Author Topic: Burts/Pequods  (Read 26594 times)

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Offline Aimless Ryan

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Re: Burts/Pequods
« Reply #100 on: September 15, 2012, 04:36:52 PM »
Stick with the Pink Floyd quotes, please, Bob.


Offline vcb

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Re: Burts/Pequods
« Reply #101 on: September 16, 2012, 01:21:13 AM »
As a Chicagoland expat who now lives in the South, I've never liked or agreed with the "biscuity" description.  Y'all have obviously never had a good biscuit.   :D

I realize it is used to distinguish it from "bready," but seriously, DD is absolutely nothing at all like a biscuit in texture.  Not a good biscuit, anyway.  Yes, DD has high fat and a short knead, but that doesn't make it the soul brother of the biscuit.

I don't know what to propose...  Sadly, I'm sure this misnomer is here to stay.  But at least I lashed out, Don Quixote style, to strike a blow for the South!  ;D

I think of chicago deep dish dough as the sturdy mutant offspring of a threesome between pasta, pie crust and biscuit dough.
Somewhere in the middle of that carbohydrate-porn, the truth of deep dish dough resides.  :chef: :pizza: >:D

*update:
Okay, now the yeast is making me think that bread got in there for a foursome.
« Last Edit: September 16, 2012, 01:23:01 AM by vcb »
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Offline Garvey

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Re: Burts/Pequods
« Reply #102 on: September 16, 2012, 11:54:04 AM »
Shortbread. 

If we are describing the texture, shortbread is a LOT closer than "biscuit." Without the gluten formation, DD is undoubtedly short in texture.

Offline rcbaughn

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Re: Burts/Pequods
« Reply #103 on: September 17, 2012, 11:52:46 PM »
A good southern biscuit has lots of flaky layers that are formed by many many layers of solid butter or shortening. Most deep dish formulas use liquid oil or melted butter which doesn't really provide that kind of division in layers, or at least not in the DD pies I've made.

That sound correct though? I don't really know of a bread that has a texture like DD dough, it's pretty unique from everything I've made or bought.
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Offline vcb

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Re: Burts/Pequods
« Reply #104 on: September 17, 2012, 11:54:47 PM »
A good southern biscuit has lots of flaky layers that are formed by many many layers of solid butter or shortening. Most deep dish formulas use liquid oil or melted butter which doesn't really provide that kind of division in layers, or at least not in the DD pies I've made.

That sound correct though? I don't really know of a bread that has a texture like DD dough, it's pretty unique from everything I've made or bought.

There's more than one style of biscuit.
Deep dish is more like a drop biscuit, I'm thinkin'.
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Offline Chicago Bob

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Re: Burts/Pequods
« Reply #105 on: September 18, 2012, 12:09:09 AM »
There's more than one style of biscuit.
Deep dish is more like a drop biscuit, I'm thinkin'.
+1
That is prolly where the "biscuit" comparison comes from. Cory's southern multi layer biscuit if few and far seen.  However, MOST southern fast food/restaurant "biscuits" are indeed made more in the style of Ed's "dropped biscuits". A dense high fat yet somehow "fluffy"(yes I know I said dense) texture.  :chef:
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Offline Garvey

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Re: Burts/Pequods
« Reply #106 on: September 18, 2012, 10:34:21 AM »
There's more than one style of biscuit.

Good ones and bad ones?
Real ones and impostors?  

 ;D

Yeah, that might be more like it.  Even so, a drop biscuit is way too soft.  I'm stickin' with shortbread, since "yeast raised savory biscotti that hasn't been cooked a second time" is too much...    :D

Offline Chicago Bob

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Re: Burts/Pequods
« Reply #107 on: September 18, 2012, 10:51:06 AM »
Good ones and bad ones?
Real ones and impostors?  

 ;D

Yeah, that might be more like it.  Even so, a drop biscuit is way too soft.  I'm stickin' with shortbread, since "yeast raised savory biscotti that hasn't been cooked a second time" is too much...    :D
If you mean shortbread like the cookie that is too crumbly a texture, no?
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Offline Garvey

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Re: Burts/Pequods
« Reply #108 on: September 18, 2012, 11:38:57 AM »
Well it is short, in the baking sense, and it is bread, more or less...  :chef:

But not like the crumbly Keebler krep, no.  But I'd say that DD dough is firmer than a Popeye's fast food biscuit but not as stiff as a Keebler cookie. 
« Last Edit: September 18, 2012, 11:40:28 AM by Garvey »

Offline Chicago Bob

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Re: Burts/Pequods
« Reply #109 on: September 18, 2012, 12:08:55 PM »
Well it is short, in the baking sense, and it is bread, more or less...  :chef:

But not like the crumbly Keebler krep, no.  But I'd say that DD dough is firmer than a Popeye's fast food biscuit but not as stiff as a Keebler cookie. 
Yep, I think we've got it nailed now.... ;D
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Offline PuRowdy

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Re: Burts/Pequods
« Reply #110 on: September 20, 2012, 10:27:33 PM »
When there is Thursday Night Football there is a need for some awesome pizza. 

