Burts/Pequods

[Wengerski]

New discovery!

I was just speaking to a pizza maker at Burt's Place, and supposedly, when they oil the bottom of the pan, they also sprinkle garlic powder directly onto it as well.

Small discovery, but to me, its a pretty huge one!

Best,
John

[TheLastOfUs]

New discovery!

I was just speaking to a pizza maker at Burt's Place, and supposedly, when they oil the bottom of the pan, they also sprinkle garlic powder directly onto it as well.

Small discovery, but to me, its a pretty huge one!

Best,
John

Thank you. I decided to reply here to keep it consistent instead of having 100s of posts on Burts/Pequods. Went to Pequods last year in August. It was good - and I think you all nailed deciphering it. I laughed out loud when HAZARD had a drawing of the cans and doing math to figure out the sauce ratio. Genius, it's something I'd do haha.

In any case - I have a pretty great palate as well and can confirm I tasted absolutely no thyme or herbs in Pequods crust. I love thyme, fresh, dried and grow my own variety. I would know it a mile away. It seemed to be just a dough with coarse pepper - and after reading all 15 pages - it seems that was agreed upon.

I never tried Stanislaus sauce, but to be honest it's nice to know what exactly the sauce is. I believe one can make a lot of elements of the pizza their own while following the set-out style of how Pequods does their thing - with the most tricky thing being their dough...which it seems you all also figured out (woo-hoo)!

In either case, it's great to see a group of die-hard crazies here as crazy as me trying to figure things out. Since I live in California, I knew I couldn't get Quod for a good while...and I'm not about to pay $70 for a 10" pizza from Goldbelly, haha.

In any case - I got the LloydPans Chicago Style Deep Dish Stacking Pizza Pans, Pre-Seasoned Tuff Kote (1, 12 X 2.25 inch) ....I hope this is fine and the extra quarter inch doesn't end up... "Sacrificing" anything. I doubt it will since some people complained about charring despite "pizzafication" of their oven. I think if anything, it will prevent the char a bit more on top. Instead of a Pizza Stone - like the one Quod uses (FibraMent Baking Stone lined oven) I'm going to use Baking Steel for ease of use and the ability to not "crack"

Also uh..Happy New Year all 

[Pie Charles]

This is my first pequod attempt. I went with Ed's recipe and for a first time it turned out better than expected. Thank you Ed for all your help!!!

Floud    100% (KA Bread Flour)
Water     54%
Veg Oil 4.25%
IDY      2.15%
Sea Salt 0.9%
Sugar   0.65%

1 lb whole milk mozz
12 oz sauce
italian sausage

12" Lloyd's Chicago deep dish (2" deep) pan.
500F. On baking steel, lower rack.
20 min's with piece of foil on top rack. 15 min's after removing foil.

Review:
Toppings outstanding.

The dough was a little too dry.

I used veg oil in the dough and also used veg oil to oil the pan, which i've never done before.

Any suggestions on best way to oil the pan?
How to make dough not quite as dry?
Add hydration to make less dry?
Different oil in dough?

Thank you very much in advance.

[vcb]

Looks a like a great first try. This style takes a lot of practice to get right every time, but I'm glad you got what appears to be really close.

It does look a bit overbaked, so that could be part of why you felt the dough was dry, but for sure think about increasing hydration if you got everything else, like baking time and oven temp dialed in.

Adding more sauce might also help with overall crust moisture.

[Pie Charles]

Thanks Ed!

[vcb]

Travel Thirsty just posted a Pequod's video.
Super helpful on the assembly process.

[Pie Charles]

Thanks Ed. Now i'm starving. 

I've made this several more times. Feel like i've got it down now. It's our new favorite pizza. here are a few pics.

[briansemerick]

I recommend getting a real tin/steel (larger) pan and seasoning it.  It will help the crust get that crispy bottom/edge.  Coated pans just do get hot enough, IMO.

[Pie Charles]

I feel like I'm getting a pretty good crisp on the edge and bottom.usimg Lloyd's pan. Do you have a link to one you recommend?
Thanks

[briansemerick]

I feel like I'm getting a pretty good crisp on the edge and bottom.usimg Lloyd's pan. Do you have a link to one you recommend?
Thanks

https://www.amazon.com/dp/B003D4F7HQ/?tag=pmak-20

it's tin coated steel.  You can season it.  It's exactly like what the deep dish places use here.