Author Topic: Emeril Chicago Style Pizza Recipe..  (Read 3508 times)

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Offline Witt

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Emeril Chicago Style Pizza Recipe..
« on: May 14, 2009, 12:48:29 PM »
I just came across this. 

Now while I know he isn't a Chicago style person really..he is a good chef..so I still find it slightly interesting.  Anyone tried it..?

Dough
http://www.emerils.com/recipe/6288/

Pizza Prep, etc.
http://www.emerils.com/recipe/6287/Chicago-Style-Deep-Dish-Pizzas


Offline loowaters

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Re: Emeril Chicago Style Pizza Recipe..
« Reply #1 on: May 14, 2009, 01:49:19 PM »
The dough looks reasonable enough with some semolina but it's another one of those "package of yeast" things.  How do these guys not know that's too much yeast.  Everything else gets measured out, why not instruct the same with the yeast. 

The sauce doesn't need to be that complex but I'm getting nit-picky.  He is a good chef.

Loo
Using pizza to expand my waistline since 1969!

Offline Witt

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Re: Emeril Chicago Style Pizza Recipe..
« Reply #2 on: May 14, 2009, 02:06:29 PM »
loo, I was thinking some of the same when viewing the sauce. 

Offline Pete-zza

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Re: Emeril Chicago Style Pizza Recipe..
« Reply #3 on: May 14, 2009, 03:16:51 PM »
The dough looks reasonable enough with some semolina but it's another one of those "package of yeast" things.  How do these guys not know that's too much yeast.  Everything else gets measured out, why not instruct the same with the yeast. 


Loo,

Remember, the Emeril dough recipe is intended to make two 12" pizzas. So, a packet of yeast for 3 1/2 cups of all-purpose flour and 1/2 cup of semolina flour isn't as much as might first appear. On the assumption that Emeril measures out his flour by the scoop and level method ("Medium" in November's Mass-Volume Conversion Calculator at http://foodsim.unclesalmon.com/), I converted Emeril's recipe to baker's percent format and ascertained the thickness factor using the deep-dish dough calculating tool at http://www.pizzamaking.com/dd_calculator.html, as follows:

All-Purpose/Semolina Flour Blend* (100%):
Water (56.7908%):
ADY (1.16853%):
Salt (0.92022%):
Vegetable (Soybean) Oil (17.9710%):
Sugar (0.6573%):
Total (177.50785%):
Single Ball:
606.46 g  |  21.39 oz | 1.34 lbs
344.41 g  |  12.15 oz | 0.76 lbs
7.09 g | 0.25 oz | 0.02 lbs | 1.87 tsp | 0.62 tbsp
5.58 g | 0.2 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
108.99 g | 3.84 oz | 0.24 lbs | 8 tbsp | 0.5 cups
3.99 g | 0.14 oz | 0.01 lbs | 1 tsp | 0.33 tbsp
1076.52 g | 37.97 oz | 2.37 lbs | TF = 0.1185
538.26 g | 18.99 oz | 1.19 lbs
* The All-Purpose/Semolina Flour Blend comprises 18.45 oz./523.03 g. all-purpose flour (General Mills a-p flour) and 2.95 oz./83.50 g. semolina flour (Bob's Red Mill)
Note: Nominal thickness factor = 0.1185; no bowl residue compensation; the apportionment of the two flours is 86.23% all-purpose flour and 13.77% semolina flour

As you can see, at 1.16853%, the ADY is not particularly excessive for a deep-dish dough with a lot of oil (17.97%). Even if some might consider that there is too much ADY, that would not be unusual for a dough that is to be used in only a few hours.

For a single dough ball for a single 12" pizza, which represents half of the above recipe, the dough formulation converts to this:

All-Purpose/Semolina Flour Blend (100%):
Water (56.7908%):
ADY (1.16853%):
Salt (0.92022%):
Vegetable (Soybean) Oil (17.9710%):
Sugar (0.6573%):
Total (177.50785%):
303.23 g  |  10.7 oz | 0.67 lbs (1 3/4 c. GM a-p flour measured out using scoop and level method, and 1/2 c. Bob's Red Mill semolina flour)
172.21 g  |  6.07 oz | 0.38 lbs (1/2 c.)
3.54 g | 0.12 oz | 0.01 lbs | 0.94 tsp | 0.31 tbsp
2.79 g | 0.1 oz | 0.01 lbs | 0.5 tsp | 0.17 tbsp
54.49 g | 1.92 oz | 0.12 lbs | 12 tsp | 4 tbsp
1.99 g | 0.07 oz | 0 lbs | 0.5 tsp | 0.17 tbsp
538.26 g | 18.99 oz | 1.19 lbs | TF = 0.1185

