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Author Topic: Donut Shaped Deep Dish Thing  (Read 232 times)

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Offline vcb

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Donut Shaped Deep Dish Thing
« on: August 21, 2021, 02:54:25 PM »
I'm going to attempt a donut shaped deep dish pizza tonight.

I'm starting with a 12" deep dish dough, a 14" pan, and a corningware 16oz (500ml) ramekin for the center.

I am still weighing on whether I should try to bake a dessert inside the ramekin simultaneously. A berry cobbler might work.

I'm going to post updates on the RDD facebook page tonight, and will follow up with photos on this thread.

https://www.facebook.com/realdeepdish/posts/4415138995212713

** Doing the "area of a circle minus the area of a smaller circle" math, I may be setting myself up for failure here.
I'll just make sure my dough is room temp and it may have to be stretched a bit thin.
« Last Edit: August 21, 2021, 03:30:12 PM by vcb »
-- Ed Heller - aka VCB (virtual cheeseburger)
-- Real Deep Dish Dot Com
https://www.realdeepdish.com/
https://facebook.com/realdeepdish/
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MAKING PIZZA AT HOME?
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https://www.realdeepdish.com/deep-dish-equipment/

Offline vcb

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Re: Donut Shaped Deep Dish Thing
« Reply #1 on: August 22, 2021, 12:39:05 PM »
I put up a photo gallery on the RDD Facebook Page.

Here's the text from the decription on the first photo, and here's the first photo:

Quote
This is the the first photo in the gallery for "Donut Shaped Deep Dish Pizza with Berry Cobbler - 8-21-2021". The original plan was to use a 14 inch pan, but after doing some math, I correctly determined it would be better to use a 12 inch pan. The center ramekin is about 5 inches in diameter and holds about 16 oz. I ended up using about 12 oz of sliced mozzarella for this, which would be about 1 and a half of those 8oz packages you see in the photo. I used half of that 20 oz package of italian sausage (10 oz), and approximately 24 slices of pepperoni. I drained a little over 8oz of water from a 28 fluid oz can of "special cut" tomatoes, of which I used more than half. I added a handful of frozen bell pepper strips on top. The cobbler used frozen blackberries (I'd use blueberries next time) which I didn't want to bubble over into the pizza - next time I will use more. The cobbler topping was a modified pancake mix, which I will use less of next time (or make a crumble topping next time). It came out more like a blackberry muffin.  Pizza and cobbler were placed in a 500F preheated stone immediately turned down to 440 F for the bake at 35 minutes, then I took out the cobbler, and put the pizza back in for 5 more minutes to get some more color on the inside pizza crust. Overall this was a really good test run. The hardest part was pressing out the dough and getting the sidewalls up on the ramekin while keeping it centered.

RDD Facebook Gallery Link:
Donut Shaped Deep Dish Pizza with Berry Cobbler - 8-21-2021
https://www.facebook.com/media/set/?vanity=realdeepdish&set=a.4418082548251691
-- 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 vcb

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Re: Donut Shaped Deep Dish Thing
« Reply #2 on: August 22, 2021, 01:12:23 PM »
Photo highlights:
-- 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 RHawthorne

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Re: Donut Shaped Deep Dish Thing
« Reply #3 on: August 22, 2021, 01:51:40 PM »
Interesting idea. Looks like the vessel you used in the center left the edge of crust it touched a bit pale, which is probably to be expected. I once entertained the idea of using this pan to make a unique pizza: https://www.amazon.com/dp/B000MMK448/?tag=pmak-20
If we're not questioning the reason for our existence, then what the hell are we doing here?!

Offline vcb

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Re: Donut Shaped Deep Dish Thing
« Reply #4 on: August 22, 2021, 03:18:34 PM »
-- 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 vcb

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Re: Donut Shaped Deep Dish Thing
« Reply #5 on: August 22, 2021, 03:22:51 PM »
Interesting idea. Looks like the vessel you used in the center left the edge of crust it touched a bit pale, which is probably to be expected. I once entertained the idea of using this pan to make a unique pizza: https://www.amazon.com/dp/B000MMK448/?tag=pmak-20

Yeah, that's why I put the pizza back in for an extra 5 minutes to get some more color after removing the cobbler.

I think the issue is the corningware did not have the advantage of being preheated like the pizza stone was, so while the stone did transfer its heat to the metal pan, it took a little longer for the ramekin to get hot, resulting in less browning on the inner crust.
-- 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


 

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