### Author Topic: Malnati Deep Dish with Semolina  (Read 240387 times)

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#### lj

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##### Re: Malnati Deep Dish with Semolina
« Reply #25 on: November 24, 2008, 02:22:19 PM »
I would like to try #19 the one where he uses more semolina.

#### Pete-zza

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##### Re: Malnati Deep Dish with Semolina
« Reply #26 on: November 24, 2008, 03:39:33 PM »
lj,

I took a stab at modifying the recipe for your pan size.

Based on your pan size (15") and depth (2"), I entered the following information into the deep-dish dough calculating tool at http://www.pizzamaking.com/dd_calculator.html:

1. A nominal thickness factor of 0.125 (I believe that this is the number used by BTB)
2. "1" as the number of dough balls
3. "Straight-sided" as the style of your pan (I assume your pan is straight-sided)
4. 15" as the diameter of the pan
5. 1.5" as the depth of the dough up the sides of the pan (I believe that that is the depth that BTB uses)
6. All of the baker's percents recited by BTB for his recipe in Reply 19, except for the semolina (note that there is no salt, so the "None" block should be checked for the salt)
7. A bowl residue compensation of 1.5%

As a result of the above entries, I got the following dough formulation (which I modified slightly to reflect that part of the all-purpose flour will be replaced by semolina flour):

 Flour and Semolina Blend* (100%):Water (47%):ADY (0.7%):Olive Oil (6%):Corn Oil (18.5%):Butter/Margarine (1%):Sugar (1.5%):Cream of Tartar (0.75%):Total (175.45%): 483.04 g  |  17.04 oz | 1.06 lbs227.03 g  |  8.01 oz | 0.5 lbs3.38 g | 0.12 oz | 0.01 lbs | 0.89 tsp | 0.3 tbsp28.98 g | 1.02 oz | 0.06 lbs | 6.44 tsp | 2.15 tbsp89.36 g | 3.15 oz | 0.2 lbs | 6.62 tbsp | 0.41 cups4.83 g | 0.17 oz | 0.01 lbs | 1.02 tsp | 0.34 tbsp7.25 g | 0.26 oz | 0.02 lbs | 1.82 tsp | 0.61 tbsp3.62 g | 0.13 oz | 0.01 lbs | 1.21 tsp | 0.4 tbsp847.5 g | 29.89 oz | 1.87 lbs | TF = 0.126875
*Note: The Flour and Semolina Blend is made up of 362.28 g. (12.78 oz.) all-purpose flour and 120.76 g. (4.26 oz.) semolina flour; the semolina flour translates to about 11.5 tablespoons, or about 0.72 cups (a bit less than 3/4 cup); the semolina flour represents 25% of the Flour and Semolina Blend; bowl residue compensation = 1.5%

I hope you will let us know how things turn out. Keep in mind that it is easy enough to use the deep-dish dough calculating tool to make the crust thicker or thinner. You also have some flexibility to adjust thickness by pushing the dough higher or lower in the pan.

Peter
« Last Edit: October 28, 2012, 10:51:45 AM by Pete-zza »

#### JConk007

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##### Re: Malnati Deep Dish with Semolina
« Reply #27 on: November 24, 2008, 03:49:22 PM »
Thank you!
These look awsome!! great shots and explanations of procedure (and comments tips) by Pete. Where else can you get this guidance? I am ordering semolina today and now will have a tough time to decide which post turkey pie to make 1st. The cracker or these beauties
Now I'm hungry again!
John
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#### lj

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##### Re: Malnati Deep Dish with Semolina
« Reply #28 on: November 24, 2008, 05:03:09 PM »
Peter,
Thank you soooo much for helping me convert it.
one more question, what scale do you use? Ive always used cups and spoons to measure
will it be easy for me to use a scale? any recomondations on what kind to get?
Thanks again Peter, I really appreciate your help, I'm from chicago but I have been living  in Florida
since 2004, and I am giving up trying to find good thin cracker crust and deep dish pizza and thought
i might have better luck to try and make it myself.