The thickness factor, 0.1185, that I calculated for Emeril's recipe based on my assumptions, can be used in the deep-dish dough calculating tool with any other size or shape of deep-dish pan. The Mass-Volume Conversion Calculator can be used for conversion purposes for other all-purpose flours listed in the pull-down menu.

I hope that someone tries out Emeril's dough recipe in some form and reports back on the results, with whatever sauce and fillings one might select.

Peter
« Last Edit: March 15, 2013, 09:29:30 AM by Pete-zza »

Offline loowaters

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Re: Emeril Chicago Style Pizza Recipe..
« Reply #4 on: May 14, 2009, 08:35:33 PM »
Thorough work there Peter, as if we expect anything less.  I was going to convert all this myself when I had some time tomorrow morning but you beat me to it.  I guess for a same day dough that's not too much yeast.  I kinda knee jerked the reaction because it seems many online recipes just go with the whole packet regardless of how much flour is being used.  In fairness, most of those recipes are same day doughs.  So, my apologies to Emeril, and my thanks to you for spending the time on it...I'm sure someone will give it a go. 

Loo
Using pizza to expand my waistline since 1969!

Offline Pete-zza

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Re: Emeril Chicago Style Pizza Recipe..
« Reply #5 on: May 14, 2009, 09:18:44 PM »
Loo,

I must say that I have some reservations about a dough that has a hydration of almost 57% and oil at almost 18%. And that is with water at 8.1 oz. per cup. Maybe Emeril uses a heavier hand than I used for purposes of my analysis. I think I would be judicious in the amount of water and oil used.

Peter

Offline Randy

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Re: Emeril Chicago Style Pizza Recipe..
« Reply #6 on: May 15, 2009, 02:26:19 PM »
loo. I think it gets down to the fact that most people by far do not buy yeast by the pound or the bottle like we do.  The yeast packet years ago was probably set to a single use size to avoid keeping yeast for too long then having the yeast fail giving the maker a black eye.  From a cost stand point newbie bakers will buy the little three pack I bet every time.  Just common sense to set newbie recipes around the yeast packet.

Randy

Offline Witt

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Re: Emeril Chicago Style Pizza Recipe..
« Reply #7 on: May 18, 2009, 06:17:05 PM »
ok....who's makin one of these?  lol

I have 9/10/14 inch pans....nothing 12. 

Report back soon please....me curious.  thanks.

Offline Pete-zza

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Re: Emeril Chicago Style Pizza Recipe..
« Reply #8 on: May 18, 2009, 07:13:02 PM »
Witt,

No 12" pan? No problem:

9" Version
All-Purpose/Semolina Flour Blend (100%):
Water (56.7908%):
ADY (1.16853%):
Salt (0.97022%):
Vegetable (Soybean) Oil (17.9710%):
Sugar (0.6573%):
Total (177.55785%):
187.24 g  |  6.6 oz | 0.41 lbs
106.33 g  |  3.75 oz | 0.23 lbs
2.19 g | 0.08 oz | 0 lbs | 0.58 tsp | 0.19 tbsp
1.82 g | 0.06 oz | 0 lbs | 0.33 tsp | 0.11 tbsp
33.65 g | 1.19 oz | 0.07 lbs | 7.41 tsp | 2.47 tbsp
1.23 g | 0.04 oz | 0 lbs | 0.31 tsp | 0.1 tbsp
332.45 g | 11.73 oz | 0.73 lbs | TF = 0.1185

