Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil

[drmatt357]

What was the cook time and temp. Nate?  I just made another 8" this past weekend and had to bin it upon removal from the pan.  I put a "pancake" of sausage on it with the sauce on top and it must have worked as an insulator because when I took it out (25 min. @ 450º) it just slid apart and made a huge mess.  The crust was not fully done like my picture a few posts above. 

Also, how long do you wait to remove it from the pan after you take it out of the oven?

It's beautiful!  I'm jealous.

[pythonic]

What was the cook time and temp. Nate?  I just made another 8" this past weekend and had to bin it upon removal from the pan.  I put a "pancake" of sausage on it with the sauce on top and it must have worked as an insulator because when I took it out (25 min. @ 450º) it just slid apart and made a huge mess.  The crust was not fully done like my picture a few posts above. 

Also, how long do you wait to remove it from the pan after you take it out of the oven?

It's beautiful!  I'm jealous.

The bake time for this 14 inch was 35 mins at 450 degrees.  The key to keeping ur crust dry from grease or water from sauce is to use sliced cheese.  It forms a barrier.  Don't make the sausage patty too thick either.

For cool time I do about 5 mins in the pan and then I flip onto a cardboard insert to keep the bottom dry especially when you cut into it.  Cool for another 5 mins once out of pan.  Are you getting the crust thickness correct? 

Nate

[Chicago Bob]

A beauty as always Nate...nice pie! 

Matt, 25 min @ 450 should not have produced a slide apart pizza....are you sure your oven is coming to proper temps?

[pythonic]

A beauty as always Nate...nice pie! 

Matt, 25 min @ 450 should not have produced a slide apart pizza....are you sure your oven is coming to proper temps?

I'm thinking it was from a sausage grease bomb.   Happened to me before too.  Crust came out so soggy.

Nate

[waynesize]

I made a 9 incher thi weekend. Followed Nate's process. Baked 28 minutes at 450. No problems. Crust was not as tender as it could have been. I think I was too aggressive with the kneading. Still a good pie. Myself and my 6 and 7 year old daughters ate the entire pie.

[Chicago Bob]

I'm thinking it was from a sausage grease bomb.   Happened to me before too.  Crust came out so soggy.

Nate

Yeah...Johnsonville will do that to ya. 

Premio brand Mild....it rocks man. 

[drmatt357]

I think you hit the nail on the head Bob. I put a small stone on top of my steel plate in the oven. Thing is, the oven heated to 450 in 20 minutes but I don't believe the plate, therefore the stone did.  Live and learn.

Nate, could you explain in more detail for us challenged types how you get the pizza out of the pan. You said you flip it out?  I've tried with a pie thingie and it kinda works but I usually end up caving in the area where I pry it out.

[pythonic]

I think you hit the nail on the head Bob. I put a small stone on top of my steel plate in the oven. Thing is, the oven heated to 450 in 20 minutes but I don't believe the plate, therefore the stone did.  Live and learn.

Nate, could you explain in more detail for us challenged types how you get the pizza out of the pan. You said you flip it out?  I've tried with a pie thingie and it kinda works but I usually end up caving in the area where I pry it out.

Matt,

Once it cools a bit I am able to just flip it out of the pan with just my hands.  You have to be careful though it it can crack upon hitting the surface.  Search on YouTube to see how the pizzerias do it.  They use a pan gripper and flip the pie out in the side of their pan using a spatula.

Nate

[Chicago Bob]

I can catch the underside of the pizza with a butter knife....and then you have to do this sort of acrobatic move where you , while holding the pan with pot holder on opposite side you stick butter knife into/under crust...and make a flipping movement, pulling up on butter knife and jerking pan out from under pizza.   

But you know what? I have switched to now doing it just like in the restaurant.....use a steel spatula, cut you a slice and scoop it out with the spatula..  Oooo, ohhhh, ahhhh....look at the cool cheese stringy thingies! 

