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Author Topic: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil  (Read 106955 times)

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Offline Chicago Bob

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So Iíve been playing with this for years. I think I just had the best DD yet. The key is mixing the dough properly. Nate has a video of it somewhere.

7-28-2019
Updated recipe
325 g KAAP
5% semolina
50g oil - 1/2 evoo & 1/2 avocado oil - thatís ~15%
160g water - ~ 50%
2% salt
1% sugar
1/2t yeast
250g mozz
48 hour ferment

Painted unsalted melted butter on inside of crust, put regular sauce on bottom (I know this is not traditional but adds flavor and prevents dryness). Lined bottom(on top of sauce) with pepperoni, 6oz sausage (Garvey recipe), spread mozzarella over that then put small jar(12 oz) of drained 74/40 on top (no seasoning needed). Cook @425į- convection - for 15 minutes, rotate and finish for another 10 minutes. Da Bomb!



     Yes, yes, yes.... Looks like just what I needed....I like the reverse method to keep away from a water bomb.... I'm on this one Doc...grasias pizza pal... Nice work!!   :chef:

  She's a beauty. 👩‍🚀
"Care Free Highway...let me slip away on you"

Offline drmatt357

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Thanks there Bob. Good to be back and great to hear from you!

Offline novawaly

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #402 on: August 01, 2019, 08:53:53 AM »
So Iíve been playing with this for years. I think I just had the best DD yet. The key is mixing the dough properly. Nate has a video of it somewhere.

7-28-2019
Updated recipe
325 g KAAP
5% semolina
50g oil - 1/2 evoo & 1/2 avocado oil - thatís ~15%
160g water - ~ 50%
2% salt
1% sugar
1/2t yeast
250g mozz
48 hour ferment

Painted unsalted melted butter on inside of crust, put regular sauce on bottom (I know this is not traditional but adds flavor and prevents dryness). Lined bottom(on top of sauce) with pepperoni, 6oz sausage (Garvey recipe), spread mozzarella over that then put small jar(12 oz) of drained 74/40 on top (no seasoning needed). Cook @425į- convection on a stone, middle rack- for 15 minutes, rotate and finish for another 10 minutes. Da Bomb!

Great looking pie. Do you mind going into a little more detail about mixing mixing process (tried to find the link to Nate's video that you referenced and couldn't)

Offline Garvey

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #403 on: August 01, 2019, 10:01:35 AM »
Avocado oil?  Is that like adding ginger?   :-D

Offline drmatt357

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Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #404 on: August 03, 2019, 12:45:23 AM »
Great looking pie. Do you mind going into a little more detail about mixing mixing process (tried to find the link to Nate's video that you referenced and couldn't)
[/quote]

I get all my dry ingredients in a bowl and mix them with a whisk. I then add oil. I then take a tablespoon and mix the dry ingredients from the side of the bowl to the center as I rotate the bowl around. DO NOT BREAK UP THE CLUMPS OF OIL!!!

Once the oil doesnít soak up any more flour, then you can add water. I then continue to mix the same way with the spoon from the edge of the bowl to the center while rotating. Thereís going to come a point where you will just have to use your hand. It will probably need about half a dozen squeezes and take the ball and wipe the sides of the bowl clean.

This is what the dough kinda looks like. This has risen but you can still see the clumps of oil and non homogeneous appearance.
« Last Edit: August 03, 2019, 12:50:25 AM by drmatt357 »

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Offline Garvey

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #405 on: August 03, 2019, 12:24:37 PM »
^^ this.  It's kinda like cutting fat into flour for pies, pastries, or biscuits.  Normally, those are solid fats (shortening, butter, lard), but it's the same concept here for deep dish.

Offline Chicago Bob

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #406 on: August 03, 2019, 12:35:16 PM »
It's how we made dough in the pizza joints back in the 70's...... Start out with only flour, salt and lard in the bowl and use the big wisk. Few minutes to pebble stage then switch to the hook, slowly add in the wet.
"Care Free Highway...let me slip away on you"

Offline ATLBob

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #407 on: September 09, 2019, 11:03:23 PM »
Gentlemen,
Itís been a while.  Life got crazy, made a few pizzas, lost my password, couldnít remember the email address I used and yada, yada, yada I finally got my hands on some fresh yeast.  Iím making my first fresh yeast deep dish this Friday.  Pics below are from a couple weeks ago.  Iíve added a bit of garlic powder to the crust.  It gives it a little something extra.

-The pizza maker formerly known as SDBob

Offline Chicago Bob

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #408 on: September 12, 2019, 09:48:10 AM »



    Welcome back Bob!
And good luck with the new yeast.  :chef:
"Care Free Highway...let me slip away on you"

Offline ATLBob

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #409 on: September 14, 2019, 05:51:38 AM »
Thanks Bob!  Iím going to be making a Chicago thin pretty soon, so Iíve got to read through some of your threads.  I ended up getting a cheap version of the green egg (Acorn) and it has been awesome for making thinner styles.  It gets up to around 700F, so the crusts on my thin styles have turned out as close to a real pizzerias as Iíve ever been able to make.

So I went with 3tsp of the fresh yeast which is 3x what I use for ADY.  I honestly didnít see a big difference.  It tasted a bit better, but that may be in my head.  If I did a blind taste test Iím not sure Iíd be able to tell the difference.  I did a 14hr ferment at room temp then put in the fridge for 8hr.  Dough hadnít relaxed enough from when I kneaded it, so I had a bit off pull back (you can see it made for a lower and fatter top edge) when I was pressing it out in the pan, but other than that everything was normal.

