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Author Topic: VIDEO - Deep Dish Holy Grail 2021 - The 48 Hour Test  (Read 1246 times)

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Offline vcb

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VIDEO - Deep Dish Holy Grail 2021 - The 48 Hour Test
« on: June 21, 2021, 01:37:21 PM »
It's finally here - the video you've all been waiting for !
[nobody has been waiting for this video]

Fifteen minutes that you will definitely want back! 🤪

Please Enjoy: Deep Dish Holy Grail 2021 - The 48 Hour Dough Test!

https://www.realdeepdish.com/2021/06-13-deep-dish-holy-grail-2021-the-48-hour-dough-test-the-video/

[AUTHOR NOTE: This video is for entertainment and would only be accidentally instructional]
« Last Edit: June 21, 2021, 01:41:42 PM by vcb »
-- Ed Heller - aka VCB (virtual cheeseburger)
-- Real Deep Dish Dot Com
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MAKING PIZZA AT HOME?
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Offline Garvey

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Re: VIDEO - Deep Dish Holy Grail 2021 - The 48 Hour Test
« Reply #1 on: June 22, 2021, 05:48:48 PM »
You use packet yeast?  I wish I hadnít seen that.  Itís like finding out Joni Mitchell used autotune or something.  :-D

Offline vcb

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Re: VIDEO - Deep Dish Holy Grail 2021 - The 48 Hour Test
« Reply #2 on: June 23, 2021, 03:12:07 PM »
You use packet yeast?  I wish I hadnít seen that.  Itís like finding out Joni Mitchell used autotune or something.  :-D

I'm baking at home, Garvey, and using ingredients a typical home baker would use.
What kind of yeast are you using?
-- 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 **
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MAKING PIZZA AT HOME?
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Offline Garvey

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Re: VIDEO - Deep Dish Holy Grail 2021 - The 48 Hour Test
« Reply #3 on: June 23, 2021, 06:47:10 PM »
1 lb bags of IDY from Samís.  Itís cheaper, better.

Offline vcb

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Re: VIDEO - Deep Dish Holy Grail 2021 - The 48 Hour Test
« Reply #4 on: June 23, 2021, 06:52:10 PM »
1 lb bags of IDY from Samís.  Itís cheaper, better.

I don't have a big box store card any more. If I increase my baking frequency, I'll start buying bulk yeast and bigger bags of flour.
-- 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 **
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Offline vcb

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Re: VIDEO - Deep Dish Holy Grail 2021 - The 48 Hour Test
« Reply #5 on: December 03, 2021, 05:15:57 PM »
I just re-watched that goofy video I made. That was fun.
I should make another one sometime.  :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 **
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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 quietdesperation

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Re: VIDEO - Deep Dish Holy Grail 2021 - The 48 Hour Test
« Reply #6 on: February 03, 2022, 06:40:37 PM »
You use packet yeast?  I wish I hadnít seen that.  Itís like finding out Joni Mitchell used autotune or something.  :-D

this is funny!

1 lb bags of IDY from Samís.  Itís cheaper, better.

cheaper yes, but better? doesn't seem possible.

I just re-watched that goofy video I made. That was fun.
I should make another one sometime.  :D

did you like the 48 hour pizza more than your 1-2 hour rise results?
« Last Edit: February 03, 2022, 06:43:32 PM by quietdesperation »
jeff

Offline vcb

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Re: VIDEO - Deep Dish Holy Grail 2021 - The 48 Hour Test
« Reply #7 on: February 03, 2022, 07:31:26 PM »
did you like the 48 hour pizza more than your 1-2 hour rise results?

I usually do at least 4 hours (1 punch down after 2 hours) when I do same-day dough these days.

I like the 24+ overnight doughs better. Don't recall seeing a lot of texture difference between the 24 and 48 hour doughs, but I'm sure there was likely better flavor on the 48.
-- 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 quietdesperation

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Re: VIDEO - Deep Dish Holy Grail 2021 - The 48 Hour Test
« Reply #8 on: February 03, 2022, 08:29:37 PM »
I usually do at least 4 hours (1 punch down after 2 hours) when I do same-day dough these days.