[Tampa]

These are my people.   Yum.
Chicago Dave

[pythonic]

Great pie Wayne!

[Garvey]

 A couple of thoughts, for those new to this style.

What was the cook time and temp. Nate?

Time and temp is only ever a rough guide.  Know thine oven.  Every home oven is completely different.  One stone, two stones, steel plates, gas vs electric, varying recovery times, and on and on.  So use the given time and temp as starting points only...and then bake a lot of these up to perfect your own instance of any given recipe.   

For example, I have one of Ed's older DD formulations that works perfect for my tastes.  But the baking instructions say stone on bottom rack, preheat to 500, drop down to 450 before launching, and then bake for 35-40 minutes, rotating halfway through.  That doesn't work in my oven.  For my oven, pizza perfection is two stones--one high and one low--preheated to 450 with a drop to 425 for launching, with the pizza doing 20 minutes on the top stone then finishing for 10-12 minutes on the bottom stone and dropping the oven temp to 400.  IOW, it's finicky as hell but worth it.  And relaying that ridiculous amount of detailed information to someone else in the form of a recipe is only marginally helpful, unless they've been making some DD for a little while and have come to understand that the interplay between the pie and the home oven can sometimes be a delicate dance.

Remember, this is a 14-lb casserole you're trying to bake  , and each ingredient has peculiarities about it (tomatoes with their relatively low char point due to sugars, a high fat crust to contend with, raw sausage that needs time to bake, and so on). 

HTH,
Garvey

[Chicago Bob]

Myself and my 6 and 7 year old daughters ate the entire pie.

That's impressive....some folks may not realize it but there is a lot of pizza in one of these lil 9in. pies.
And yours looks great Wayne, nice job! 

[drmatt357]

Great post Garvey

BTW, I've been using your modified Chicago sausage recipie and it is increrdible! 

[Garvey]

Thanks, Matt.  Glad you like it.

BTW, I didn't watch this whole video to vouch for its orthodoxy as far as the recipe goes, etc., but tune in at the 14:45 mark to see the technique of pie removal.  But I'm with C-Bob: most of the time, I just cut and serve from the pan itself.


https://www.youtube.com/watch?v=HTVx5hh8vS0

[Chicago Bob]

Ha!     He did the acrobatic flip thing I tried to explain above.

His crust sounded real good when he cut it and I liked the look of the whole slice he picked up.....that guy makes a pretty good DD pizza.
Thanks Garvey.

[drmatt357]

The video made me laugh. 2TABLESPOONS OF YEAST??? OMG!!!

I see the TX of flipping it out. That's easier on a larger pan than my 9" but mine has the step on the side that makes getting the spatula to the bottom a little more difficult.

Also, I would have no problem eating it out of the pan but I thought it would get a little soggy once you cut into it. I guess if you do it right, it won't last long enough to do so.  And I don't want to scratch up that finish.

[Chicago Bob]

The video made me laugh. 2TABLESPOONS OF YEAST??? OMG!!!

I see the TX of flipping it out. That's easier on a larger pan than my 9" but mine has the step on the side that makes getting the spatula to the bottom a little more difficult.

Also, I would have no problem eating it out of the pan but I thought it would get a little soggy once you cut into it. I guess if you do it right, it won't last long enough to do so.  And I don't want to scratch up that finish.

If you have a wet pie from too many vegs......after removing first slice, place pot holder under opposite side of pan and put folded paper towel in pan where slice was.
You`re not going to hurt the surface of that hard anodized pan with a spatula, even a metal spatula.

[pythonic]

Ha!     He did the acrobatic flip thing I tried to explain above.

His crust sounded real good when he cut it and I liked the look of the whole slice he picked up.....that guy makes a pretty good DD pizza.
Thanks Garvey.

Was it stuffed like Giordanos?

[Chicago Bob]

Was it stuffed like Giordanos?

The ones I do aren`t.....you know that.