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Offline CMC

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #410 on: January 11, 2020, 09:09:15 PM »
Nate, thanks for sharing your process and evolution with this formula. I made it on New Year's day and it was fantastic. By far my most authentic DD pie to date, and I have you and the other members here to thank.

I calculated the formula for a 12" pie with 0.12 TF.

315g flour blend (95% KAAP, 5% semolina)
145g water (46%)
66g oil blend (13% corn oil, 8% vegetable oil)
1.93g IDY (0.61%)
2.38g salt (0.75%)
1.70g sugar (0.53%)

38 hr cold ferment.

On baking day, I brought the dough out and left it covered for 4 hours at room temp.

I set a stone on the bottom oven rack and put a heavy sheet of foil on the 3rd from top rack to act as a radiant heat deflector (per VCB). Preheated for 1 hour at 450į.

I brushed the pan with butter flavored Crisco, then pressed out the dough.

I lined the dough with about 14oz of Garibaldi WMM. Next I added about 14oz raw mild Italian sausage from the butcher counter at Caputo's.

The tomato was a 28oz can of Cento San Marzano crushed by hand and drained multiple times with a fine mesh sieve. That was mixed with a 28oz can of Escalon 6-in-1 also drained. Seasoned with salt and oregano to taste. Even after draining, I only used a fraction of this on the pizza, of course.

After topping the pizza with tomato, I pressed in about 18 slices of Boar's Head pre-sliced pepperoni, then topped with grated parmesan.

I reduced the oven to 425į and baked on the stone for 32 minutes. Then I rested the pizza in the pan for 10 minutes before flipping it out and onto a cooling rack.

The tomato was near perfect to my taste.

The crust was also great, but I think it could have stayed in the oven another 5 minutes for deeper color.

The cheese was good, but using all WMM (or at least this brand), the cheese could have been a little saltier for my taste.

The pepperoni was good too, but greased off a little more than I'd have liked. Maybe I'll try a quick zap in the microwave before putting it on the pizza next time.

Caputo's Italian sausage from the butcher is quite good, IMO. I've been buying it and using it on all manner of homemade pizzas for years.

This recipe is absolutely a keeper. Better than ordering from Malnati's for sure. And I have a few notes for how I can improve my next attempt. Thank you again for sharing. It's greatly appreciated.

Cheers,

Chris
« Last Edit: January 11, 2020, 09:59:30 PM by CMC »

Offline XFinn

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #411 on: January 19, 2020, 08:12:15 AM »
Snowy day in Western NY so I thought I'd try my 1st attempt at Chicago DD. I've read this entire thread umpteen times, watched the videos a dozen more times, and decided to give it a whirl! I just put 2 "9 inch" doughballs in the lighted oven to start their "room temp" 5 hour rises. I used Nate's formulas (one his latest basic recipe and one his older recipe using rice flour but both with 5.4% semolina). Thanks to Nate and the many others who chimed in with tips, techniques, and helpful comments! I know this is an old thread without much chatter of late but it's never too late to jump in! I'll post my thoughts and (hopefully) results as this newb's 1st attempt at DD progresses! Best wishes to all who have inspired my desire to join the fray! Stay warm good eats!

Offline Chicago Bob

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #412 on: January 19, 2020, 12:01:43 PM »
Look forward to seeing your DD XFinn !

Good luck.  :chef:
"Care Free Highway...let me slip away on you"

Offline XFinn

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #413 on: January 19, 2020, 02:43:15 PM »
Look forward to seeing your DD XFinn !

Good luck.  :chef:

Thanks Bob! Your comments have been both immensely helpful and entertaining! Dough is still rising and looking pretty good. By the end of the day, I'll try to have a few pics as well as a recap of my DD day!

Offline BLG

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #414 on: February 04, 2020, 12:02:05 PM »
Hi all,

After poring over dozens, possibly hundreds, of these posts, I decided to dive in and make my own. MANY Thanks to Pythonic and everyone who hacked out this path through the jungle for newbies like me.  Anyway, I made a 9" DD traditional -- made everything but the cheese!  Here are the photos I remembered to take.

Crust: Pythonic's 9" crust recipe at the top of this thread
Sausage: Pythonic's no-fennel recipe, w/added red pepper flake
Sauce: Muir Glen crushed fire roasted tomatoes + oregano & salt
Cheese: Whole milk mozz, sliced, & fresh-grated romano

I'm extremely pleased with this first effort.  Next time, I'll add more cheese (used 8 oz, probably add some sliced provolone too), more sausage (used 8 oz), and drain my tomatoes even more.  But with National Pizza Day coming up this Sunday, I'm happy I'll have a killer DD recipe to make and share w/friends! 
« Last Edit: February 04, 2020, 02:11:07 PM by Pete-zza »

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Offline Garvey

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #415 on: February 04, 2020, 03:02:50 PM »
Nailed it!!!
 
Great pix!

Offline pythonic

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #416 on: February 06, 2020, 02:50:49 PM »
Everyoneís pies look great.  Keep up the good work and keep experimenting.
If you can dodge a wrench you can dodge a ball.

Offline nickyr

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #417 on: February 16, 2020, 10:48:15 PM »
Just made my first ever deep dish and used this recipe. It was awesome. Thanks!

Offline Chicago Bob

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #418 on: February 17, 2020, 09:43:19 AM »
Just made my first ever deep dish and used this recipe. It was awesome. Thanks!
nicely done.... That's a great looking double D!!   :chef:
"Care Free Highway...let me slip away on you"

Offline nickyr

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Re: Tonight's Lou. Butter flavored crisco in the pan is night and day vs oil
« Reply #419 on: February 17, 2020, 10:00:54 AM »
nicely done.... That's a great looking double D!!   :chef:

Thanks Bob!

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