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Author Topic: Malnati Deep Dish with Semolina  (Read 362299 times)

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Offline zaza

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Re: Malnati Deep Dish with Semolina
« Reply #840 on: May 16, 2018, 02:22:45 PM »
My 2nd try, this time without semolina.  The dough seems to have risen to the occasion  ;D

Steve

Steve,  that dough looks great.  How did you like your pie without the semolina?   Do you have pics of the pizza once cooked?

Offline Desmoface

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Re: Malnati Deep Dish with Semolina
« Reply #841 on: May 16, 2018, 06:47:29 PM »
Hi Zaza,

I also think I like it better without the semolina.  I don't have pics of that particular pizza, but I recently made one with the same recipe and it came out good:


Steve,  that dough looks great.  How did you like your pie without the semolina?   Do you have pics of the pizza once cooked?
« Last Edit: May 16, 2018, 06:50:02 PM by Desmoface »

Offline mrmojo1

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Re: Malnati Deep Dish with Semolina
« Reply #842 on: May 16, 2018, 10:25:49 PM »
yum!!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

-John Candy(Stripes)

Offline mugwump

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Re: Malnati Deep Dish with Semolina
« Reply #843 on: May 26, 2018, 07:58:49 PM »
Semolina looks good, easy to mold, but reduces the flavor.  That's probably why it's not really used in pizza.

Offline zaza

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Re: Malnati Deep Dish with Semolina
« Reply #844 on: June 07, 2018, 02:28:21 PM »
Hi Zaza,

I also think I like it better without the semolina.  I don't have pics of that particular pizza, but I recently made one with the same recipe and it came out good:

That pie looks amazing and that crust is perfection.  I even forgive you for using turkey pepperoni :D  I use turkey pepperoni from time to time as well.

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Offline Desmoface

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Re: Malnati Deep Dish with Semolina
« Reply #845 on: June 07, 2018, 02:44:30 PM »
LOL, the wife likes the turkey pepperoni.  I’m actually going to make a NY style tonight.  I’m also going to experiment with freezing a dough ball to see if it ruins it.



That pie looks amazing and that crust is perfection.  I even forgive you for using turkey pepperoni :D  I use turkey pepperoni from time to time as well.
« Last Edit: December 10, 2018, 03:45:48 PM by Pete-zza »

Offline FLAVORMAN

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Re: Malnati Deep Dish with Semolina
« Reply #846 on: June 25, 2018, 09:47:42 PM »
I made a couple of 14 inch today....I used 80  00 flour vs King Arthur and 20 semolina...If you like it crispy this is worth the try...to crispy for us but oh man what a crunch....BTB formula was what I used....love to hear responses

Offline Omega1379

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Re: Malnati Deep Dish with Semolina
« Reply #847 on: July 04, 2018, 12:12:29 PM »
I really appreciate your post OP. Please excuse me if this was already mentioned earlier in the thread, but could you dumb down and summarize what exactly seminola does to the crust vs KAAP? Also, would you happen to know what cornflour would do to a crust as well?

Finally, I tried your recipe on a 13.25” cast iron skillet, preheated the oven to 500F with an oven griddle pan type thing (only thing large enough for my skillet), dropped it down to 450F and tossed the skillet on the stone on the bottom rack for 28 min, and the pizza came a little undercooked (mozerella wasn’t even melted, just very soft)

The thing is, I had another pizza cooking up in a rectangle pan in the rack above since I needed enough pizza for my family.

Would you say that the resulting undercooked pizzas were from simply the temp/time, or would having an extra dish in the oven have some sort of effect as well?

Offline DustinA

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Re: Malnati Deep Dish with Semolina
« Reply #848 on: July 14, 2018, 01:36:03 PM »
Wow.  Thank you so much for this recipe.  I absolutely HATE Chicago style deep dish but I could not stop eating this.  So tasty.

Offline DustinA

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Re: Malnati Deep Dish with Semolina
« Reply #849 on: July 14, 2018, 01:36:49 PM »
And a little pizza porn shot for good measure.  ;-)

This converted me.  I'm a Chicago believer now.  Thanks again.

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Offline Pandastew

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Re: Malnati Deep Dish with Semolina
« Reply #850 on: December 10, 2018, 08:38:04 AM »
I have a couple of questions about the recipe:

1. can I replace Olive Oil and Corn Oil purely with pure Vegetable Oil or Corn Oil to save on cost?
2. is there any point to longer CF on this or 24 hours maximum is all needed?
3. is the main purpose of Butter/Margarine for flavoring purpose? or is there any other points?
4. what is the main difference in using Butter vs Margarine?
5. what is the exact point to semolina? is it purely for mouthfeel?
6. if I were to substitute ADY with IDY is there any noticeable difference?
« Last Edit: December 10, 2018, 08:46:50 AM by Pandastew »

Offline Garvey

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Re: Malnati Deep Dish with Semolina
« Reply #851 on: December 10, 2018, 11:24:58 AM »
I have a couple of questions about the recipe:

1. can I replace Olive Oil and Corn Oil purely with pure Vegetable Oil or Corn Oil to save on cost?


