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


Author Topic: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil  (Read 128901 times)

0 Members and 1 Guest are viewing this topic.

Offline Garvey

  • Registered User
  • Posts: 1214
  • I wish could have pizza every day.
Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #460 on: November 25, 2020, 10:38:38 AM »
Ok, I had a go at this the other night. Don't think I got it right, the base texture was more like short crust pastry. As I think you can see from the pictures. I'm in the UK, so have never tried the real thing. Any suggestions on if it's right or way off?

You nailed it!  It is absolutely supposed to be a short crust and nothing like "regular" pizza.  The high fat content and lack of kneading is what gives it that quality.  There is no gluten development at all.

Minor feedback would be: (A) try using thinner slices of mozz cheese and overlap them a bit so that no crust is showing, and (B) maybe use a little less tomato.

If it's helpful to see what it looks like, check out this video that shows how they assemble pizzas at Lou Malnati's:

Offline Stryda

  • Registered User
  • Posts: 55
Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #461 on: November 25, 2020, 11:13:06 AM »
Awesome thank you guys. Finally got something right ;D. I do need to develop my cheese slicing skills  :-D unfortunately, I defrost my cheese and its always a little...sloppy. I've actually already watched that video Garvey, but for some reason, I was expecting to see dough layers in the crust, as you would with puff pastry. Although to be honest I don't know where I got that idea from, maybe subconsciously its because I'm working with a shortening, which I've never used with pizza before. Either way will have to try making a few more of these, maybe a minute or two less bake time.

Offline Garvey

  • Registered User
  • Posts: 1214
  • I wish could have pizza every day.
Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #462 on: November 25, 2020, 11:30:32 AM »
Maybe you can get your cheesemonger to slice it for you.  In the States, we can get it pre-sliced in the grocery store.

Offline Stryda

  • Registered User
  • Posts: 55
Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #463 on: November 25, 2020, 04:12:32 PM »
We don't do many dry/skimmed or part skimmed mozzarella's in the UK, just the wet stuff mostly. Might have to have a look online, see if a restaurant supplier would part with some.

Offline vcb

  • Registered User
  • Posts: 702
  • Location: Chicago
    • Real Deep Dish
Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #464 on: November 27, 2020, 10:35:52 AM »
Youíre baking a 10,000-lb casserole in an iron smelting oven for 40 minutes. 

The tiny little chunks of meat inside will be plenty done.

Ditch the IR gun and get an instant read thermometer.  Pork is done at 138 deg F.

Yep.
Instant read thermometers are definitely a must-have item in my kitchen.
While 138F is probably OK for pork on it's own, in this case it's part of a combination of ingredients in a pizza,
so the overall internal temp of the pizza (not the crust) should be at least 165 degrees F, according to the USDA. 
They also recommend cooking pork on it's own to at least 145 degrees, but I'm guessing these guidelines are very conservative because they'd rather be safe than sorry.
-- 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


Offline emalesean

  • Registered User
  • Posts: 3
  • Location: long island New York
  • I Love Pizza!
Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #465 on: November 29, 2020, 01:23:12 PM »
When adding the water does the water need to be 110 degrees?

Offline vcb

  • Registered User
  • Posts: 702
  • Location: Chicago
    • Real Deep Dish
Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #466 on: November 29, 2020, 03:45:00 PM »
When adding the water does the water need to be 110 degrees?


It depends on what kind of yeast you're using, but 110 should be good.

Here's an article from SeriousEats talking about optimal yeast/water temps for different conditions:
https://slice.seriouseats.com/2011/01/protips-correct-water-temperature-for-proofing-yeast.html
-- 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 Dathzo

  • Registered User
  • Posts: 6
  • Location: the Netherlands
  • I Love Pizza!
Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #467 on: December 01, 2020, 01:17:56 AM »
Good day fine people,

I just registered to this forum in search of a Lou Malnatiís recipe pizza. I stumbled upon this fantastic post, where the pies look fantastic.
A couple of beginnerís questions:

1. I donít have a stone, do oven temperatures and times remain the same as you advise? Is a stone a must?
2. Do tomatoes go raw on the pie after seasoning or there is the need to cook them?

Many thanks!

