List of Deep Dish Formulations?

[Garvey]

ATTN formulation owners and fans of certain formulations: please help pull these together in one spot.



The Big List of Deep Dish Recipes
   
   
   
Pythonic's Malnati's better be looking over their shoulder recipe: http://www.pizzamaking.com/forum/index.php?topic=24708.msg249854#msg249854
   
Pythonic's Lou with butter flavored Crisco in the pan: http://www.pizzamaking.com/forum/index.php?topic=30152.msg301018#msg301018 / Peter's Dough Calculation
   
Pythonic's Lou Malnati's Sausage Deep Dish Perfection Recipe: http://www.pizzamaking.com/forum/index.php?topic=35488.msg353079#msg353079
   
VCB's Real Deep dish - full procedure:http://www.realdeepdish.com/deepdishholygrail/; http://www.realdeepdish.com/quickdough; (see, also, Reply 11 below at https://www.pizzamaking.com/forum/index.php?topic=36964.msg526993#msg526993)
BTB's Malnati style with 15% semolina: http://www.pizzamaking.com/forum/index.php?topic=6480.msg55567#msg55567
   
BTB's Malnati style with 20% semolina: http://www.pizzamaking.com/forum/index.php/topic,6480.msg157947.html#msg157947
   
Trenton Bill's Chicago Deep Dish "quick" with parbaked crust: http://www.pizzamaking.com/forum/index.php?topic=35129.msg349678#msg349678
   
PizzaGarage's Pequod's style with black pepper crust: http://www.pizzamaking.com/forum/index.php?topic=30853.msg307583#msg307583
   
Loowaters' Pequod's style: http://www.pizzamaking.com/forum/index.php?topic=7879.msg88603#msg88603
   
VCB's Pequod's style: http://www.pizzamaking.com/forum/index.php?topic=7879.msg207942#msg207942
   
Loowaters' Gino's East style: http://www.pizzamaking.com/forum/index.php?topic=5047.msg42756#msg42756
   
BTB's Gino's East style: http://www.pizzamaking.com/forum/index.php?topic=5047.msg43178#msg43178
   
Pizza Garage's Chicago Stuffed: http://www.pizzamaking.com/forum/index.php?topic=35696.msg355653#msg355653
   
PizzaGarage's Laminated Chicago Stuffed: http://www.pizzamaking.com/forum/index.php?topic=30449.msg303645#msg303645
Lou Malnati's Deep Dish Pizza Recipe - "The Lou" [Spinach, Mushroom, Roma Tomato]: https://www.pizzamaking.com/forum/index.php?topic=38224.0
Wengerski's Chicago Pan (an adaption and combination of Pequod's and Burt's): https://www.pizzamaking.com/forum/index.php?topic=71066.msg681491#msg681491

[pythonic]

Garvey, 

Make sure this one is added to the list.

http://www.pizzamaking.com/forum/index.php?topic=35488.0

[Pete-zza]

Garvey, 

Make sure this one is added to the list.

http://www.pizzamaking.com/forum/index.php?topic=35488.0

Nate,

Done, unless Garvey exercises his veto power . He's the boss man of this thread.

Peter

[Garvey]

Peter and Nate:

I kind of want to veto, but with qualification.

This is a list of actual, complete formulations that have been written out in one spot.  And that's not what your new link is.  If you pop open that post, it says, essentially, "Here's my dough <link> but I changed these two things."  And that <link> is the very formulation you will see is as the second link in the list of formulations.  So if someone wanted to make this dough, they'd have to have two posts open at the same time, reconcile them by hand, etc.  That's no good.  It has to be a complete formulation in one place.  Otherwise, we could make this list endless with all the posts of, "Hey, I tried this recipe (from 43 pages back) with 5% semolina and it was great!"

Does this make sense?

Don't mean to be a jagoff here, but if you repost your full formulation at the end of that original thread--or as a new one--with these mods in it, then I think it's appropriate for this list.  And we'll deeplink to THAT one.

Hope you all understand. Trying to be consistent. 

Thanks,
Garvey

P.S. to Peter: The line spacing is a little off, too, where this link got inserted.

[Pete-zza]

Garvey,

I wasn't aware of your ground rules for inclusion in the list but I agree with your assessment, and Nate should be able to comply if he is so inclined. At that time, I can post the proper link.

I did not notice the spacing issue. I just inserted the entry to be near other ones of Nate's links. Your coding is different than on my computer but I saw how you created your list and I believe I fixed the spacing issue.

I appreciate your help.

