Author Topic: Pizza Inn Deep Dish - A Challange  (Read 1365 times)

0 Members and 1 Guest are viewing this topic.

Offline DKM

  • Lifetime Member
  • *
  • Posts: 1686
  • Age: 48
  • Location: Texas
  • Chicago - Now that's Pizza!
    • The
Pizza Inn Deep Dish - A Challange
« on: January 17, 2010, 06:06:52 PM »
Finding an old Pizza Inn Deep Dish Recipe I made the following conversion for a 13" pizza pan (2" sides)

Bread Flour 20 oz
Water 11 oz
Vegetable Oil 1 & 3/4 oz
ADY 2 tsp
Salt 2 tsp
Sugar 1 tsp
Powdered Milk 1 tbsp

In the mixing bowl add water, oil, flour, yeast, salt, sugar, and powdered milk in that order then using a dough hook and mix 11 minutes.

Form dough into a ball and let rise 4 hours.

Oil the bottom of the pan so that it is well coated, but not pooling.  Spray the sides with pan release.

Roll the dough out so that it fits into the pan with about an inch of overlap.  Cut off the excess dough.

Let rise 1 hour in the pan.

Par-bake crust for 5 minutes at 425

Let cool, top with sauce, 8 oz shredded cheese, toppings, oz of shredded cheese.

Cook at 425 for 10-13 minutes.

The Challenge:  When picking up the dough to put it in the pan, it kept tearing.  Adjust the recipe until the dough is smooth, easy to roll and does not tear.
I'm on too many of these boards