Harvest King Chicago Deep Dish

[Randy]

Peter, you are amazing as always. 

Loo, of late I have been using Walmart Great Value Crushed tomatoes in puree.  I have not been draining the tomatoes but we do get one kind of drippy slice but the other slices will be perfect.  I use one cup of the tomatoes for this 10" pie along with one half pound of cheese.  By the way you notice I use your lower 45% water which I think is one of the keys to this pie.

[loowaters]

Peter, you are amazing as always. 

Loo, of late I have been using Walmart Great Value Crushed tomatoes in puree.  I have not been draining the tomatoes but we do get one kind of drippy slice but the other slices will be perfect.  I use one cup of the tomatoes for this 10" pie along with one half pound of cheese.  By the way you notice I use your lower 45% water which I think is one of the keys to this pie.

Ahhh, the Walmart house brand.  I remember you mentioning that in another thread, I think.  I'll have to try them when I'm out of these Progresso crushed that I'm going to try.

That lower hydration I think was a big key in making this crust work from a texture standpoint and the adjustment of the oils to more corn and less olive was a key flavor move.

Loo

[Bryan S]

Or, to make life easy, they can ask me and I will run the numbers through the calculator. I can also do this with sloping-sided pans and different pan dough depths although I will need more pan dimensions. In therory, all of the pizza crusts should have the same characteristics as yours. Of course, bake times and temperatures may have to be adjusted in relation to the different pizza sizes.

Peter

Peter, If you could please help me out for a 15" X 2" tapered/nesting pan.  8)Thanks so much, Bryan

[Pete-zza]

Bryan,

What I will need is the top diameter and bottom diameter of your pan, preferably in inches, and I will need for you to measure the depth of your pan directly on the slope, not straight up and down. Also, please tell me how far up the sides of your pan you want the dough to go.

Peter

[Bryan S]

Bryan,

What I will need is the top diameter and bottom diameter of your pan, preferably in inches, and I will need for you to measure the depth of your pan directly on the slope, not straight up and down. Also, please tell me how far up the sides of your pan you want the dough to go.

Peter

Bottom diam 14", top diam 15" slope 2" and i'd like the crust to go up the side 1 1/2" Thanks Peter

[Pete-zza]

Bryan,

Thanks for giving me a chance to try out the new tool with your particular pan size and shape. I hope the dough formulation works for you, so please feel free to give me some feedback. That's the only way I will be able to know for sure that the tool is doing its job correctly. Here is what the tool gave:

Flour (100%): Water (44.4444%): IDY (1.18055%): Salt (0.54687%): Olive Oil (3.52733%): Corn Oil (14.1093%): Total (163.80845%):

401.98 g  |  14.18 oz | 0.89 lbs 178.66 g  |  6.3 oz | 0.39 lbs 4.75 g | 0.17 oz | 0.01 lbs | 1.58 tsp | 0.53 tbsp 2.2 g | 0.08 oz | 0 lbs | 0.39 tsp | 0.13 tbsp 14.18 g | 0.5 oz | 0.03 lbs | 3.15 tsp | 1.05 tbsp 56.72 g | 2 oz | 0.13 lbs | 4.2 tbsp | 0.26 cups 658.48 g | 23.23 oz | 1.45 lbs | TF = 0.1104

If you'd like, I can modify the above formulation to compensate for small dough losses that can occur in the bowl and on the work surface. For example, if you'd like to increase the ingredients by, say, 2%, or any other number, it is easy to do. Also, if you'd like to get a Gino's East type of color by adding a bit of McCormick's FD&C #5 yellow food coloring (Gino's East uses FD&C #5 and #6), I can do that also.

Peter

[Bryan S]

Bryan,

Thanks for giving me a chance to try out the new tool with your particular pan size and shape. I hope the dough formulation works for you, so please feel free to give me some feedback. That's the only way I will be able to know for sure that the tool is doing its job correctly. Here is what the tool gave:

Flour (100%): Water (44.4444%): IDY (1.18055%): Salt (0.54687%): Olive Oil (3.52733%): Corn Oil (14.1093%): Total (163.80845%):

401.98 g  |  14.18 oz | 0.89 lbs 178.66 g  |  6.3 oz | 0.39 lbs 4.75 g | 0.17 oz | 0.01 lbs | 1.58 tsp | 0.53 tbsp 2.2 g | 0.08 oz | 0 lbs | 0.39 tsp | 0.13 tbsp 14.18 g | 0.5 oz | 0.03 lbs | 3.15 tsp | 1.05 tbsp 56.72 g | 2 oz | 0.13 lbs | 4.2 tbsp | 0.26 cups 658.48 g | 23.23 oz | 1.45 lbs | TF = 0.1104

If you'd like, I can modify the above formulation to compensate for small dough losses that can occur in the bowl and on the work surface. For example, if you'd like to increase the ingredients by, say, 2%, or any other number, it is easy to do. Also, if you'd like to get a Gino's East type of color by adding a bit of McCormick's FD&C #5 yellow food coloring (Gino's East uses FD&C #5 and #6), I can do that also.

Peter

Thanks so very much Peter. I'll just go with it as is.This is on the list to make this week, possibly for the Big Game. Thanks again, i really appreciate your efforts as well as Randy, DKM, Loo, Varasano, Canadave, and November, just to name a few here. It's people like you that make this forum such a great place.  Thanks again for the help, Bryan

[Bryan S]

Peter, Finally got around to making the pie over the weekend and your calculation was perfect. Here's a pic, 1/2 sausage and shroom, the other 1/2 roni. Thanks again.

[Pete-zza]

Bryan S,

Thanks for the feedback. I appreciate it.

Peter

[loowaters]

Nice lookin' pie, Bry!

[Randy]

Is a great looking pizza.  Did I miss what the dough weighed?