#### Pete-zza

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##### Re: Malnati Deep Dish with Semolina
« Reply #29 on: November 24, 2008, 05:38:05 PM »

one more question, what scale do you use? Ive always used cups and spoons to measure
will it be easy for me to use a scale? any recomondations on what kind to get?

lj,

I have a Soehnle Futura digital scale that I purchased a few years ago on the recommendation of a member and after reading good reviews on that scale. However, there are many good digital scales out there, at different price points and with different features, as you will see if you review some of the threads on the forum dealing with scales, under the index http://www.pizzamaking.com/forum/index.php/board,48.0.html. My usual practice is to recommend that members looking for a scale identify what uses they will have for the scale (which may go beyond making pizza dough) and which features are likely to be the most useful to them. Of course, price is also an important consideration. However, one digital scale that seems to be quite popular among the members, and is reasonably priced in my opinion, is the KD-7000 digital scale. That scale is sold on many online sources, including this one: http://www.saveonscales.com/product_mw_kd7000.html. If I were to buy a new scale, that is one that I would seriously consider.

It is possible to live without a digital scale, but you will have more options available to you if you have one. Sometimes the only recipes for certain doughs are recipes recited with weights and baker's percents, as you have seen with BTB's recipes in this thread. Almost all my recipes come in that format.

Peter

#### BTB

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##### Re: Malnati Deep Dish with Semolina
« Reply #30 on: November 24, 2008, 08:11:53 PM »
Peter's formulation for a 15" diameter Chicago Style deep dish pizza is correct and that reflects a proportion of 25% semolina flour, which is a good happy medium amount of semolina.  Here are a couple of variations:  if you like a little less semolina as part of the mixture, then a 15% proportion for a 15" pan pizza would mean 410.6 g. (14.5 oz.) all-purpose flour and 72.5 g. ( 2.5 oz.) semolina flour.  For a larger proportion of semolina, which many like, then a 35% proportion for a 15" pan pizza would mean 314 g. (11 oz) all-purpose flour and 169 g (6 oz) semolina flour.  A couple of additional points:  I liberally round off on everything; melt and let the tiny bit of butter cool a little before adding in; the cream of tartar is not critical and can be left out (so don't worry about finding some); crimp or press the dough against the side of the pan tightly and repeat such after you've added all the ingredients on the pizza before baking.

About a year ago I bought a terrific Salter electronic kitchen scale at Linens & Things (like a Bed, Bath and Beyond) for about \$30 and have been super happy with it.  You can do all kinds of sophisticated things with it.  Now I do most things by weight, except small things that require a Tablespoon, teaspoon, or fraction thereof.      --BTB

#### lj

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##### Re: Malnati Deep Dish with Semolina
« Reply #31 on: November 29, 2008, 01:07:48 PM »
Thanks Peter,
I got the 8000. I ordered it on the 24th, I cant wait to get it.
Thanks for the link.

#### lj

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##### Re: Malnati Deep Dish with Semolina
« Reply #32 on: November 29, 2008, 01:13:47 PM »
Thanks BTB,
Thanks for all the semolina formulations! I can't wait to try this out.
I'm waiting on my pan and scale.
That scale looks really good to. I ordered the one Peter recomended before I saw yours.
I had to get my pizza ordering out of the way so I could start thinking and focusing on Thanksgiving.
now that Thanksgiving is out of the way its back to Pizza.

#### vonBanditos

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##### Re: Malnati Deep Dish with Semolina
« Reply #33 on: November 29, 2008, 08:11:29 PM »
I've chosen to try this recipe as my first attempt at making a pizza! I'm scaling the 25% semolina recipe for a 14 inch pan which yields the following result thanks to the dough calculator that Pete-zza has pointed out:

