Author Topic: Chicago Thursday (Read 3678 times)

Randy · « **on:** April 26, 2004, 09:25:35 AM »

I can't wait for Thursday.
As much as i dislike using Crisco from a heath standpoint, I think it is the key to a Flakey biscuit like crust that we have talked about before.
The combination of half Crisco and half olive oil is a good compromise.

Randy

Wayne · « **Reply #1 on:** April 26, 2004, 11:35:06 AM »

crisco? flaky biscuit crust? Hmm I must have missed something. CLue me in or gimme alink please? Sounds tempting to try on my next chicago.

Randy · « **Reply #2 on:** April 26, 2004, 12:43:49 PM »

Wayne I have been experimenting with DKM's recipe and found the Crisco produced a very brown external crust that could be peeled away from the crumb structure in big pieces. Although not flaky exactly as a biscuit, it is comparable.

Randy

Pierre · « **Reply #3 on:** April 27, 2004, 12:38:27 PM »

I'm going to give it a try for tomorrow, want to make the dough tonight. I was able to get both Corn Flour (Farina de Maiz) and Cornmeal (Semolina de Maiz).

Which would you recommend I try for my first Chicago Pizza?

I can remember someone (I think Randy) mentioning that they wanted to try using corn flour instead of cornmeal, but he was not able to get corn flour anywhere.

And one more question:

When mixing the Chicago dough, how much of the oil is to be mixed into the dough (with the rest going into the pan for baking)?

Pierre

Randy · « **Reply #4 on:** April 27, 2004, 01:13:14 PM »

Unfortunately, :othe recipes call for a lot of oil or Crisco and it all goes in the dough. The good news, how ever shallow this might be, is you aren’t eating as much with the thickness of the pizza. When you pan it, pour a little Classico olive oil in the bottom of the pan to prevent sticking.

AS for cornmeal or corn flour can’t help much since all that I have cooked used cornmeal. It will be interesting for you to compare the two next time. Mr. Rinehart in his book I think uses corn flour.

Randy

Pierre · « **Reply #5 on:** April 27, 2004, 01:24:10 PM »

Thanks for the clarification Randy. I liked the way your last Chicago looked and I will try it with the cornmeal first.

When I followup I can try it then with the cornflour (I expect the texture to be a bit different) and compare. Hope mine turns out really good and yours as well on Thursday.

Need to take care of Kimberly, I'll have more time late this evening...

Pierre

Randy · « **Reply #6 on:** April 27, 2004, 04:03:32 PM »

The panning technique is important Pierre. Press the dough into the bottom of the pan until you have a more or less flat disk then reach into the pan from the top and pinch up the sides squeezing it until it is about 4-5mm thickness and about half or a little more up the side of the pan. My recipe is more than enough dough for two, ten inch cake pans sized pizzas
Best of luck.
Randy.

Pierre · « **Reply #7 on:** April 27, 2004, 05:42:41 PM »

Thanks guys, the dough is in the fridge. The oil was definitely noticeable, it reminded me of butter cookie dough from the feel.

I guess I'll be counting pizza shaped sheep all night.....

Thanks for the tips...

Pierre

Randy · « **Reply #8 on:** April 27, 2004, 05:46:00 PM »

In my recipe I use Crisco and olive in a 50-50 ratio which helps I think.

Pierre · « **Reply #9 on:** April 27, 2004, 05:56:45 PM »

I went for half classico olive oil and half corn oil (Maizola). Crisco is not sold in Europe, the nearest equivalent would be hardened Palm oil for deep fat fryers....

Randy, do you place your pan on the preheated stone or just on the lower rack. I have a 14 " pan so I quess I'll need to go for 20-25 minutes at about 200° C without the stone or 15 -20 minutes at 225°C with the stone...

What do you think?

Randy · « **Reply #10 on:** April 27, 2004, 10:52:47 PM »

I would go 225C lower rack without the stone but I woul d guess maybe 30 min on that size pan but not sure. DKM uses a 14" pan but I don't think he ever said how long he cooked it.
Use a good fork to lift it gently enough to see the bottom.

Randy

DKM · « **Reply #11 on:** April 29, 2004, 11:08:33 AM »

I cook in a 15" pan for 20 -25 minutes.

I plan on using a new kneading process, which should allow for a flaky crust with out the crisco. Health reasons you know.

DKM

Randy · « **Reply #12 on:** April 30, 2004, 01:24:22 PM »

Was very tasty.

Randy

Pizzaholic · « **Reply #13 on:** April 30, 2004, 01:34:11 PM »

Randy
That is one AWSOME pie!!!
Nice job
Pizzaholic

DKM · « **Reply #14 on:** April 30, 2004, 01:37:52 PM »

I'm gearing up for a big weekend. Can't wait. Randy you just added to my desire.

DKM

stock · « **Reply #15 on:** April 30, 2004, 02:03:26 PM »

Randy, seeing the picture of that pizza makes me wish that i had chicago dough in the refrigerator right now, and not new york; on the plus side, at least i have pizza of some type or other coming my way later.

-scott

Randy · « **Reply #16 on:** April 30, 2004, 02:14:05 PM »

Thankseveryone. Got plenty in the freezer for a drought.

Randy

Pierre · « **Reply #17 on:** April 30, 2004, 06:30:50 PM »

The golden color of that pie is just beautiful Randy. Is the pan you are using already darkened from usage?

Pierre

Randy · « **Reply #18 on:** April 30, 2004, 08:27:39 PM »

The shame of it all, no it is a plain, 10" cake pan.
The Crisco really helps. Lard of course would do same thing.

Randy

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