Reporting back on my latest deep dish:
I've read through pieces of this thread several times and have attempted the deep dish, each time, not taking stellar notes to be able to duplicate it so well if needed. This time was my 4th attempt and generally speaking, I (along with our guests) were pretty happy with the results. I have a 15.5 inner diameter (17'' outer diameter) pstk pan. I used the recipe in reply 11 and multiplied it by a factor of 3 given the size of my pan (no science behind the factor except the previous time I multiplied by 2.6 and it wasn't enough dough). I know technically you can't just multiple to scale up (especially with regard to yeast amounts), but I didn't have the time
First, the recipe:
19.2oz KA AP flour
1.2tsp salt, 1.2 tsp sugar, 1.9 tsp IDY (note I took the 2.5tsp of ADY and converted to IDY)
Mixed dry ingredients then added:
27tsp canola oil (crisco) (converted to 128g)
Mixed for 2 minutes (dough came together very easy). Actually, for the last 20 sec or so, I think the dough was mixed enough and I wonder if I could've just stopped there to get more of a 'buiscuty' texture
Let rise for 6 hrs at room temp then punched down.
30 min later, transferred dough to sheet to roll out by hand. After about 20 min when dough was a good size, I transferred it to my pan that was very lightly oil with regular olive oil.
Once I got the dough to fit the pan, I added low moisture part skim motz, about 5 links of crumbled just barely cooked sausage, sauce (carton of Pomi chopped tomatoes with 1/2 tsp dry basil, 2T red wine vinegar, 2 cloves crushed garlic and pepper). And topped with pepperoni (boiled for 4 min then blanched).
Cooked pizza for 27 min at 450 deg. on 2nd to bottom shelf on unglazed quarry tiles.
sprinkled some parm cheese on top. very light layer.
Results and comments:
- Good browning and crisp crust. If anything, maybe I would've pulled it a minute earlier
-crust was not as greasy as other posts suggested. Note that I made this before using regular olive oil and this was much less greasy tasting. I'm guessing the canola vs the olive oil made a big difference
- I read that people put raw sausage in the pie and it will cook through in the time it takes to cook the pizza. I didn't do this because 1. we had guests and I didn't want to risk raw sausage in the pizza. 2. i wanted to cook out some of the fat. I'm glad I did this, but would be interested in reading more/trying raw sausage at some point.
- crust was good, but I would've preferred a little more salt to come through. Will up salt to 1.5tsp next time. I usually use mortons kosher salt, but this time used mortons regular table salt
- I wouldn't add oil to the sides of the pan as it makes it very tough for the dough to stick up on the sides of the pan.
-this is the first time I've used Pomi tomatoes for a sauce and I would use them again. everyone liked the consistency (and I like the fact that I didn't have to crush or do anything with them prior to using). I tried to keep the sauce simple since its a fairly rich pie and I didn't wan't much complexity in a sauce. I used all the sauce made.
I've included a few picts below. In general, I was pretty happy with this and would do it again. Of course, if people have any tweaks or suggestions for me to consider, I'm open to incorporating into the next round. Perhaps I'd try the malnati's next, but the thought of reading through the entire thread to figure out what I'm going to do is daunting!!