Author Topic: Loo's Malnati's recipe - volume measurements  (Read 17019 times)

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Offline sourdough girl

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Re: Loo's Malnati's recipe - volume measurements
« Reply #25 on: August 19, 2007, 10:45:49 PM »
Me, too!
I just posted on another thread that food (pizza!) is both art and science.  I, too, enjoy reading all the minute details of others' trials and errors, but I enjoy the art even more than the science!  In the case of food, sometimes science is needed to create the art, but I'm still focused on the art!

~sd
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Offline goosen1

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Re: Loo's Malnati's recipe - volume measurements
« Reply #26 on: August 20, 2007, 08:08:51 PM »
I can really say that I am into making pizza for fun. Yes, like SD said that it is like an art and science, But I just really like to see the look on my kids face when they get to make their own pizza and the expressions on my family and friends when they take their first bite.. That is the priceless moment that I love.

Goose
Arguing with a truckdriver is like wrestling with a pig in the mud.. After a while.... you realize the pig enjoys it!!!!

Offline Randy

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Re: Loo's Malnati's recipe - volume measurements
« Reply #27 on: September 26, 2007, 10:52:24 AM »
Loo, how important do you judge the two rises before going into the cooler?  Have you tried it going straight to the cooler from the mixer?

I assume you knocked the dough down after the second rise just before you bagged it an into the cooler.  Is this correct?

Thanks a bunch.

Randy

Offline loowaters

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Re: Loo's Malnati's recipe - volume measurements
« Reply #28 on: September 27, 2007, 05:46:04 AM »
Randy, I honestly don't know if the warm rise is necessary it's just something I've always done.  I haven't tried straight to the fridge with this dough but I have with my Gino's dough and it still seems to come out fine.  Yes, it does get punched down and balled up before going into the ziplock bag.

Loo
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Offline goosen1

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Re: Loo's Malnati's recipe - volume measurements
« Reply #29 on: September 27, 2007, 07:08:09 PM »
After I mix this dough, I let it rest for around 30 minutes and then put it into the fridge. If I make the buttercrust, I'll let it rest for 10 minutes then put into the fridge. I won't touch the dough until after the three hour warmup the day I make it. Why??? I don't know!!! I guess it felt like the right thing. Am I doing this wrong??

Goose
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Offline loowaters

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Re: Loo's Malnati's recipe - volume measurements
« Reply #30 on: September 27, 2007, 08:43:53 PM »
Goose, while I haven't tasted any of your pizzas, I have seen them and it looks like you aren't doing anything wrong.

Loo
Using pizza to expand my waistline since 1969!

Offline goosen1

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Re: Loo's Malnati's recipe - volume measurements
« Reply #31 on: September 27, 2007, 08:58:30 PM »
Goose, while I haven't tasted any of your pizzas, I have seen them and it looks like you aren't doing anything wrong.

Loo
I just made 2 dough balls, One with your recipe and the other is my buttercrust . Normally, I use olive oil in the pan but this time I will use regular Crisco on your recipe and with the buttercrust, I will use butter flavored Crisco. I'm going to have ALOT of pizza this weekend... I'll Keep you posted with these pizzas. Like always, I'll have a few pictures if I don't burn them up!!!

Goose
Arguing with a truckdriver is like wrestling with a pig in the mud.. After a while.... you realize the pig enjoys it!!!!

Offline Randy

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Re: Loo's Malnati's recipe - volume measurements
« Reply #32 on: September 27, 2007, 09:14:21 PM »
Reads right to me and if it taste good to you then it is perfect.

Randy

Offline Witt

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Re: Loo's Malnati's recipe - volume measurements
« Reply #33 on: October 09, 2008, 09:38:40 PM »
This is from an older thread regarding Lou's style..deep dish..etc.  Anyway, I'm mostly a Gino's person....but in doing this recipe, how much cheese would you suggest?  I was assuming about 12oz-16oz..I realize it mentions 16oz in the recipe.  Is 16oz going to be hard to melt well without using the broiler?  Thoughts on how much cheese is just about right? 

(maybe about 20 ounces of sauce..6n1..for a 14inch....or is that too much?)

Thanks.
« Last Edit: October 09, 2008, 09:42:23 PM by Witt »


Offline loowaters

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Re: Loo's Malnati's recipe - volume measurements
« Reply #34 on: October 10, 2008, 06:43:51 AM »
Witt,

You'll use 14-16 oz. of mozz for the 14".  I'm not sure why you'd need the broiler to melt it, though.  It'll be in there long enough that it will melt nicely.  Sauce?  I've never measured it out for a deep dish.  I  eyeball it and when I've got good coverage, into the oven it goes.

Loo
Using pizza to expand my waistline since 1969!

Offline Witt

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Re: Loo's Malnati's recipe - volume measurements
« Reply #35 on: October 11, 2008, 12:38:36 AM »
Loo....I've just had times when the slices didn't quite seem as melted for an ideal pizza....and using the broiler (as shown in the Gino's You tube Vid) seems to do a good job of hitting the cheese good..if needed..

Thanks tho....gonna make it Friday during the games.  Maybe I will take a pic (I know peeps like pics on here) of the pie....unless it sucks..haha


Offline loowaters

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Re: Loo's Malnati's recipe - volume measurements
« Reply #36 on: October 11, 2008, 08:36:32 PM »
We like pics even if it sucks.  We analyze the suck and try to explain the suckification and then help you rectify the full on suckitude of the pie.  Un-suck your pie...that's what we do here.

Using pizza to expand my waistline since 1969!

Offline DKM

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Re: Loo's Malnati's recipe - volume measurements
« Reply #37 on: October 12, 2008, 09:56:06 AM »
We like pics even if it sucks.  We analyze the suck and try to explain the suckification and then help you rectify the full on suckitude of the pie.  Un-suck your pie...that's what we do here.



Never thought of it quite like that before........
I'm on too many of these boards

Offline goosen1

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Re: Loo's Malnati's recipe - volume measurements
« Reply #38 on: October 12, 2008, 09:49:46 PM »
We like pics even if it sucks.  We analyze the suck and try to explain the suckification and then help you rectify the full on suckitude of the pie.  Un-suck your pie...that's what we do here.



HAHAHAHAHAHA.... Loo, Now that is funny!!!
Arguing with a truckdriver is like wrestling with a pig in the mud.. After a while.... you realize the pig enjoys it!!!!

Offline Witt

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Re: Loo's Malnati's recipe - volume measurements
« Reply #39 on: October 12, 2008, 11:11:27 PM »
I didn't have the camera handy, I was too busy being a hungry phat-ass.. ::)

Turned out decent though....I noticed the crust was much more biscuit-like..flaking apart..than the Ginos style I typically make (via this website).  I made 2 pizzas worth of dough..and made 1 pie (14 inch) on Sat night....and will use the same dough (fridge) tomorrow.  Sausage saturday..and Pepp on Monday.  The wife (who is from Montana) like it better than the Ginos style....hmmm.  I used a little less sauce..which I've found can kinda be sought after by non-Chicago folks. 

I will remember to get a few pics tmrw night..I know things get dull around here.  Don't be expecting anything fantastic..haha