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Author Topic: Burts/Pequods  (Read 88187 times)

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Offline vcb

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Re: Burts/Pequods
« Reply #220 on: April 21, 2018, 11:06:39 PM »
You would sure think so.
I also am wondering if the texture on the pan sides is deliberately there to keep the cheese from sliding down the pan sides as it melts?

The cheese and sauce go down the gap between the dough and the inside of the pan where they bubble together into that signature black outer crust.
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
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Offline John1959

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Re: Burts/Pequods
« Reply #221 on: April 21, 2018, 11:14:35 PM »
Got it. I just did some pizza detective stuff on the internets. The stack of pans in this thread don't appear to be the same condition as the ones they are using in Pequods if you look at the pics on the Yelp site.
They look more like pans to be thrown away

https://www.yelp.com/biz_photos/pequods-pizzeria-chicago?select=1eLob0Vf8VEZVAsZL39qYw

Offline -HAZARD-

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Re: Burts/Pequods
« Reply #222 on: April 22, 2018, 04:51:05 PM »
The stack of pans in this thread don't appear to be the same condition as the ones they are using in Pequods if you look at the pics on the Yelp site.

They're the same.

They are lit up by the production lighting while filming. Any other photo I've seen is in the dim lighting of the Pequods restaurant. Including all of the Yelp photos.

Because of lighting, they look different, but you can truly see what they are.
« Last Edit: April 22, 2018, 04:54:18 PM by -HAZARD- »

Offline John1959

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Re: Burts/Pequods
« Reply #223 on: April 23, 2018, 04:18:18 AM »
ok

Offline Jeffinslaw

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Re: Burts/Pequods
« Reply #224 on: October 11, 2018, 03:20:39 PM »
As someone who spent the summer in the Chicago area and ate nearly my weight in deep dish pizza, I am very happy to have found this thread. Pequod's was my favorite deep dish place I tried this summer. Will be trying PizzaGarage's modified recipe posted about two pages back. Will need to order stuff for the sauce. Wish you could buy already seasoned, 2in deep pans but all I've been able to find is barely an inch and a half with slopped sides. Nicely seasoned though.

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Perfecting pizzas one ball of dough at a time.

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Offline Dangerous Salumi

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Re: Burts/Pequods
« Reply #225 on: December 10, 2018, 07:17:24 PM »
There's a show on the Travel Channel called "No Reservations" with Anthony Bourdain.  Last night's episode featured Chicago and rather than go to Ginos or Unos or Malnatis, he decided to go to this little known place in Morton Grove called Burt's.  Now, I haven't been to Burt's, but I've been to Pequods (which he used to own), and the original is still in Morton Grove & there's also one in Chicago.  Both seem similar & yet also quite different from other Chicago style crusts in the fact that they carmelize the crust with cheese.  I imagine they just tuck in some mozzarella pieces into the outside crust before baking, but it's definitely unique..

What’s really sad about this is that these two Greats are both gone from us.

I’m going to have to do a Chicago Caserole  (aka Chicago Deep Dish “Pizza”) recipe soon.
Have a Dangerous day!


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Offline Garvey

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Re: Burts/Pequods
« Reply #226 on: December 11, 2018, 07:58:27 AM »
I’m going to have to do a Chicago Casserole  (aka Chicago Deep Dish “Pizza”) recipe soon.

Are you going to make deep dish or Pequod's?  Huge difference.  The latter is a style of its own, a bread bomb extraordinaire. 

Offline Dangerous Salumi

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Re: Burts/Pequods
« Reply #227 on: December 11, 2018, 11:28:06 AM »
Are you going to make deep dish or Pequod's?  Huge difference.  The latter is a style of its own, a bread bomb extraordinaire.

I think I will try Malnati first with some semolina. I watched some Youtube videos on them last night.

I will start with a maybe a 12" straight sided steel pie pan with a 2" side and season it myself.

There are lot of the write ups here that concentrate on the dough however they don't have specific weights of the ingredients. The Chicago style website with the .pdfs does have weights so I will probably start there.

I will probably grind my own sausage too.

I think I will bake them in my home oven with my stones and steel set up.
Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

Offline Garvey

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Re: Burts/Pequods
« Reply #228 on: December 11, 2018, 03:03:06 PM »
The Chicago style website with the .pdfs does have weights so I will probably start there.

If you're talking about Ed Heller's site aka VCB, who commented just a few posts before this one, you've chosen well.   :chef:

Offline Dangerous Salumi

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Re: Burts/Pequods
« Reply #229 on: December 11, 2018, 05:06:12 PM »
If you're talking about Ed Heller's site aka VCB, who commented just a few posts before this one, you've chosen well.   :chef:

Yeah thats him.
Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

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Offline Dangerous Salumi

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Re: Burts/Pequods
« Reply #230 on: January 01, 2019, 02:40:28 PM »
Ok so I have the recipe and procedure written up so Ill need to order a 12" steel Chicago pizza pan and season it so I can make one.
Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

Offline spacelooper

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Re: Burts/Pequods
« Reply #231 on: July 21, 2019, 02:51:51 PM »
Took a stab at this one today using. Used "The Quod" recipe on RealDeepDish.com. Turned out great. I did a throw together of the sauce. My wife and I both enjoyed this style and I am sure I will make again. Seems fitting being in Indiana to have a Chicago/Detroit hybrid. :)

Offline -HAZARD-

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Re: Burts/Pequods
« Reply #232 on: July 23, 2019, 10:57:57 AM »
Always love seeing one of these pizza's posted here on the forum! Looks great!

