Author Topic: Malnati Deep Dish with Semolina  (Read 187246 times)

0 Members and 1 Guest are viewing this topic.

parallei

  • Guest
Re: Malnati Deep Dish with Semolina
« Reply #150 on: March 22, 2009, 09:06:48 PM »
Thanks to all of you for the great recipe.  I did 25% Semolina and didn't use any cream of tarter.  I have absolutely no bench mark to measure against, but I thought it was pretty darn good.  I did it at 450F for 23 minutes.  Next time I might try a lower temp for a bit longer time.  And maybe a bit more cheese... 


Offline JConk007

  • Registered User
  • Posts: 3771
  • Location: New Jersey
  • Lovin my Oven!
    • Flirting with Fire
Re: Malnati Deep Dish with Semolina
« Reply #151 on: March 23, 2009, 01:04:49 PM »
Great Job! Looks delish! Nice change isn't it? and a great recipe BTB
How much cheese did you use? I use close to 1 1/2 pound of cheese, 1 +lb of sausage maybe some pepperoni,  and 1 , 28 oz can of 6-1 with a few tweaks and add ins when I make the 14 incher. A few calories for sure, but hey who's counting? and it tastes sooo good!
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline Jazzman

  • Registered User
  • Posts: 5
Re: Malnati Deep Dish with Semolina
« Reply #152 on: March 29, 2009, 04:38:30 PM »
BTB and/or Pete-zza or others:

I have tried this recipe and it's awesome.  One question, though; when it was re-calculated for 15" (the size pan I have), somehow the salt got left out of the equation.  Being a newbie, and afraid I'll punch something wrong in the pizza calculator - can someone respond with the proper formula (including salt)?

Also, I bought a 14" square pan, but haven't tried it yet - how would one figure out the formula for a pan that size?

Thanks for helping a newbie - I am the new pizza king in my town!

Marty

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23447
  • Location: Texas
  • Always learning
Re: Malnati Deep Dish with Semolina
« Reply #153 on: March 30, 2009, 03:03:19 PM »
Marty,

As the "custodian" of all of the Malnati/semolina deep-dish dough formulations, BTB may be the best one to address your request. However, in the dough formulation that I posted at Reply 26 at http://www.pizzamaking.com/forum/index.php/topic,6480.msg63992.html#msg63992, for a 15" pan, the salt was left out intentionally, at the request of one of the members.

Since there are several recipes in this thread, can you tell us which specific recipe you want to modify to include salt if, upon reconsideration, that is what you would still like to do (the original recipe calls for 0.5% salt)? And also what amount of semolina if not otherwise stated?

With respect to your 14" square pan, you should be able to use the "Rectangular" feature of the deep-dish dough calculating tool at http://www.pizzamaking.com/dd_calculator.html. All the other entries would be the same as with a round pan.

Peter

Offline Jazzman

  • Registered User
  • Posts: 5
Re: Malnati Deep Dish with Semolina
« Reply #154 on: March 30, 2009, 03:42:02 PM »
Pete,

Thanks for the quick reply.  Using your formula (the one you did for someone on page 2), and adding in .5% salt, as in the original, I used the dough calculator, and this is what I got for a 14" square pan:

Flour (100%):    601.02 g  |  21.2 oz | 1.32 lbs
Water (47%):    282.48 g  |  9.96 oz | 0.62 lbs
ADY (.7%):    4.21 g | 0.15 oz | 0.01 lbs | 1.11 tsp | 0.37 tbsp
Salt (.5%):    3.01 g | 0.11 oz | 0.01 lbs | 0.63 tsp | 0.21 tbsp
Olive Oil (6%):    36.06 g | 1.27 oz | 0.08 lbs | 8.01 tsp | 2.67 tbsp
Corn Oil (18.5%):    111.19 g | 3.92 oz | 0.25 lbs | 8.24 tbsp | 0.51 cups
Butter/Margarine (1%):    6.01 g | 0.21 oz | 0.01 lbs | 1.27 tsp | 0.42 tbsp
Sugar (1.5%):    9.02 g | 0.32 oz | 0.02 lbs | 2.26 tsp | 0.75 tbsp
Cream of Tartar (.75%):    4.51 g | 0.16 oz | 0.01 lbs | 1.5 tsp | 0.5 tbsp
Total (175.95%):   1057.49 g | 37.3 oz | 2.33 lbs | TF = 0.126875

Seems about right, doesn't it?  Thanks for your help.

