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Author Topic: Burts/Pequods  (Read 66932 times)

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Offline PuRowdy

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Re: Burts/Pequods
« Reply #160 on: August 13, 2015, 07:52:24 AM »
Looks amazing as usual VCB, I'm throwing a birthday party for a friend on Saturday night, wish I had seen this recipe but the one I'm using was close at least.

Well done, great PDF.

Colin

Offline Nuje

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Re: Burts/Pequods
« Reply #161 on: December 03, 2015, 09:16:17 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:

I'm about 10 minutes away from pulling a pizza out of the oven with this recipe (my first try of something off the forum). It's looking good in the oven, and looked great when I pulled it out to pop some onions on there halfway through. A few pictures to come for sure!

Offline vcb

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Re: Burts/Pequods
« Reply #162 on: December 03, 2015, 09:23:31 PM »
I'm about 10 minutes away from pulling a pizza out of the oven with this recipe (my first try of something off the forum). It's looking good in the oven, and looked great when I pulled it out to pop some onions on there halfway through. A few pictures to come for sure!

Final version is here if you haven't seen it: http://www.realdeepdish.com/TheQuod.pdf
I added a little more to the post-bake instructions:

Quote
After baking, let the pizza rest for 5 to 10 minutes,
then, run a spatula or square-edge turner around the inside of the pan
to loosen the caramelized crust,
as it undoubtedly has partially attached itself to the pan.
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

Offline Nuje

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Re: Burts/Pequods
« Reply #163 on: December 03, 2015, 10:30:27 PM »
Hmm, my pictures don't seem to be wanting to post....or it takes time and I did it a few times. Either way, I'll delete any extra posts.

Thanks though vcb! I missed that by the time I pulled it out of the oven, but it wasn't too tough to separate. Turned out VERY delicious, and I was happy with my first attempt.
If they end up not posting, they're here. http://imgur.com/a/reTBO

Offline Stevezilla

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Re: Burts/Pequods
« Reply #164 on: December 20, 2015, 08:34:51 PM »
I gave vcb's version a shot the other day.  I left room for improvement, but I was very happy with it.

Since I've never eaten there, I am curious about how it is served? From google image searches it seems uncut in a pan? Many photos online show a seasoned pan with a slice missing, and a metal offset spatula in the gap from the slice.  It's cut with a knife or what? Some images show trivets. Thanks for the info.

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Offline vcb

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Re: Burts/Pequods
« Reply #165 on: December 20, 2015, 09:19:36 PM »
I gave vcb's version a shot the other day.  I left room for improvement, but I was very happy with it.

Since I've never eaten there, I am curious about how it is served? From google image searches it seems uncut in a pan? Many photos online show a seasoned pan with a slice missing, and a metal offset spatula in the gap from the slice.  It's cut with a knife or what? Some images show trivets. Thanks for the info.

Typically, this style is cut and served from the pan. I use a square-edge turner/spatula, loosen the outer edge first, then start cutting from the outside toward the center, making sure I've cut through the caramelized cheese and the bottom crust, then I use the spatula and lift from the center outward to support the center part of the slice, which is usually the less sturdy part of the slice.

p.s. - Good lookin' pie! :drool:
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

Offline PuRowdy

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Re: Burts/Pequods
« Reply #166 on: December 30, 2015, 07:07:08 PM »
So I was in Chicago yesterday and had to make a trip to Pequod's, I noticed on the menu that they say that their pizzas are cooked in cast iron pans. I've been doing mine in a standard deep dish pan I found online that certainty isn't cast iron. How much do you think the cast iron plays into final product?

My biggest struggle recently has been that I can't get the final pizza to be as crunchy in the crust as the real thing, makes me think I'm missing something from the recipe.  Anyone else experiencing this?

Offline vcb

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Re: Burts/Pequods
« Reply #167 on: December 30, 2015, 08:07:24 PM »
So I was in Chicago yesterday and had to make a trip to Pequod's, I noticed on the menu that they say that their pizzas are cooked in cast iron pans. I've been doing mine in a standard deep dish pan I found online that certainty isn't cast iron. How much do you think the cast iron plays into final product?