Offline Garvey

  • Registered User
  • Posts: 1214
  • I wish could have pizza every day.
Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #468 on: December 01, 2020, 09:21:53 AM »
Good day fine people,

I just registered to this forum in search of a Lou Malnati’s recipe pizza. I stumbled upon this fantastic post, where the pies look fantastic.
A couple of beginner’s questions:

1. I don’t have a stone, do oven temperatures and times remain the same as you advise? Is a stone a must?
2. Do tomatoes go raw on the pie after seasoning or there is the need to cook them?

Many thanks!

Welcome!

1. You can make this without a stone.  It will be fine.  Every oven is different, so use the time and temperature as *guidelines* and adjust as needed.
2. Use canned tomatoes.  Do not cook them.  They will bake on top of the pizza.

Good luck!

Offline Dathzo

  • Registered User
  • Posts: 6
  • Location: the Netherlands
  • I Love Pizza!
Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #469 on: December 01, 2020, 01:51:34 PM »
Welcome!

1. You can make this without a stone.  It will be fine.  Every oven is different, so use the time and temperature as *guidelines* and adjust as needed.
2. Use canned tomatoes.  Do not cook them.  They will bake on top of the pizza.

Good luck!

Thanks a lot Garvey.
Cheers!

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


Offline Dathzo

  • Registered User
  • Posts: 6
  • Location: the Netherlands
  • I Love Pizza!
Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #470 on: December 04, 2020, 02:11:06 PM »
Good first attempt. Flavorwise was great, but the texture was somehow lacking. It did not crisp enough. Any recommendations are welcome. I used a Dutch Oven to cook it

AH basic AP - 95% - 175g
Corn flour polenta - 5% - 10g
Water - 46% - 85g
Corn Oil - 19% - 35g
Olive Oil- 4% - 7g
Salt - 3g
Sugar - 3g
ADY - 1.5g

Drain tomatoes San Marzano and add salt, sugar and oregano to taste
Ferment for 5h (start at 30C and down to 23C)
Extend the dough on a Dutch oven and leave to rest for further 15min
Top with butter, sliced provolone (175g) and 175g mozzarella (was a bit starchy)
Add 350g tomato sauce
Bake for 18min uncovered and 10min covered at 235C

Offline Garvey

  • Registered User
  • Posts: 1214
  • I wish could have pizza every day.
Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #471 on: December 04, 2020, 04:46:55 PM »
Good first attempt. Flavorwise was great, but the texture was somehow lacking. It did not crisp enough. Any recommendations are welcome.

Is cheese on top of the pizza?  I mean, is that the top layer--cheese?

Offline Dathzo

  • Registered User
  • Posts: 6
  • Location: the Netherlands
  • I Love Pizza!
Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #472 on: December 05, 2020, 03:48:52 AM »
I sprinkled a healthy amount of Parmesan cheese on top, but the bulk of the cheese is on top of the dough and then the tomato sauce

Offline Garvey

  • Registered User
  • Posts: 1214
  • I wish could have pizza every day.
Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #473 on: December 05, 2020, 08:18:37 AM »
I sprinkled a healthy amount of Parmesan cheese on top, but the bulk of the cheese is on top of the dough and then the tomato sauce

Try it without the Parmesan layer.  It looks like you created a cheese tarp that may have held in some of the moisture and so forth that shouldíve otherwise baked off and affected the texture in the way that you had previously described as not to your liking.  From your recipe and description, that gigantic blanket of cheese on top of the pizza is the only thing out of the ordinary that I could possibly point to for troubleshooting. Iím not saying that it is definitely the culprit, but I really have no other ideas about what may have caused it to not turn out the way you wanted it to.  But I am totally guessing at this point.
« Last Edit: December 05, 2020, 08:21:02 AM by Garvey »

Offline Dathzo

  • Registered User
  • Posts: 6
  • Location: the Netherlands
  • I Love Pizza!
Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #474 on: December 06, 2020, 01:22:23 PM »
I did it again and change a couple of items:

1. Used semola instead of corn flour
2. I used my cast iron Dutch oven as pizza stone
3. The last 10min I covered it loosely with tin foil, with some openings to let the moisture escape
4. Only sliced provolone
5. Reduced the Parmesan cheese on top

Worked very well and the dough was definitely crispier. The last slice was soggy after leaving it on plate, which I suppose itís normal...