Marty

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23447
  • Location: Texas
  • Always learning
Re: Malnati Deep Dish with Semolina
« Reply #155 on: March 30, 2009, 04:04:38 PM »
Marty,

For the 15" round pan, the modified dough formulation with 0.50% salt is:

All-purpose/Semolina Flour Blend (100%):
Water (47%):
ADY (0.70%):
Salt (0.50%):
Olive Oil (6%):
Corn Oil (18.5%):
Butter/Margarine (1%):
Sugar (1.5%):
Cream of Tartar (0.75%):
Total (175.95%):
481.67 g  |  16.99 oz | 1.06 lbs
226.39 g  |  7.99 oz | 0.5 lbs
3.37 g | 0.12 oz | 0.01 lbs | 0.89 tsp | 0.3 tbsp
2.41 g | 0.08 oz | 0.01 lbs | 0.43 tsp | 0.14 tbsp
28.9 g | 1.02 oz | 0.06 lbs | 6.42 tsp | 2.14 tbsp
89.11 g | 3.14 oz | 0.2 lbs | 6.6 tbsp | 0.41 cups
4.82 g | 0.17 oz | 0.01 lbs | 1.02 tsp | 0.34 tbsp
7.23 g | 0.25 oz | 0.02 lbs | 1.81 tsp | 0.6 tbsp
3.61 g | 0.13 oz | 0.01 lbs | 1.2 tsp | 0.4 tbsp
847.5 g | 29.89 oz | 1.87 lbs | TF = 0.126875

Of course, you will have to recalculate the apportionment of the flour blend between all-purpose flour and semolina flour.

Your calculations are correct for the 14" square pan if it is 2" deep and you push the dough up the sides of the pan for the full 2" depth. That is one-half inch more than for the 15" pan. If you use 1 1/2" for your 14" square pan also, the dough formulation looks like this:

All-purpose/Semolina Flour Blend(100%):
Water (47%):
ADY (0.70%):
Salt (0.50%):
Olive Oil (6%):
Corn Oil (18.5%):
Butter/Margarine (1%):
Sugar (1.5%):
Cream of Tartar (0.75%):
Total (175.95%):
543.78 g  |  19.18 oz | 1.2 lbs
255.58 g  |  9.02 oz | 0.56 lbs
3.81 g | 0.13 oz | 0.01 lbs | 1.01 tsp | 0.34 tbsp
2.72 g | 0.1 oz | 0.01 lbs | 0.49 tsp | 0.16 tbsp
32.63 g | 1.15 oz | 0.07 lbs | 7.25 tsp | 2.42 tbsp
100.6 g | 3.55 oz | 0.22 lbs | 7.45 tbsp | 0.47 cups
5.44 g | 0.19 oz | 0.01 lbs | 1.15 tsp | 0.38 tbsp
8.16 g | 0.29 oz | 0.02 lbs | 2.05 tsp | 0.68 tbsp
4.08 g | 0.14 oz | 0.01 lbs | 1.36 tsp | 0.45 tbsp
956.78 g | 33.75 oz | 2.11 lbs | TF = 0.126875

In both examples, I used a thickness factor of 0.125 and a bowl residue compensation of 1.5%.

