Chicago Deep Dish Pizza

DESCRIPTION:
This is a reverse engineered clone of Lou Malnati's pizza.

Amount Measure Ingredient -- Preparation Method
----------- ------------- --------------------------------
Crust (Total Dough Weight = 746 grams)
442 grams all-purpose flour -- about 3 2/3 cups (BP=100%)
199 grams 105°F water -- about 7/8 cup (BP=45%)
66 grams corn oil -- about 4 3/4 tablespoons (BP=15%)
35 grams olive oil -- about 2 1/2 tablespoons (BP=8%)
3 grams active dry yeast -- about 1/4 teaspoon
(BP=0.75%)

Sauce
28 ounces canned crushed tomatoes -- lightly drained, add
salt if using unsalted tomatoes
2 teaspoons dried oregano

Fillings
16 ounces mozzarella cheese -- sliced 1/8" thick, use 8oz.
per 9-inch pan
sausage, pepperoni, mushrooms, onions, green peppers, red
peppers, black olives,
green olives, sliced tomatoes, garlic, anchovies, bannana
pepper rings -- to taste
grated romano cheese -- to taste

Rinse mixing bowl with hot water until warm. Add water and yeast and
mix well. Let rest for 10 minutes. Add remaining ingredients reserving
about 1 cup (120 grams) of flour. Attach bowl and dough hook, turn to
speed 2 and mix 1 minute. Continuing on speed 2, add remaining flour
and mix until dough clings to dough hook and cleans sides of bowl.
Knead on speed 2 for 1 minute.

Place in a greased bowl, turning to grease the top. Cover loosely with
plastic wrap and a towel placed over the top of the bowl. Refrigerate
for 24 to 48 hours. Remove bowl from refrigerator 2 hours before cook
time and place in a warm area of the kitchen.

Mix the ingredients for the sauce and let sit while the dough rises.

Grease pizza pan or pans with oil or shortening.

Punch dough down and roll out to about 17 inches for a 14-inch pan or
divide dough in half and roll out to 12 inches for two 9-inch pans.

Place dough in pan or pans and push the sides up into place. Cover the
bottom with cheese and then top with the fillings. Spoon the sauce on
top of the fillings and sprinkle with the grated cheese.

Bake at 450°F until crust is golden and the sauce is lightly bubbling,
about 20 to 30 minutes depending on the amount of toppings.


*NOTES
More or less flour will be needed depending on humidity and altitude.
A longer need time (2 to 5 minutes) will give a more bread like crust
than the biscuit like texture of Lou's.
Hand crushed whole peeled tomatoes can be used for a chunckier sauce.
Use 6 in 1 brand tomatoes if available

*VOLUME AMOUNTS ARE BASED ON THE FOLLOWING:
1 cup flour = 120g
1 cup water = 237g
1 tablespoon oil = 14g
1 teaspoon yeast = 12.6g
1 teaspoon salt = 6g

wrote:
> Chicago Deep Dish Pizza
>
> DESCRIPTION:
> This is a reverse engineered clone of Lou Malnati's pizza.
>
> Amount Measure Ingredient -- Preparation Method
> ----------- ------------- --------------------------------
> Crust (Total Dough Weight = 746 grams)
> 442 grams all-purpose flour -- about 3 2/3 cups (BP=100%)
> 199 grams 105°F water -- about 7/8 cup (BP=45%)
> 66 grams corn oil -- about 4 3/4 tablespoons (BP=15%)
> 35 grams olive oil -- about 2 1/2 tablespoons (BP=8%)
> 3 grams active dry yeast -- about 1/4 teaspoon
> (BP=0.75%)


Why such ridiculously precise measurements?

