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  • #21 by oxymoran on 09 Feb 2015
  • #22 by Chicago Bob on 09 Feb 2015
  • Great recipe Nate.  Thanks for sharing.

       Really good work there Oxy....very nice looking DD pie.  :chef:
  • #23 by oxymoran on 10 Feb 2015
  • Thanks.  The crust was delicious.  I mixed it up very very lightly in the food processor following the same steps as the hand mixing and then used the butter Crisco in the pan.  I was lazy with the sauce though and I need to put some more effort into that.
  • #24 by Chicago Bob on 10 Feb 2015
  • Thanks.  The crust was delicious.  I mixed it up very very lightly in the food processor following the same steps as the hand mixing and then used the butter Crisco in the pan.  I was lazy with the sauce though and I need to put some more effort into that.

       Yes, just get a can or 2 of Cento's whole peeled and hand crush/break them apart.  :chef:
  • #25 by pythonic on 11 Feb 2015
  •    Yes, just get a can or 2 of Cento's whole peeled and hand crush/break them apart.  :chef:

    Bob and his Cento's tomatoes.  I sure hope Cento's is cutting you checks for always pushing them onto people.  LOL.
  • #26 by Chicago Bob on 11 Feb 2015
  • Bob and his Cento's tomatoes.  I sure hope Cento's is cutting you checks for always pushing them onto people.  LOL.

      Heck...I'm still waiting on my checks from Premio and Blackstone man...... ::)
  • #27 by stuefi on 03 Feb 2016
  • hi guys,

    i'm trying to get everything together to make my first (austrian) deep dish pie. loved it when i was in chicago.
    i'm not sure how i can use the 21% oil in the deep dish calculator - does the total weight get lower? or just the oil-weight would be fine.

    Flour (100%):    186.86 g  |  6.59 oz | 0.41 lbs
    Water (45.9459%):    85.85 g  |  3.03 oz | 0.19 lbs
    IDY (0.61057%):    1.14 g | 0.04 oz | 0 lbs | 0.38 tsp | 0.13 tbsp
    Salt (0.75424%):    1.41 g | 0.05 oz | 0 lbs | 0.25 tsp | 0.08 tbsp
    i used this to calculate the 21%: Corn Oil (21%):    39.24 g | 1.38 oz | 0.09 lbs | 8.72 tsp | 2.91 tbsp
    Sugar ( 0.5387%):    1.01 g | 0.04 oz | 0 lbs | 0.25 tsp | 0.08 tbsp
    Total (168.84941%):   315.51 g | 11.13 oz | 0.7 lbs | TF = 0.12111

    Is this correct?

    also, how much mozzarella, pecorino romano and tomatoes should i buy?
    and is there a difference between semolina and semola di grano? - or i read somewhere that its not necessary?

    would be cool if you can help me.

    thanks,
    stephan
  • #28 by pythonic on 05 Feb 2016
  • hi guys,

    i'm trying to get everything together to make my first (austrian) deep dish pie. loved it when i was in chicago.
    i'm not sure how i can use the 21% oil in the deep dish calculator - does the total weight get lower? or just the oil-weight would be fine.

    Flour (100%):    186.86 g  |  6.59 oz | 0.41 lbs
    Water (45.9459%):    85.85 g  |  3.03 oz | 0.19 lbs
    IDY (0.61057%):    1.14 g | 0.04 oz | 0 lbs | 0.38 tsp | 0.13 tbsp
    Salt (0.75424%):    1.41 g | 0.05 oz | 0 lbs | 0.25 tsp | 0.08 tbsp
    i used this to calculate the 21%: Corn Oil (21%):    39.24 g | 1.38 oz | 0.09 lbs | 8.72 tsp | 2.91 tbsp
    Sugar ( 0.5387%):    1.01 g | 0.04 oz | 0 lbs | 0.25 tsp | 0.08 tbsp
    Total (168.84941%):   315.51 g | 11.13 oz | 0.7 lbs | TF = 0.12111

    Is this correct?

    also, how much mozzarella, pecorino romano and tomatoes should i buy?
    and is there a difference between semolina and semola di grano? - or i read somewhere that its not necessary?

    would be cool if you can help me.

    thanks,
    stephan

    Just add the oil weight to the calculation.  I use roughly 12oz Mozz for a 9 inch pan.  Prolly 14-18oz of tomatoes for a 9 inch too.  Not too sure about the semolina question but I don't use it anymore.
  • #29 by stuefi on 12 Feb 2016
  • did my first pies. they were good but really fatty. i guess that was the salsiccia i got. next time i'll make my own sausage.
    cheers
  • #30 by battagliadegliobizzi on 14 Feb 2016
  • Thank you all for keeping up on the Love!
    My father is the supplier for Lou's and I know this thread will make his day!  :chef:
  • #31 by PizzaGarage on 14 Feb 2016
  • Thank you all for keeping up on the Love!
    My father is the supplier for Lou's and I know this thread will make his day!  :chef:

    You guys supply his cheese and care to let us know what else you supply to them?
  • #32 by novawaly on 08 May 2018
  • Tomatoes:

    Lou's uses chunks of plum and pear tomatoes with some sauce added in.  The closest tasting tomatoes I have even able to find are the Alta Cucina whole plum tomatoes.   Before I was just using the tomato chunks.  I have now added in some of the sauce liquid in the can and crush up some plums to better balance it out.  So I now have 3 components to my tomatoes (sauce, crushed, and bigger chunks).  The move has been ground breaking.  You want to make sure all the water is out before applying to your deep dish though.  This will probably require removing the excess "water" liquid 2-3 times.  I also lightly season with salt and oregano.


    Would you mind going through the tomato instructions a bit more. I've been watching the videos of Lou making his pies and it def looks like they have more "liquid" in his bowl.

    I usually use 7-11 and mier glen crushed tomatoes combo and i strain until almost all the water/liquid is gone and im left with a very chunky sauce (which i like). Last pie i got a can of Alta Cucina which i liked (used half the can, froze the rest). I'm making another one tomorrow pie tomorrow and I'd like to try your method with the 2nd half of the Alta Cucinas. When you say remove excess water from the liquid, do you mean that you're pouring the can liquid/sauce into the strainer and adding whatever is left to the crushed/grind plum/pear tomato mix?

    Also, haven't used frozen tomatoes before. Froze them right after opening. Hopefully that's ok.
  • #33 by wayner on 24 Nov 2021
  • My local butcher shop makes their own mild Italian sausage which is quite good.  Any reason why I can't just take this out of the casing and use it for a Malnati-style sausage pizza?
  • #34 by pythonic on 25 Nov 2021
  • My local butcher shop makes their own mild Italian sausage which is quite good.  Any reason why I can't just take this out of the casing and use it for a Malnati-style sausage pizza?

    Not at all.  Go for it!
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