Peter




Offline BTB

  • Registered User
  • Posts: 980
  • Location: Tampa Bay, FL & S.W. Mich. areas
Re: Malnati Deep Dish with Semolina
« Reply #156 on: March 31, 2009, 08:36:50 AM »
Marty, welcome to the site.  You'll have a lot of fun dreaming up pizza recipes to make your friends and family happy and anxious for more good pizzas.  You'll find that you can vary a lot of things to reflect your tastes and likes.  Sometimes I put salt in the recipe and many times I don't.  As of late, I've deleted the cream of tartar from this recipe, which has always just been optional and not essential, and add instead a half to whole teaspoon of baker's non-fat dry milk, which should also be considered optional.  As for the proportion of semolina flour, I'd suggest first trying 15 to 20% of the total amount of flour.                  --BTB

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23447
  • Location: Texas
  • Always learning
Re: Malnati Deep Dish with Semolina
« Reply #157 on: April 03, 2009, 09:13:03 PM »
I made a 10" using my own Malnati's clone recipe swapping out 20% of the flour for semolina.

Flour                  203g
Semolina              51
Water (47%)       119
Corn Oil (19%)      48
Olive Oil (4%)       10
ADY (1%)              3

This was a same day dough with the first rise in the oven for 1 1/2 hours with the light on and some hot water for humidity.  The second rise was a counter rise for two hours.  Made it half sausage/half pepperoni.  Greased bottom of pan with Crisco and baked at 475* for 20 minutes turning 180* half way through.

Earlier in this thread, loowaters posted a modification of one of his Malnati deep-dish clone dough formulations (originally presented at http://www.pizzamaking.com/forum/index.php/topic,4070.msg33948.html#msg33948) to adopt BTB's idea of including semolina flour as part of the overall flour blend. What interested me is the fact that Loo made and used the dough within only a few hours--specifically, in less than four hours--which appears not to be all that common with Chicago deep-dish doughs. For those who wish to replicate Loo's "emergency" deep-dish dough with the semolina flour, I used the information that Loo provided at Reply 62 (http://www.pizzamaking.com/forum/index.php/topic,6480.msg64528.html#msg64528) and the following Reply 63 to come up with the following dough formulation using the deep-dish dough calculating tool at http://www.pizzamaking.com/dd_calculator.html:

All-purpose/Semolina Flour Blend* (100%):
Water (47%):
ADY (1%):
Olive Oil (4%):
Corn Oil (19%):
Total (171%):
254 g  |  8.96 oz | 0.56 lbs
119.38 g  |  4.21 oz | 0.26 lbs
2.54 g | 0.09 oz | 0.01 lbs | 0.67 tsp | 0.22 tbsp
10.16 g | 0.36 oz | 0.02 lbs | 2.26 tsp | 0.75 tbsp
48.26 g | 1.7 oz | 0.11 lbs | 10.72 tsp | 3.57 tbsp
434.35 g | 15.32 oz | 0.96 lbs | TF = 0.130048
* The flour blend comprises 203 grams of all-purpose flour and 51 grams of semolina flour
Note: The formulation is based on using a 10" straight-sided pan with the dough being pushed up to 1 1/2" of the total pan depth; there is no bowl residue compensation

Using the baker's percents given above along with the thickness factor of 0.130048, one should be able to use the deep-dish dough calculating tool to come up with dough formulations for any size pans, whether straight-sided or sloping-sided. For example, for a 12" straight-sided pan with the dough pushed up 1 1/2" of the pan's depth, the dough formulation would look like this:

All-purpose/Semolina Flour Blend* (100%):
Water (47%):
ADY (1%):
Olive Oil (4%):
Corn Oil (19%):
Total (171%):
345.45 g  |  12.19 oz | 0.76 lbs
162.36 g  |  5.73 oz | 0.36 lbs
3.45 g | 0.12 oz | 0.01 lbs | 0.91 tsp | 0.3 tbsp
13.82 g | 0.49 oz | 0.03 lbs | 3.07 tsp | 1.02 tbsp
65.63 g | 2.32 oz | 0.14 lbs | 4.86 tbsp | 0.3 cups
590.71 g | 20.84 oz | 1.3 lbs | TF = 0.130048
* The flour blend comprises 276.36 grams of all-purpose flour and 69.09 grams of semolina flour
Note: The formulation is based on using a 12" straight-sided pan with the dough being pushed up to 1 1/2" of the total pan depth; there is no bowl residue compensation

