Author Topic: Malnati Deep Dish with Semolina  (Read 142904 times)

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Offline Mad_Ernie

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Re: Malnati Deep Dish with Semolina
« Reply #80 on: December 16, 2008, 09:33:59 AM »
Sweet!!!!!! ;D

Looks good, John! :chef:

Okay, now all of you guys have me wanting to try a deep dish pizza.  I have been working mostly on my cracker/American style crusts lately, but this has me thinking I am going to need to try a Chicago deep-dish style.  All I need is (yet another) pan of the proper size and dimensions.  Maybe after Christmas shopping will be the best time to get one.

John, I especially like the Clos du Bois in the background of the first photo.  Nice touch. ;)

-ME
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Offline JConk007

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Re: Malnati Deep Dish with Semolina
« Reply #81 on: December 16, 2008, 09:44:30 AM »
Thanks M-E
That clos du bios was not intentional, it just happend to be there maybe thats why the calzones did not come out so good ;D You have to try this recipe really taste great I did not think I was a deep dish fan but I and everbody loved it !! 6-1 are key and the semolina. I used the deep dish calculator for the 2 9" pans and it worked out perfect.

John
« Last Edit: December 16, 2008, 07:26:15 PM by Pete-zza »
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Offline Pizza Rustica

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Re: Malnati Deep Dish with Semolina
« Reply #82 on: December 17, 2008, 01:49:09 AM »
Hey Guys,

Had to come in from the cold and try something new. Following your thread with great interest. Thought I'd try a deep dish this week and here it is.

Used 80% KASL, 20% semolina, olive and corn oil, 3% starter, no salt. Filled with mozz, Provo, pepperoni, spinach, red onion, black olive, 6/1 Escalon and topped with grated Romano. My first attempt at deep dish. Crust was wonderful. Very light and tasty. Not what you'd expect from a deep dish pizza. At least us Californians have a perception of a very heavy pizza. Really enjoyed the pizza. My wife's friend said it was way better than the Chicago pizza chain we have here which is her favorite. I need to work on the uniformity of the crust. Made a second one which was sausage. Tasted even better, but I spread the olive oil very thinly on the bottom of the pan and it stuck. I wasn't pretty to look at but it was very good.

here are a few pics.
Russ

Offline JConk007

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Re: Malnati Deep Dish with Semolina
« Reply #83 on: December 17, 2008, 07:47:01 AM »
Very Nice Rustica!
As per BTB I used crisco (very light coating) and they came out of the pan beautifully. I too love the flavor of this crust it is such a nice change from the standard NY or PJ  style
Keep up the good work. Thats the fun of it is that we can make em as good or better (like petes PJ clones) as the chains with the help of everyone here.
John
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Offline jeff v

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Re: Malnati Deep Dish with Semolina
« Reply #84 on: December 17, 2008, 06:27:08 PM »
Way to go John! That's a pro looking deep dish. Work has been getting in the way of pizza making lately, but I may have to try this one next it looks great.

Talk to you soon,
Jeff

Offline FLAVORMAN

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Re: Malnati Deep Dish with Semolina
« Reply #85 on: December 20, 2008, 05:22:22 PM »
Just made two 14" using Semolina flour as suggested in quite a few posts. I have to admit the pizza's turned out great. My wife and I now have a new recipe. I have posted a previous 14" recipe and used 20% semolina flour and deleted our favorite ..corn meal..We have also changed pizza pans to pans suggested by Pete-za. 14 inch Chicago Metallic PSTK coated. Great pans but we still use a Crisco wipe on the bottom of the pan. Thanks to everyone for all their information using Semolina.

Offline JConk007

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Re: Malnati Deep Dish with Semolina
« Reply #86 on: December 20, 2008, 05:30:06 PM »
Flavor,
I assume you ate the evidence 8) and there are no pictures available of this beautiful recipe using semolina.
Sure is great tasting pie! Planning round 2 on this thread over the holidays and I cant wait.
Oh, just one more thing (columbo style) please tell me you and your wife did not each eat a 14 incher! These babies fill me up.

John
« Last Edit: December 20, 2008, 05:33:06 PM by JConk007 »
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Offline Pete-zza

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Re: Malnati Deep Dish with Semolina
« Reply #87 on: December 20, 2008, 05:57:03 PM »
We have also changed pizza pans to pans suggested by Pete-za. 14 inch Chicago Metallic PSTK coated. Great pans but we still use a Crisco wipe on the bottom of the pan.


