Author Topic: Deep Dish Sauce Recipe  (Read 980 times)

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Offline vic311

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Re: Deep Dish Sauce Recipe
« Reply #20 on: February 19, 2015, 09:24:59 PM »
You are the man. Thank you. I will give this a shot asap and report back.

Offline PizzaGarage

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Re: Deep Dish Sauce Recipe
« Reply #21 on: February 19, 2015, 09:27:10 PM »
Enjoy!! 

Offline pythonic

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Re: Deep Dish Sauce Recipe
« Reply #22 on: February 20, 2015, 10:54:16 AM »
Those are good tomato's.....

Yep turned out pretty well.
If you can dodge a wrench you can dodge a ball.

Offline vic311

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Re: Deep Dish Sauce Recipe
« Reply #23 on: February 21, 2015, 11:54:32 AM »
Here you go.  Don't change anything.....

Flour = AP, no bread flour, I used KAAP
Of that flour 10% is semolina
Of that flour is 10% white fine/medium ground white corn meal.  Use Aunt Jemima.  It works great
Pure olive oil = 3%
Hydration is 50%
Sea salt at 1.75 %
Yeast IDY at .375


Withhold oil, mix low for 1 min, add oil, mix low for another minute, then mix medium for 6 minutes.
Ball and in the fridge for 48 hours
2 hour warm up
Roll THIN, about a nickel height or a little better,  I use a sheeter at a setting that is close to that.
No parbake

I dock mine before sauce and topping, I did not see docking in V&N.  Docking rocks, so I do it.

Add you sauce, make sure you do not go too heavy and that is is medium thick.

You must use Mancuso cheese 50/50 ( part and whole ) any other will not achieve the same effect.
They make their own sausage, so just use a good quality sausage, if you go to Mancuso, I would use N&S, I did and it was crazy good.

Back at 475 on a stone that is heated to temp.  That is important.  Make sure temps are right then bake.

Brown that puppy, it has to be very brown.  The cheese will oil off and drop,  exposing the sausage as opposed to hiding it.

Simply awsome ....

Cut in squares,  the crust is weak, and after a few minutes will begin to soak up the oil just like theirs. 

Yum....

Do you know the dough ball weight and size so I can put this info into the dough calculator?

Thanks.

Offline Garvey

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Re: Deep Dish Sauce Recipe
« Reply #24 on: February 21, 2015, 12:38:03 PM »
Would someone mind posting this V&N clone recipe in a new thread or point us to the old one, if it exists already?  That will make it easier to find later, for posterity and whatnot.  And it can then get easily added to the list of Chicago Thin Formulations sticky.

Thanks!

Offline PizzaGarage

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Re: Deep Dish Sauce Recipe
« Reply #25 on: February 22, 2015, 12:49:45 AM »
I am planning on doing some more of these so I can make a new thread and take lots of
Pics at that point so people can see the entire process


Offline PizzaGarage

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Re: Deep Dish Sauce Recipe
« Reply #26 on: February 22, 2015, 12:15:45 PM »
Do you know the dough ball weight and size so I can put this info into the dough calculator?

Thanks.

I did not weight but you can make a 12 oz ball and get a 14 out out it.  Since you might using a rolling pin, I would do a 15 oz ball and roll to the nickle thickness and you will get a 14 out of it easy....


Offline vic311

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Re: Deep Dish Sauce Recipe
« Reply #27 on: February 22, 2015, 06:38:24 PM »
I did not weight but you can make a 12 oz ball and get a 14 out out it.  Since you might using a rolling pin, I would do a 15 oz ball and roll to the nickle thickness and you will get a 14 out of it easy....

Thank you sir.

Offline FLAVORMAN

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Re: Deep Dish Sauce Recipe
« Reply #28 on: March 05, 2015, 08:40:14 PM »
I am a big fan of San Marzano crushed tomatoes. D.O.P...we have moved to Scottsdale Az. area and can't find them anywhere... any help or advice would really help my PIZZA     and pasta sauce....LOL