Seriously,
Bob

On Feb 18, 5:53�pm, zxcvbob > wrote:
> wrote:
> > Chicago Deep Dish Pizza
>
> > DESCRIPTION:
> > This is a reverse engineered clone of Lou Malnati's pizza.
>
> > Amount * *Measure *Ingredient -- Preparation Method
> > ----------- * *------------- *--------------------------------
> > Crust (Total Dough Weight = 746 grams)
> > 442 * * * * grams * * *all-purpose flour -- about 3 2/3 cups (BP=100%)
> > 199 * * * * grams * * *105°F water -- about 7/8 cup (BP=45%)
> > 66 * * * * * grams * * *corn oil -- about 4 3/4 tablespoons (BP=15%)
> > 35 * * * * * grams * * *olive oil -- about 2 1/2 tablespoons (BP=8%)
> > 3 * * * * * * grams * * *active dry yeast -- about 1/4 teaspoon
> > (BP=0.75%)
>
> Why such ridiculously precise measurements?
>
> Seriously,
> Bob

It's not so precise when it says "about"... the oddball amounts are
simply the result of exchanging to metric... like wtf good is a silly
9 mm wrench when there was already a 3/8" wrench... friggin' redundant
metric mother****ers. <g>

Ahahahahahahahahahahahahaha. . . .

Metric is simply a result of so many Euros needing to count on their
fingers.

Sheldon

1 cup of flour is different in Houston, TX compared to Leadville, CO
(altitude and humidity) and how a person measures it (packed, loose,
leveled, etc.). It allows someone to duplicate the recipe exactly as I
prepared it. I did a rough volume amount for some one without a good
scale. It also has the Baker's Percent.

On Feb 18, 2:19 pm, wrote:
> Chicago Deep Dish Pizza
>
> DESCRIPTION:
> This is a reverse engineered clone of Lou Malnati's pizza.
>
> Amount Measure Ingredient -- Preparation Method
> ----------- ------------- --------------------------------
> Crust (Total Dough Weight = 746 grams)
> 442 grams all-purpose flour -- about 3 2/3 cups (BP=100%)
> 199 grams 105°F water -- about 7/8 cup (BP=45%)
> 66 grams corn oil -- about 4 3/4 tablespoons (BP=15%)
> 35 grams olive oil -- about 2 1/2 tablespoons (BP=8%)
> 3 grams active dry yeast -- about 1/4 teaspoon
> (BP=0.75%)
>
> Sauce
> 28 ounces canned crushed tomatoes -- lightly drained, add
> salt if using unsalted tomatoes
> 2 teaspoons dried oregano
>
> Fillings
> 16 ounces mozzarella cheese -- sliced 1/8" thick, use 8oz.
> per 9-inch pan
> sausage, pepperoni, mushrooms, onions, green peppers, red
> peppers, black olives,
> green olives, sliced tomatoes, garlic, anchovies, bannana
> pepper rings -- to taste
> grated romano cheese -- to taste
>
> Rinse mixing bowl with hot water until warm. Add water and yeast and
> mix well. Let rest for 10 minutes. Add remaining ingredients reserving
> about 1 cup (120 grams) of flour. Attach bowl and dough hook, turn to
> speed 2 and mix 1 minute. Continuing on speed 2, add remaining flour
> and mix until dough clings to dough hook and cleans sides of bowl.
> Knead on speed 2 for 1 minute.
>
> Place in a greased bowl, turning to grease the top. Cover loosely with
> plastic wrap and a towel placed over the top of the bowl. Refrigerate
> for 24 to 48 hours. Remove bowl from refrigerator 2 hours before cook
> time and place in a warm area of the kitchen.
>
> Mix the ingredients for the sauce and let sit while the dough rises.
>
> Grease pizza pan or pans with oil or shortening.
>
> Punch dough down and roll out to about 17 inches for a 14-inch pan or
> divide dough in half and roll out to 12 inches for two 9-inch pans.
>
> Place dough in pan or pans and push the sides up into place. Cover the
> bottom with cheese and then top with the fillings. Spoon the sauce on
> top of the fillings and sprinkle with the grated cheese.
>
> Bake at 450°F until crust is golden and the sauce is lightly bubbling,
> about 20 to 30 minutes depending on the amount of toppings.
>
> *NOTES
> More or less flour will be needed depending on humidity and altitude.
> A longer need time (2 to 5 minutes) will give a more bread like crust
> than the biscuit like texture of Lou's.
> Hand crushed whole peeled tomatoes can be used for a chunckier sauce.
> Use 6 in 1 brand tomatoes if available
>
> *VOLUME AMOUNTS ARE BASED ON THE FOLLOWING:
> 1 cup flour = 120g
> 1 cup water = 237g
> 1 tablespoon oil = 14g
> 1 teaspoon yeast = 12.6g
> 1 teaspoon salt = 6g

chicago deep dish pizza contributes to american obesity. DO NOT EAT
IT!!!!!!