FLAVORMAN,

There is nothing wrong with using Crisco or any other solid fat in a deep-dish pan, even a dark anodized one. In fact, using a solid fat to grease the pan to fix the dough more firmly in place is Tom Lehmann's preferred method, although he usually points out that oils can also be used if desired for taste and other purposes, as he noted, for example, at a post at the PMQ Think Tank at http://thinktank.pmq.com/viewtopic.php?p=14224#14224. See also this interesting Lehmann PMQ Think Tank post: http://thinktank.pmq.com/viewtopic.php?p=6662#6662.

Peter
« Last Edit: December 20, 2008, 06:57:12 PM by Pete-zza »

Offline FLAVORMAN

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Re: Malnati Deep Dish with Semolina
« Reply #88 on: December 21, 2008, 09:37:32 AM »
007..
I don't know how to do the picture process but you all would get a kick out of watching our twin 4 year old grandkids work the dough. They even wash their hands first..

Offline JConk007

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Re: Malnati Deep Dish with Semolina
« Reply #89 on: December 21, 2008, 03:01:23 PM »
Very cool . I have a 3 yrs old as of Saturday. Pics are not to hard when you get it and it helps us all so much to see the processes
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Offline BTB

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Re: Malnati Deep Dish with Semolina
« Reply #90 on: December 21, 2008, 04:35:01 PM »
John, that 3 year old looks like a great future premier pizza chef.  The world needs more of them as it will be a better place with more pizza.  Keep up getting good pictures to share with us.                                 --BTB

Offline JConk007

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Re: Malnati Deep Dish with Semolina
« Reply #91 on: December 21, 2008, 07:10:22 PM »
Thanks BTB and thanks obviously for the info on this thread did you check out my results? plan to try your thin semolina project over holidays
John
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Offline November

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Re: Malnati Deep Dish with Semolina
« Reply #92 on: December 21, 2008, 10:01:40 PM »
Throwdown With Bobby Flay: Deep Dish Pizza (against Lou Malnati) is on right now, and again at 1:00 AM EST on the Food Network.

Offline Mad_Ernie

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Re: Malnati Deep Dish with Semolina
« Reply #93 on: December 22, 2008, 10:09:26 AM »
Throwdown With Bobby Flay: Deep Dish Pizza (against Lou Malnati) is on right now, and again at 1:00 AM EST on the Food Network.


At the Chicago Pizza club, they posted an additional time in case anyone (like me) missed the Dec. 21 broadcasts:
It will be on again at midnight and again on December 24 at 8:00. The recipe Flay uses in the challenge is http://www.foodnetwork.com/recipes/bobby-flay/deep-dish-pizza-with-italian-sausage-and-broccoli-rabe-recipe/index.html.
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Offline Essen1

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Re: Malnati Deep Dish with Semolina
« Reply #94 on: December 22, 2008, 11:10:18 AM »
RN,

I saw that episode, too, yesterday. Very interesting, but I didn't make it all the way to the end. Fell asleep  :-[

Who won?
Mike

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Offline BTB

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Re: Malnati Deep Dish with Semolina
« Reply #95 on: December 22, 2008, 12:20:55 PM »
Thanks for the tip, November.  I saw the show at 1 a.m. in the morning as your alerted me to . . . zzzzz . . . zzzz. . . and enjoyed seeing my old friend, Marc Malnati, again.  I used to dined at his flagship restaurant in Lincolnwood, Illinois at least 2 or 3 times a month for 25 years or more.  He often -- in the early days -- escorted us to the table when his dad, Lou, was alive.  The program, tho, in large part was filmed at their Buffalo Grove, Illinois restaurant which I had also been a frequent diner at when I lived a few miles from it.  I really miss Marc's brand of Chicago style deep dish pizza and often crave having a piece of his great "sausage" pizza again.
 
I like Bobby Flay (one of the few I do on the FoodNetwork), but he blew it when he tried to duplicate or "interpret" a Chicago style deep dish pizza.  First of all, the crust has to be crimped or squeezed on the edges and not the "fat-lip" that occurs on some other styles of pizza.  I'm not saying that's bad, but that's just not typical of Chicago style deep dish pizza.  Second, his staff must have researched "Chicago style deep dish pizza" on Google and, as most people experienced, came up with a false, mistaken clone or copy-cat recipe that includes corn meal as part of the recipe.  I could go on for a long time on this subject, but suffice it to say that it has been proven time and time again that corn meal is NOT an ingredient in Chicago deep dish pizza at any of the renown and famous Chicago deep dish pizzerias (e.g., Lou Malnati's, Uno's and Due's, Gino's East, Pizano's, etc.).  Now . . . some people like it.  But I don't like the gritty and sandy feel that I find with corn meal inside the dough recipe itself.  It's fine with me to put it underneath the crust, but not in the dough itself.  (Semolina, however, is a totally different story.)  Just my opinion.
 