My biggest struggle recently has been that I can't get the final pizza to be as crunchy in the crust as the real thing, makes me think I'm missing something from the recipe.  Anyone else experiencing this?

I'm having a hard time believing those pans are cast iron. Cast iron is HEAVY.

When you say you're going for a crunchy crust, are you just talking about outer edge or is your whole pizza not crisping up?

To troubleshoot, we'll need to know a few things. For starters...

Did you preheat your oven?
How long did you preheat?
Did you use a stone?
Did you grease your pan?
What temp are you baking at?
How long did you bake?
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

Offline PuRowdy

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Re: Burts/Pequods
« Reply #168 on: December 30, 2015, 09:02:03 PM »
I'm having a hard time believing those pans are cast iron. Cast iron is HEAVY.

When you say you're going for a crunchy crust, are you just talking about outer edge or is your whole pizza not crisping up?

To troubleshoot, we'll need to know a few things. For starters...

Did you preheat your oven?
How long did you preheat?
Did you use a stone?
Did you grease your pan?
What temp are you baking at?
How long did you bake?

I'm with you on the cast iron, they seem light weight to be cast iron. I did take a pic of the menu though where it says that, see below and take it for whatever you think it's worth.

When talking about crunchy crust I'm talking the whole crust, I'm getting plenty of caramelization around the edge.

Oven is preheated for minimum of an hour
Cooked both with and without stone, been using a stone most recently
I do grease the pan, have used: olive oil, soft butter, butter flavored crisco
Generally baking at 450 for about 30 min or maybe more if it looks that it needs it.

Let me know if you need any additional info. 
« Last Edit: December 30, 2015, 09:09:57 PM by PuRowdy »

Offline vcb

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Re: Burts/Pequods
« Reply #169 on: December 30, 2015, 09:29:19 PM »
It sounds like you just need to bake it a little longer.
I typically bake a 12" 'Quod style pizza for at least 35 minutes, and often pull it at 40 minutes.

I don't know what temp they're baking at the restaurant, but it's probably hotter than most of us can get our ovens, at least for the first 15-20 minutes.
I've yet to verify, but If they use two different temp ovens, they likely start off on the hot one (600-650 degrees is my guess), and finish the pizza off in a lower temp oven (450-475 degrees?).

From a home baking perspective, I'd pre-heat that pizza stone as hot as you can get your oven. I can get mine to 550.
Start your bake at 550, then turn down the temp after 10 or 15 minutes to 450-460 for the rest of your bake. See if that make a difference.
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

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Offline Chicago Bob

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Re: Burts/Pequods
« Reply #170 on: December 31, 2015, 01:25:41 PM »
I'm with you on the cast iron, they seem light weight to be cast iron. I did take a pic of the menu though where it says that, see below and take it for whatever you think it's worth.



   They also didn't use correct grammar when describing their pans;D
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Offline vcb

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Re: Burts/Pequods
« Reply #171 on: May 14, 2016, 01:45:53 PM »
In case anyone missed this:

Burt Katz, inventor of the Burt's Place / Pequod's Chicago Pan Pizza, has died.
http://www.pizzamaking.com/forum/index.php?topic=42883

Burt Katz was a genuine pizza enthusiast with a clear opinion on how pizza should be made.
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

Offline loowaters

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Re: Burts/Pequods
« Reply #172 on: May 14, 2016, 01:48:27 PM »
Sad to hear.  Thanks for passing along, VCB.

Loo
Using pizza to expand my waistline since 1969!

Offline Yeastie Boy

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Re: Burts/Pequods
« Reply #173 on: May 24, 2016, 12:19:48 PM »
Below was my first go at replicating this and it turned out great surprisingly! I used some leftover dough and didn't have a thick enough layer to promote much rising however it was delicious and will be making this again soon within the next week or so. I'll report back!

I put it in a cast iron 10 inch pan. Cooked it at 460 for 49 mins directly on a baking steel that was preheated for about 45 mins. I didn't have to foil the top at all but kept a close eye on it.
« Last Edit: May 24, 2016, 12:27:49 PM by Bdub10981 »

Offline rwk1488

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Re: Burts/Pequods
« Reply #174 on: June 14, 2016, 02:23:32 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.

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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
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

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.

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