10" Version
All-Purpose/Semolina Flour Blend (100%):
Water (56.7908%):
ADY (1.16853%):
Salt (0.97022%):
Vegetable (Soybean) Oil (17.9710%):
Sugar (0.6573%):
Total (177.55785%):
222.9 g  |  7.86 oz | 0.49 lbs
126.59 g  |  4.47 oz | 0.28 lbs
2.6 g | 0.09 oz | 0.01 lbs | 0.69 tsp | 0.23 tbsp
2.16 g | 0.08 oz | 0 lbs | 0.39 tsp | 0.13 tbsp
40.06 g | 1.41 oz | 0.09 lbs | 8.82 tsp | 2.94 tbsp
1.47 g | 0.05 oz | 0 lbs | 0.37 tsp | 0.12 tbsp
395.78 g | 13.96 oz | 0.87 lbs | TF = 0.1185

14" Version
All-Purpose/Semolina Flour Blend (100%):
Water (56.7908%):
ADY (1.16853%):
Salt (0.97022%):
Vegetable (Soybean) Oil (17.9710%):
Sugar (0.6573%):
Total (177.55785%):
395.28 g  |  13.94 oz | 0.87 lbs
224.48 g  |  7.92 oz | 0.49 lbs
4.62 g | 0.16 oz | 0.01 lbs | 1.22 tsp | 0.41 tbsp
3.84 g | 0.14 oz | 0.01 lbs | 0.69 tsp | 0.23 tbsp
71.04 g | 2.51 oz | 0.16 lbs | 5.21 tbsp | 0.33 cups
2.6 g | 0.09 oz | 0.01 lbs | 0.65 tsp | 0.22 tbsp
701.85 g | 24.76 oz | 1.55 lbs | TF = 0.1185

Whichever version you use, you should apportion the flour blend 86.23% all-purpose flour and 13.77% semolina flour. In all versions, the dough is pushed 1 1/2" up the sides of the pan. There is no bowl residue compensation for any version.

Good luck.

Peter

Offline Witt

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Re: Emeril Chicago Style Pizza Recipe..
« Reply #9 on: May 20, 2009, 04:58:04 PM »
Pete....I'm more of a cups and ounces guy....not the mathamagician that you guys are on here.   ;)

..that said, I'm headin outta town for a week..but I will give it a "go" when I get back....thanks for the conversion. 


Offline Pete-zza

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Re: Emeril Chicago Style Pizza Recipe..
« Reply #10 on: May 20, 2009, 06:26:46 PM »
Pete....I'm more of a cups and ounces guy....


You say that you are more of a cups and ounces guy? No problem. See the Mass-Volume Conversion Calculator at http://foodsim.unclesalmon.com/.

All joking aside, if you decide on a particular size pizza and need help with the conversion, let me know.

Peter
« Last Edit: March 14, 2013, 07:17:23 PM by Pete-zza »

Offline JerryMac

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Re: Emeril Chicago Style Pizza Recipe..
« Reply #11 on: May 25, 2009, 10:21:00 PM »
Pete,

Bravo on the Yeast thing  ;D

Why do sooooooooo many people have such a fobia of Yeast on this Forum  ??? ??? ??? ???

Mangia Bene  :chef:
Jerry

Offline Pete-zza

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Re: Emeril Chicago Style Pizza Recipe..
« Reply #12 on: May 26, 2009, 10:01:22 AM »
Why do sooooooooo many people have such a fobia of Yeast on this Forum?


Jerry,

I don't know that I would call it a phobia, but many people like to make doughs that last for several days. In that case, too much yeast is usually not a good idea. Yeast also plays a somewhat different role in deep-dish doughs, especially those with a lot of oil, like the recipe in question with almost 18% oil. I have never conducted an experiment using a minuscule amount of yeast in a deep-dish dough, but it is quite common to see higher yeast levels for deep-dish doughs than for other types of doughs. Moreover, since a deep-dish dough eventually gets rolled out or pressed into a pan, a portion of the gas produced by the action of the yeast can be expelled from the dough. The same thing happens with a cracker-style dough but even to a greater degree because of the rolling/sheeting of the dough. So, the amount of yeast is not as big a concern as it might be for other types of doughs where you want to retain as much of the gas as possible. What is usually left is the flavor contributed by the yeast itself (the more yeast, the more flavor), along with the flavors contributed by the byproducts of fermentation.

My approach to yeast quantity is to first determine what kind of fermentation I want to use, either room temperature or cold fermentation, or even a combination of both, and then determine how much yeast to use for the particular dough recipe I am using, along with any other steps that I might need to achieve the objective.

Peter