Author Topic: Two Questions on Recipes  (Read 1323 times)

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Offline masdog

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Two Questions on Recipes
« on: May 17, 2009, 05:00:24 PM »
Hi everyone. I've been a fan of deep-dish pizza for most of my life, and since I moved away from Chicago, I've been missing Lou's and Gino's.  I've tried the recipes in the Great Chicago Style Pizza cookbook, but they just don't seem to come out right.

I now have a Kitchen-Aid mixer.  When making dough recipes, do I use the mixing blade or the dough hook?  Or does it make a difference?

Also, the Chicago-Style cookbook recommended par-baking the pizza dough before adding toppings.  Do I need to do that with these recipes, or was that bad advice for would-be pizza chefs?


Offline Randy

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Re: Two Questions on Recipes
« Reply #1 on: May 17, 2009, 05:21:34 PM »
Start here for a good recipe.  Good pictures and instructions on using a KitchenAid.  Then look at some of Loo's recipes.

http://www.pizzamaking.com/dkm_chicago.php

I think you will find the recipes are better here than your cook book.

Randy

Offline vcb

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Re: Two Questions on Recipes
« Reply #2 on: May 17, 2009, 05:22:32 PM »
Hi everyone. I've been a fan of deep-dish pizza for most of my life, and since I moved away from Chicago, I've been missing Lou's and Gino's.  I've tried the recipes in the Great Chicago Style Pizza cookbook, but they just don't seem to come out right.

I now have a Kitchen-Aid mixer.  When making dough recipes, do I use the mixing blade or the dough hook?  Or does it make a difference?

Also, the Chicago-Style cookbook recommended par-baking the pizza dough before adding toppings.  Do I need to do that with these recipes, or was that bad advice for would-be pizza chefs?


Hi. I'm relatively new here, but I've gained a lot of deep dish knowledge in the last few months.
I'll give my opinions on your two main concerns:

1) mixing blade or dough hook? -  I use the mixing blade with my kitchen-aid because you're not going to be mixing or kneading your dough for more than a few minutes. Most of these deep dish dough recipes have a good amount of oil in them so getting the dough to come off of a mixing blade should not be a big problem. If the dough hook works for you, then go for it.

2) I would not par-bake the dough. It's a personal preference, but it would seem that you run the risk of overbaking the crust when you do that.

On a side note, you'd be much better off spending a few hours looking at the recipes posted in this forum if you're trying to reproduce a decent deep dish.  I've had very good luck with my attempts and not feel like I can make a near-perfect pie every time. (I have compiled a relatively easy to follow recipe that is linked in the discussion thread that I started last month: http://www.pizzamaking.com/forum/index.php/topic,8450.0.html )

Good luck!
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

Offline Deacon Volker

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Re: Two Questions on Recipes
« Reply #3 on: May 17, 2009, 05:46:26 PM »
As you'll discover, the fun is in the trial and error.

Personally, I do use the dough hook, and I'll knead my Gino's style for around 5 minutes once I've added the oil and butter. I'm also par-baking my cheesed dough for 5 minutes at 425, then dressing the pie and finish baking at around 23-25 minutes.

Offline Mazz

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Re: Two Questions on Recipes
« Reply #4 on: May 17, 2009, 06:08:27 PM »
I use the dough hook, on the lowest speed, at once I add the liquids, oil and water, I only allow the KitchenAid to run for 2 minutes, then shut it off.  I put the dough under cover and a warm place to allow the dough to expand.  After about two to three hours, I wrap the dough in plastic wrap, place inside a bag, and put it into the fridge for a day.  I pull it out a few hours before preparing the pie to let the dough warm to room temp.  I don't par bake the dough.  Baking at 450 on the bottom rack for about 25 minutes works great in my oven.

Offline masdog

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Re: Two Questions on Recipes
« Reply #5 on: May 18, 2009, 10:26:09 PM »
Thank you, everyone, for your advice.  I made my first pie using VCB's recipe, and it turned out great - much better than the recipes I tried from the cookbook (sorry, no pics this time).

Offline vcb

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Re: Two Questions on Recipes
« Reply #6 on: May 18, 2009, 11:11:30 PM »
Thank you, everyone, for your advice.  I made my first pie using VCB's recipe, and it turned out great - much better than the recipes I tried from the cookbook (sorry, no pics this time).

Glad to hear about your success!
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/


 

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