Peter

Offline jimmy33

  • Registered User
  • Posts: 21
Re: Malnati Deep Dish with Semolina
« Reply #158 on: April 08, 2009, 08:56:12 PM »
I need the correct calculations for a 15 inch . There are different ones on this board for a 15 inch.
Please help!!


Offline loowaters

  • Registered User
  • Posts: 613
  • Age: 46
  • Location: Somewhere...in Iowa.
  • Where's my knife and fork?
Re: Malnati Deep Dish with Semolina
« Reply #159 on: April 09, 2009, 06:10:13 AM »
I need the correct calculations for a 15 inch . There are different ones on this board for a 15 inch.
Please help!!

Try the tool.

http://www.pizzamaking.com/dd_calculator.html
Using pizza to expand my waistline since 1969!

Offline jimmy33

  • Registered User
  • Posts: 21
Re: Malnati Deep Dish with Semolina
« Reply #160 on: April 09, 2009, 02:57:35 PM »
Thanks . Im new at this , so to be clear 8ozs of flour = 1 cup correct?

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23447
  • Location: Texas
  • Always learning
Re: Malnati Deep Dish with Semolina
« Reply #161 on: April 09, 2009, 03:37:32 PM »
Thanks . Im new at this , so to be clear 8ozs of flour = 1 cup correct?

I am not sure what you mean by that conversion, but you don't need it to use the deep-dish dough calculating tool. If you are referring to a conversion of eight ounces of flour by weight to a volume, it does not equal a cup. Which recipe in particular are you trying to convert to a 15" pan?

Peter

Offline vonBanditos

  • Registered User
  • Posts: 7
Re: Malnati Deep Dish with Semolina
« Reply #162 on: April 13, 2009, 01:13:24 PM »
I'm going to pipe back in this thread and say that this recipe has made me quite popular with my family and friends. Even though I'm too thick to properly weigh/measure oil, my pizza still turns out incredibly well. I would feel comfortable serving this in a restaurant.

Thanks BTB for the great recipe and thanks also to Pete-zza for tirelessly answering questions!

Offline jimmy33

  • Registered User
  • Posts: 21
Re: Malnati Deep Dish with Semolina
« Reply #163 on: April 24, 2009, 02:03:13 PM »
Pete-zza
        I followed your recipe (tastes great by the way)  but I dont have a scale.
How many tablespoons of flour or cups of flour and semolina would it come out to ? 

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23447
  • Location: Texas
  • Always learning
Re: Malnati Deep Dish with Semolina
« Reply #164 on: April 24, 2009, 03:34:42 PM »
Pete-zza
        I followed your recipe (tastes great by the way)  but I dont have a scale.
How many tablespoons of flour or cups of flour and semolina would it come out to ? 

jimmy33,

Is the recipe you want to use the first one at Reply 155 at http://www.pizzamaking.com/forum/index.php/topic,6480.msg71513.html#msg71513 ? If so, which brand of all-purpose flour and which brand of semolina flour will you be using? I use member November's Mass-Volume Conversion Calculator at http://foodsim.toastguard.com/ to do the kinds of conversions you requested. If the brand and type of flour you will be using is not in the pull-down menu, I will not be able to give you accurate conversion data.

Also, what amount of semolina flour do you want to use? I have seen 15%, 20% and 25%.

