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

[bobluvspizza]

Wow, that's a lotta tomatah!

Did you use the whole 28oz can on an 8" pizza?

Most of it drained out to add to a future pot of chili. (yes, I used the whole can of the chunky stuff) It was very chunky on top and I "thought" I was going light. My older notes told me not too much cheese or meat this time, so I complied... but I gotta be me so my next 8 incher might be at least 10 oz of cheese including some provolone. I have one slice to reheat. I'm gonna salt it and see how the melt goes. I hate wasting expensive gas on one slice, but absent a toaster oven, and having been around the block too many times with the microwave...

I sure do like butter flavored crisco in the pan!

[bobluvspizza]

I made another 8" deep dish last night, hence replying to my own reply. Lots of pics because I want to take a bloated victory lap on this one. Getting close to the Gold Medal... close, not there yet.

First off the dough. My only deviation was all corn oil. That might have been a mistake. The crust was heavier than the corn/olive mix from my previous attempt.

Second: the sauce. I can't easily find the brands mentioned in these threads, so I picked an expensive can off the shelf. 4.99 for this 28oz variety. After making the dough, I pulsed this can in a food processor, drained the excess liquid, then seasoned it with salt, oregano, and pinches of pepper and sugar. It went to the refrigerator for 7 hours. This was a very good decision!

More to follow.

[bobluvspizza]

After 4.5 hours on the counter and 2 in the oven with the light on, I couldn't wait any longer. I crisco-ed the 8" pan and got to work. This time I used Sargento part skim mozzarella. All 8oz. On top 8 oz. of Johnsonville Italian sausage and some pepperoni. Topped with the seasoned sauce and some parmesan. It cooked on top of a stone at 465 for 20 minutes. Took a peek and left it in for 11 more. No foil. I'm still not getting the full cheese melt experience, but overall it was a success. I'll step up my sausage game in the future. Promise.

[bobluvspizza]

And finally... I CANNOT make a habit of eating like this!! Or I should not. 

[Chicago Bob]

And finally... I CANNOT make a habit of eating like this!! Or I should not. 

    bob, for a complete game changer sausage all you need is the Premio brand mild Italian sausage. you do not want their sweet are their hot.... Only the mild version and I get mine at Walmart. This would give you real Chicago Pizza flavor.   

[bobluvspizza]

    bob, for a complete game changer sausage all you need is the Premio brand mild Italian sausage. you do not want their sweet are their hot.... Only the mild version and I get mine at Walmart. This would give you real Chicago Pizza flavor.   

Noted! I've seen this brand before. Thanks for the tip.

[pythonic]

Just whipped up a batch for a 9 inch.  Haven't made one in like 8yrs using 46% water and 21% oil.  Been floating around 50% water and 15-17% oil for the last few years experimenting.  Flavor and texture have been lacking so it brought me back here 😂

[pythonic]

Just whipped up a batch for a 9 inch.  Haven't made one in like 8yrs using 46% water and 21% oil.  Been floating around 50% water and 15-17% oil for the last few years experimenting.  Flavor and texture have been lacking so it brought me back here 😂

Yup.  I've never switching dough recipes again.  Absolutely amazing crust.  20 sec knead (squish doughball around with 1 hand. 

[PapaJawnz]

Yup.  I've never switching dough recipes again.  Absolutely amazing crust.  20 sec knead (squish doughball around with 1 hand. 

I'm going to give it a shot sometime next week but with my starter, that looks incredible.

[pythonic]

I'm going to give it a shot sometime next week but with my starter, that looks incredible.

It's an excellent crust.  Give it a try.

[pythonic]

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