Author Topic: Thickness of Mozzaralla for a Deep Dish  (Read 686 times)

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Offline Brewman

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Thickness of Mozzaralla for a Deep Dish
« on: March 22, 2015, 10:36:29 PM »
Cooked my first two DD pizzas using the Real Deep Dish recipe. 1 pie I sliced a block of mozzarella by hand and the other pie I shredded the block and used the cheese. The sliced cheese pie didn't melt the cheese all the way and when eaten, the cheese pulled out in chunks. The pie was cooked at 450 for 35 minutes and the dough was cooked through. The slices were probably a quarter inch thick cut from a block of Polly o. The pie with the shredded came out great and the cheese melted all the way. How thick is the cheese supposed to be sliced and what is used to slice the cheese? Are people using store bought blocks of cheese and slicing?


Offline vcb

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Re: Thickness of Mozzaralla for a Deep Dish
« Reply #1 on: March 22, 2015, 10:38:05 PM »
What size pizza?
How much cheese are you using?

When I slice my own, I try to slice about 1/4 inch thick, and that's not easy to do, but there's this plastic knife you can get called "The Cheese Knife" that can do it.
« Last Edit: March 22, 2015, 10:39:58 PM by vcb »
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Offline vcb

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Re: Thickness of Mozzaralla for a Deep Dish
« Reply #2 on: March 22, 2015, 10:45:41 PM »
Did you preheat your oven?
Did you use a baking stone?
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
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Offline Brewman

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Re: Thickness of Mozzaralla for a Deep Dish
« Reply #3 on: March 22, 2015, 11:16:26 PM »
9" pizza, oven preheated for an hour at 500 with stone in the oven for an hour. Reduced temp to 450 when I put pizza in the oven. Shredded cheese pie cooked/melted fine.  Just looked at my ruler and the cheese was probably 3/8". Used about 3/4 pound of cheese.

Probably need more practice.


Offline vcb

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Re: Thickness of Mozzaralla for a Deep Dish
« Reply #4 on: March 23, 2015, 12:02:20 AM »
3/4lb sounds like a lot for a 9 " pie. Try 1/2 lb and bake @ 460 for your next one. :-)
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
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Offline Brewman

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Re: Thickness of Mozzaralla for a Deep Dish
« Reply #5 on: March 23, 2015, 08:53:03 AM »
How thick do you layer the cheese? Also, I used part skim cheese.

Offline pythonic

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Re: Thickness of Mozzaralla for a Deep Dish
« Reply #6 on: March 23, 2015, 01:06:14 PM »
Hmmm.  I think it should have melted fine for a 35 minute bake.  I use 10-12oz of mozzarella in my 9 inch pizzas.  Could be the part skim mozzarella you used.

Nate
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Offline Garvey

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Re: Thickness of Mozzaralla for a Deep Dish
« Reply #7 on: March 23, 2015, 02:45:01 PM »
Isn't a 1/4" kinda thick? 

Offline PizzaGarage

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Re: Thickness of Mozzaralla for a Deep Dish
« Reply #8 on: March 23, 2015, 07:20:12 PM »
My slices are half that at 1/8 inch or slightly less.



Offline vcb

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Re: Thickness of Mozzaralla for a Deep Dish
« Reply #9 on: March 23, 2015, 07:48:33 PM »
Isn't a 1/4" kinda thick?

Sorry, I meant 1/8th inch.
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Offline Brewman

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Re: Thickness of Mozzaralla for a Deep Dish
« Reply #10 on: March 23, 2015, 08:42:48 PM »
I'll try whole milk and cutting the cheese thinner. I also let it rest for about 15 minutes which may have allowed the cheese to stiffen up. The pie with the shredded tasted great but my sauce was thin and seeped under the cheese a bit. The bottom crust could have been crispier.

I'll try again this weekend

Offline pythonic

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Re: Thickness of Mozzaralla for a Deep Dish
« Reply #11 on: March 24, 2015, 07:20:43 AM »
I'll try whole milk and cutting the cheese thinner. I also let it rest for about 15 minutes which may have allowed the cheese to stiffen up. The pie with the shredded tasted great but my sauce was thin and seeped under the cheese a bit. The bottom crust could have been crispier.

