### Author Topic: Possibly my prettiest...with pics!  (Read 36160 times)

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#### khuebner250

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##### Re: Possibly my prettiest...with pics!
« Reply #25 on: November 10, 2006, 11:10:35 AM »
14" x 2" and 16" x 2" are the 2 pan sizes I will be using.

Thanks

#### Pete-zza

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##### Re: Possibly my prettiest...with pics!
« Reply #26 on: November 10, 2006, 11:39:07 PM »
How far up the sides of the pans do you want the dough to go--1 1/2" or 2", or whatever?

Peter

#### chiguy

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##### Re: Possibly my prettiest...with pics!
« Reply #27 on: November 10, 2006, 11:58:47 PM »
Hi Khuebner250,
Seeing that the 14x2in is the same size loowaters is using with the .126 Thickness facor i can give you a rough estimate. His dough ball was 746Gr and (flour 442Gr)
Flour       100% | 442Gr | 3 1/2 cups at about 125Gr per cup  (approx.0 cups for allpurpose
Water     45%   | 198.9Gr | 7oz.                          (approx.)
Corn oil   15%   | 66Gr | 4.75 Tablespoons         (approx.)                    1Tb=14g
Olive oil     8%   | 35.3Gr | 2.52 Tablespoons      (approx.)                    1Tb=14g
ADY        0.75% | 3.3Gr   | .85 teaspoon
_________________________________________
749.5Gr dough ball weight for 14x2in pan
This should get you started in the right direction, its not exact but being exact on measurements can sometimes be difficult.  I hope my weights and measurements are in
line. I advise when measuring flour you scoop 1 cup at a time and scrape the top of the cup. This helps too get a closer measurement instead of measuring all the flour(3 1/2C) all at once.     Goodluck, Chiguy
« Last Edit: November 11, 2006, 12:18:54 AM by chiguy »

#### loowaters

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##### Re: Possibly my prettiest...with pics!
« Reply #28 on: November 18, 2006, 04:25:41 PM »
I cooked up another pie the other day and took some pictures along the way.  This is my 14" x 2" pan and I made a 3/4 sausage & pepperoni, 1/4 sausage & mushroom.   You'll see that I lay out my pepperoni on some paper towels and nuke it for about 30 secs. to eleminate some of the grease.  The sausage goes on raw.  The final pic of this post is before it goes in the oven.  Any questions about the process, just ask.
« Last Edit: November 18, 2006, 04:29:57 PM by loowaters »
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#### loowaters

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##### Re: Possibly my prettiest...with pics!
« Reply #29 on: November 18, 2006, 04:31:37 PM »
And then some pics of the finished product.
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#### one.nine

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##### Re: Possibly my prettiest...with pics!
« Reply #30 on: December 14, 2006, 02:01:28 PM »
That is the most look alike lou's pizza I have seen on this forum. I used to live in chicago. I ate Lou's at least 1x per week for 10-12 years. Now I am in Miami. Pizza here is crap. My authentic Lou's Pizza pan was just delivered. Tonight I am taking the 24hr old dough out of the cooler, and making my Lou pizza. I'll take some pics and post next week. What pan did you use? and where is it from? Nice looking za, once again.

#### chiguy

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##### Re: Possibly my prettiest...with pics!
« Reply #31 on: December 14, 2006, 06:54:11 PM »
hi one.nine,
I can sympathize with you, i spent a year in Miami after living in Chicago my whole life. It has its perks but Chicago style pizza/food is not one of them. I agree with you about the  loowaters resemblance to Lou Malnatis pizza. I believe he is using a 14x2inch pan.
In reply #27 of this thread i gave an estimate for volume measurements for this size pan.When making a deep dish it is important to use the proper Thickness factor. I believe .126  is the thickness factor loowaters is  using.

To loowaters: I am not sure if you would be online today so i hope i am correct about pan size and TF. I hope you don't mind.        Chiguy

#### loowaters

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##### Re: Possibly my prettiest...with pics!
« Reply #32 on: December 15, 2006, 09:53:56 AM »
That is the most look alike lou's pizza I have seen on this forum. I used to live in chicago. I ate Lou's at least 1x per week for 10-12 years. Now I am in Miami. Pizza here is crap. My authentic Lou's Pizza pan was just delivered. Tonight I am taking the 24hr old dough out of the cooler, and making my Lou pizza. I'll take some pics and post next week. What pan did you use? and where is it from? Nice looking za, once again.

Thanks one.nine

I'm using an American Metalcraft hardcoat 14" x 2" pan.  I bought it from a restaurant supply store.  Those places are usually pretty good with prices and because they're ording from American quite a bit, they'll just tack your order onto a larger order and you're not paying shipping for it.  I think mine cost about \$18.

You Florida guys, I know.  I've been vacationing on Siesta Key since I was a kid in the mid '70's and I've never found a good pie there.
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##### Re: Possibly my prettiest...with pics!
« Reply #33 on: December 15, 2006, 09:02:36 PM »
This might be a completely stupid question, but it's a problem I've run into on my last 2 pies.

