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Your directions indicate using Active Dry yeast, but there is no mention of allowing the yeast to proof before adding the rest of the ingredients. Does this mean you’re using Quick Rise or Instant Yeast?
Other than the first 30 seconds of swirling the yeast around in the hot water, I’ve never waited for the yeast to bloom, and have no problems with the dough rising. You can certainly give your yeast a head start if you like, but it’s not really necessary. I’ve also tested with “quick-rise” yeast, and it works fine too. The main difference between active dry and “quick rise” is that they add vitamin C to the “quick rise” to help the yeast out.
can i do this in an iron skillet? i assume the cook time will be different
I don’t recommend it because it’s a much heavier pan and you might be more likely to burn your crust before the rest of the pizza is cooked.
That said, IT CAN BE DONE. If you check out the Pizzamaking.com discussion forums, they have a Chicago Style section where there is a discussion thread about the use of cast iron pans to make deep dish, where you may find some advice on how to bake pizzas in cast iron.
My position is : HAVE THE RIGHT TOOL FOR THE RIGHT JOB. Get yourself a good 12″ deep dish pan. It’s worth the 20 bucks you plunk down for one.
If you don’t have a deep dish pan at home, a cake pan is more likely to give you the results you’re looking for.
I only get home to Chicago once a year now and I sometimes need a deep dish fix. The frozen pies they ship from Lou Malnati’s kinda suck. I tried your the recipe last night and and I loved it! (I’m a Gino’s East fan BTW)
One thing I wanted to mention, the oil for the 8″ crust is WAY off. I calculated it should be about 1 Tablesoon, not 5.3!
Thanks for a great recipe
Thanks for the info. I’ll double-check the conversion for the 8″ and update the recipe files.
p.s. – Who is Mike?
I tried the real deep dish recipe using 50% water and 20% oil. It was a soggy mess of dough with oil oozing out. I knew the 60% and 20% with a total hydration of 80% would be way too wet of a dough. Maybe I am reading something wrong but I know a fairly common hydration for dough is around 60%, that includes water, oil or any other liquids. 70% or 80% seems way to wet for me. Please write me if I am missing something here.
Kelly, I don’t have enough information to know why you’re having difficulties.
Is your “soggy mess” before or after you’ve baked your pizza?
Are you following the directions or did you change something?
Are you kneading it until it forms a ball? How long are you letting your dough rise? Did you measure the flour properly?
The latest version of the recipe has 19% oil (not 20%), but I’m not sure that is enough of a difference to give you dough problems. What kind of oil are you using? When are you adding it?
If you are finding you’ve followed the directions and your dough is still not coming together, you could add a bit more flour, a little at a time, and knead until your dough comes together.
yes I weighted out all the Flour, I did use 9 lbs all purpose flour and 1 lb of cornmeal. I do like the cornmeal in my dough, may try using semolina and see how that turns out. So 10 lbs of flour, 9 lbs all purpose and 1 lb cornmeal. I mixed for 3 or 4 minutes until it came together, put it in a bad to poof for 3 or 4 hours. When I came back the dough had oil oozing out of it and sitting on top of the dough and the bag had oil sitting in it. Dough was very wet and very oily. At a moisture content of 70% I would expect it to be very wet or soggy and it was. I made some today using 40% water and between 15 to 20% oil, it was much easier to work with.
If you are using cornmeal in your dough, I can’t help you.
Are you my first website troll? I’m honored.
NINE POUNDS OF FLOUR? If you’re seriously making that large of a batch of dough,
I don’t know what kind of results you’ll get, as this website is geared for the home baker.
Hi Ed, I see that you have at least 3 versions of the recipe. The another one comes up through either Google on your website with your name or through older links on pizzamaking.com That one has 45% water and a blend of corn oil and vegetable oil. This one has 60% water and just corn oil. Yet another version connected to this site, shows the blended oil and 50% water. Which is the final one that you prefer? The 50% water is amazingly close to the one that I have used for years. I worked for Lou Malnatis, Giordanos, Gino’s East, and Leona’s. I can tell you that you are pretty close to the real thing.There is no cornmeal, semolina, corn flour or other widely speculated ingredients. It is fairly simple but all dependent on time temperature and proportions as usual. BTW, raw sausage is always on the bottom below the sliced cheese and toppings are below the sauce. Except for an occasional request for charred pepperoni on top. No part-skim – whole milk mozzarella only -you only save yourself a few calories and you do taste the difference! High quality crushed tomatoes like 6 in 1 (used a long time and great) or 7/11 (fantastic and I switched from 6 in 1). That’s all I can disclose without to get you closer without the possibility of a lawsuit!
I forgot to mention that the better crushed tomatoes do NOT need to be drained.
Thanks for the info, Mike. The latest version of the recipe is the one I prefer, but you should have good results with the older recipes (barring any typos). My current hydration level was an effort to make the dough easier to work with at home. As I’ve said in the past, people can make their own oil-to-water adjustments to make their own version of the “ultimate deep dish dough.” I have seen a few videos and thousands of pictures that would dispute your claim that the sausage goes down before the cheese. For deep dish, it cannot be true. It is true that most pizzerias use whole milk mozz, and some pizzerias will let you order “low-fat” mozzerella, which I assume is the low-moisture part skim. Sliced low moisture whole milk mozzarella is more widely available to the public. You can sometimes find it at some grocery store deli counters, or in large 5lb blocks at a wholesale club. I’ve tried the 6-in-1 and don’t like it as much as the tomatoes I currently use, although some in the Pizzamaking.com Chicago Style forum swear by it. If you haven’t yet, please read through the other articles on the site. You may see that I’ve spent a little time doing testing and research on this.
Again, thanks for the info and please come back soon.
Yeah, when you use fresh mozzarella and don’t drain your tomatoes, you’re pretty much setting yourself up for deep-dish-soup. I’m sure it will still taste good though.
If you just found this recipe and haven’t read anything else on the website, it’s best to stick as close to ingredient recommendations as you can. When you substitute ingredients that contain more water, you have to compensate for that by using less or draining the water when you can.
do you prefer using the 1 1/2 or 2 pans?
I like the 2″ high pans because I like to press the dough for the outer crust to about 1-1/2″ high and it gives the top of your crust a little extra protection.
Do you have a whole wheat version? There is a pizzeria in town that has an amazing whole wheat Chicago pizza that is amazing. The crust looks like your pizza except whole wheat.
You can use whole wheat flour instead of all purpose, but you’ll probably have the best results if you use half WW and half AP.
[…] recipe he used for his pizza came from the Real Deep Dish Website. Click here to link to the recipe. The author of the recipe bakes his pizza in a conventional oven, not a Big […]
[…] watery tomato sauce, and the perfect sausage though it wasn’t italian.). lesson learned. this website is very informative in case you are interested. i probably should have read it more thoroughly […]
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