Thirdly, the great deep dish pizzerias never put hot sausage on their pizzas (along with the hot spices that Flay added).  Not saying that some may not like it, but it is extremely atypical of Chicago deep dish pizzas.  Fourth, his crust as you should note from the television program was much thicker than Malnati's.  That's because of the misnomer that Chicago style deep dish is real thick.  It is not.  It's just a little thicker than ordinary Chicago style thin crust pizza.
 
Lastly, there isn't a pizzeria in all of Illinois that I know of that would represent Chicago deep dish pizza with an ingredient such as Broccoli Rabe that was a main ingredient on Bobby Flay's Chicago style deep dish pizza on that show.  Now that isn't just plain old Broccoli, which is bad enough by itself, but a special gourmet style that is very different from typical Broccoli.  This is weird stuff and if you want to try it, be my guest (http://www.gourmetsleuth.com/broccolirabe.htm).  Most Chicagoans would say . . . yuke IMO.

But I enjoyed seeing the pictures of Marc Malnati making his great, great, great Chicago style deep dish pizza again.  I look forward to next summer when I return to his area to indulge in some of that delicious and fantastic pizza again.                                           

Offline FLAVORMAN

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Re: Malnati Deep Dish with Semolina
« Reply #96 on: December 22, 2008, 01:23:37 PM »
BTB

Small world, my family and I had our first deep dish pizza at Lou's in Lincolnwood years ago. In '82 we moved to Long Grove and spent maany Friday or Saturday nights at Lou's in Buffalo Grove when it fisrt opened. Around that time my brother and I were involved with Marc and one of his best friends in an Italian Ice project they sold retail and in the restaurants. I don't know if my old company is still involved or if they stopped producing and purchase elsewhere. It is amazing what the Malnati family has accomplished with Pizza over the years. I am an old guy and have been hooked since our first slice. To everyone have a great Holiday Season.

Offline Pizza_Not_War

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Re: Malnati Deep Dish with Semolina
« Reply #97 on: December 22, 2008, 02:59:25 PM »
I like Bobby Flay (one of the few I do on the FoodNetwork), but he blew it when he tried to duplicate or "interpret" a Chicago style deep dish pizza.

The intent of the show is for Bobby Flay to present a different take on a classic or standard food item. He really is not trying to best someone at their own game. If he had a mind to copy Malnati I would assume he could have come so close that in a blind test you would not know which was which. It is meant to be entertainment. I enjoyed that episode and most likely would have found both ways over the caloric/fat point of no return for me. I will attempt a clone someday for the experience, having learned on this forum how to make a great Chicago style pizza. However for day in day out I will stick with Neo or NY or a combo.

PNW

ps- I refrained from saying "that ain't real pizza anyway" LOL

Offline BTB

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Re: Malnati Deep Dish with Semolina
« Reply #98 on: December 22, 2008, 03:38:56 PM »

The intent of the show is for Bobby Flay to present a different take on a classic or standard food item. He really is not trying to best someone at their own game. If he had a mind to copy Malnati . . . he could have come so close that in a blind test you would not know which was which.

I respect what you say, but I can't help but have some reservations about your interpretation of the intent of the show.  I know its a form of entertainment, but supposedly they ARE trying to beat someone at their own game.  That's what a "throw down" is, I thought.  And I know he loses nearly every time, but that's to show the greatnest of the challenged food item or product, I guess.  I very seriously doubt that he could have come close to copying Malnati's pizza so much so "that in a blind test you would not know which was which . . ."  You have much more faith in Bobby Flay than I do.  He looked and acted befuddled to me on that program on the subject of deep dish pizzas.  I have alot of respect for him, but he seems to be developing more into an entertainer than a chef (and I don't think he could have come close to Marc's pizza).

Offline Ryderman

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Re: Malnati Deep Dish with Semolina
« Reply #99 on: December 22, 2008, 05:09:58 PM »
I have been trying to duplicate Lou's dough for 15 yrs. I can't. By the Grace of God can anyone! I tried Semolina, butter, Crisco, different oil's. Everything ever posted, I tried. Is there a cook out there from Lou's at one time that can help? Jim