Author Topic: baking time and temp for chicago style  (Read 1838 times)

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Offline cougarblue

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baking time and temp for chicago style
« on: October 17, 2008, 12:09:48 PM »
How long do you all bake your chicago style pizza and at what temp.  I have tried it a couple of times and my crust has been over done.  I use two nine inch pans from pizza tools.  How many oz should the dough ball be for a nine inch pan. 


Online Pete-zza

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Re: baking time and temp for chicago style
« Reply #1 on: October 17, 2008, 03:01:56 PM »
How many oz should the dough ball be for a nine inch pan. 

cougarblue,

Do you have a particular dough recipe in mind? And how deep is your 9" pan, and is it straight-sided or sloping-sided?

Peter

Offline BTB

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Re: baking time and temp for chicago style
« Reply #2 on: October 18, 2008, 09:35:34 AM »
It depends on the recipe like Peter said, but checking back in my records on some of the 9" deep dish pizzas that I did over the past year, the total dough weight ranged from 12.5 to 13.5 oz.  It depends on alot of variables (% of oil, amount of water, etc.) with the formulation, tho.  I generally use a straight-sided 2" deep pan, which is the traditional size used at all the old great Chicago Deep Dish Pizzerias, but a 1.5" works as well.  I bake mine at 450 degrees on the second from the bottom rack (but that varies from different brand oven to different brand oven) for approx. 22 to 25 minutes, rotating 180 degrees halfway through the cooking cycle.

Offline cougarblue

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Re: baking time and temp for chicago style
« Reply #3 on: October 19, 2008, 09:58:46 PM »
Sorry, it seems i usually leave out important details when it comes to these posts.  My pan is a 2 inch pan and i used the malnatis clone.  Thanks again

Mike

Offline goosen1

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Re: baking time and temp for chicago style
« Reply #4 on: October 19, 2008, 11:33:17 PM »
When I make my deep dish pizzas, I Bake at 450 for around 25 minutes. That is for a 14" x 2" pan.... A bright shinny aluminum pans!!!   :-D

I forgot to put in the formulations that I have... My bad!!

Goose


Dough Formulation for 9-inch Deep-Dish Dough

Flour (100%):                  209.9 g  |  7.4 oz | 0.46 lbs
Water (59.6%):                 125.1 g  |  4.41 oz | 0.28 lbs
ADY (.97%):        2.04 g | 0.07 oz | 0 lbs | 0.54 tsp | 0.18 tbsp
Salt (1.5%):       3.15 g | 0.11 oz | 0.01 lbs | 0.66 tsp | 0.22 tbsp
Olive Oil (14.36%):  30.14 g | 1.06 oz | 0.07 lbs | 6.7 tsp | 2.23 tbsp
Total (176.43%):                370.33 g | 13.06 oz | 0.82 lbs
TF = 0.132
« Last Edit: October 20, 2008, 10:29:21 PM by goosen1 »
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