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


Offline Cragganmore17

  • Registered User
  • Posts: 4
  • I Love Pizza!
Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #475 on: January 24, 2021, 11:00:24 AM »
First time trying OPs recipe and it was a complete success. I am actually shocked at how easy it is and how well it turned out on first attempt. Other than scale up for a 14Ē pie and make some guesstimations on percentages of sugar (2%), salt (1%), and yeast (0.75%) I didnít change a thing.

Thanks, pythonic!

Offline McMuffins

  • Registered User
  • Posts: 11
  • Location: .
  • I Love Pizza!
Hi all,

First off, thanks to everyone on this thread. It was an amazing read.

I thought I'd give this a shot while I impatiently await my Ooni 16 to ship.

I'd like to give this a go, and make two 10" pies, coming up 1.25" on the pans.

I've run this through this site: https://pizza-dough-calculator.herokuapp.com/calculator and here's what I came up with. I'd sure be thankful if someone could give this a quick once-over before I dive in

   Grams   Kilograms   Milliliters   Ounces   Pounds   Teaspoons   Tablespoons   Cups
Flour(100%)   459.865   0.46       16.221   1.014           
Water(46%)   211.538   0.212       7.462   0.466           
Instant Dry Yeast (0.611%)   2.81   0.003       0.099   0.006   0.933   0.311   0.019
Regular/Fine Sea Salt (0.754%)   3.468   0.003   3.063   0.122   0.008   0.621   0.207   0.013
Sugar (0.539%)   2.477   0.002   3.063   0.087   0.005   0.621   0.207   0.013
Semolina (5.4%)   24.833   0.025   35.181   0.876   0.055   7.138   2.379   0.149
Corn Oil (14%)   64.381   0.064   70.519   2.271   0.142   14.307   4.769   0.298
Butter/Margarine (7%)   32.191   0.032   33.551   1.135   0.071   6.807   2.269   0.142
Total (174.304%, TF=0.12)   801.563   0.802       28.274   1.767           
Single Ball (2 balls total)   400.782   0.401       14.137   0.884           

Thanks in advance.

Offline nickyr

  • Registered User
  • Posts: 1115
  • Location: Mountain View, CA, USA
Hi all,

First off, thanks to everyone on this thread. It was an amazing read.

I thought I'd give this a shot while I impatiently await my Ooni 16 to ship.

I'd like to give this a go, and make two 10" pies, coming up 1.25" on the pans.

I've run this through this site: https://pizza-dough-calculator.herokuapp.com/calculator and here's what I came up with. I'd sure be thankful if someone could give this a quick once-over before I dive in

GramsKilogramsMillilitersOuncesPoundsTeaspoonsTablespoonsCups
Flour(100%)459.8650.46 16.2211.014   
Water(46%)211.5380.212 7.4620.466   
Instant Dry Yeast (0.611%)2.810.003 0.0990.0060.9330.3110.019
Regular/Fine Sea Salt (0.754%)3.4680.0033.0630.1220.0080.6210.2070.013
Sugar (0.539%)2.4770.0023.0630.0870.0050.6210.2070.013
Semolina (5.4%)24.8330.02535.1810.8760.0557.1382.3790.149
Corn Oil (14%)64.3810.06470.5192.2710.14214.3074.7690.298
Butter/Margarine (7%)32.1910.03233.5511.1350.0716.8072.2690.142
Total (174.304%, TF=0.12)801.5630.802 28.2741.767   
Single Ball (2 balls total)400.7820.401 14.1370.884   

Thanks in advance.
I didnít check all your math, but Iím pretty sure that will give you a tasty pizza!

Offline McMuffins

  • Registered User
  • Posts: 11
  • Location: .
  • I Love Pizza!
My math is off, I think.

It should be semolina (5.4%) + AP flour (94.6%) = 100% and then the rest factored against that, right?




Offline nickyr

  • Registered User
  • Posts: 1115
  • Location: Mountain View, CA, USA
My math is off, I think.

It should be semolina (5.4%) + AP flour (94.6%) = 100% and then the rest factored against that, right?
Mm yeah, thatís correct, good catch. Probably wonít be a huge difference though.

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


 

wordpress