Flour (100%):    428.3 g  |  15.11 oz | 0.94 lbs
Water (47%):    201.3 g  |  7.1 oz | 0.44 lbs
ADY (.7%):    3 g | 0.11 oz | 0.01 lbs | 0.79 tsp | 0.26 tbsp
Olive Oil (6%):    25.7 g | 0.91 oz | 0.06 lbs | 5.71 tsp | 1.9 tbsp
Corn Oil (18.5%):    79.24 g | 2.79 oz | 0.17 lbs | 5.87 tbsp | 0.37 cups
Butter/Margarine (1%):    4.28 g | 0.15 oz | 0.01 lbs | 0.91 tsp | 0.3 tbsp
Sugar (1.5%):    6.42 g | 0.23 oz | 0.01 lbs | 1.61 tsp | 0.54 tbsp
Cream of Tartar (.75%):    3.21 g | 0.11 oz | 0.01 lbs | 1.07 tsp | 0.36 tbsp
Total (175.45%):   751.45 g | 26.51 oz | 1.66 lbs | TF = 0.126875

I'm new to cooking in general so this has been an adventure for me. I've tried to make this twice now. The first time, I measured everything by weight. When I came to measure the corn oil I discovered that 79.24 grams is nowhere near 5.87 tablespoons. I must have measured nearer to 12 tablespoons just for the corn oil. When I was done, the resulting dough was exceptionally oily. I let it sit in the fridge for 24 hours. At the end of the 24 hour period the dough was sitting in a very large pool of oil. Rather than waste a good can of 6-in-1 to what must have been a mistake I threw the dough out and labeled it a learning experience. This second time around I've measured everything solid as a weight and everything liquid with its corresponding liquid measurement - tbsp/tsp. The dough looks much more like dough as opposed to the swamp that I made the first time, but the total weight isn't close to 751.45 grams since I omitted the lake of liquid. Am I doing any of this right? I'll be cooking the second dough tomorrow.

Sorry if this really should be in the newbie section!

#### BTB

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##### Re: Malnati Deep Dish with Semolina
« Reply #34 on: November 30, 2008, 12:56:02 PM »
While Chicago Style Deep Dish pizza dough's always have a lot of oil it (the range is often anywhere from 15 to 30 %) , that generally shouldn't happen, vanBanditas.  But I sometimes have experienced what you did and when I did, it generally meant that I should have put some more flour in the mixture.  Just keep adding a little more at a time till the dough comes together nicely in a ball.  And when it did happen, I just took the dough ball and put it on a well floured counter, sprinkled some flour and pressed it out fairly well into a circle almost the size of the pan, then carefully lifted it into the pan (sometimes rolling it up on a rolling pin), and then flattening it out some more in the pan.  And when that happens, it's best to coat the pan with Crisco instead of oil (or even nothing at all).  But that hasn't happened to me in some time.  I getting to learn that after some experience, you get a "feel" for when the dough ball is just right.

Based on Peter's recent recommended way of calculating the semolina in the formulation, which does not utilize putting a semolina figure or amount into the deep dish tool itself (even tho there's a blank space for it), you manually calculate the proportions of AP flour and Semolina flour (i.e., in this case 75% and 25% of the total flour amount).  Thus your formulation for a 14" deep dish (assuming straight-side and 1.5" up the side) is:

Flour and Semolina Blend* (100%):  428.3 g  |  15.11 oz | 0.94 lbs
Water (47%):  201.3 g  |  7.1 oz | 0.44 lbs
ADY (.7%):  3 g | 0.11 oz | 0.01 lbs | 0.79 tsp | 0.26 tbsp
Olive Oil (6%):  25.7 g | 0.91 oz | 0.06 lbs | 5.71 tsp | 1.9 tbsp
Corn Oil (18.5%):  79.24 g | 2.79 oz | 0.17 lbs | 5.87 tbsp | 0.37 cups
Butter/Margarine (1%):  4.28 g | 0.15 oz | 0.01 lbs | 0.91 tsp | 0.3 tbsp
Sugar (1.5%):  6.42 g | 0.23 oz | 0.01 lbs | 1.61 tsp | 0.54 tbsp
Cream of Tartar (.75%):  3.21 g | 0.11 oz | 0.01 lbs | 1.07 tsp | 0.36 tbsp
Total (175.45%): 751.45 g | 26.51 oz | 1.66 lbs | TF = 0.126875
*Note: The Flour and Semolina Blend is made up of 321.2 g. (11.33 oz.) all-purpose flour and 107.1 g. (3.77 oz.) semolina flour.