Cost?  Are you making 10,000 pizzas or something?  The cost difference on a couple of pizzas is negligible.  The flavor difference, however...

Offline TeeJay

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Re: Malnati Deep Dish with Semolina
« Reply #852 on: January 18, 2019, 04:19:53 PM »
Thanks BTB and all contributors for this recipe!  It's amazing how daunting making a deep dish pizza seemed to me before discovering this forum and how I've immediately had excellent results (in my opinion) trying a few recipes in the Chicago Style area of the forum.

I made this last night and the wife and I were really happy with the pizza.  This was my first time using Semolina flour, and I'm hoping for help with a question:

Does the crust look dry? Or maybe my brain just interpreted the mealy texture of the Semolina flour as dry?

It doesn't seem overcooked. And it wasn't clearly dry.  I was sort of confused and alternating my view with each bite as to whether the crust was dry or not (my wife had a similar reaction).  So I'm mostly trying to figure out if maybe I'm just not used to the Semolina flour texture and this is normal, or if sort of dry is not a way you would ever describe this crust and I something I did may have caused this sort of dryness.  Please let me know if you have any ideas regarding this or other critiques!

I used BTB's recipe on page 36 and will note any differences to his process below.

-Adjusted to 370g of total flour for a 14 inch pan with 90/10 mix of AP/Semolina. 
-I mixed the oil in first ala Pythonic (but note BTB did not notice a difference when he tested the oil first and later).
-I left smaller clumps of oil in the dough ala Pythonic, but maybe those need to be kneaded in more. Picture of the dough ball is at the end of the rise and had been pushed down and shaped.
-Dough ball rose covered in oven with light on for 8.5 hours, pushed down a few times.
-Baked for 31 minutes, covered with aluminum foil halfway thru.

Offline TeeJay

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Re: Malnati Deep Dish with Semolina
« Reply #853 on: January 18, 2019, 04:20:58 PM »
The cooked product:

Offline Garvey

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Re: Malnati Deep Dish with Semolina
« Reply #854 on: January 19, 2019, 11:40:43 AM »
Great looking pie, Teejay!

Can you explain the crust thickness in the last shot?  Seems different than the one above it.  Was it just a thick spot you inadvertently left when you pressed out the dough, or was the whole pie this way?

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Offline TeeJay

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Re: Malnati Deep Dish with Semolina
« Reply #855 on: January 22, 2019, 08:20:46 AM »
Thanks Garvey!

I think it's just an inconsistency haha.  I will say that last picture there was some air pockets in the crust that may have made it appear thicker. My guess is that leaving oil clumps that were too large caused the air pockets, but I'm not sure.

P.S. I'm very excited to try your thin crust recipe.

Offline TeeJay

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Re: Malnati Deep Dish with Semolina
« Reply #856 on: January 27, 2019, 08:51:43 AM »
Does the crust look dry? Or maybe my brain just interpreted the mealy texture of the Semolina flour as dry?

I made two additional deep dish pies since this one and I think I know what happened.  Since I was adding the oil first to the combined AP & Semolina flour mixture, some of the oil clumps inhibited the water from mixing with the Semolina.  So the finished product had some mealy texture from the Semolina.  For the last 2 pies, I stirred the Semolina into the water before combining the water and had none of the mealy texture.

-TJ

Offline Rich

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Re: Malnati Deep Dish with Semolina
« Reply #857 on: September 05, 2019, 03:39:22 PM »
I applaud all your efforts and one day I might get back into cooking pizzas from scratch - maybe even deep dish.  But when I have Malnati's 2 minutes from my door and Pequod's or Burt's 15 minutes away, I just don't see the point of doing my own when they can do all the work and it'll be better than mine ever could be.

Offline Rich

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Re: Malnati Deep Dish with Semolina
« Reply #858 on: September 05, 2019, 03:44:18 PM »
I absolutely HATE Chicago style deep dish but I could not stop eating this.

This converted me.  I'm a Chicago believer now.  Thanks again.
That photo doesn't look like deep dish it looks like a stuffed pizza; it's too high.  When you said in a previous post you hated Chicago deep dish may I ask what restaurants have you had it at and did you eat in the restaurant or to go?  Thanks in advance.

Offline Calli79

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Re: Malnati Deep Dish with Semolina
« Reply #859 on: September 14, 2019, 11:27:02 PM »
Well, I gave this recipe a try and I must say it is really good. I especially love how easy it was to form the dough in the pan. I used the butter flavored crisco in the pan and that dough held like glue. I used the recipe with the 15% semolina and made enough for two 9" pies.Anyway, kids and I both enjoyed it very much.

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