Author Topic: Malnatis better be looking over their shoulder  (Read 9592 times)

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Offline Chicago Bob

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Re: Malnatis better be looking over their shoulder
« Reply #140 on: September 09, 2014, 01:47:56 PM »

Thank you sir!
I was previously intimidated to try this style, but am now a deep dish enthusiast.  :drool:
Good to hear.....ole Nate sure helps in making it easy peazzy.  8)  The boys a natural at DD pizza!
"Care Free Highway...let me slip away on you"


Offline drmatt357

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Re: Malnatis better be looking over their shoulder
« Reply #141 on: September 10, 2014, 01:08:59 AM »
I tried it again with 25%less flour in my 8" pan VS Nate's 9" pan.  Different ball game. Much better crust. Still not as nice a crust as some I've seen on this thread but way better than my last 3 tries.

One thing I noticed here is that the dough did not rise nearly as much as the previous times. I had been making dough, let rise a couple of hours, re form in a ball and put in the fridge for a day. This time I made it, formed a ball and put it straight in the fridge. Took it out 2 hours early, sitting in my 90° garage. Rose maybe 50% over original size.

How much does everyone else's rise.

Offline Garvey

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Re: Malnatis better be looking over their shoulder
« Reply #142 on: September 10, 2014, 10:06:11 AM »
If you put it right in the fridge, I am sure that retarded the yeast to some extent--which is a good and necessary thing when doing long (i.e., slow) ferments, for example, which is what I do on my thin crust.  But to your question about everyone else's DD dough, I think what you experienced was pretty normal.  The high oil content retards yeast action, according to the Dough Doctor.  Also, given the short knead, it doesn't have the gluten strength to rapidly turn into a "feed me, Seymour!" type of doughball.

Offline drmatt357

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Re: Malnatis better be looking over their shoulder
« Reply #143 on: September 10, 2014, 10:10:04 AM »
Thanks Garvey(did I tell you I LOVE your sausage recipie)

Again, I read Nate's recipie and I see he sifts his flour. I wonder if that could give a better characteristic to the crust?

Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #144 on: September 10, 2014, 04:20:21 PM »
Thanks Garvey(did I tell you I LOVE your sausage recipie)

Again, I read Nate's recipie and I see he sifts his flour. I wonder if that could give a better characteristic to the crust?

Matt,

Much better attempt.  You are almost there.  I'd pay good money for that pie :)

Sifting it makes it a little lighter.  I find that a warm rise is better then a cold rise for texture.  I do a 2hr rise in oven with light on.  80-85 degrees.  I remove and gently press some air out.  Then I do another 3hr rise at room temp. Do not press down the dough again until it's in the pan.  Be gentle with it though when forming.  My dough rises about 75%.  Did the sausage grease sog up that crust at all from using the shredded cheese?

Nate
« Last Edit: September 10, 2014, 04:25:22 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline Garvey

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Re: Malnatis better be looking over their shoulder
« Reply #145 on: September 10, 2014, 06:59:07 PM »
...warm rise... 2hr rise in oven with light on.  80-85 degrees.  I remove and gently press some air out.  Then I do another 3hr rise at room temp. Do not press down the dough again until it's in the pan.  Be gentle with it though when forming.  My dough rises about 75%. 

Great example, Nate.  If you tried that same rising protocol--hot rise!--with a thin crust, the dough would double two and three times, easily.

Did the sausage grease sog up that crust at all from using the shredded cheese?

That's a great point, too.  Sliced cheese is the vapor barrier between the crust and everything else.

Offline drmatt357

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Re: Malnatis better be looking over their shoulder
« Reply #146 on: September 11, 2014, 01:52:51 AM »
Thanks Nate. Next I will do EXACTLY as you describe. I don't think the sausage is an issue because I see no grease and I've even fried it in a pan for taste testing and there was very little grease.

Garvey, you can't see in the pic but I use 3 slices of provolone under the shredded mozz, right on top of the crust. 
« Last Edit: September 11, 2014, 01:52:58 PM by drmatt357 »

Offline drmatt357

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Re: Malnatis better be looking over their shoulder
« Reply #147 on: September 17, 2014, 10:45:14 PM »
I FINALLY DID IT!!!!!!

I did EXACTLY as you said Nate:
- sifted the flower
- added oil first
- dissolved sugar and salt in110° water
- used IDY yeast
- let rise in 90° garage for 2 hours
- in house rise for 3 hours

... aaaaaaaand here it is!

I am so psyched!!

Thanks guys and especially Nate for putting up with my annoying, obsessive questions.
« Last Edit: September 18, 2014, 11:33:31 AM by drmatt357 »

Offline pythonic

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Re: Malnatis better be looking over their shoulder
« Reply #148 on: September 18, 2014, 07:13:44 AM »
Looks great Matt.  You can scratch this type off your list :)
If you can dodge a wrench you can dodge a ball.

Offline Garvey

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Re: Malnatis better be looking over their shoulder
« Reply #149 on: September 18, 2014, 11:20:06 AM »
I did EXACTLY as you said Nate:

- let rise in 90 garage for 2 hours
 

You mean I'll have to build a garage to make this style?  Sheesh, this forum is getting oddly specific.   ;D