Author Topic: Burts/Pequods  (Read 27129 times)

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Offline CDNpielover

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Re: Burts/Pequods
« Reply #120 on: August 25, 2013, 01:32:10 AM »
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:


 :chef: :pizza: :drool: 8)

I just saw this show and came here to post it, but looks like you already beat me to it!  Anyhow, this does give some good insight into the dough and also how the pie is constructed.  I'm going to give this a shot in a few months -- when it gets cool enough here (in hell) that I can actually use my oven!   :chef:


Offline Chicago Bob

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Re: Burts/Pequods
« Reply #121 on: August 25, 2013, 11:54:29 PM »
I just saw this show and came here to post it, but looks like you already beat me to it!  Anyhow, this does give some good insight into the dough and also how the pie is constructed.  I'm going to give this a shot in a few months -- when it gets cool enough here (in hell) that I can actually use my oven!   :chef:
Sounds good CDN, I like that style pizza and will be looking for your shot at a Pequod's.  :chef:
btw.....but it's such a nice "dry heat" though , isn't it?!   >:D
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Offline vcb

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Re: Burts/Pequods
« Reply #122 on: August 27, 2013, 06:38:12 PM »
Toaster Oven R&D continues. Play along at home!
Here's my latest untested 'Quod mod:
http://www.realdeepdish.com/TheQuod-2013-0827.pdf

I lowered the hydration and added black pepper to the ingredients.
I will be letting my dough rise for an hour in a covered bowl under a warm track-light,
then move it to a lightly oiled 10" deep dish pan, which I will cover with a universal lid (the kind with the glass in the middle), and keep it under the light for 1 more hour.

Then it's pizza time!
I'll post photos if the test pizza survives.  ;D  :chef:  :pizza:

Check out my high tech toaster oven configuration!
Rack moved to lowest setting, aluminum baking pan inverted (makeshift deck/heat shield), heavy duty aluminum foil arch (heat shield)

***Update: Pizza photos have been added.
Pequod style pizza gives off a bit of smoke in a toaster oven. Make sure you're well ventilated and/or use a regular oven. The 'delicate cheese procedure' works fine. I just pulled my pizza after 32 minutes because of the accumulating smoke. I'd probably have baked it another 5-10 minutes to get a better caramelization on the outer crust.
« Last Edit: August 28, 2013, 03:22:15 PM by vcb »
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Offline Chicago Bob

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Re: Burts/Pequods
« Reply #123 on: August 27, 2013, 09:33:16 PM »
Toaster Oven R&D continues. Play along at home!
Here's my latest untested 'Quod mod:
http://www.realdeepdish.com/TheQuod-2013-0827.pdf

I lowered the hydration and added black pepper to the ingredients.
I will be letting my dough rise for an hour in a covered bowl under a warm track-light,
then move it to a lightly oiled 10" deep dish pan, which I will cover with a universal lid (the kind with the glass in the middle), and keep it under the light for 1 more hour.

Then it's pizza time!
I'll post photos if the test pizza survives.  ;D  :chef:  :pizza:

Check out my high tech toaster oven configuration!
Rack moved to lowest setting, aluminum baking pan inverted (makeshift deck/heat shield), heavy duty aluminum foil arch (heat shield)
I dig your oven mods Ed...every little bit helps.  :chef:   Good luck with The Quod !   :drool:
"Care Free Highway...let me slip away on you"

Offline vcb

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Re: Burts/Pequods
« Reply #124 on: August 28, 2013, 03:23:19 PM »
I dig your oven mods Ed...every little bit helps.  :chef:   Good luck with The Quod !   :drool:

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:
« Last Edit: August 28, 2013, 03:30:50 PM by vcb »
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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
"Care Free Highway...let me slip away on you"

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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Offline 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
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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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Offline 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