Good luck and let us know how the second dough turned out.

#### vonBanditos

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##### Re: Malnati Deep Dish with Semolina
« Reply #35 on: November 30, 2008, 11:11:11 PM »
Success! Many thanks for this great recipe and advice! The dough was awfully thin as a result of the lower-than-expected weight, I think, but it tasted great!

#### Pete-zza

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##### Re: Malnati Deep Dish with Semolina
« Reply #36 on: November 30, 2008, 11:50:45 PM »
When I came to measure the corn oil I discovered that 79.24 grams is nowhere near 5.87 tablespoons.

vonBanditos,

When BoyHitsCar (Mike) and I designed the deep-dish dough calculating tool, we relied a lot on the nutrition data given at nutritiondata.com on the different types of oil. Generally speaking, one teaspoon of corn oil, canola oil, olive oil, and vegetable oil all weigh about the same, about 0.16 ounce. Measuring out oil by using measuring spoons can be a bit tricky because some of the oil sticks to the measuring spoon and it is hard to see the meniscus as you are measuring out the oil. However, tonight I measured out 5.87 tablespoons (about 17.5 teaspoons) of corn oil in a a half-cup measuring cup (tared out) and the weight was close to 79 grams, just as specified in the dough formulation you used. It is hard to imagine that any brand of corn oil would require 12 tablespoons (36 teaspoons) to get 79 grams. You might want to repeat your measurement of the corn oil to see if you can confirm the results of your last test. I frequently use large amounts of oil for certain doughs and my finished dough weights are always in line with my calculated quantities as derived from using the dough calculating tools. That leads me to believe that the oil weight and volume data built into the deep-dish dough calculating tool are correct and accurate.

Peter

#### vonBanditos

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##### Re: Malnati Deep Dish with Semolina
« Reply #37 on: December 01, 2008, 12:40:02 AM »
vonBanditos,

When BoyHitsCar (Mike) and I designed the deep-dish dough calculating tool, we relied a lot on the nutrition data given at nutritiondata.com on the different types of oil. Generally speaking, one teaspoon of corn oil, canola oil, olive oil, and vegetable oil all weigh about the same, about 0.16 ounce. Measuring out oil by using measuring spoons can be a bit tricky because some of the oil sticks to the measuring spoon and it is hard to see the meniscus as you are measuring out the oil. However, tonight I measured out 5.87 tablespoons (about 17.5 teaspoons) of corn oil in a a half-cup measuring cup (tared out) and the weight was close to 79 grams, just as specified in the dough formulation you used. It is hard to imagine that any brand of corn oil would require 12 tablespoons (36 teaspoons) to get 79 grams. You might want to repeat your measurement of the corn oil to see if you can confirm the results of your last test. I frequently use large amounts of oil for certain doughs and my finished dough weights are always in line with my calculated quantities as derived from using the dough calculating tools. That leads me to believe that the oil weight and volume data built into the deep-dish dough calculating tool are correct and accurate.

Peter

Pete-zza,

This has me baffled! I can't tell if the problem is with my spoon, my scale, or just plain me! I'm using an inexpensive scale that I picked up from Amazon for the sole purpose of making pizza - an Escali P115c. I tested it with a quarter and it correctly identified my reference weight to be 5 grams (its maximum precision is in grams). Using generic Giant Eagle brand corn oil (the local grocery store brand) a tablespoon weighed in at 9 grams or 0.3 oz. I then measured 5 more tablespoons to give it a total of 6 tablespoons - results: 52g or 1.85 oz. Given the beauty of your pizzas I can only conclude that my scale is wonky, my technique is exceedingly poor (this wouldn't surprise me!), or my tablespoon isn't much of a tablespoon!

#### November

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##### Re: Malnati Deep Dish with Semolina
« Reply #38 on: December 01, 2008, 01:05:54 AM »
I tested it with a quarter and it correctly identified my reference weight to be 5 grams (its maximum precision is in grams).