I like the 24+ overnight doughs better. Don't recall seeing a lot of texture difference between the 24 and 48 hour doughs, but I'm sure there was likely better flavor on the 48.

thanks, made two hour dough tonight, good results but I think I like the crust flakier with a butter flavor. Have only eaten deep dish in chicago 3-4 times, and it was a while ago, so not sure if that's "real deep dish".
jeff

Offline quietdesperation

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Re: VIDEO - Deep Dish Holy Grail 2021 - The 48 Hour Test
« Reply #9 on: February 04, 2022, 01:05:46 PM »
might be heresy but the addition of fresh mozz to a base of sliced grande provided a nice textural and taste
contrast.

 just as a note to myself, baked on second rack from top with steel above on first rack in perforated 12 inch pizza pan, preheated oven to 500, dropped to 450 after placing pizza in oven. baked 35 mins, well-baked results, maybe a little over, photo here:
https://www.pizzamaking.com/forum/index.php?topic=26286.msg697422#msg697422
« Last Edit: February 04, 2022, 01:14:59 PM by quietdesperation »
jeff

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Offline vcb

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Re: VIDEO - Deep Dish Holy Grail 2021 - The 48 Hour Test
« Reply #10 on: February 04, 2022, 01:47:28 PM »
might be heresy but the addition of fresh mozz to a base of sliced grande provided a nice textural and taste
contrast.

 just as a note to myself, baked on second rack from top with steel above on first rack in perforated 12 inch pizza pan, preheated oven to 500, dropped to 450 after placing pizza in oven. baked 35 mins, well-baked results, maybe a little over, photo here:
https://www.pizzamaking.com/forum/index.php?topic=26286.msg697422#msg697422

The main reason we don't typically use fresh mozzarella as the main cheese element in deep dish is because it has too much water in it.
Controlling the moisture balance when baking deep dish at home is a challenge already without that extra variable.
The usual culprit is too much tomato (or not draining them), but also italian sausage can also kick up a bunch of grease to add to the "pizza soup" effect.

That said, I've seen some ghost kitchens adding extra blobs or fresh mozz or ricotta on top of their deep dish or caramelized pan pizzas, which is fine with me if you can pull it off.
-- Ed Heller - aka VCB (virtual cheeseburger)
-- Real Deep Dish Dot Com
https://www.realdeepdish.com/
https://facebook.com/realdeepdish/
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** Help Me Pay the Bills **
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**

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

Offline quietdesperation

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Re: VIDEO - Deep Dish Holy Grail 2021 - The 48 Hour Test
« Reply #11 on: February 04, 2022, 02:18:37 PM »
makes sense! beginners luck, i drained a 28 ounce can of muir crushed resulting in about 14 ounces(!) of sauce,  the sausage we used is very lean and as a matter of course, I press fresh mozz btw two paper towels to remove moisture. sixteen ounces of grande and 3 ounces of fresh worked well.

your recipe yielded great results, thanks for the hard work! from here iíll move to a longer rise and go for a little flakier, buttery crust.

best,
« Last Edit: February 04, 2022, 02:20:08 PM by quietdesperation »
jeff

Offline vcb

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Re: VIDEO - Deep Dish Holy Grail 2021 - The 48 Hour Test
« Reply #12 on: February 04, 2022, 02:22:04 PM »
makes sense! beginners luck, i drained a 28 ounce can of muir crushed resulting in about 14 ounces(!) of sauce,  the sausage we used is very lean and as a matter of course, I press fresh mozz btw two paper towels to remove moisture. sixteen ounces of grande and 3 ounces of fresh worked well.

your recipe yielded great results, thanks for the hard work! from here iíll move to a longer rise and go for a little flakier, buttery crust.

best,

Sounds like you got the basics down for deep dish.
If you're going for flakier, consider lowering your hydration, possibly increasing oil (you might not need to), and go super light on the kneading. 
You can also try substituting some butter flavor crisco or clarified butter for some of the oil if you're not doing a long cold fermentation (the long ferment is what makes the diacetyl which has buttery notes).
« Last Edit: February 04, 2022, 02:29:12 PM by vcb »
-- 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/

A D V E R T I S E M E N T