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


Author Topic: Burts/Pequods  (Read 124273 times)

0 Members and 1 Guest are viewing this topic.

Offline Wengerski

  • Registered User
  • Posts: 44
  • Age: 26
  • Location: Chicago, IL
  • Extra Large, Double Sausage
Re: Burts/Pequods
« Reply #280 on: February 10, 2021, 07:09:33 PM »
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
« Last Edit: February 10, 2021, 07:11:44 PM by Wengerski »

Offline TheLastOfUs

  • Registered User
  • Posts: 8
  • Location: Nowhere, CA
  • I Love Pizza!
Re: Burts/Pequods
« Reply #281 on: January 01, 2022, 03:29:11 PM »
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  ;D
« Last Edit: January 01, 2022, 03:35:27 PM by TheLastOfUs »

Offline Pie Charles

  • Registered User
  • Posts: 63
  • Location: Houston, Texas
Re: Burts/Pequods
« Reply #282 on: August 31, 2022, 08:08:03 PM »
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.


Offline vcb

  • Registered User
  • Posts: 769
  • Location: Chicago
  • Deep Dish Pizza Enthusiast
    • Real Deep Dish
Re: Burts/Pequods
« Reply #283 on: September 03, 2022, 01:29:34 PM »
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.
-- 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 and Support the RDD Website **
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 Pie Charles

  • Registered User
  • Posts: 63
  • Location: Houston, Texas
Re: Burts/Pequods
« Reply #284 on: September 03, 2022, 01:33:28 PM »
Thanks Ed!

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


Offline vcb

  • Registered User
  • Posts: 769
  • Location: Chicago
  • Deep Dish Pizza Enthusiast
    • Real Deep Dish
Re: Burts/Pequods
« Reply #285 on: November 20, 2022, 09:06:29 AM »
Travel Thirsty just posted a Pequod's video.
Super helpful on the assembly process.
-- 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 and Support the RDD Website **
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 Pie Charles

  • Registered User
  • Posts: 63
  • Location: Houston, Texas
Re: Burts/Pequods
« Reply #286 on: November 20, 2022, 01:15:55 PM »
Thanks Ed. Now i'm starving.  ;D

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.

Offline briansemerick

  • Registered User
  • Posts: 43
  • Location: Chicago, IL
  • I Love Pizza!
Re: Burts/Pequods
« Reply #287 on: January 16, 2023, 11:01:32 AM »
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.

Offline Pie Charles

  • Registered User
  • Posts: 63
  • Location: Houston, Texas
Re: Burts/Pequods
« Reply #288 on: January 16, 2023, 07:08:49 PM »
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

Offline briansemerick

  • Registered User
  • Posts: 43
  • Location: Chicago, IL
  • I Love Pizza!
Re: Burts/Pequods
« Reply #289 on: January 16, 2023, 08:04:57 PM »
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.

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


Offline johnnyoak

  • Registered User
  • Posts: 87
  • Location: Nashville via NYC
  • IG: johnnymakespizza
    • Johnny Makes Pizza
Re: Burts/Pequods
« Reply #290 on: September 23, 2023, 06:47:48 PM »
First attempt at a Pequod's/Burt's pan pizza using a formulation I found in this thread!

I think the texture seems right, but can anyone give me some tips on how to keep the cheese edges and dough from sticking in areas?

I used a seasoned aluminum pan and greased the inside with Crisco, which is usually my process for parbaking Sicilians and works out great for those...for some reason this was a total mess.

Thanks all!

Offline Pie Charles

  • Registered User
  • Posts: 63
  • Location: Houston, Texas
Re: Burts/Pequods
« Reply #291 on: September 23, 2023, 07:18:54 PM »
I use corn oil for pequods. High smoke point and works for me - no stick

Offline johnnyoak

  • Registered User
  • Posts: 87
  • Location: Nashville via NYC
  • IG: johnnymakespizza
    • Johnny Makes Pizza
Re: Burts/Pequods
« Reply #292 on: September 24, 2023, 05:18:33 PM »
I use corn oil for pequods. High smoke point and works for me - no stick

I'll definitely need to give that a try next round! Your pizzas look phenomenal, so I'd guess you have the process down!

Offline Pie Charles

  • Registered User
  • Posts: 63
  • Location: Houston, Texas
Re: Burts/Pequods
« Reply #293 on: September 24, 2023, 05:27:07 PM »
Thanks!!

Offline Blang1

  • Registered User
  • Posts: 44
  • Om nom IMO
Re: Burts/Pequods
« Reply #294 on: February 01, 2024, 10:42:53 PM »
Baked my first attempt at this, based on Wegerski's latest recipe from: https://www.pizzamaking.com/forum/index.php?topic=71066.0

9" Straight Sided Aluminum Pan
TF = 1.50
KABF 100% (154g)
Warm water 64%
Avocado Oil 6%
Salt 2%
Light Brown Sugar 2%
IDY 2%

Process:

Two 30 second passes through my Ninja Dough Mixer and then a longggg 10 minute hand-knead. It seemed like it took forever to come together and never seemed *quite* there.

3 hours at RT in a bowl then I proofed it in the pan for an hour (avocado oil in the pan), stretched it to the sides and put it in my toaster oven slightly warmed up for 30 minutes.

Topped with 253g poorly hand-sliced whole milk mozz and 170g sauce, loosely based on vcb's "ed's sweet and zesty uncooked sauce", biggest change was that I sauteed a few cloves of minced garlic in 1 tbsp of olive oil.

I decided to experiment with the timing of the olives. I put half on to start and the other half after 10 minutes. I can't say I have a preference. Simply because of the desire to keep the oven shut as much as possible I'll probably go with toppings on the whole time for now.

Oven set to 530deg, preheated for 30 minutes.

Used vcb's method of 10 minutes on bottom rack with heavy duty aluminum foil on top rack, removed aluminum foil (added half the olives) and baked for another 15 minutes.

5 minutes in the pan, slid out easily and proceeded to noob-slice it into 4 slices instead of 6 :).

Notes:

- Delicious. Thickness/texture of the dough seemed on the mark. Always wonder if I could've proofed the dough longer though.

- Bottom is badly undercooked which is a typical battle in my oven.. A stone would fix this for sure, but im also wondering if I could do the entire bake without aluminum foil on the top rack and bake a little longer. Or put aluminum on the top of the pizza after 5-10min. OR JUST FIND MY DAMNED STONE.

- Definitely could've gone heavier on the olives!

- Might use a little more sauce next time.

Future tweaks based on just experimentation/my own tastes and not for cloning purposes:

- I do love Avocado oil, but would like to try olive and/or corn here for sure.. Might cut the oil 50/50 olive/avocado next time and possibly bump the oil up.

- I would like to play with pushing up the hydration with a lower thickness factor.

- Would like to play with various cheese blends, mixing in provolone, white cheddar, even brick.

- Very happy with how it worked in this pan, but would like to get a nice Tin-plated Steel Tapered Pan eventually.

- May experiment with a poolish and 36-48hr cold ferment.

Any and all thoughts/recommendations welcome, of course!

Thanks to everyone for their contributions here allowing me to cook something like this!
« Last Edit: February 01, 2024, 11:41:45 PM by Blang1 »

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


 

wordpress