Author Topic: Burts/Pequods  (Read 35208 times)

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Offline Chicago Bob

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Re: Burts/Pequods
« Reply #125 on: August 29, 2013, 10:16:24 AM »
Thanks!

I just added pizza photos to my last post!  :pizza: :chef: :drool: ;D :D :pizza:

The addition of black pepper made a huge difference.
I'm pretty happy with the results.
Once I test it in a real oven and dial in the baking temp (somwhere between 450-475), I think we have a winner here.  :chef:
Wow...thanks or adding the pics of the candy!  :drool:    Awesome dude!!
Yep, I've always enjoyed a heavy handed measure of good old black pepper in my Chicago style pizza sauce.   ;)
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Offline Hotcakes

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Re: Burts/Pequods
« Reply #126 on: March 10, 2014, 12:28:30 AM »
I grew up near Pequod's and have to say this is pretty good. Recipe is mostly modifications on whats been posted here.

More info here http://imgur.com/a/hgfar

Dough (two 9 in pizzas)

340.8 g AP flour
233 g Warm Water
3 g yeast
3.75 g Salt
1.5 g Black Pepper
40g Oil

Sauce (not close but its what I use)

28 oz canned tomatoes drained of liquid
1 tablespoon olive oil
1/2 tsp oregano or Italian seasoning
1 tsp vinegar (balsamic or red wine)
1 garlic clove (1 tsp)
1/2 tsp red pepper flake
1/2 tsp salt
1/4 tsp black pepper

low moisture mozzarella slices about 9 oz total for one 9in pizza.   
8 oz of sauce for one 9 in pizza

How to build

Offline Chicago Bob

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Re: Burts/Pequods
« Reply #127 on: March 10, 2014, 10:11:29 AM »
Burt makes a good looking pizza....wonder if there is much of a gum layer on that thick dude?
Yours is faaantastic Hotcakes!  :chef:
Bob
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Offline PizzaGarage

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Re: Burts/Pequods
« Reply #128 on: March 13, 2014, 04:41:32 PM »
VCB

How did you arrive at the 9% oil - do you think that amount is about right?

Did you put the slices up on the lip to the top of the pan like they did in the video and was that low moisture Part or Whole Mozz?

Pizza looks really good....!

Offline vcb

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Re: Burts/Pequods
« Reply #129 on: March 13, 2014, 04:51:23 PM »
VCB

How did you arrive at the 9% oil - do you think that amount is about right?

Did you put the slices up on the lip to the top of the pan like they did in the video and was that low moisture Part or Whole Mozz?

Pizza looks really good....!

Thanks, PG!
It's been a while since I last tried to make a Pequod Style, so I'm not sure where I got the 9% oil amount from. It may not be the right amount. I use the same "delicate cheese procedure" (ATHF) that they use, but I noticed they leave a pretty good gap between the dough and the outer edge of the pan. I need to press my dough out less than I have been doing.
My last attempt was probably low moisture mozz (or wisconsin brick), because until recently, I haven't had access to sliced whole milk mozzarella, which is most likely what they use.
 
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Offline loowaters

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Re: Burts/Pequods
« Reply #130 on: March 13, 2014, 04:54:26 PM »
VCB, I believe you're correct. Low moisture part skim mozz is more orange/brown while the whole milk mozz creates that black caramelized appearance.

Loo
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Offline vcb

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Re: Burts/Pequods
« Reply #131 on: March 13, 2014, 05:25:05 PM »
VCB, I believe you're correct. Low moisture part skim mozz is more orange/brown while the whole milk mozz creates that black caramelized appearance.

Loo

Hey Loo!  :D
LTNS, man!  :chef:
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Online Pete-zza

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Re: Burts/Pequods
« Reply #132 on: March 13, 2014, 07:46:34 PM »
 ^^^

And we miss your input and participation.

Peter

Offline PizzaGarage

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Re: Burts/Pequods
« Reply #133 on: March 13, 2014, 08:51:46 PM »
I've decided to do one of these this weekend, on Sunday, your pizza looks really great. The dough will be slightly different but the style will be the same.

I noticed when they put the slices up against the edge, the cheese was very pliable, as if it was closer to a room temp...which doesn't make sense.  I will use whole milk mozzarella and take it up to the edge of the pan and see what happens.  I'm think these should run at 450, what temp did you use again?  For the cheese to brown and blacken like that it would have to be cooked for about 40 minutes as a guess at 450..


Offline vcb

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Re: Burts/Pequods
« Reply #134 on: March 13, 2014, 09:24:04 PM »
I've decided to do one of these this weekend, on Sunday, your pizza looks really great. The dough will be slightly different but the style will be the same.

I noticed when they put the slices up against the edge, the cheese was very pliable, as if it was closer to a room temp...which doesn't make sense.  I will use whole milk mozzarella and take it up to the edge of the pan and see what happens.  I'm think these should run at 450, what temp did you use again?  For the cheese to brown and blacken like that it would have to be cooked for about 40 minutes as a guess at 450..

Pliability could just be a matter of the thickness of the slices instead of temp.
Since they slice their own at Pequod's, there's a chance they are just a bit thinner than a typical deli-pack slice.