Peter
« Last Edit: March 14, 2013, 05:09:00 PM by Pete-zza »

Offline jimmy33

  • Registered User
  • Posts: 21
Re: Malnati Deep Dish with Semolina
« Reply #165 on: April 28, 2009, 11:46:00 AM »
Hey pete-zza
     Yes it is the 155 reply. I  use kaap flour and bob's red mill semolina. 25 % semolina is what I use.
                                   Thanks again for your help, jimmy

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23447
  • Location: Texas
  • Always learning
Re: Malnati Deep Dish with Semolina
« Reply #166 on: April 28, 2009, 12:45:57 PM »
Hey pete-zza
     Yes it is the 155 reply. I  use kaap flour and bob's red mill semolina. 25 % semolina is what I use.
                                   Thanks again for your help, jimmy

jimmy,

For purposes of recapitulation, here is the dough formulation and particulars:

KAAP All-purpose/Semolina Flour Blend* (100%):
Water (47%):
ADY (0.70%):
Salt (0.50%):
Olive Oil (6%):
Corn Oil (18.5%):
Butter/Margarine (1%):
Sugar (1.5%):
Cream of Tartar (0.75%):
Total (175.95%):
481.67 g  |  16.99 oz | 1.06 lbs
226.39 g  |  7.99 oz | 0.5 lbs
3.37 g | 0.12 oz | 0.01 lbs | 0.89 tsp | 0.3 tbsp
2.41 g | 0.08 oz | 0.01 lbs | 0.43 tsp | 0.14 tbsp
28.9 g | 1.02 oz | 0.06 lbs | 6.42 tsp | 2.14 tbsp
89.11 g | 3.14 oz | 0.2 lbs | 6.6 tbsp | 0.41 cups
4.82 g | 0.17 oz | 0.01 lbs | 1.02 tsp | 0.34 tbsp
7.23 g | 0.25 oz | 0.02 lbs | 1.81 tsp | 0.6 tbsp
3.61 g | 0.13 oz | 0.01 lbs | 1.2 tsp | 0.4 tbsp
847.5 g | 29.89 oz | 1.87 lbs | TF = 0.126875
Note: For 15" pan with a depth of 2" and the dough rising 1 1/2" up the sides of the pan; nominal thickness factor = 0.125; bowl residue compensation = 1.5%
* The blend comprises 361.25 g./12.74 oz. KAAP and 120.42 g./4.25 oz. Bob's Red Mill semolina flour

To do the flour conversion, I used member's Mass-Volume Conversion Calculator at http://foodsim.toastguard.com/. I selected the KAAP from the Substance pull-down menu, and Textbook from the Measurement Method pull-down menu. With these selections, the 361.25 g./12.74 oz. of KAAP translates to 2 c. + ½ c. + ⅓ c. + 3 t. In measuring out the flour, it is important that you use the Textbook method of flour measurement as that term is defined in the Mass-Volume Conversion Calculator. Otherwise, your results are likely to be off.

The 120.42 g./4.25 oz. of Bob's Red Mill semolina flour converts to a bit over 11.5 tablespoons (a bit less than 3/4 cup). For this conversion, I used a conversion factor of 0.1227219 oz. semolina flour/teaspoon.

Again using the Mass-Volume Conversion Calculator, the 226.39 g./7.99 oz. of water in the above table converts to ½ c. + ⅓ c. + 3 T.

Since it is easy to make mistakes in calculations of the above nature, you may want to double check my math and conversions. That will also allow you to learn how to use the tool yourself the next time.

Peter

« Last Edit: March 14, 2013, 05:07:35 PM by Pete-zza »


Offline jimmy33

  • Registered User
  • Posts: 21
Re: Malnati Deep Dish with Semolina
« Reply #167 on: April 29, 2009, 11:46:50 AM »
Thanks Pete-zza

