouragement, and for this recipe!
The only real deep dish I ever had was in the basement at Uno's in downtown Chi-town to compare to, and I was blown away never having had any pizza like it before.  My pie lacked just lacked some of that flaky, pastry like quality and was too dry, plus a bit too crunchy especially on the bottom crust which which was dark brown in areas.  I don't think I missed by a mile, but having overbaked plenty of other stuff in my life, including biscuits, I'm pretty sure a few minutes less or the right temp would have made a diff.  The cast iron pan may be involved too.  We will see on the next one, hopefully after I pick up a proper pan. 
The low fat mozz was an impulse purchase, on sale at the Italian deli for $1.99/lb.  The deli had repackaged chunks from a big log and I had to ask if it was low fat or what.  After she rummaged around some, I was told the original label included "part skim", so it was assumed it was low fat, but who knows.  It melted great and a few cheesey strings stretched from the hot pie so I was happy.  The brand is Galati and if they still have it on sale next trip I think I'll try it again.
Just finished the last of the left overs (enough for lunch and dinner) and will definately be baking up another one of these soon.
Hog

Offline Randy

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Re: Possibly my prettiest...with pics!
« Reply #55 on: May 26, 2009, 07:23:33 PM »
Looks like yo have been making them for awhile.

Offline JConk007

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Re: Possibly my prettiest...with pics!
« Reply #56 on: May 26, 2009, 09:58:50 PM »
Super - Stuff - P Hog :chef:
Looks good to me!! Perfecto' I LOVE that deep dish taste after working with it quite a bit this winter.
John
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Offline mrmojo1

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Re: Possibly my prettiest...with pics!
« Reply #57 on: May 27, 2009, 12:09:50 AM »
Great job! and great pics!!  something i can aspire to! looks delicious!!  thank you!!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline Fingerstyle

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Re: Possibly my prettiest...with pics!
« Reply #58 on: May 27, 2009, 09:13:53 AM »
Gorgeous pie Loo! I'm going to try your recipe this weekend.
Thanks
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Offline loowaters

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Re: Possibly my prettiest...with pics!
« Reply #59 on: May 27, 2009, 10:42:10 AM »
Thanks, loo, for the kind words and encouragement, and for this recipe!
The only real deep dish I ever had was in the basement at Uno's in downtown Chi-town to compare to, and I was blown away never having had any pizza like it before.  My pie lacked just lacked some of that flaky, pastry like quality and was too dry, plus a bit too crunchy especially on the bottom crust which which was dark brown in areas.  I don't think I missed by a mile, but having overbaked plenty of other stuff in my life, including biscuits, I'm pretty sure a few minutes less or the right temp would have made a diff.  The cast iron pan may be involved too.  We will see on the next one, hopefully after I pick up a proper pan. 
The low fat mozz was an impulse purchase, on sale at the Italian deli for $1.99/lb.  The deli had repackaged chunks from a big log and I had to ask if it was low fat or what.  After she rummaged around some, I was told the original label included "part skim", so it was assumed it was low fat, but who knows.  It melted great and a few cheesey strings stretched from the hot pie so I was happy.  The brand is Galati and if they still have it on sale next trip I think I'll try it again.
Just finished the last of the left overs (enough for lunch and dinner) and will definately be baking up another one of these soon.
Hog

I knew that you'd come back with too dry and too crunchy but didn't want to ask if that was the case before hearing your take.  I've been there with the overcook but you can't tell it's going to be turn out that way just by looking at it.  This also comes back to cooking the pie on the stone, something that I used to always do but have gotten away from to just shorten up the time the oven is on.  I've never overcooked the pie when using a stone but placing directly on the center rack of the oven I have had it turn out too dry and crumbly.

The cheese sounds like just low-moisture, part-skim mozz and not some type of low fat mozz.  Nothing wrong with low-moisture, part-skim mozz, it's all I use.  My experience with some pre-shredded low-fat mozz, that I bought accidentally, was that it definitely did not melt nicely.  In fact, I think it just got warm, keeping that same shredded form.  Nasty.