Peter

[Garvey]

Thanks, Peter.  I guess I should have explained the criteria earlier.  I was trying to collect the full recipes that are actively being made and represent the current knowledge base of this forum.  I am sure Nate will post up his recipe when he gets the time.

Cheers,
Garvey

[Garvey]

A request for a URL update to VCB's recipe--the 4th link from the top--to now be: http://www.realdeepdish.com/deepdishholygrail/

Thanks,
Garvey

[vcb]

I have a 'Chicago Quick Dough" recipe that I use a lot for deep dish,
which can also be used as a thin crust or all-purpose pizza dough with extra kneading (and less oil - your choice).

I use a whole packet of instant yeast (2 1/4 tsp), and it works great, but feel free to use less if that's too yeasty for you.

It may become the basis of an upcoming revision of my deep dish pizza recipe on the RealDeepDish.com website.
http://www.realdeepdish.com/2017/12-27-rdd-chicago-deep-dish-pizza-quick-dough-recipe/

(see recipe in image attached below or go to the web link above)

This is for a 12" deep dish or a 14-16" thin crust dough.
General instructions:

Get a mixing bowl.
Empty yeast into bowl.
Add lukewarm water (around 105 degrees F / or 40.5 Celsius ).
Add oil.
Drop salt (and any herbs or garlic powder or spices you might want to add) on top of the oil.
Add the All Purpose flour.
Mix until combined.
Put on food gloves or lightly oil your hands,
and knead dough into a ball.
Coat dough ball with cooking spray and cover bowl with plastic wrap or a towel.
Let dough rise in a warm place for about an hour.
Use immediately,
or punch down for a 2nd rise for 1 to 2 more hours,
or place in a zip top bag with most of the air squeezed out, and refrigerate for 24-48 hours.

[Garvey]

Nice!  Can we get this added to the list on post #1 of this thread, please?  (I realize it'll just link to this post within the same thread, but to be honest, dumping recipes within the thread kinda defeats the purpose of a sticky.)

[Pete-zza]

Nice!  Can we get this added to the list on post #1 of this thread, please?  (I realize it'll just link to this post within the same thread, but to be honest, dumping recipes within the thread kinda defeats the purpose of a sticky.)

Garvey,

Thanks for mentioning that. I was thinking the same thing but we may need a link from Ed once he adds the latest recipe to his website.

Peter

[Garvey]

Awesome!  Thanks, Peter!!!

Garvey

[vcb]

To clarify, the Quick Dough recipe will always be at the link I provided above.

I meant that while testing with the Quick Dough recipe, I think my RDD Deep Dish recipe (Holy Grail) may evolve again.
Some of you will recall that it's had a few versions over the years as I've been tweaking.
I will likely cut back a little on the water in the next version.

Links to the older versions:
http://www.realdeepdish.com/RealDeepDishPizza-vcb2010.pdf
http://www.realdeepdish.com/RDDHolyGrail2011.pdf
http://www.realdeepdish.com/RDDHolyGrail2012.pdf
http://www.realdeepdish.com/RDDHolyGrail2013.pdf
http://www.realdeepdish.com/RDDHolyGrail2014.pdf

[joe4thgear]

I lost a thread from a while back, I want to say it was around 2011-2013 but i could be wrong.  I've been searching for hours and haven't been able to find it, maybe it'll ring a bell for you.  The thread started out with someone posting their recipe for a Malnati clone, then got completely hijacked by someone who had some VERY specific and detailed knowledge about making a Malnati clone.  Everybody on the thread was asking him questions, including all the big names that have great recopies.  I remember him mentioning only kneading the dough for one minute which he mentioned was very important.  He also posted a sauce recipe in the same thread.  Any ideas?

[Chicago Bob]

I lost a thread from a while back, I want to say it was around 2011-2013 but i could be wrong.  I've been searching for hours and haven't been able to find it, maybe it'll ring a bell for you.  The thread started out with someone posting their recipe for a Malnati clone, then got completely hijacked by someone who had some VERY specific and detailed knowledge about making a Malnati clone.  Everybody on the thread was asking him questions, including all the big names that have great recopies.  I remember him mentioning only kneading the dough for one minute which he mentioned was very important.  He also posted a sauce recipe in the same thread.  Any ideas?

    VCB?

[vcb]

Sorry for the mess: 

Here's a permalink update for the RDD Quick Dough recipe, which was just updated to version 2.0:
http://www.realdeepdish.com/quickdough

[stamina888]

my current Deep Dish formulation

100% All Trumps flour
60% ice-cold Water
5% Cornmeal
5% Butter (small cubes, softened)
5% Corn Oil
2% Salt
1% Sugar
0.4% Yeast (AD)