I've had this next video for a while but got distracted. A lot of it is just confirmation to what we already know, but there is some additional info to pick upon.

http://www.fox32chicago.com/mornings/326194819-video

Of Note:
1. Did you all know that "Light Dough" was an option at the Pequod's Restaurant? Several here have commented to this style pizza bing a "Bread Bomb", but you can actually stay in the tradition of this pizza by lighting that amount, all the while staying within the actual process's of the real restaurant.

2. On the MEDIUM 12" size pizza being made in the video, he puts on 17 slices of cheese, and just under a full ladle of the sauce. It looks like he purposefully does not get a full ladle. How many ounces in one traditional standard culinary ladle? This info can help with your ingredient quantities.

3. Finally, the pan topic again. In looking at the pan in the video as he begins to cut the pizza, it appears to be a very new pan put into service [It does not have the years of crud built up on it yet]. This pan looks EXACTLY like the Tin Plated Steel Pans I have purchased to make my own Chicago pizza'a at home after I seasoned it.

4. In talking about the pans in the past, somebody mentioned how aluminum would be a problem with the acidity of the tomatoes reacting with aluminum. Obviously not a care in the world to them, as the huge pot of sauce in the video is in an aluminum one.

Video picture first.
My own pan second. Not a great picture of the pan, but you get the idea. This pizza was made using all the information gathered thus far.




« Last Edit: July 23, 2019, 11:26:32 AM by -HAZARD- »

Offline vcb

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Re: Burts/Pequods
« Reply #233 on: July 24, 2019, 10:03:15 PM »
I've been doing some testing.
Here is a Quod style I just baked this evening.

Using 95 degree water with instant yeast has really improved my same day dough rises.
I used a 1 hour rise RDD quick dough (new mod: 1tbsp oil, increase water to 3/4 cup, added 1/2 tsp black pepper, 5 min knead);
new baking procedure: 500 degree preheated stone, pizzafication oven setup, bake at 500 (yes!) for 25 minutes. When 10 minutes remain, remove the foil from the top rack, to blast the top of your pizza (good for charring up sausage and pepperoni).

It's a 12 inch pizza.
I used 2 - 8oz deli slice low moisture part skim mozz (22 slices / 1 lb).
About 10 to 12 fl oz of sauce.
Kretchmer pepperoni.
Jewel store brand hot italian sausage with added black pepper and more fennel seed.
« Last Edit: July 24, 2019, 10:05:07 PM by vcb »
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/

MAKING PIZZA AT HOME?
USE THE RIGHT TOOLS FOR THE JOB!
http://www.realdeepdish.com/deep-dish-equipment/

Offline Chicago Bob

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Re: Burts/Pequods
« Reply #234 on: July 24, 2019, 10:35:01 PM »
Boy, I sure like that Ed...daaayum dude!!   :drool:
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Offline spacelooper

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Re: Burts/Pequods
« Reply #235 on: July 26, 2019, 08:15:19 AM »
Great looking pizza, Ed. I'm gonna try that fo sure :) do you happen to have percentages for your changes? I would love to make a 14" version of this.
« Last Edit: July 26, 2019, 08:18:10 AM by spacelooper »

Offline PizzaManic

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Re: Burts/Pequods
« Reply #236 on: July 29, 2019, 05:38:05 AM »
Great looking pizza, Ed. I'm gonna try that fo sure :) do you happen to have percentages for your changes? I would love to make a 14" version of this.

Me toooo  :drool: ^^^

I have never tasted this style of Pizza before but seeing these pictures makes me wanna bite a chunk of my screen  :-D
Please share your percentages and whatever other important details you have
Regards Mo

Offline vcb

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Re: Burts/Pequods
« Reply #237 on: July 29, 2019, 07:00:05 PM »
Give me a few minutes and I'll see if I can come up with the numbers with my current adjustments.  :chef:
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/

MAKING PIZZA AT HOME?
USE THE RIGHT TOOLS FOR THE JOB!
http://www.realdeepdish.com/deep-dish-equipment/

Offline vcb

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Re: Burts/Pequods
« Reply #238 on: July 29, 2019, 07:20:39 PM »
RDD Quick Dough v2 (mod for 'Quod and Chicago Thin Crust - 7-29-2019)
Deep Dish Dough Calculator: Thickness Factor: 0.175 , Straight Sided pan, How far up the sides: 0

For a 12" Pan pizza (or 14-16" thin crust)

Flour: 100% - 317g (2.5 cups)
Water: 54% - 6 fluid oz
Oil: 4.25% - 1 tbsp
Instant Yeast - 2.15% - (1 packet or 2.25tsp)
Fine or Sea Salt - 0.9% - 1/2 tsp
Sugar - 0.65% - 1/2 tsp
(also add ground black pepper for Burt's/Pequod's style, I usually use same amount as the salt)

Total: 514 grams

--

For a 14" Pan pizza

Flour: 100% - 438g (3.3 cups)
Water: 54% - 8.3 fluid oz
Oil: 4.25% - 1.4 tbsp
Instant Yeast - 2.15% - 3.13 tsp
Fine or Sea Salt - 0.9% - 0.7 tsp
Sugar - 0.7% - 0.7 tsp
(also add ground black pepper for 'Quod style, I usually use same amount as the salt)


« Last Edit: July 29, 2019, 10:07:59 PM by vcb »
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/

MAKING PIZZA AT HOME?
USE THE RIGHT TOOLS FOR THE JOB!
http://www.realdeepdish.com/deep-dish-equipment/

Offline PizzaManic

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Re: Burts/Pequods
« Reply #239 on: July 30, 2019, 03:50:51 AM »
Thank you VCB for sharing

Can I ask what PANS are you using and do you use oil in the pan?
Regards Mo

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