Lou Malnatis Recipe - Recent Changes to my dough with higher bake temps

[pythonic]

Been a little while since I've been on.  Hope everyone is doing well.  Here are the changes I've made to my dough:

Dropped oil% from 23% to 15%.  Increased (water) hydration from 46% to 48%.  Placed pizza stone above pizza on 2nd rack from the top and preheated at 500.   After placing the pie I reduced temp to 475 and cooked for 29 mins.  Was very happy with results.  The end crust texture I thought was way better then previous attempts. See below for my 9inch formulation.

Flour (KAAP) - 185g (100%)
Water - 90g (48.5%)
Oil (50% olive - 50% corn) - 27.75g (15%)
Salt - 1.85g (1%)
Sugar - 1.85g (1%)
IDY - 1/2 tsp

6hr rise in oven set to 100F then turned off

[Garvey]

Good to see you here!

The crust looks a lil thicc.  Is that your go-to thickness of dough now, or are you still tweaking?

The reason I ask is because I do less dough unless it's something really casserole like a "Lou" (spinach, romas, the whole nine), in which case I go a little thicker to keep the balance right.  So if I were making your formulation for a standard pie, I'd probably aim for the equivalent of a 250g ball vs the 300+ monster you've got here.

[vcb]

Niiiiiiiiiiiiiiice. 

Been a little while since I've been on.  Hope everyone is doing well.  Here are the changes I've made to my dough:

Dropped oil% from 23% to 15%.  Increased (water) hydration from 46% to 48%.  Placed pizza stone above pizza on 2nd rack from the top and preheated at 500.   After placing the pie I reduced temp to 475 and cooked for 29 mins.  Was very happy with results.  The end crust texture I thought was way better then previous attempts. See below for my 9inch formulation.

Flour (KAAP) - 185g (100%)
Water - 90g (48.5%)
Oil (50% olive - 50% corn) - 27.75g (15%)
Salt - 1.85g (1%)
Sugar - 1.85g (1%)
IDY - 1/2 tsp

6hr rise in oven set to 100F then turned off

[pythonic]

Good to see you here!

The crust looks a lil thicc.  Is that your go-to thickness of dough now, or are you still tweaking?

The reason I ask is because I do less dough unless it's something really casserole like a "Lou" (spinach, romas, the whole nine), in which case I go a little thicker to keep the balance right.  So if I were making your formulation for a standard pie, I'd probably aim for the equivalent of a 250g ball vs the 300+ monster you've got here.

I didn't pull up the edges super high this time around so that probably added to the bottom dough a little bit. 

[pythonic]

I didn't pull up the edges super high this time around so that probably added to the bottom dough a little bit.

I've always gone with 185g of flour for my 9 inch Malnatis dough however.  Pics may be deceiving, it wasn't thick at all.

[Auntie Al]

Do you have the recipe in grams for a 12 inch pie? Or a quick calculation to increase the ingredients? Thanks in advance. Otherwise I would think basically doubling them.

[pythonic]

Tonight's pie.  Nice and thin for Garvey 😂

[pythonic]

Why is pic quality so bad in this site?  Pics on phone so much clearer.

[Garvey]

Tonight's pie.  Nice and thin for Garvey 😂

She's a beaut! 

Did you let in sit in a box before serving?  That's awesome.

[pythonic]

She's a beaut! 

Did you let in sit in a box before serving?  That's awesome.

I sure do. Don't want bottom to get soggy.

[Garvey]

I sure do. Don't want bottom to get soggy.

If you recall, I put my first Pizza Factory on a cardboard disc, put it in a bag, and drove it around the block before eating. 

A cooling rack also works.

[Cartersauce11]

Been a little while since I’ve been on.  Hope everyone is doing well.  Here are the changes I’ve made to my dough:

Dropped oil% from 23% to 15%.  Increased (water) hydration from 46% to 48%.  Placed pizza stone above pizza on 2nd rack from the top and preheated at 500.   After placing the pie I reduced temp to 475 and cooked for 29 mins.  Was very happy with results.  The end crust texture I thought was way better then previous attempts. See below for my 9inch formulation.

Flour (KAAP) - 185g (100%)
Water - 90g (48.5%)
Oil (50% olive - 50% corn) - 27.75g (15%)
Salt - 1.85g (1%)
Sugar - 1.85g (1%)
IDY - 1/2 tsp

6hr rise in oven set to 100F then turned off

Pie looks great. Thanks for sharing.

Is your fermentation method intended to achieve maximum crust flavor/texture? Or is it a combination of flavor/texture + convenience of a same day dough?

When your dough is nearing the 6 hour mark, what does it look like? Are you looking for any indicators that it's ready?

[vcb]

Why is pic quality so bad in this site?  Pics on phone so much clearer.

Try saving as PNG instead of JPEG, and see if your images improve.
It's likely a lossy-compression thing.

[pythonic]

Pie looks great. Thanks for sharing.

Is your fermentation method intended to achieve maximum crust flavor/texture? Or is it a combination of flavor/texture + convenience of a same day dough?

When your dough is nearing the 6 hour mark, what does it look like? Are you looking for any indicators that it's ready?

Thank you.  I'm going for both flavor and texture.  I'm now experimenting with longer room temp rises to get more beer flavor.  24hr

[pythonic]

Yesterdays pie.  51% water - 17% oil

Loowater's sausage recipe from the sticky page section.  It was fantastic.

[LotsaKiddos]

Hey Nate, it's been a while since I've been on here, too. So, it looks like you're not using any semolina these days. Is that accurate? If so, what are you noticing about the difference between some semolina vs. no semolina?

Flour (KAAP) - 185g (100%)
Water - 90g (48.5%)
Oil (50% olive - 50% corn) - 27.75g (15%)
Salt - 1.85g (1%)
Sugar - 1.85g (1%)
IDY - 1/2 tsp

6hr rise in oven set to 100F then turned off

[pythonic]

Hey Nate, it's been a while since I've been on here, too. So, it looks like you're not using any semolina these days. Is that accurate? If so, what are you noticing about the difference between some semolina vs. no semolina?

I think semolina just adds a little more snap to the end crust and perhaps some more flavor.  I've been getting lazy though and I am no longer using it. I think I need to go back though as my crust has been lacking a little lately.

[pythonic]

My father was happy last night.  Up from SC but used to live in ChiTown.  He said that Pizza Hut surprisingly has best pizza in SC.  Lol

[SockoFrog]

I've been browsing your various posts looking for guidance for when I try my first deep dish. Your first post in the sticky section looked so good I'm surprised you changed things!  So you don't use semolina now?  Do you still prefer butter flavored Crisco for the pan as opposed to oil?  Do you find any value in long cold ferments in the fridge or does that not help with this style of pizza?

Been a little while since I've been on.  Hope everyone is doing well.  Here are the changes I've made to my dough:

Dropped oil% from 23% to 15%.  Increased (water) hydration from 46% to 48%.  Placed pizza stone above pizza on 2nd rack from the top and preheated at 500.   After placing the pie I reduced temp to 475 and cooked for 29 mins.  Was very happy with results.  The end crust texture I thought was way better then previous attempts. See below for my 9inch formulation.

Flour (KAAP) - 185g (100%)
Water - 90g (48.5%)
Oil (50% olive - 50% corn) - 27.75g (15%)
Salt - 1.85g (1%)
Sugar - 1.85g (1%)
IDY - 1/2 tsp

6hr rise in oven set to 100F then turned off

[SockoFrog]

Also, no butter in the dough anymore like in some of your original formulations?