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Author Topic: Rosati's Double Dough  (Read 321 times)

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Offline exchicagogal

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Rosati's Double Dough
« on: May 06, 2019, 11:08:49 PM »
Hi there, I'm curious if anyone has any advice on how to make a double dough pizza that they sell at Rosati's. It is a kind of thick-thin pizza that has a little chew but still that thin crust crunchiness. Any help with a formulation will help, I've tried Garvey's before for a thin crust version but hoping for something thicker.

Thank you!

Offline Garvey

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Re: Rosati's Double Dough
« Reply #1 on: May 07, 2019, 07:08:22 AM »
I hope Pizza Garage chimes in, because I feel like he has maybe already done something like this.

I can't speak to Rosati's, specifically, but I do remember Pizza Factory (which my thin crust is a clone of) used to offer a thick crust option.  It was made either by simply using twice as much dough to start with or by stacking two sheeted thin crust doughs on top of one another.  I'm pretty sure it was the latter.  I've experimented with this before but don't remember exactly much about it except that it was good.  :D

I'll see if I kept notes anywhere, but I doubt it.  But that's where I'd start if I were trying this.  I'd make 1200g of dough and roll 600g as one 14-ish" pie and then roll two 300g skins and stack 'em and then see how both pies turn out.  But that's just me and how my brain works.  I like to take something I know well (my same thin crust recipe I've been making the exact same way for almost two decades) and introduce a single variable (increased thickness).  I've seen a lot of people come in this forum, change seventeen things on a formulation, get odd results and then ask for help.

So in that vein, I'd suggest starting with whatever dough you think is closest to Rosati's thin.  There may even be a clone on here.  I haven't checked.  But then play with thickness.

Offline Garvey

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Re: Rosati's Double Dough
« Reply #2 on: May 07, 2019, 12:57:39 PM »
Here is an old thread with two possible formulations for Rosati's.  However, it doesn't look like anyone ever actually baked one up to see.  :-D

https://www.pizzamaking.com/forum/index.php?topic=8350.msg181470#msg181470


Offline exchicagogal

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Re: Rosati's Double Dough
« Reply #3 on: May 07, 2019, 03:38:49 PM »
Thanks Garvey, love the advice! I'll try those tips this weekend making sure to keep my intial formulation. I use this formulation for my thin crust -http://www.realdeepdish.com/RDD-ChicagoThinCrust.pdf

Any advice on how to get the rolled crust like in the pictures below? Thanks again!

Offline Garvey

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Re: Rosati's Double Dough
« Reply #4 on: May 07, 2019, 06:03:43 PM »
I can't speak to that recipe, so hopefully Ed will chime in, since it's his.  (Um, 41% milk?  No, thanks.   :chef: ??? :-D)

Does it remind you of Rosati's?

If I were trying to make an edge like that, I'd roll the dough bigger than needed and then roll and pinch the edge back onto itself.

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Offline vcb

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Re: Rosati's Double Dough
« Reply #5 on: May 22, 2019, 08:02:57 PM »
I can't speak to that recipe, so hopefully Ed will chime in, since it's his.  (Um, 41% milk?  No, thanks.   :chef: ??? :-D)

Does it remind you of Rosati's?

If I were trying to make an edge like that, I'd roll the dough bigger than needed and then roll and pinch the edge back onto itself.

Yeah, the only reason I use milk in that thin crust recipe is that I was trying to do what Vito and Nick's does,
but I've found that if your crust is getting too brown, chewy, and/or soft, you may have better results substituting more water for the milk in that recipe, or just use the RDD "quick dough" recipe with the thin option. I have been using the quick dough recipe a lot for deep dish and thin crust. The main difference is for thin, stuffed, or pan pizza, I use half the oil and knead the dough longer.
http://www.realdeepdish.com/2017/12-27-rdd-chicago-deep-dish-pizza-quick-dough-recipe/

About Rosati's Double Dough: I've never ordered the double dough option, but have always been a fan of their thin crust.
An educated guess would be that they take 2 balls of thin crust dough and run them through the sheeter together.
If I were doing that style at home, I'd make sure to dock that dough really good (or poke the rolled out dough with a fork a bunch of times) or the thing will puff up in the middle and all your ingredients will slide off onto your oven floor or baking stone.
« Last Edit: May 22, 2019, 08:16:21 PM by vcb »
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Offline Garvey

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Re: Rosati's Double Dough
« Reply #6 on: May 23, 2019, 12:54:28 PM »
I'd make sure to dock that dough really good (or poke the rolled out dough with a fork a bunch of times) or the thing will puff up in the middle and all your ingredients will slide off onto your oven floor or baking stone.

True, but only if you're making emergency dough (i.e., too much yeast, rising too fast).  A properly fermented dough won't do that.

I can't eat pizza made with emergency dough.  Tastes horrible, IMO.

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