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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-21-2013, 05:51 PM | #1 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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What do you use for deep dish pizza?
Looking for the pan and the dough recipe...
BRING IT!!!!!!
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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04-21-2013, 06:01 PM | #2 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I use a standard 8" cake pan. And my usual dough recipe.
I was recently told this is all wrong though.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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04-21-2013, 06:05 PM | #3 |
is one Smokin' Farker
Join Date: 04-16-13
Location: here
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Pizza Dough for 2 - 12” Pies
Ingredients: 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 Ingredients: 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. |
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04-21-2013, 08:45 PM | #4 |
is One Chatty Farker
Join Date: 04-16-12
Location: Trevor,wi
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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 2C water 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
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04-21-2013, 11:31 PM | #5 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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I like to use a cast iron skillet for my deep dish.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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04-21-2013, 11:39 PM | #6 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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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.
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04-21-2013, 11:59 PM | #7 |
Got Wood.
Join Date: 04-01-13
Location: Houston, Texas
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Pizza
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.
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04-22-2013, 01:03 AM | #8 |
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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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!
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04-22-2013, 02:07 AM | #9 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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I go to Geno's East on Superior or Lou Malnotti's in Chicago.
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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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04-22-2013, 04:50 AM | #10 |
Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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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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