What are you guys using to get your pies out of the pans?  Both of my deep dishes have given me trouble. Thanks in Advance!
Big Green Egg

#### Pete-zza

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##### Re: Possibly my prettiest...with pics!
« Reply #34 on: December 15, 2006, 09:46:52 PM »

#### Randy

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##### Re: Possibly my prettiest...with pics!
« Reply #35 on: December 20, 2006, 10:22:51 PM »
Made this recipe using Harvext King flour.  It was great.  This recipe has 10% less water than DKM's Lou.  Next I will try DKM's recipe with 10% less water and Harvest King to se what happens.
Good Recipe.

#### joebot

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##### Re: Possibly my prettiest...with pics!
« Reply #36 on: January 01, 2007, 08:57:31 AM »
Ok loo, I tried your formula(well I tweaked it a bit) I chickend out on the 15% corn oil + 8% olive oil! ouch! and I used about 4 ounces Harvest king flour and the rest is AP. Results ??......................outa sight man!! really came out nice ^ see loo's pic thats almost exactly the way that it came out of the oven. I just barely mixed it in the KA mixer and hand shaped the dough into a nice tight ball and let it retard in the fridge for 24 hours for use last night.
Thanks for all your info, it really helped out!

Happy new year!

Joe

#### loowaters

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##### Re: Possibly my prettiest...with pics!
« Reply #37 on: January 01, 2007, 11:09:34 AM »
Ok loo, I tried your formula(well I tweaked it a bit) I chickend out on the 15% corn oil + 8% olive oil! ouch! and I used about 4 ounces Harvest king flour and the rest is AP. Results ??......................outa sight man!! really came out nice ^ see loo's pic thats almost exactly the way that it came out of the oven. I just barely mixed it in the KA mixer and hand shaped the dough into a nice tight ball and let it retard in the fridge for 24 hours for use last night.
Thanks for all your info, it really helped out!

Happy new year!

Joe

Congrats on making a great pizza!!!

That's OK that you chickened out on the oil but for coming really close to the original you gotta try it.  I've mentioned it in a few posts that I did change the oil percentages upping the corn to 19% and dropping the olive to 4%.  That adjustment is what I think really did the trick and made (at least to my taste) an exact duplicate of Malnati's crust.
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#### lilbuddypizza

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##### Re: Possibly my prettiest...with pics!
« Reply #38 on: January 02, 2007, 02:49:23 PM »
Beautiful!

#### chiguy

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##### Re: Possibly my prettiest...with pics!
« Reply #39 on: January 02, 2007, 09:47:21 PM »
For sauce on Lou's(Malnati) try whole peeled tomatoes in puree. They should be halfed and deseeded but returned back to the puree. Then take a couple scooped of tomatoes in the puree right onto the pizza. After that spread the tomatoes and firmly press them into the cheese slices. The only seasoning that is needed is about 1/8 cup of finely grated parmesan cheese right over the top of the tomatoes, thats it! I saw Lou's do it this way on WGN a couple weeks back. I tried it this way and the sauce/topping was very, very close. Next time i bake one i will post a pic.    Chiguy

#### abatardi

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##### Re: Possibly my prettiest...with pics!
« Reply #40 on: February 06, 2007, 10:45:28 PM »
Made a couple 8" pies using this recipe for a superbowl party (the only pans I had...some very well seasoned old cake pans).  Came out awesome but didn't get a chance to take pics.. I was pulling it out of the oven at about 3 and had to get over to a friend's house before kickoff!  I already had a can of 6-in-1's (I love those tomatoes) and used grande part skim for the cheese and some store brand bulk mild italian sausage and hormel pepperoni as toppings.  This was the first time I have ever made deep dish and everyone ate it up quick even though there was a boatload of other food.  ;-)  The only bad thing is the party host kept getting compliments on it and had to tell people she didn't make it...

Thanks again for the recipe!

- aba

« Last Edit: February 06, 2007, 10:46:59 PM by abatardi »
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#### loowaters

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##### Re: Possibly my prettiest...with pics!
« Reply #41 on: February 07, 2007, 06:57:55 AM »
Congrats, it's always good to hear first timers succeed!

Loo
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##### Re: Possibly my prettiest...with pics!
« Reply #42 on: March 03, 2007, 10:59:10 PM »
ah so !

this is like the pan that Randy just bought about a month ago.

I need to find one of these, and soon.... a really beautiful pan !