Offline BTB

  • Registered User
  • Posts: 980
  • Location: Tampa Bay, FL & S.W. Mich. areas
Re: Malnati Deep Dish with Semolina
« Reply #168 on: May 05, 2009, 10:55:22 AM »
I made a variation on this pizza yesterday.  I used 80% King Arthur all-purpose flour and instead of just 20% semolina, I used 10% semolina and 10% rice flour.  And also added some more butter to the mixture.  The result was fantastic . . . a tasty, flavorful pizza with a little more crispy bite to the crust.  Using the Deep-Dish Pizza Dough Calculator on this website, the dough formulation or recipe for a 12" deep dish pizza with a 2" straight-sided deep dish pan, with the crust going up approx. 1.5 inches up the side, a 1.5% bowl residue and a TF (thickness factor) of .125, was as follows:

Flour Blend *(100%):  333.41 g  |  11.76 oz | 0.74 lbs
Water (47%):  156.7 g  |  5.53 oz | 0.35 lbs
ADY (.85%):  2.83 g | 0.1 oz | 0.01 lbs | 0.75 tsp | 0.25 tbsp
Olive Oil (6%):  20 g | 0.71 oz | 0.04 lbs | 4.45 tsp | 1.48 tbsp
Corn Oil (12%):  40.01 g | 1.41 oz | 0.09 lbs | 8.89 tsp | 2.96 tbsp
Butter/Margarine (6%):  20 g | 0.71 oz | 0.04 lbs | 4.23 tsp | 1.41 tbsp
Sugar (1%):  3.33 g | 0.12 oz | 0.01 lbs | 0.84 tsp | 0.28 tbsp
Total (172.85%): 576.3 g | 20.33 oz | 1.27 lbs | TF = 0.126875
   *Note:  The amount of all-purpose flour is 266.73 g./9.41 oz. (80%), the amount of semolina is
                33.34 g./1.17 oz. (10%), and the amount of rice flour is 33.34 g/1.17 oz (10%); the total
                amount of oil is approx. 60 g. (18%) ; plus 1.4 Tbsp of melted and cooled butter (6%)
   **1 tsp of Baker's NFDM was added, which is optional but highly recommended.  It's addition is
                insignificant to the weight of the dough ball.

I sifted the all purpose flour into a bowl, added the other dry ingredients (which included 10% semolina and 10% rice flour), added the "proofed" yeast (proofed in approx. 105 degree F water for about 10 min.) as well as the rest of the water, oil and melted butter and mixed with a wooden spoon and by hand for about a minute.  I then covered the bowl and let it puff up in a slightly warmed oven (90 degrees F) for approx. 60 minutes.  After an hour, I punched the risen dough ball down, covered and let it sit on the counter for about 4 or 5 hours, punching it down an additional time.  I then pressed the dough out by hand on the counter to a circular shape to about a 13" plus diameter, rolled it up and gently put it into a pan that I previously put about a tablespoon or two of olive oil on the bottom.  It's important -- I think -- to press or crimp the edges or lip of the pizza crust tightly to the edge of the pan to get that nicer thin and crispy edge or lip to the pizza as opposed to the thick or fatter lip or rim that's not that common at most of the Chicago Style deep dish pizzerias. 

In trying to clean out my refrigerator, I used up about all the remaining cheese that I had in it, which include first some slices of mozzarella, then a lot of scamorza that I shredded from a block that I had left, and then a few pieces of provolone, too.  I probably put a little too much cheese on which created a slight problem for me later when I took the pizza out of the pan, but a nice cheesy pizza can make for a good meal.  On top of the cheese I put some great uncooked sausage from my favorite local Italian deli.
« Last Edit: May 07, 2009, 08:40:55 AM by BTB »

