Author Topic: Crisco Chicago Deep dish (Read 4466 times)

Randy · « **on:** January 17, 2005, 05:19:00 PM »

Well I thought I would post a new UNTESTED recipe for this weeks pizza.
Any thoughts and comments would be appreciated. This one I wanted to test the new Crisco and allow for a long on the counter rise before placing it in the cooler for an overnight rise.
I had a thought as I was typing what about a counter rise then place the double size dough in the cooler.
Many food channel pizza shows show the dough being divided in what looks like a fully doubled state.
Randy
Revised Chicago-style Deep Dish Pizza Dough
To use Crisco Zero Transfat.

Makes 2 10-inch Chicago deep dish.
1 teaspoon bread machine yeast
1 teaspoon raw sugar
8.5 oz warm water (90deg)
3 tablespoons Crisco zero trans fat
1 tablespoons Clasico Olive Oil
17 oz Bread flour
2 tablespoons yellow corn meal
1 Teaspoon salt

KitchenAid instructions
Put everything in the bowl except for the Cornmeal, Crisco and oil mix until a ball forms on speed 1(stir speed) then knead at speed 2(knead speed) for 5 minutes. Add Cornmeal, Crisco and oil knead for 5 more minutes. Place in greased bowl for 5 hours or until doubled, then divide and roll into balls. Place in cooler for 24 hours.

When ready to cook flatten one of the balls in a 10 “pan with olive oil in the bottom until the dough covers the bottom. Use fingers from the top to pinch up the sides about ½ way up the pan and about 3/16” thick. Bake on low rack in oven preheated to 425F for 20 minutes or more.

DKM · « **Reply #1 on:** January 18, 2005, 08:10:13 PM »

Plan on testing it?

DKM

Randy · « **Reply #2 on:** January 18, 2005, 10:53:17 PM »

Yes soon I hope. I keep thinking about how the dough looked on TV. I don't think you get that kind of rise in the cooler.
Randy

Randy · « **Reply #3 on:** January 19, 2005, 08:52:12 AM »

i was just thinking of the water temperature assuming a five hour rise on the counter. I showed 90 but me thinks 70F would be better. The risen dough on TV looks airy but stiff.

Randy

Randy · « **Reply #4 on:** January 19, 2005, 10:48:26 AM »

I have also changed the flour to 16oz and the water to 8 oz@70 deg F. DKM this a bit of a change from your famious deep dish. I will probadly go back to DKM's deep dish but I love to see what happens when changes are made.

Making the dough today for Thursday's supper. Five hours(or until it doubles) on the counter then divide in half for a second overnight rise in the cooler.

Next week DKM thin crust using bread flour then the following week back To my American and hopefuly if time permits pictures and a write up for Steve's recipe page.

Randy

DKM · « **Reply #5 on:** January 19, 2005, 11:10:33 AM »

Sounds interesting. Can't wait to hear how it comes out.

DKM

DKM · « **Reply #6 on:** January 19, 2005, 11:11:21 AM »

Quote from: Randy on January 19, 2005, 10:48:26 AM

.... then the following week back To my American and hopefuly if time permits pictures and a write up for Steve's recipe page.

Can't wait for that.

DKM

Randy · « **Reply #7 on:** January 19, 2005, 11:48:06 AM »

I had time during lunch to make the dough. The quality of the picture is not good but the temperature of this very stiff dough after 12 min knead time was 80F.
I used 8 oz water at 70F but the dough was so stiff I added a tablespoon of water. I had to hold my mixer bowl to keep it from jumping out. After the picture, I did hand shap it into a ball.

Randy

DKM · « **Reply #8 on:** January 19, 2005, 03:01:19 PM »

It looks a little hard. Did you have a hard time shaping it?

DKM

Randy · « **Reply #9 on:** January 19, 2005, 04:09:06 PM »

It made a ball with out much trouble but it is stiff. It 4 hours to double in size at 70F kitchen temperature.

Randy

DKM · « **Reply #10 on:** January 19, 2005, 04:28:39 PM »

Now I'm really interested.

DKM

Pete-zza · « **Reply #11 on:** January 19, 2005, 04:43:46 PM »

I'm interested too. I am away from home for a while, but before I left I did a quick calculation on the hydration percentage for the flour-corn meal blend and, if memory serves me correct, it was below 50 percent. That may account for the stiffness of the dough.

Peter

Randy · « **Reply #12 on:** January 20, 2005, 05:48:42 AM »

50% just with the flour is the way I see it too Peter. Because it is so stiff I will take it from the cooler three hours in advance of panning tonight.

Randy

DKM · « **Reply #13 on:** January 20, 2005, 11:03:29 AM »

This sounds more like a dough that may need to be rolled, not patted out. If fact, it sound a lot like the old ddep-dish that Pizza Inn use to make.

DKM

Randy · « **Reply #14 on:** January 20, 2005, 03:13:26 PM »

here is the dough with one ball mashed down to a disk right out of the cooler.
Now the question is pan it and let it rest before baking or just shape pan and bake?

Randy

Randy · « **Reply #15 on:** January 20, 2005, 07:50:17 PM »

The results are in. This pizza is tasty. The crumb was exceptionally fine and the exterior crust crunchy and could be peeled from the crumb. I was surprised how easy the dough worked offering very little resistance. I also tried a 10" pan and a 9" pan having divided the dough in half the day before. The 10" was a better fit although the 9 worked well. I also used one dark pan(9") and one light pan(10") the 9" dark pan took 20min to cook and the 10" light pan took 25 minutes to cook at 425F.
I will make this again.
The Zero Transfat Crisco was perfect.

Randy

Randy · « **Reply #16 on:** January 20, 2005, 07:55:35 PM »

Here is the version as tested.

Revised Chicago-style Deep Dish Pizza Dough
To use Crisco Zero Transfat.

Makes 2 10-inch Chicago deep dish.
1 teaspoon bread machine yeast
1 teaspoon raw sugar
8 oz water + 1 Tablespoon (70deg)
3 tablespoons Crisco zero trans fat
1 tablespoons Clasico Olive Oil
16 oz Bread flour
2 tablespoons yellow corn meal
1 ½ Teaspoon salt

KitchenAid instructions
Put everything in the bowl except for the Cornmeal, Crisco and oil mix until a ball forms on speed 1(stir speed) for say 2 minutes. Add Cornmeal, Crisco and oil change to speed 2 to knead the dough for 12 minutes Place in greased bowl for 5 hours or until doubled, then divide and roll into balls. Place in cooler for 24 hours.

Remove and flatten the dough into fat disk 3 hours in advance of panning

When ready to cook flatten one of the balls in a 10 “pan with olive oil in the bottom until the dough covers the bottom. Use fingers from the top to pinch up the sides about ½ way up the pan and about 3/16” thick. Bake on low rack in oven preheated to 425F for 20 minutes for a dark pan and 25 min for a light colored pan.

DKM · « **Reply #17 on:** January 20, 2005, 07:59:54 PM »

That gives me something to try.

I'm looking forward to it.

DKM

Randy · « **Reply #18 on:** January 20, 2005, 10:45:41 PM »

How fine is the crumb on a real Lou's pizza in Chicago?

Randy · « **Reply #19 on:** January 21, 2005, 01:12:48 PM »

Had a slice from the freezer for lunch for the final test and it was great.

Randy