I wouldn't use a US quarter as it weighs 5.67 g, which could round up to 6 g on some scales.  A US nickel however, weighs exactly 5 g.

#### Pete-zza

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##### Re: Malnati Deep Dish with Semolina
« Reply #39 on: December 01, 2008, 09:11:28 AM »
Pete-zza,

This has me baffled!

vonBanditos,

I always weigh the finished dough and compare it with the number given in the dough calculating tool. That is where I am likely to detect that I did something wrong from a measurement standpoint. You might try that method next time and see what you get.

Peter

#### vonBanditos

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##### Re: Malnati Deep Dish with Semolina
« Reply #40 on: December 01, 2008, 02:50:20 PM »
vonBanditos,

I always weigh the finished dough and compare it with the number given in the dough calculating tool. That is where I am likely to detect that I did something wrong from a measurement standpoint. You might try that method next time and see what you get.

Peter

Pete-zza,

My dough weight was definitely too low - below 700 (which is why in my pictures the crust doesn't go up very high). I'll have to pay more attention to the scale and try other spoons. Thank you for the advice! I've been reading the forums for a few months and always stop to read your posts. I doubt I could have made it this far without them!

vB

#### Pete-zza

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##### Re: Malnati Deep Dish with Semolina
« Reply #41 on: December 01, 2008, 03:17:17 PM »
vB,

If you were below 700 grams, that is a large deficit (over 50 grams). I assume that you have been taring out the weight of your container before adding major ingredients such as flour. If you did not tare out the container with the flour (but did tare it out for the water), you would end up with a wet, underweight dough. Of course, too much oil can also yield a wet dough but that should cause the dough weight to rise.

Peter

#### BTB

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##### Re: Malnati Deep Dish with Semolina
« Reply #42 on: December 02, 2008, 05:04:20 PM »
Just a few comments to try to be helpful, vonbandito. A deep dish pizza, while thicker than the average midwest thin crust, is surprisingly not that thick and many NY styles actually end up thicker.  I can't make out the thickness of your pizza because we don't have a side view of a piece, so I can't comment on the effectiveness of the fermantation or whether the dough raised enough.  A TF of .125 is usually good, although the deep dish pizza at Oprah's favorite Chicago Pizzeria (allegedly), Pizano's, is considerably thinner.  It looks like your steps proceeded nicely, but I think you may have been able to push more dough to the side of the pan and then further up the side of the pan.  But it looked fine as is.  Also, it looked a little overcooked (I've done it many times, too), from viewing both the top with the sauce that appears a little dry, and from the piece that views the bottom -- it doesn't have a nice golden appearance that sometimes means its cooked right.  I've done that, too, many times and even then, it turned out very good and tasty.  So it doesn't necessarily mean it's bad.  Just a suggestion to cut back on baking time or placement on a higher oven rack.   (Matter of fact, the last one I reported on above was a little overcooked, but tasted fantastic).  But in any event, your pizza looks delicious.
« Last Edit: December 02, 2008, 05:09:04 PM by BTB »

#### vonBanditos

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##### Re: Malnati Deep Dish with Semolina
« Reply #43 on: December 04, 2008, 08:05:34 AM »
Pete-zza,

I only measured the second, non-oily-mess pizza. I assume that the weight was so low because I used so much less oil than called for (by weight), but I will be careful next time! I am measuring by zero-ing out my scale with a bowl or plate on it and then slowly adding the measured ingredient until I get the desired weight.

BTB,

Sadly, you are correct, it was a bit overcooked (15 minutes, rotate, 8 minutes)! It tasted wonderful, though, and it gave me enough hope that I can soon make great pizzas! As for the dough going up the pan, I had some difficulty stretching it even that far. Even that modest amount of stretching caused holes to appear in the dough and it began to get quite thin. Since my dough was underweight I can only assume that it is because I did not have enough. I will be preparing another pie for the Oscar de la Hoya fight this weekend and will take all of the suggestions given in this thread and try to make a great pie! Many thanks for all of the help!