Offline BTB

  • Registered User
  • Posts: 980
  • Location: Tampa Bay, FL & S.W. Mich. areas
Re: Malnati Deep Dish with Semolina
« Reply #169 on: May 05, 2009, 10:57:57 AM »
Since I ran out of my favorite 6 in 1 sauce, I instead used for the first time a can of Tuttorasso crushed tomatoes that I found at my local grocer and which the American Test Kitchen gave their highest rating on.  It was too thin for my liking, however, so I added also a can of Muir Glen diced tomatoes (drained) to the 10 or 11 ounces of the thin Tuttorasso sauce, along with some Penzey pizza spices, white pepper, brown sugar, oregano, basil, minced garlic, a dash of honey, garlic salt and some shredded artisan parmesan.  I cooked the pizza at 450 degrees F for about 25 minutes on the bottom rack of my oven, turning 180 degrees midway through the cycle.   Near the end of the baking period I added some pepperoni on top of half of the pizza, which I'm finding to be the best way to do the pepperoni.  After baking, I had a small problem getting the pizza out of the pan (due to my inattention to what I was doing) and the pizza broke up a little on getting it onto the cutting board, as well as the cheese sliding some of the ingredients over to one side.  But while it looked a little sloppy because of my mishandling of it out of the pan, it tasted absolutely fantastic and really hit the spot.  It got one of the higher ratings in my household.
« Last Edit: May 05, 2009, 11:19:04 AM by BTB »

Offline BTB

  • Registered User
  • Posts: 980
  • Location: Tampa Bay, FL & S.W. Mich. areas
Re: Malnati Deep Dish with Semolina
« Reply #170 on: May 05, 2009, 10:59:16 AM »
My wife, son and I quickly devoured the very tasty pizza and I quickly took a picture of the last piece before it too got consumed.  I highly recommend trying this with a little amount of rice flour added as indicated above.  It really gives the deep dish pizza crust a great texture, taste and flavor.   --BTB

Offline mrmojo1

  • Supporting Member
  • *
  • Posts: 380
  • pizza sans frontières
Re: Malnati Deep Dish with Semolina
« Reply #171 on: June 19, 2009, 01:51:28 AM »
does the rice flour add a bubbly airy-ness to your crust?  some of your pics looks like it does.   that "airy-ness" reminds me a bit of how aurelios as a thin crust is different...you see any connection there? does maybe aurelios use some rice flour?  great great looking pie by the way!!! thanks!

-=terry
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline BTB

  • Registered User
  • Posts: 980
  • Location: Tampa Bay, FL & S.W. Mich. areas
Re: Malnati Deep Dish with Semolina
« Reply #172 on: June 20, 2009, 12:31:52 PM »
Terry, I don't know about the bubbly air-ness, but the rice flour seems to add a lightness to the character of the crust that I find very desirable.  Several people with whom I recommended just trying some added rice flour have raved about it and would not return to making a pizza crust without a small amount of rice flour added to the crust mixture.  It is definitely worth experimenting with to see if it fits your's and your friends' and families' bill or taste. 

As you know, I am fairly familiar with Aurelio's and since I started making homemade pizzas, I've often wondered if they too didn't put a small amount of rice flour in their crust formulation.  While I suspect so, I cannot be certain that's the case.

Oh, BTW, since I'm back in the midwest for the summer, I had some DiMaggio's pizza the other night from up in Hagar Shore, MI that I know you're familiar with and it was great.                                   --BTB

Offline mrmojo1

  • Supporting Member
  • *
  • Posts: 380
  • pizza sans frontières
Re: Malnati Deep Dish with Semolina
« Reply #173 on: June 21, 2009, 02:02:25 AM »
Thank for the great advice BTB!  oh man!!! i am jealous of you!! My parents have been getting dimaggios on fridays now that theyre back up there for the summer.....ive been so jealous!  i may be there in august or early sept. and after grabbing an aurelios in oakbrook on the way up to michigan from ohare, dimaggios is on the must do list! 
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline foodblogger

  • Registered User
  • Posts: 236
  • Favorite Chain Pizza - Gino's East
    • My Food Blog
Re: Malnati Deep Dish with Semolina
« Reply #174 on: June 29, 2009, 02:00:09 PM »
The other thing you can do with the flour mix in this recipe is to substitute finely ground corn flour for a portion of the semolina.  I've made a couple of the part semolina/part cornmeal pies and they were mind-blowingly good.  I've got one on the counter rising right now.