Chicago Deep dish testing

[Randy]

Chicago Deep dish
Tried another variation(Last one listed) and didn’t like the results.  The next version will increase the flour and decrease the Crisco.
Here are the variations I have tried.

First attempt
2 Teaspoons SAF yeast
2 Teaspoons sugar
1 C. warm water
1 Tablespoon  shortening
1 Tablespoon Olive Oil
3 Tablespoons cornmeal
3 C. flour(Try 13.8 oz.)
1 Teaspoon salt

 It made 2 thick 9” pizza’s. Use olive oil in the pan. Try 475 for 20 minutes.
May have to go back to 450.

Second attempt
1 ˝  Teaspoons SAF yeast
2 Teaspoons sugar
1 C. warm water
2 Tablespoon  shortening
1 Tablespoon Olive Oil
3 Tablespoons cornmeal
3 C. Bread flour 13.8 oz.
1 ˝   Teaspoon salt
To much salt
 It will make two, 8” pizzas. Use olive oil in the pan. 475 for 20 minutes.

Third attempt
1 ˝  Teaspoons SAF yeast
2 Teaspoons sugar
1 C. warm water
1 Tablespoon  Plus 1 Teaspoon shortening
1 Tablespoon Olive Oil Plus 1 Teaspoon
3 Tablespoons cornmeal
3 C. flour(Try 13.5 oz.)
1    Teaspoon salt

 It will make two, 8” pizzas. Use olive oil in the pan. 475 for 20 minutes.

Last nights attempt

1 Teaspoons SAF yeast
2 Tablespoon Raw sugar
1 C. warm water
3 Tablespoon  shortening(Going to 1 and adding 1 tab olive oil)
3 Tablespoons cornmeal
3 C. flour 13.5 oz.(Going to 14 oz.)
1    Teaspoon salt
Salt is good but yeast may be slightly low.
Going to 1 Tab Crisco and 1 Tab olive oil

 It will make two, 8” pizzas. Use olive oil in the pan. 475 for 20 minutes.


What’s everybody trying?

Randy

[DKM]

Made this a week ago.

11/2 cups warm water (about 110 degrees F)
1 (1/4-ounce) packages active dry yeast
1 teaspoon sugar
3 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 cup crisco
1 teaspoon salt

Made one 9" and one 13" semi-think pizzas cooked together 30 minutes at 450.  Everybody really liked it.

[DKM]

You got more grit then I do, if your changing a recipe by 1/2 oz  

DKM

[Randy]

DKM, 1/2 ounce is like a heaping tablespoon if I remember right.  Once I started weighing items I found my results to be more consistent especially in these small quantities of flour. The pizza turned out good, better than the last version but still not in the bragging category.  

DKM did you retard your recipe?

Randy

[Randy]

Steve had asked what pans I use.  These are  EKCO cake pans but they have a bit more slant to the side than normal cake pans.

[DKM]

DKM, 1/2 ounce is like a heaping tablespoon if I remember right.  Once I started weighing items I found my results to be more consistent especially in these small quantities of flour. The pizza turned out good, better than the last version but still not in the bragging category.  

DKM did you retard your recipe?

Randy

Typically I make the dough one morning stick it in the fridge, take it out the next morning and make the pizzas about 2 hours later. (of course if I have a real bad craving I might leave it out for 4 - 6 hours and just make the pizzas)

I have weighed, measured, and guessed.  The problem I have with flour is depending on the humidity, the amount of flour needed can change.  I’m far more of a look and feel person.

DKM

[Randy]

I tell you what, Chicago Deep Dish Pizza is the best reheated pizza I ever tried. I took the 8” pizza in the picture above and divided it into thirds, bagged it and stuck it in the freezer.
A few days later, I took a piece out and put it straight from the freezer, into a cold oven then set the temp for 350F.  Twenty-five minutes later it was perfect.  The crust had a snappy crispness to it that was great to dip in the dripping sauce.
 
Randy

[DKM]

I think that is one of the reasons my wife like me to make them.  "They're just as good the second day"

DKM

Points to anyone who tell me where that quote is from.

[canadianbacon]

Hi Randy, and others,

when you are finished mixing the dough in your KitchenAid or whatever mixer,
how long after you mix it does it go to the fridge for its overnight stay ?

I am in the process of making a dough now, - using lard for the first time, ( Tenderflake),
anyway it's mixing right now, - I am going to mix it in the KichenAid with dough hook for about 10 mins, then let it rise on top of the stove for a bit, ... just wondering though
if this is ok, or do I rub it with some oil cover it with plastic and put in fridge right away.

oh boy ...

ok thanks in advance

Mark

[DKM]

I put a little oil on it and put in the frig straight away.

DKM

[hkigram]

Hello all,
I made the Uno's dough recipe and it tasted great except the grit of the corn meal which I don't remember tasting when eating the real thing. Are there different mills of corn meal or is the next step corn flour? Any ideas??

[DKM]

I not sure any of the Pizza places use cornmeal.  If your getting a real strong taste it may be becuase your not letting it proof long enough.  Around here most of use stick the dough in the fridge over night.

you might want to try semolina flour which i have also seen in several deep dish recipes.

DKM

[Randy]

HKI, if you try a corn flour let us know how it came out.
Randy

[hkigram]

I did try corn flour vs meal and it wasn't quite as tender, but gritty texture was gone. Also made another batch with meal and let sit in the fridge for around 12 hours. Grittyness was minimized, but didn't taste quite as good.
I am determined to perfect this, so I'll keep you informed.

[Randy]

HKI that is the spirit.  Steve and DKM have laid out a good cracker style thin crust but we are all waiting on a really good Chicago pizza recipe. I've been working on a thin crust and NY style.
Keep us informed.

Randy

[DKM]

Keeping working at it, I try to incorporate new things I learn every time.

Some of ot is adapting our taste.  Most of us here perfer the taste of a retarded rise for our doughs.

DKM