zxcvbob > wrote in news:53s3nlF1t768pU1
@mid.individual.net:

> wrote:
>> Chicago Deep Dish Pizza
>>
>> DESCRIPTION:
>> This is a reverse engineered clone of Lou Malnati's pizza.
>>
>> Amount Measure Ingredient -- Preparation Method
>> ----------- ------------- --------------------------------
>> Crust (Total Dough Weight = 746 grams)
>> 442 grams all-purpose flour -- about 3 2/3 cups (BP=100%)
>> 199 grams 105°F water -- about 7/8 cup (BP=45%)
>> 66 grams corn oil -- about 4 3/4 tablespoons (BP=15%)
>> 35 grams olive oil -- about 2 1/2 tablespoons (BP=8%)
>> 3 grams active dry yeast -- about 1/4 teaspoon
>> (BP=0.75%)
>
>
> Why such ridiculously precise measurements?

Because breadmaking uses formulas not recipes.



--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

fat.white.lump wrote:
> 1 cup of flour is different in Houston, TX compared to Leadville, CO
> (altitude and humidity) and how a person measures it (packed, loose,
> leveled, etc.). It allows someone to duplicate the recipe exactly as I
> prepared it. I did a rough volume amount for some one without a good
> scale. It also has the Baker's Percent.
>


But 199 grams (for example), as opposed to 200? Flour doesn't weigh
that precisely.

Bob

On Feb 18, 8:58 pm, "papageno" > wrote:
> chicago deep dish pizza contributes to american obesity. DO NOT >EAT IT!!!!!!

I vote we rename it to Chicago deep-dish pie or something. It's NOT
pizza.

On Feb 19, 1:41 am, "Mrs. Dash Must Die" > wrote:

> I vote we rename it to Chicago deep-dish pie or something. It's NOT
> pizza.

How'd I know I'd find you in this thread

damn I could use a slice of pizza pie right now

HEY BIG GUY LEMME HOLD A DOLLAR!
LEMME STAB YA FOR CAB FARE

wrote:
> Chicago Deep Dish Pizza
>
> DESCRIPTION:
> This is a reverse engineered clone of Lou Malnati's pizza.
>
> Amount Measure Ingredient -- Preparation Method
> ----------- ------------- --------------------------------
> Crust (Total Dough Weight = 746 grams)
> 442 grams all-purpose flour -- about 3 2/3 cups (BP=100%)
> 199 grams 105°F water -- about 7/8 cup (BP=45%)
> 66 grams corn oil -- about 4 3/4 tablespoons (BP=15%)
> 35 grams olive oil -- about 2 1/2 tablespoons (BP=8%)
> 3 grams active dry yeast -- about 1/4 teaspoon
> (BP=0.75%)
>

Interesting recipe, but that's a lot of dough. I can make two 9 inch
pan
pizzas with 2 1/3 cups of flour. Crust is crisp on the bottom and
puffy
on the sides. Fillings bountiful. BTW I'm baking at sea level.

"Mrs. Dash Must Die" wrote:
>
> I vote we rename it to Chicago deep-dish pie or something. It's NOT
> pizza.

Definitely not pizza, not even close... Chi Town Caserole.

"Charles Quinn" > wrote in message
. 125.201...
> zxcvbob > wrote in news:53s3nlF1t768pU1
> @mid.individual.net:
>

>> Why such ridiculously precise measurements?
>
> Because breadmaking uses formulas not recipes.
>
>
>
> --
>
> Charles


Nonsense. Ancient peoples made bread without precise measurements.