I'll try again this weekend

Sounds good.  My bet is it was the cool down time with the part skim mozzarella.
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Offline mudman

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Re: Thickness of Mozzaralla for a Deep Dish
« Reply #12 on: March 24, 2015, 01:40:26 PM »
I use the slicing side of a box grater, each slice comes out good. Just my 2 cents.

Offline Brewman

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Re: Thickness of Mozzaralla for a Deep Dish
« Reply #13 on: March 25, 2015, 08:13:16 PM »
Couldn't wait until the weekend and cooked another pie last night. Cooked for 25 minutes and cheese seemed to cook better and I used less cheese. I'm not sure which cheese I used because I had several packages open and were in zip locks. The cheese still seemed a bit rubbery but better than previous pie. Also, crust wasn't real crunchy on the bottom. Cooked on a preheated pizza stone at 450. May have to increase cooking time.

The dough seemed a bit wetter this time. I sprayed the dough and the bowl with the rising dough with cooking spray. Could this have contributed to the wet dough.?

Offline pythonic

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Re: Thickness of Mozzaralla for a Deep Dish
« Reply #14 on: March 25, 2015, 10:12:47 PM »
Couldn't wait until the weekend and cooked another pie last night. Cooked for 25 minutes and cheese seemed to cook better and I used less cheese. I'm not sure which cheese I used because I had several packages open and were in zip locks. The cheese still seemed a bit rubbery but better than previous pie. Also, crust wasn't real crunchy on the bottom. Cooked on a preheated pizza stone at 450. May have to increase cooking time.

The dough seemed a bit wetter this time. I sprayed the dough and the bowl with the rising dough with cooking spray. Could this have contributed to the wet dough.?

The real deep dish recipe is a pretty wet dough.  Is this the first deep dish dough you have tried?  Looks excellent!
« Last Edit: March 25, 2015, 10:15:05 PM by pythonic »
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Offline Brewman

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Re: Thickness of Mozzaralla for a Deep Dish
« Reply #15 on: March 26, 2015, 08:10:08 PM »
Second time I have made this recipe. Is your recipe drier? Any way to crisp up the bottom a bit more. When I lifted up a piece it wasn't that sturdy on the bottom, it bent a bit. Would a drier dough crisp up better?

Offline pythonic

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Re: Thickness of Mozzaralla for a Deep Dish
« Reply #16 on: March 26, 2015, 08:17:29 PM »
Second time I have made this recipe. Is your recipe drier? Any way to crisp up the bottom a bit more. When I lifted up a piece it wasn't that sturdy on the bottom, it bent a bit. Would a drier dough crisp up better?

Yes my recipe is dryer.  Crispy on bottom and edges.

Nate
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Offline vcb

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Re: Thickness of Mozzaralla for a Deep Dish
« Reply #17 on: March 26, 2015, 08:50:40 PM »
Second time I have made this recipe. Is your recipe drier? Any way to crisp up the bottom a bit more. When I lifted up a piece it wasn't that sturdy on the bottom, it bent a bit. Would a drier dough crisp up better?

As some have mentioned, my dough hydration is one of the higher ones, so feel free to adjust your water level until your dough gives you the consistency you're looking for. My recipe was optimized for a 12" deep dish, so the conversions may need some minor tweaking for smaller size pizzas.
Typically, I don't remove whole pies from the pan. I cut and serve from the pan to the plate.
Deep dish crust isn't necessarily supposed to be completely sturdy on the bottom; a little bend in the middle is normal.
You can achieve a more sturdy crust by baking a little longer at a slightly lower temp. The cooking spray should aid the crispiness, if anything.
Do you have a sheet of foil or a baking sheet on your top rack to prevent your pizzas from over-baking on the the top before the bottom is done?

My recipe is based on Lou Malnati's, but tends to be a bit on the thinner side, so another possible tweak is to make a larger batch of dough for slightly thicker crust.

Question: How long are you preheating your stone before you bake on it?
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Offline Brewman

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Re: Thickness of Mozzaralla for a Deep Dish
« Reply #18 on: March 26, 2015, 11:03:21 PM »
Preheating the stone at 500 for an hour. For my last pie I didn't use any foil on the top rack. I might try cooking on the lowest possible rack next time. May also reduce my tomatoes. I am really liking this style of pizza. VCB, I may try your thin crust this weekend.