Unless he's using a pan with side walls taller than 2" and an irregularly large free-standing oven, I'd say he's using a 14" x 2" deep dish pan.
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#### FLAVORMAN

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##### Re: Possibly my prettiest...with pics!
« Reply #43 on: March 26, 2007, 04:26:17 PM »
LOO,

THIS IS THE FLAVORMAN...YOU HIT IT ALL RIGHT ON THE HEAD..OIL AND H20 RATIO WAS PERFECT...THANKS A MILLION FOR YOUR POSTS AND EMAIL...DO YOU WANT TO MOVE TO SOUTH FLORIDA AND OPEN UP A SMALL PARLOR..NO JOKE..PIZZA TURNED OUT GREAT AFTER 30 YEARS OF TRYING...
TRY  SOME COCONUT OIL TO REPLACE THE CRISCO...THANKS AGAIN      MARTY

#### loowaters

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##### Re: Possibly my prettiest...with pics!
« Reply #44 on: March 26, 2007, 07:50:29 PM »
Thirty years of trying?!  Well, it's good to hear it all turned out well for you, Flav.  While I'd love to move to FLA, I'm going to have to remain here in Iowa for a while and just visit Siesta Key 3-4 times a year...thanks, though.
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#### foodblogger

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##### Re: Possibly my prettiest...with pics!
« Reply #45 on: April 15, 2007, 03:10:50 PM »
Holy crap loo!  That looks like good pizza.  Boooyah!

#### loowaters

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##### Re: Possibly my prettiest...with pics!
« Reply #46 on: April 15, 2007, 05:01:15 PM »
Holy crap loo!  That looks like good pizza.  Boooyah!

Thanks, foodblogger.  BTW...WHERE HAVE YOU BEEN?

It was your Gino's East recipe that got me started on this whole thing.  Have you done any tinkering or finetuning to that recipe?

Loo
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#### foodblogger

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##### Re: Possibly my prettiest...with pics!
« Reply #47 on: April 18, 2007, 04:40:52 PM »
I've been lurking but not posting.  I haven't changed my Gino's recipe all that much but I am doing a few things a little differently from time to time.  The next time I make it I will do an update post with pics etc.  I had a deep dish accident once that made the crust texture a little unusual.  I've occasionally repeated the accident intentionally and have really enjoyed the results.

In other news I heard that Gino's moved from that godaweful Planet Hollywood location.  Someone may have posted about it and I just missed it.  I heard a new chain moved into the building like Piezano's or something.  A friend was there last weekend and said it was good.  He said that Gino's moved back over by Northwestern and he thought it was in the same building.  That can't be true because NW bulldozed the old building to make a parking lot.  Doh!  One of these times I need to get up there to confirm.

#### loowaters

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##### Re: Possibly my prettiest...with pics!
« Reply #48 on: April 19, 2007, 09:22:18 AM »
In other news I heard that Gino's moved from that godaweful Planet Hollywood location.  Someone may have posted about it and I just missed it.  I heard a new chain moved into the building like Piezano's or something.  A friend was there last weekend and said it was good.  He said that Gino's moved back over by Northwestern and he thought it was in the same building.  That can't be true because NW bulldozed the old building to make a parking lot.  Doh!  One of these times I need to get up there to confirm.

I hadn't heard that so I did some Google-ing and found this at Hot Slice:

"Gino's East turns 40, opens second downtown Chicago restaurant
Chicago-based Gino's East of Chicago opened a second downtown restaurant at its original location on Superior Street just off Michigan Avenue last Friday. The pizzeria that is famous for its Chicago deep dish pizza serves its legendary pizzas and other traditional menu items at both its current location at 633 N. Wells St. and at the new "old" location at 162 E. Superior Street.
"It's very nostalgic to be going back to our roots and reopening where the legend began 40 years ago," said Jeffrey Himmel, president of Gino's East Restaurant Corp. "We're delighted to be adding a second location in downtown Chicago to better serve the Gold Coast community and the tourists who frequent Michigan Avenue."
Diners at the popular Italian eatery, which has been expanded to accommodate private, semi-private and large group functions and meetings, will enjoy the charm of the famed Gino's East graffiti-covered walls bearing more than a few generations' worth of memories, as well as the delicious Italian fare. An outdoor rooftop garden provides an alfresco dining experience.
The Superior Street restaurant is a joint venture between The Original Gino's East of Chicago and The Buona Companies of Berwyn, Illinois. Gino's East officials say the company will add award-winning original family recipe Buona Italian Beef to its menu. Buona, which, in Italian, means "good," was created in 1981 by the Buonavolanto family from a favorite recipe they brought to Chicago from Naples, Italy.
The Original Gino's East of Chicago opened in 1966 when two taxi drivers and a friend, frustrated with rush hour traffic, decided to open a pizzeria at 162 E. Superior Street, just off Michigan Avenue. Since then, with the reopening of the Gold Coast location, the restaurant that became an instant legend with local Chicagoans, national celebrities and visitors from around the world, has expanded to 11 locations."
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#### El Pistolero

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##### Re: Possibly my prettiest...with pics!
« Reply #49 on: August 16, 2008, 04:37:09 PM »
To answer the questions, pan size is 14" x 2".  The pan is an American Metalcraft hardcoat anodized.  The oven is a standard electric oven.  I cook the pizza on my stone on the bottom rack of the oven.

I'm sorry for bumping this old (but amazing) thread, but just to clarify...you set the pizza pan right on top of the stone?  I've always been afraid that doing this would cause the stone to crack.