Author Topic: Burts/Pequods  (Read 63458 times)

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Offline vcb

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Re: Burts/Pequods
« Reply #175 on: June 14, 2016, 09:20:54 PM »
New to the forum but here's my first shot at this style.  Used vcb's recipe as a baseline.  went 65% hydration, no corn oil (just a little bit of EVOO), no sugar.  Going to keep tinkering, probably higher hydration, something like a detroit style crumb.

NOIIIICE!!!  :drool:  :chef:  :o
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
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Offline Yeastie Boy

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Re: Burts/Pequods
« Reply #176 on: November 24, 2016, 01:44:54 PM »
I just updated the PDF for my 'Quod recipe. Barring any minor tweaks, this is my final formulation:

WHAT CHANGED?
Besides some formatting changes, I updated the dough making and assembly instructions.
I also included a pic of the "delicate cheese procedure"
and replaced the previous dough recipe with a mod of my "chicago thin crust dough" (I added black pepper), as it works better with this style than my previous 'Quod test, as I had mentioned earlier.

http://realdeepdish.com/TheQuod-20150321.pdf  :pizza:

Below is a screenshot of the dough recipe. For the instructions, etc., download the PDF.  :chef:

VCB I'm trying to adapt the above to a 10 inch pan, I can't tie out your measurements when I flip my 10 inch to your 12 inch. How'd you calculate this?

Offline vcb

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Re: Burts/Pequods
« Reply #177 on: November 25, 2016, 01:18:47 PM »
VCB I'm trying to adapt the above to a 10 inch pan, I can't tie out your measurements when I flip my 10 inch to your 12 inch. How'd you calculate this?

I've updated the recipe and dough percentages since that recipe.
http://www.realdeepdish.com/TheQuod.pdf
You should be able to plug the numbers into the deep dish dough calculator.
Some of my recipe testing involves adjusting cup and teaspoon measurements, then reverse-engineering them in the calculator to get the percentages.


« Last Edit: November 25, 2016, 01:21:14 PM by vcb »
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

Offline Yeastie Boy

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Re: Burts/Pequods
« Reply #178 on: December 06, 2016, 01:31:20 PM »
I've updated the recipe and dough percentages since that recipe.
http://www.realdeepdish.com/TheQuod.pdf
You should be able to plug the numbers into the deep dish dough calculator.
Some of my recipe testing involves adjusting cup and teaspoon measurements, then reverse-engineering them in the calculator to get the percentages.

Thank you, that was my best guess but since I couldnt tie it out I was racking my brain trying how to figure it out. My results have been great, I think I just need to up my TF a bit. Thanks for getting back to me, Im going to give it a go this coming Friday.