Ms P

On Feb 19, 11:03�am, "ms_peacock" > wrote:
> "Charles Quinn" > wrote in message
>
> . 125.201...
>
> > zxcvbob > wrote in news:53s3nlF1t768pU1
> > @mid.individual.net:
>
> >> Why such ridiculously precise measurements?
>
> > Because breadmaking uses formulas not recipes.
>
> > --
>
> > Charles
>
> Nonsense. *Ancient peoples made bread without precise measurements.

And bread bakers still do... only people who can't bake need precise
measurements.

Sheldon

Sheldon wrote:

> "Mrs. Dash Must Die" wrote:
> >
> > I vote we rename it to Chicago deep-dish pie or something. It's NOT
> > pizza.
>
> Definitely not pizza, not even close... Chi Town Caserole.
>


I loathe the gloppy stuff, give me thin 'n crispy 'za ANY time...the thinner
the crust the better...

Using this criteria for "pizza", one could rightly call lasagne "pizza"...

--
Best
Greg

On Feb 19, 3:32 am, "Barry" > wrote:
>> How'd I know I'd find you in this thread

Simple. You look up my posting history, and follow like a good little
shadow with nothing else to do.

Sheldon wrote:
> "Mrs. Dash Must Die" wrote:
>> I vote we rename it to Chicago deep-dish pie or something. It's NOT
>> pizza.
>
> Definitely not pizza, not even close... Chi Town Caserole.
>


I've had it before. It's not that bad.

I prefer thinner crust pizza, but not paper thin.

Bob

On Feb 19, 3:10 pm, "Mrs. Dash Must Die" > wrote:

> Simple. You look up my posting history, and follow like a good little
> shadow with nothing else to do.

Yes, I saw your name and wanted to see what you posted.
I'm your number one fan keyboard man!

On Feb 19, 8:27�pm, zxcvbob > wrote:
> Sheldon wrote:
> > "Mrs. Dash Must Die" wrote:
> >> I vote we rename it to Chicago deep-dish pie or something. It's NOT
> >> pizza.
>
> > Definitely not pizza, not even close... Chi Town Caserole.
>
> I've had it before. *It's not that bad.
>
> I prefer thinner crust pizza, but not paper thin.

I like pizza I can pick up a slice, fold it and eat out of hand... all
those scorching hot melted cheese strands stretching out their
tendrils to burn my palate... if afterwards I don't have that little
dingle of burnt flesh twitching at the roof of my mouth then I didn't
have real pizza... gotta have olive oil dripping down from wrist to
elbow and onto my best guido shirt. And for dessert, gotta have real
homemde italian lemon ice hand scooped into a pleated paper cup, or it
ain't no way a pizzeria. There are no chain pizzerias, none. That
Chicago crap aint pizza, if it has to have a name (and it ain't really
deserving) then Soggy Bobboli Caserole. First clue you ain't gonna
get served pizza is the waitress brings silverware... clue number two
her name tag says Susan Smith instead of Rosalie Varone... and clue
number three is the clincher, her bra ain't too small.

Sheldon

On Feb 19, 9:04 pm, "Sheldon" > wrote:
> On Feb 19, 8:27?pm, zxcvbob > wrote:
>

> > I prefer thinner crust pizza, but not paper thin.
>
> I like pizza I can pick up a slice, fold it and eat out of hand.

I've always despised when people do that to a slice of pizza

To me it signifies pure ol hog



Top of the morning to ya

On Feb 20, 5:45?am, "Barry" > wrote:
> On Feb 19, 9:04 pm, "Sheldon" > wrote:
>
> > On Feb 19, 8:27?pm, zxcvbob > wrote:
>
> > > I prefer thinner crust pizza, but not paper thin.
>
> > I like pizza I can pick up a slice, fold it and eat out of hand.
>
> I've always despised when people do that to a slice of pizza
>
> To me it signifies pure ol hog

Hmm, too much a reminder of yer whoring momma.