This was by far the best pizza I have made yet.  Changed up my sauce to a version of one I read about here, it was such a huge improvement.  Big props to BTB for listing the ingredients to add to the tomatoes.  Started off with some italian crushed tomatoes I could get at my local grocery store, then added: oregano, garlic, white pepper, sea salt, ground ginger, honey, and brown sugar.  Didn't measure anything, just to taste. 

These were also the first pizza's I cooked in my new pizza pans, versus the spring form pans I had been using.  Also in the past I had been cooking the pizzas on the oven racks versus on my pizza stone.  Between the 2 of these things I was able to dramatically cut down my cook time.  What used to take close to 50 minutes I was able to get in about 28 at 470 degrees. 

My guests thoroughly enjoyed!  Here is a link to the pics.

http://imgur.com/a/2Q2Od


Offline BTB

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Re: Burts/Pequods
« Reply #111 on: September 21, 2012, 09:56:18 AM »
. . . big props to BTB for listing the ingredients to add to the tomatoes.  Started off with some italian crushed tomatoes I could get at my local grocery store, then added: oregano, garlic, white pepper, sea salt, ground ginger, honey, and brown sugar.  Didn't measure anything, just to taste.
Wonderful pictures.  They look just like the pizzas I ate many times when Burt owned Pequod's.  And I love the way you flavored the tomato sauce.  Throw away the measuring devices (lol) and add spices et al to taste and err on the side of adding less as opposed to adding more.  A too heavily added ingredient often "ruins" a day or two's hard work.  FWIW. 

Again, great job.                           --BTB                              :D


Offline pulykamell

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Re: Burts/Pequods
« Reply #112 on: September 26, 2012, 12:01:02 PM »
A good southern biscuit has lots of flaky layers that are formed by many many layers of solid butter or shortening. Most deep dish formulas use liquid oil or melted butter which doesn't really provide that kind of division in layers, or at least not in the DD pies I've made.

That sound correct though? I don't really know of a bread that has a texture like DD dough, it's pretty unique from everything I've made or bought.


I agree with this, which is weird when I saw the Cook's Illustrated (or was it America's Test Kitchen--same difference) doing their version of the Chicago deep dish, and the dough recipe resembled something more like puff pastry than anything I've ever seen in Chicago.

Ah, here it is. Look at 6:30 onward. It's not quite the same technique as puff pastry, but similar. That's quite unlike any deep dish I've ever seen. And the description is odd, too, in my opinion: "Bridget Lancaster saves you a trip to Chicago by showing how to make the real deal with its signature, seriously flaky crust." I would not describe deep dish as have a flaky crust. *shrug* Now, I'm not saying that doesn't make a damned good pizza crust. It may very well. It just doesn't sound like anything resembling a Chicago deep dish crust.


Offline pulykamell

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Re: Burts/Pequods
« Reply #113 on: September 26, 2012, 12:09:33 PM »
I'm not offended...I just do NOT believe Burt had much to do with "Chicago Style" pizza. But, then again I only lived in Chicago for most of my life and ate mostly thin crust or cracker crust pizza's. How anyone can possibly think that thick crust pizza defines "Chicago Pizza" is beyond me. Thick crust came along LONG after thin crust in Chicago. What defines "Chicago" pizza is the sausage (I lived in the 'back of the yards') and the thin crispy crust. When someone asks me what the difference between Chicago pizza and New York pizza is...I simply say, if you can fold it in half without it (crust) breaking than it ain't from Chicago!

Hey! I was born near 47th & Damen, grandpa lived on 43rd & Wood, Back of the Yards represent!

That said, when I think of pizza, like you, I think of thin crust first. That was what I grew up with. Our family moved a little west when I was 4, so it was Chesdan's, Falco's, Just-a-Pizza, and occasionally Palermo's. When I grew older, Vito and Nicks became (and still is) my standard bearer for a great Chicago pizza.

However, I do think Burt has made his mark on the Chicago pizza landscape, and his style of pies are a varient of Chicago deep dish. Like vbc, I sometimes call it "modern Chicago deep dish" or think of it as a cross between Detroit-style and Chicago-style pan pizzas. But I do think it's a subset of deep dish Chicago pizza that has more in common with the original styles of deep dish than the 70s stuffed variations (Gioradanos, Edwardo's, Nancy's) do.