#### Pete-zza

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##### Re: Malnati Deep Dish with Semolina
« Reply #44 on: December 04, 2008, 09:40:42 AM »
I only measured the second, non-oily-mess pizza. I assume that the weight was so low because I used so much less oil than called for (by weight), but I will be careful next time! I am measuring by zero-ing out my scale with a bowl or plate on it and then slowly adding the measured ingredient until I get the desired weight.

vB,

You might try weighing out only the flour and water and use volume measurements for the rest of the ingredients, using a tablespoon measuring spoon for the oils. I think you will find that that method will be good enough for your purposes. Of course, you can weigh out the oils also, if you prefer. In that case, the way I would do it is to use a proper-size measuring cup, tare it out, and add both oils to the measuring cup. You might need just a tad bit more oil to compensate for the fact that some of the oil will stick to the inner walls of the measuring cup. (One way to deal with this is to lightly coat the inside of the measuring cup with a bit of oil before taring it out.)

Peter

#### BTB

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##### Re: Malnati Deep Dish with Semolina
« Reply #45 on: December 08, 2008, 04:24:11 PM »
I hope you continue with your pizzamaking efforts, vb, as it can only get better and better.

As seen earlier in this thread, I've been interested in continually adding some semolina flour into the pizza dough mixture for Chicago Style deep dish and have been experimenting with different proportions of semolina.  My latest had been with a 35% proportion of Semolina, which is the highest I've tried to date.  Based on Peter's recent recommended way of calculating the semolina in the formulation, which does not utilize putting a semolina figure or amount into the deep dish calculating tool itself, I manually calculated the proportions of AP flour and Semolina flour (i.e., in this case 65% and 35% of the total flour amount).

Using my 12" Pizzaware deep dish pan with 2" straight sides (and 1.5" of dough up the side), my latest experiment -- using the deep-dish dough calculation tool -- involved the following formulation:

Flour and Semolina Blend*  (100%):  329.88 g  |  11.64 oz | 0.73 lbs
Water (47%):  155.04 g  |  5.47 oz | 0.34 lbs
ADY (.7%):  2.31 g | 0.08 oz | 0.01 lbs | 0.61 tsp | 0.2 tbsp
Olive Oil (6%):  19.79 g | 0.7 oz | 0.04 lbs | 4.4 tsp | 1.47 tbsp
Corn Oil (18.5%):  61.03 g | 2.15 oz | 0.13 lbs | 4.52 tbsp | 0.28 cups
Butter/Margarine (1%):  3.3 g | 0.12 oz | 0.01 lbs | 0.7 tsp | 0.23 tbsp
Sugar (1.5%):  4.95 g | 0.17 oz | 0.01 lbs | 1.24 tsp | 0.41 tbsp
Total (174.7%): 576.3 g | 20.33 oz | 1.27 lbs | TF = 0.126875
*Note:   The Flour and Semolina Blend is made up of 214.42 g. (7.56 oz.) all-purpose flour and 115.46 g. (4.07 oz.) semolina flour.

As before I used KAAP flour and Bob's Red Mill Semolina flour and calculated a 1.5% bowl residue.  I proceeded about the same as indicated above and put in a lot of cheese this time (first some slices of low moisture part skim mozzarella, then some shredded whole milk mozzarella, then some pieces of provolone, and finally some scrapes of some good fresh mozzarella that I had left in the refrigerator).  And of course I put a sausage patty on top of that, which is my favorite ingredient, but others can choose many different variations.

#### BTB

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##### Re: Malnati Deep Dish with Semolina
« Reply #46 on: December 08, 2008, 04:26:13 PM »
I baked the pizza at 450 degrees F for about 23 to 25 minutes, turning 180 degrees after 15 minutes, and putting it on the next to the bottom rack in the oven.  The pizza was excellent as I hope you can see from the pictures and my pizza tasters and I are very hard pressed to say whether the deep dish is better with a small amount or a greater amount of semolina.  They've all been great to date.  But I can definitely say that the Chicago Style deep dish pizzas are better with semolina than without it.  The semolina gives it a little crispier and light crutch texture that I think is really, really good.
« Last Edit: December 13, 2008, 08:07:42 AM by BTB »