Ovens vary, but I'd say 450 to 460 would be about right for a home oven.
Baking time depends on the size of your pizza, but 40 minutes is probably right for a 12" pie.
Make sure you're well ventilated. Burning cheese makes a lot of smoke.
I also recommend the "Pizzafication" oven mod and preheating your baking stone in your oven for at least 45 minutes to an hour.

http://www.realdeepdish.com/2013/05-27-dd101-extra-pizzafication-of-your-oven/
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Offline CDNpielover

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Re: Burts/Pequods
« Reply #135 on: March 13, 2014, 09:28:37 PM »
interesting link, but the engineer in me fails to see how the aluminum foil "deflects heat to the sides to cause convection"  :-D

Offline Chicago Bob

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Re: Burts/Pequods
« Reply #136 on: March 13, 2014, 09:45:23 PM »
I don't know...40 minutes seems pretty long to me. With the right pan it shouldn't take that long to caramelize that cheese, no? Plus, that would be too long to wait for many folks now a days sitting in that restaurant.

Bob
"Care Free Highway...let me slip away on you"

Offline vcb

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Re: Burts/Pequods
« Reply #137 on: March 13, 2014, 09:51:16 PM »
interesting link, but the engineer in me fails to see how the aluminum foil "deflects heat to the sides to cause convection"  :-D

I'm not Bill Nye, but I'll try to explain as I understand it (scientists, please feel free to correct me).

The flames of your top gas-burner aim downward.
A sheet of foil (or a baking sheet) blocks the gas-forced airflow/heat (maybe not all of it) that would normally go downward,
protecting the top of your pizza from burning,
and since the heat can no longer go straight down to burn the tips of your deep dish crust,
it has to go somewhere else, right?
So the idea is that the gas-forced heat bounces off of the foil and back to the top (and/or sides) of the oven,
and is then deflected (or redirected) until it travels around to the sides.

I would call this redirection of a closed heat system convection, but it's possible I'm not using the term right.
If I'm not describing it correctly, I'll be happy to revise the photo/graphic,
but my basic point is that heat which is no longer hitting the top of your pizza gets redirected to the sides and bottom.

Regardless of what it's called, that is what happens when I bake my pizzas with this configuration.  :chef:
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Offline vcb

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Re: Burts/Pequods
« Reply #138 on: March 13, 2014, 09:54:04 PM »
I don't know...40 minutes seems pretty long to me. With the right pan it shouldn't take that long to caramelize that cheese, no? Plus, that would be too long to wait for many folks now a days sitting in that restaurant.

Bob

Time and temp are often a huge variable.
Just remember that commercial pizza ovens don't behave the same way as a conventional oven, regardless of your oven mod.
It could very well bake faster at the restaurant. Even so, I've been to Pequod's more than a few times and it takes a while to get your pizza.
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Online Pete-zza

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Re: Burts/Pequods
« Reply #139 on: March 13, 2014, 10:00:30 PM »
I remember finding this article that says that it takes about 45 minutes to bake a Pequod's pizza: http://www.bonnibella.com/2010/09/caramelized-crust-at-burts-place-and.html

Peter

Offline CDNpielover

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Re: Burts/Pequods
« Reply #140 on: March 13, 2014, 10:08:56 PM »
The foil will definitely shield the top of the pizza from radiation from the burner, but that heat will mostly reflect back to the top of the oven (and then reflect or absorb from there). I don't think that reflection will do much to change convective flows in the oven though (although the foil will of course interfere with existing flows).

Offline PizzaGarage

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Re: Burts/Pequods
« Reply #141 on: March 13, 2014, 10:44:51 PM »
I'm not Bill Nye, but I'll try to explain as I understand it (scientists, please feel free to correct me).

The flames of your top gas-burner aim downward.
A sheet of foil (or a baking sheet) blocks the gas-forced airflow/heat (maybe not all of it) that would normally go downward,
protecting the top of your pizza from burning,
and since the heat can no longer go straight down to burn the tips of your deep dish crust,
it has to go somewhere else, right?
So the idea is that the gas-forced heat bounces off of the foil and back to the top (and/or sides) of the oven,
and is then deflected (or redirected) until it travels around to the sides.

I would call this redirection of a closed heat system convection, but it's possible I'm not using the term right.
If I'm not describing it correctly, I'll be happy to revise the photo/graphic,
but my basic point is that heat which is no longer hitting the top of your pizza gets redirected to the sides and bottom.

Regardless of what it's called, that is what happens when I bake my pizzas with this configuration.  :chef:

So, would that be the aluminum dome oven mod in order to Pizzafication your oven for the redirection of a closed heat convection system...?


Offline vcb

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Re: Burts/Pequods
« Reply #142 on: March 13, 2014, 10:50:24 PM »
So, would that be the aluminum dome oven mod in order to Pizzafication your oven for the redirection of a closed heat convection system...?

Dude, all I know is you put foil up there and it keeps your pizza from burning.

Consult your local engineer for the sciency stuff.  :chef:
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Offline PizzaGarage

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Re: Burts/Pequods
« Reply #143 on: March 13, 2014, 10:56:07 PM »
Dude, all I know is you put foil up there and it keeps your pizza from burning.

