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Author Topic: Deep Dish Dough/Crust help - Too Tough  (Read 1412 times)

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Offline Bmschmi

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Deep Dish Dough/Crust help - Too Tough
« on: April 20, 2020, 09:42:03 AM »
Hi all,

I've made deep dish pizza at home now 3 or 4 times and I feel that every time the crust comes out a little too tough and crunchy for my liking.  Below is the last recipe for a stuffed deep dish that I used.  Any ideas what the issue could be?  Am I overcooking?  Too much oil?

560g AP flour
55% water
7% corn oil
2% salt
.7% sugar
IDY
Kneaded 5-7 minutes.  Same day proof.

Rolled out 2/3 of dough for bottom of a margarine rubbed pan.

Layer raw sausage, 16oz Mozz/prov blend.
Top with 1/3 dough rolled out, tear vent holes, sauce, parmesan and olive oil drizzle. Trim excess dough around edges.

Baked 450 for about 35 mn on stone.  Oven was preheated with pizza stone for about 45 minutes.

Attached is a pic as you can see the appearance was mostly golden brown.

Offline Garvey

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Re: Deep Dish Dough/Crust help - Too Tough
« Reply #1 on: April 20, 2020, 11:55:01 AM »
First of all, welcome! 

I would suggest you are:
(A) Using too little oil.  Most DD recipes are 15-25% range.
(B) Kneading way too long.  Don't knead at all.  Just bring it together and stop there.  You don't don't want long strands of gluten to make it bready.  You want a short texture.
(C) Making too much dough for one pizza.  What size pan is that?  My estimate is that you're using about 912g of dough, or 2 lbs, for one pizza?  So unless that's an 18" pan, I would suggest it's too much bread (IMO).

Luckily, there is a curated list of tried-and-true deep dish dough formulations available here: https://www.pizzamaking.com/forum/index.php?topic=36964.0
Any of these strike your fancy? 

Cheers,
Garvey


Offline vcb

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Re: Deep Dish Dough/Crust help - Too Tough
« Reply #2 on: April 20, 2020, 01:41:42 PM »
Hi.  :chef:

It looks like you're making the stuffed version of deep dish pizza (top and bottom crusts).
There are a number of recipes/threads for that style collected in this thread:
https://www.pizzamaking.com/forum/index.php?topic=30343.0

Hopefully one of those will be a good starting point to find info on tweaking your dough.

For what it's worth, that photo looks typical of the style, but I can understand if you're looking for a different crust texture.
Good luck and welcome!  :pizza:
« Last Edit: April 20, 2020, 01:43:22 PM by vcb »
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Offline Bmschmi

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Re: Deep Dish Dough/Crust help - Too Tough
« Reply #3 on: April 20, 2020, 02:38:10 PM »
Thank you both for your responses and links to recipes.  Exactly what I was looking for and it makes sense.  I'll take a look at the recipes.  For some reason when looking through the forum a few days back I was having trouble finding recipes.

Thanks for going out of your way to help me!  The pizza did turn out really good I just know it could be better.

Offline Garvey

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Re: Deep Dish Dough/Crust help - Too Tough
« Reply #4 on: April 20, 2020, 04:46:39 PM »
It looks like you're making the stuffed version of deep dish pizza (top and bottom crusts).

Good catch.  I totally missed that.

I revise all my earlier ideas: listen to Ed!   :chef:

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Offline vcb

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Re: Deep Dish Dough/Crust help - Too Tough
« Reply #5 on: April 20, 2020, 06:13:01 PM »
The pizza did turn out really good I just know it could be better.

This thought runs through my head every time I make pizza.  :D
-- Ed Heller - aka VCB (virtual cheeseburger)
-- Real Deep Dish Dot Com
https://www.realdeepdish.com/
https://facebook.com/realdeepdish/
https://www.twitter.com/RDDpizza

Help Me Pay the Bills:
https://paypal.me/edheller
https://cash.app/realdeepdish (or use the CashApp mobile app)

MAKING PIZZA AT HOME?
USE THE RIGHT TOOLS FOR THE JOB!
https://www.realdeepdish.com/deep-dish-equipment/

Offline wotavidone

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Re: Deep Dish Dough/Crust help - Too Tough
« Reply #6 on: April 21, 2020, 04:44:33 PM »
I have never had a Chicago deep dish, but I will make one observation.
No matter what style I'm cooking, long bakes at low temp = crunchier and tougher.
Is 450 at 35 min normal for this style?
Mick

Offline foreplease

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Re: Deep Dish Dough/Crust help - Too Tough
« Reply #7 on: April 21, 2020, 10:48:02 PM »
I have never had a Chicago deep dish, but I will make one observation.
No matter what style I'm cooking, long bakes at low temp = crunchier and tougher.
Is 450 at 35 min normal for this style?
Yes. There is tonnage involved. The typical sausage layer is buried too; takes a long time to cook through. Your point is a good one though for just about any other style imo.
-Tony

Offline Garvey

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Re: Deep Dish Dough/Crust help - Too Tough
« Reply #8 on: April 22, 2020, 04:34:28 PM »
Yes. There is tonnage involved.

 :-D :-D :-D

I am all about "reclaiming" the c-word (casserole!). 

Offline Chicago Bob

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Re: Deep Dish Dough/Crust help - Too Tough
« Reply #9 on: August 22, 2020, 02:56:44 PM »
Yes. There is tonnage involved. The typical sausage layer is buried too; takes a long time to cook through. Your point is a good one though for just about any other style imo.
 
   Yep....not your grannies cassarole!   :o
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Offline Bmschmi

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Re: Deep Dish Dough/Crust help - Too Tough
« Reply #10 on: August 24, 2020, 10:08:08 PM »
Ok, so I finally got around to making stuffed deep dish again.  Based on everyone's feedback, I upped the oil to 17%, lowered the water to 45%, kneaded for only a minute to make sure everything came together, and baked at 475 for 25 minutes.

The results were amazing!  The crust was tender and flaky.  It truly brought me back to Chicago.  I think it could have passed as a place in the city.

Thanks all for the input!

Offline Garvey

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Re: Deep Dish Dough/Crust help - Too Tough
« Reply #11 on: August 25, 2020, 12:40:08 AM »
Glad it worked out!  Looking forward to seeing and hearing about more of your work.

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