#### JConk007

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##### Re: Malnati Deep Dish with Semolina
« Reply #47 on: December 08, 2008, 04:39:05 PM »
BTB,
Awesome ! I was too busy for pizza this weekend. Major Honey do list But as mentioned This is my next pie to try.
Just 2 things I am following up  on.
You do no par baking like some of the other posts and styles of crusts right? and
Can  you tell me what you are doing with the sausage? appears uncooked, as you mentioned in a previous thread right? Is this the pattie type you are mashing down? removing from casing? or neither? Do some of the chicago places ( uno all I know) use chunk as well? what type of sausage do you prefer? Where does the grease go? Have you? will you try pepperoni? and post those wonderful pics please.
thank you
John
ps. never too much cheese!
I Love to Flirt with Fire! www.flirtingwithfire.net

#### BTB

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##### Re: Malnati Deep Dish with Semolina
« Reply #48 on: December 08, 2008, 05:52:41 PM »
John, I know about those honey do lists.  No, I don't par bake the dough or skins for Chicago Style deep dish.  About the only style that I do that with are the cracker crusts and some other thin crusts.  Once about a year ago I tried par baking a deep dish (without semolina) and it didn't come out bad.  I intended to pursue trying it again sometime in the future, but never got around to it.  "So many pizzas and so few days!"

I used to get the sausage from a specialty Italian deli without the casing and press it out in a circle between two sheets of parchment paper or wax paper.  But my favorite sausage now comes from an independent deli shop that only does it in links or casings.  I just cut the casing down the middle and take the meat out and squeeze it out onto the paper.  The Chicago deep dish places put a lot of sausage on their pizzas, so much so that it often appears to be in a patty configuration.  But the only place that I know that does the patty routinely is the famous Gino's East.  Lou Malnati's puts the sausage down in chunks, but if you've ever seen them making a sausage pizza on television, they put it so close together that it appears to look like a patty.  You can do it anyway, however.  Chunks or pieces are just fine.  And a little or a lot is one's choice.

Good sausage has little to no grease.  Most people mistake the water from some of the whole milk or fresh mozzarella cheese as coming from the sausage, but it's not usually the sausage.  Use fresh mozzarella sparingly, if at all.  It is delicious of course, but often makes for too wet a pizza.  I estimate that 99% of Chicago pizzerias put their sausage on a pizza raw or totally uncooked as they cook a pizza longer and at a lower temperature than pizzas back East and elsewhere.  And most of the sausage is a lean mild or sweet sausage with hot or spicy sausage not being that common on pizzas.  And I often put pepperoni on a portion or sometimes all of the pizza in addition to the sausage.  I like the Boar's Head brand best.  When you use pepperoni, remember to first "nuke" it in the microwave on a paper towel for 30 seconds or so to "degrease" it.  That's what many of the veteran pizza makers on this website do to prevent a lot of grease that always comes from pepperoni.

Good luck with your pizzamaking.

#### Pete-zza

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##### Re: Malnati Deep Dish with Semolina
« Reply #49 on: December 08, 2008, 07:11:10 PM »
When you use pepperoni, remember to first "nuke" it in the microwave on a paper towel for 30 seconds or so to "degrease" it.  That's what many of the veteran pizza makers on this website do to prevent a lot of grease that always comes from pepperoni.

A few months ago, I read a bit in an email article from Cook's Illustrated about using the microwave to degrease pepperoni slices. I'm paraphrasing here, but the gist of the recommendation was to place the pepperoni slices between sheets of paper towels and then place the paper towels/pepperoni slices between two dinner plates, and then put that assembly into the microwave. I usually microwave the assembly at full power for about 15 seconds and check to see if more microwaving is necessary. You don't want to overdo it because the pepperoni slices can get too dry. You don't want to extract all of the fat. Some brands of pepperoni slices have more fat than others, so microwaving the slices in steps is perhaps the prudent way to go. In my case, the pepperoni slices I use are the standard supermarket Hormel slices (the larger ones in the pouch and the smaller ones sealed in plastic).

Peter

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