Consult your local engineer for the sciency stuff.  :chef:

Lol!!!

Offline Chicago Bob

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Re: Burts/Pequods
« Reply #144 on: March 13, 2014, 10:57:35 PM »
So, would that be the aluminum dome oven mod in order to Pizzafication your oven for the redirection of a closed heat convection system...?
You been listening to Bruce Springsteen haven't you.  ;D
Pizzafication....in the LOVE sensation.  8)

Bob
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Offline PizzaGarage

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Re: Burts/Pequods
« Reply #145 on: March 13, 2014, 11:01:16 PM »
You been listening to Bruce Springsteen haven't you.  ;D
Pizzafication....in the LOVE sensation.  8)

Bob

That was actually VCB's term.

I would have called it the aluminum love tent....but that's me....

Offline Nuje

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Re: Burts/Pequods
« Reply #146 on: September 17, 2014, 07:49:08 PM »
I know this was posted quite some time ago now, but I just wanted to add my 2 cents haha.  the so-called "Chicago-style" thin crust is ubiquitous throughout the midwest USA, and you can even find the style in Winnipeg, Manitoba.  A more appropriate name would definitely be "midwestern-style" thin crust.

I read Garvey's comments about the sauce and sausage being different in Chicago, but really a pizzas in Chicago and Minneapolis are more similar than they are different.  Really, this is the same type of pizza...  just do a survey of pizza styles at local shops outside the midwest and you will see what I mean.

the st. louis pizza is probably a just a variation on the midwest style

Mostly a lurker here (not sure if I've ever even posted, haha).

Sorry to bump, but I have a question to this particular post. Where in Winnipeg can this style be found? I swing by that city every now and then (certainly far more frequently than Chicago). Where in Winnipeg can this be found?

Offline Jomama

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Re: Burts/Pequods My first "Quod Clone"
« Reply #147 on: December 11, 2014, 07:56:41 PM »
This one is for you Chicago Bob !!

After reading a plethora of good tips for making a "Quod Clone" on this site over the last 2 days, I fired up the 'ole KA mixer and gave it a go.

I used the same dough recipe found on pages 2-3 on this thread and changed the oil ratio to have a little less corn and a little more olive oil.
For the sauce, I started (to save time) with a 14oz can of Pastorelli sauce and thinned it a bit with a 14oz can of fire-roasted, organic, crushed tomatoes and added a bit of black pepper, dried basil and sugar.  Toppings du jour were onions and fresh Ital Sausage.

Assembled and ready for the oven, it looked like this. (Pix "Before 1 and 2")

Flopped that Bad-Boy in a 475 degree oven on a 16" x 1/2" stone (preheated for 45 minutes) for about 35 min followed by 5 mins under the broiler to crisp up the toppings abit.

After the requisite cool-down, I sliced it up and I'll let the rest of the pics do the talking.

It was my first attempt at a Quod Clone and I give it a solid B+
« Last Edit: December 11, 2014, 08:09:39 PM by Jomama »
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Offline vcb

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Re: Burts/Pequods
« Reply #148 on: December 11, 2014, 09:38:01 PM »
Since we're posting in the Quod thread again, I was reminded that I forgot to upload the pics from my October 2014 Quod test.

I made a 12" pequod clone using my 14" thin crust dough recipe, with excellent results!
Well, I should say... excellent results for the crust, which had the perfect texture. I was a little too light on the sauce and let the toppings get a little more charred than planned, but it was still damn tasty.  :chef:

(You can get my thin crust dough recipe, along with sauce and italian sausage recipes at: http://www.realdeepdish.com/2014/07-13-chicago-thin-crust-pizza-yes-its-a-thing/ )  :pizza:


« Last Edit: December 11, 2014, 09:40:04 PM by vcb »
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Offline Chicago Bob

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Re: Burts/Pequods My first "Quod Clone"
« Reply #149 on: December 11, 2014, 11:20:45 PM »
This one is for you Chicago Bob !!

After reading a plethora of good tips for making a "Quod Clone" on this site over the last 2 days, I fired up the 'ole KA mixer and gave it a go.

I used the same dough recipe found on pages 2-3 on this thread and changed the oil ratio to have a little less corn and a little more olive oil.
For the sauce, I started (to save time) with a 14oz can of Pastorelli sauce and thinned it a bit with a 14oz can of fire-roasted, organic, crushed tomatoes and added a bit of black pepper, dried basil and sugar.  Toppings du jour were onions and fresh Ital Sausage.

Assembled and ready for the oven, it looked like this. (Pix "Before 1 and 2")

Flopped that Bad-Boy in a 475 degree oven on a 16" x 1/2" stone (preheated for 45 minutes) for about 35 min followed by 5 mins under the broiler to crisp up the toppings abit.

After the requisite cool-down, I sliced it up and I'll let the rest of the pics do the talking.

It was my first attempt at a Quod Clone and I give it a solid B+
Daym, daym, daym.....that's ius excellent pizzamaking bro.....where the hell you been man?   ;D
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