Regardless, the world is better with more styles of pizza. I don't believe that any pizza is better than no pizza. There are terrible pizzas out there. But every style I've been able to find a version I love (well, not so sure about St. Louis provel pizza. Give me time.)



Offline vcb

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Re: Burts/Pequods
« Reply #114 on: March 11, 2013, 11:24:38 PM »
I started working on the 'Quod clone again and have my latest version of the recipe in a formatted PDF.

It is still a work in progress, but I'm pretty close.
For those just joining us who are not familiar with the Pequod's style, this is not a beginners level recipe; I recommend reading this entire thread before you proceed.

Enjoy: http://www.realdeepdish.com/TheQuod-2013-0309.pdf

I recommend leaving some good gaps between the dough and the inside of the pan so the cheese can get down in there and give you a good amount of char.

(p.s. - nice to see the new forum lets you attach 256k image files compared to the 128k they used to be)
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Offline Chicago Bob

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Re: Burts/Pequods
« Reply #115 on: March 11, 2013, 11:40:44 PM »
Oh my....here we go....thanks Ed!!  :chef:

So far sooo good, looks niiice.  8)
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Offline vcb

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Re: Burts/Pequods
« Reply #116 on: March 12, 2013, 12:00:50 AM »
Oh my....here we go....thanks Ed!!  :chef:

So far sooo good, looks niiice.  8)

Thanks. Bob.
I figured I'd get us back on track in this thread. The "Chicago Style Thin Crust" discussion that took place in here should probably get copied in its entirety and put in it's own thread.

Annnnnnnnyway...

Hormel had these packs of 'thick sliced' pepperoni, which I used in this last attempt. They pool up too much grease, so I'm switching back to standard thickness in my next pie.

If you have a Mariano's Fresh Market near you, they make excellent Italian sausage on site in their meat dept. The hot variety was loaded with Fennel seeds and Red Pepper Flakes.

I used a combination of shredded Queso Chihuahua, which I then covered with sliced low moisture mozzarella.
It was a bit too much cheese, so next time I'll cut back on the Chihuahua or leave it out.
In past attempts, I've used Wisconsin Brick, which I highly recommend.

One more thing: Try not to push all the air out of the dough when you spread it out in the pan. That's one reason I suggest giving it another half hour to rise in the pan.
 :drool:
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Offline pete zappie

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Re: Burts/Pequods
« Reply #117 on: March 12, 2013, 09:42:02 AM »
Burt's is great, i love to take the outta towners here for a pizza experience of a lifetime. make sure you call well in advance and pre order AND get there on time because your pie will be waiting there for you ...or.... suffer the wrath of Burt  :o . so funny to watch him scream at potential new customers for thinking they can just walk in off the street and eat. we always pre game down the block at the bringer inn -no time for that at Burt's. Great pizza, great guy, however many leave crying to yelp  :'( . not a place for people with thin skin   :-D

Offline vcb

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Re: Burts/Pequods
« Reply #118 on: August 10, 2013, 03:55:55 PM »
There is a new show on the Travel Channel called 'Best Daym Takeout' starring Daymon Patterson,
who goes to different cities and eats food in his vehicle.

On his Chicago episode, he goes to Pequod's.
We get a little more insight on how they make their pizza.

Here's some info I got from the show (please feel free to correct me if I got something wrong):

1) CHEESE: They're using 3% fat whole milk mozzarella that they slice in-house.
So, they are not using Wisconsin Brick (or at least they are not using it any more if they ever did).

2) They use salt, pepper, yeast, oil, and flour in their dough.

3) They proof the dough in a giant tub and then let it rise a second time in the pan.

The rest of the video looks like the procedures we've talked about in this discussion thread.

Daymon says something about needing 20 slices of cheese for whatever size pizza he's making there, looks like a 10".
Cheese slices looked relatively thin,  so maybe 3/4 to a full pound of cheese is my guess.

VIDEO LINK BELOW:
<a href="http://www.youtube.com/watch?v=KoOwJ_s7VYg" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=KoOwJ_s7VYg</a>


 :chef: :pizza: :drool: 8)
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Offline mugwump

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Re: Burts/Pequods
« Reply #119 on: August 14, 2013, 02:50:18 AM »
Yeah, my wife's family lives in Morton Grove so we frequent Pequod's frequently.  My side of the family also likes it as their favorite deep dish pizza.  It's like Burt's but with actual cheese and toppings on it.  :D

The rise in the pan makes sense now, because when things are slow there the dough is quite puffy, but when it's busy there with the back room in use the dough is very flat.  I also noticed this past visit that the sauce is a paste-based sauce with little to no tomato chunks.

The MG location is such a dive, stifling hot in the summer, but the new location should be nice.  I suppose I will have to update my avatar picture when that happens?  :-D