Richard Riccardo's 1945 Original Deep-Dish Dough Recipe

Chicago Station · May 09, 2024, 02:13:06 AM

Before it was called "deep-dish", it was called "pizza in the pan", and before that it was just called "pizza". How Riccardo's creation changed over time and became something radically different is the subject of the essay linked below.

Finally, I state in the essay that for me Riccardo's 1945 original recipe*, which is detailed at the end of the essay, makes a better crust than what's currently served at Pizzeria Uno in Chicago. That statement is not a judgement on any other pizzeria.

https://www.facebook.com/share/p/xRHr2QU1qDPjpQ61/?mibextid=oFDknk

*Update (May 9 PM): If you're interested in making a recipe inspired by the original Riccardo recipe you may want to check out the New York Times Food Section website tonight for a step by step guide by reporter Eric Kim.

Peter Regas

norma427 · May 09, 2024, 08:12:46 AM

Thanks Peter Regas for doing so much researching! ❤️ So interesting! Really like pizza history.

Norma

nanometric · May 09, 2024, 09:36:14 AM

Great. New fodder for the CDD "originalists" of the SCORPD*

In all seriousness, thanks for a great article - CDD and UNO legend was an early pizza love (now diminished by age).

vcb · May 09, 2024, 10:30:20 AM

Article link: https://www.chicagomag.com/dining-drinking/the-secret-history-of-the-original-deep-dish-crust/
archival link: https://archive.is/Qr690

vcb · May 09, 2024, 01:47:59 PM

I spent a little time with the dough calculator trying to reverse engineer some baker's percentages.

This is as close as I got. The calculator figured dough for six 9" pizzas came out to about 49.45 oz, or about 8.24 oz per dough ball.
(see screenshot attached below).

Based on the 9 inch dough weight, I figured the thickness factor to be about 0.13.
When I plugged that in and changed from 9 inch to a 12 inch dough ball, it comes out to about 417g or 14.7 ounces.

pythonic · May 14, 2024, 09:04:47 AM

Quote from: vcb on May 09, 2024, 01:47:59 PM
I spent a little time with the dough calculator trying to reverse engineer some baker's percentages.

This is as close as I got. The calculator figured dough for six 9" pizzas came out to about 49.45 oz, or about 8.24 oz per dough ball.
(see screenshot attached below).

Based on the 9 inch dough weight, I figured the thickness factor to be about 0.13.
When I plugged that in and changed from 9 inch to a 12 inch dough ball, it comes out to about 417g or 14.7 ounces.

Milk at 67%, Sugar at 7% and dough is 1/3 less than normal for 9 inch. You gonna give this a try? I keep thinking it will make a crust like these. Lol

loowaters · May 23, 2024, 03:23:02 PM

Hi, folks! Haven't been around in a bit and it was nice to see this was discussed a little. I tinkered with it last weekend but don't think i gave it the attention it needs. I mean, I baked it in a toaster oven...c'mon. As a result I didn't quite get the crisp to the bottom we would be looking for.

Ed, my numbers came out just like yours with a .13 TF.

Loo

edit...oops, I'm missing a "d" in Scalded.

pythonic · May 23, 2024, 11:23:59 PM

Quote from: loowaters on May 23, 2024, 03:23:02 PM
Hi, folks! Haven't been around in a bit and it was nice to see this was discussed a little. I tinkered with it last weekend but don't think i gave it the attention it needs. I mean, I baked it in a toaster oven...c'mon. As a result I didn't quite get the crisp to the bottom we would be looking for.

Ed, my numbers came out just like yours with a .13 TF.

Loo

edit...oops, I'm missing a "d" in Scalded.

How did it come out? Crust flavor any different? The recipe reminds me of a simple sweet roll recipe with the milk, sugar and butter.

CDNpielover · June 21, 2024, 03:33:41 PM

Very interesting! I'm really interested in history and the photos from the 1940s are really neat. I didn't realize that the original versions of deep dish weren't raised up the sides of the pan like they are today! I'd love to give this formulation a try, especially if it's legit - my only concern is that the recipes that restaurateurs give to the media aren't the actual exact formulations used in the business... so even if Riccardo gave this to the newspaper, who knows if it's what they actually used in their kitchen?

corkd · August 09, 2024, 09:21:09 AM

Quote from: Chicago Station on May 09, 2024, 02:13:06 AMBefore it was called "deep-dish", it was called "pizza in the pan", and before that it was just called "pizza". How Riccardo's creation changed over time and became something radically different is the subject of the essay linked below.

Finally, I state in the essay that for me Riccardo's 1945 original recipe*, which is detailed at the end of the essay, makes a better crust than what's currently served at Pizzeria Uno in Chicago. That statement is not a judgement on any other pizzeria.

https://www.facebook.com/share/p/xRHr2QU1qDPjpQ61/?mibextid=oFDknk

*Update (May 9 PM): If you're interested in making a recipe inspired by the original Riccardo recipe you may want to check out the New York Times Food Section website tonight for a step by step guide by reporter Eric Kim.

Peter Regas

Glad to find this and really enjoyed your article. I had just read Eric Kim's article as well. We've been visiting Chicago regularly the last 2 years while our daughter is at SAIC, and while we haven't made it yet to Pequods that is on my list for sure. While I make mostly NY/NP at home I really love the deep dish style as well. Also a fan of Jon Stewart but not his pizza opinions!