Loo

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Offline loowaters

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Re: Possibly my prettiest...with pics!
« Reply #60 on: May 27, 2009, 10:43:08 AM »
Gorgeous pie Loo! I'm going to try your recipe this weekend.
Thanks

Thanks Fingerstyle.  Make sure you get some pics and give us your thoughts on it.  Good luck.

Loo
Using pizza to expand my waistline since 1969!

Offline PizzaHog

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Re: Possibly my prettiest...with pics!
« Reply #61 on: May 27, 2009, 07:14:20 PM »
I knew that you'd come back with too dry and too crunchy but didn't want to ask if that was the case before hearing your take.  I've been there with the overcook but you can't tell it's going to be turn out that way just by looking at it.  This also comes back to cooking the pie on the stone, something that I used to always do but have gotten away from to just shorten up the time the oven is on.  I've never overcooked the pie when using a stone but placing directly on the center rack of the oven I have had it turn out too dry and crumbly.

The cheese sounds like just low-moisture, part-skim mozz and not some type of low fat mozz.  Nothing wrong with low-moisture, part-skim mozz, it's all I use.  My experience with some pre-shredded low-fat mozz, that I bought accidentally, was that it definitely did not melt nicely.  In fact, I think it just got warm, keeping that same shredded form.  Nasty.

Loo

Good advice, thanks loo.  It's warming up here and I am trying to avoid that hour preheat too so will take it easy on the next one, which will be this weekend if not sooner.  Looks like I will going with the cast iron again since a decent deep dish pan is just not be had locally and I'm itchin' to have another go at one of these.  So I stopped at the deli and that Galati cheese is gone but I bet you are correct on that too.
Can I ask you about any tips for adding veggies?  I once got an unbaked loaded from Uno's (franchise location) and it ended up pretty wet when I baked it.
Thanks All
Hog


Offline loowaters

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Re: Possibly my prettiest...with pics!
« Reply #62 on: May 27, 2009, 10:14:00 PM »
Veggies?  Many here sautee the veggies before topping the pie with them as that will sweat out some of the water.  I'm thinking most pizza places don't do that but some may.  Having talked with some guys about how they do it at their shops I've learned to cut onions thin as they contain a ton of water and with more surface area more of the water will evaporate out of the onion during cooking.  Same with green peppers.  Olives should go on top as should mushrooms due to their high moisture content...or in the case of mushrooms, their ability to absorb moisture making them too mooshy if they take on too much water.  These are just thoughts from a couple guys I know but others may have other thoughts.

My father in law loves ham and pineapple on his pie and while I find that on a deep dish to be total sacrilege I do make that for him when he's over.  The first time I did it he had pineapple soup but the next time I just laid out the drained pinapple chunks on some paper towel and patted them to remove some of that pineapple juice.  I'm sure that process could be used with just about anything that has a high moisture content.

Loo 
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Offline PizzaHog

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Re: Possibly my prettiest...with pics!
« Reply #63 on: May 31, 2009, 10:47:55 AM »
Had my pizza testing panel over this weekend for a second go at one of these, and let them select the toppings which ended up being everything they brought with them plus anything in the fridge.  Luckily for me, these deep dishes can hold a ton, but I still had to sorta mound it up in the center. 
Got the temp right this time and the crust was fantastic!  The whole pie turned out excellent as well, even overloaded as it was.  Comments included "I love this crust", "This blows Uno's away" (we have an Uno's franchise nearby), and "I can't stop eating this" (that was me).
This beast had mozz, prov, caciocavallo, sausage, and sauce, which I baked alone until time to rotate it half way thru, then added pecorino, kalamata olives, red onion and feta, then peperoni for the last 5 minutes.  All wet toppings were "dried" first and the pep was pre-cooked and the pie ended up with just a bit of wetness but did not cause any soggy crust or other problems and the pie held together fine.  I also got lucky on the proportions as everything held its own flavorwise and every bite was diff mix.
Thanks again, loo, for the recipe and advice.  This pizza is now ranked #1 around these parts.  Now I definitely have to find some pans since making these one at a time will just not do - no leftovers!
Hog