What do you use for deep dish pizza?
Looking for the pan and the dough recipe...
I use a standard 8" cake pan. And my usual dough recipe.
I was recently told this is all wrong though.
Pizza Dough for 2 - 12” Pies
500 Grams Bread Flour
250 Grams Very Warm Water makes this 50%
7 Grams Instant Yeast - I use SAF Red Label
10 Grams Iodized Salt
10 Grams Sugar
1/4 tsp. Italian Seasoning
40 Grams Fat - I use Melted Butter
Mix and Kneed for 5 minutes on Medium, cover with plastic wrap to let rise for 1 hour. Split into 2 pieces then roll each piece out onto a 12” round lightly floured board with a very light sprinkle of cornmeal.
Top with Sauce, Cheese, and all your favorite toppings.
Pizza Sauce for 2 - 12” Pies
12oz. Can of Tomato Paste
2 Tbsp. Molasses
1/4 Cup Chianti - an Italian cooking wine
1-1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Red Pepper Flakes
1 Tbsp. Italian Seasoning
1/4 Finely Minced Yellow Onion
Bring up to temperature in a saucepan and cover to simmer on low for about 20 minutes to bring out the flavor. Turn off the heat and let cool covered to room temperature before putting on your pizza dough.
Exhausted after a long fun day at the brewers game and it just so happens that I made a batch of my pretty versatile dough last night for a easy meal/snacking when we got home tonight. .
I really don't measure this anymore
4-5 tsp yeast
big pinch sugar
1/4C corn meal
5-7C of flour
huge squirt of butter flavored oil
good pinch of salt after you start adding flour
I use this dough for everything except pizza Margareta
As for pans
The one on the right I have had for over 20yrs. It is marked sassafras Evanston IL on the bottom, Left one is a little bigger,thicker and a little lighter than my other one and has a non stick coating. I actually forgot I had this one until I was going through the cabinets earlier in the week. No markings on it and I have no idea where I got it.
The 3 on the top were given to me as a gift from a friend who past away about 5yrs ago. They are marked Pizza Hut on the bottom and IIRC he got them off Ebay
I like to use a cast iron skillet for my deep dish.
½ teaspoon (3 grams) fresh cake yeast
2 cups lukewarm water 90° to 100°F)
1 tablespoon table salt or fine sea salt
7¼ cups caputo flour, plus more for dusting
Simple, no more ingredients. No sugar, oil, nothing!!!!! Add the salt at the end after mixing the water, yeast, and flour.
I buy a case of pizza dough balls at Sam wholesale one ball makes two medium pizza I cook them on my kamado grill. The dough that I buy is the same dough that SAMs uses when they make their pizza at the snack bar. The case is really cheap and I don't have to worry about making the dough. You can roll the dough thin for a good Neapolitan type crust or thick for pan. You can also use the dough to make bread sticks or focaccia bread.
Give this a whirl...
This crust is as close to authentic chicago style as anything I have ever tried. When I do this again I plan to set the pan on a cookie sheet or something when I put it on the grill to 'perfect' the crust cook.... great stuff!
I go to Geno's East on Superior or Lou Malnotti's in Chicago.
I use a Pampered Chef 11" Deep Dish Baker's Pan or whatever it's called. I actually had it shipped to me from a former guildie out of the competition team I participated in.
The recipe I use comes from the Lehmann's pizza calculator. I'm the only one in the house that likes a deep dish style pizza, everybody else prefers it thin crust in my pack.
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