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Deep Dish Pizza CI question

I dont know why, but I am dying to make a deep dish pizza.  I never really gravitated to it, but I think lately after hitting up Old Chicago while traveling for work, it makes me want to try it.

So my question(s) are:

1/  Can I use the same dough as pizza, or does anyone recommend a tweaked or different recipe

2/ Does anyone suggest pre heating my CI skillet, Would it do any harm if it went on prepped and cold

3/ Is or has there been a defining thread on Deep dish I can reference?

Thanks in advance-  P

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Comments

  • Good info in this recent thread...I did one earlier this week based on it, but upped the flour and water amounts to account for a 12"pan. Don't preheat skillet. http://eggheadforum.com/discussion/comment/1248018/#Comment_1248018
  • 70chevelle70chevelle Posts: 277
    edited November 2012

    I have a ball rising on the counter right now.  My dough is as follows:

    Flour (80%/20% mix of AP & Semolina) 100%

    Water  47%

    Yeast .5%

    Olive Oil 6%

    Corn Oil 16%

    Butter 3%

    Salt 1%

    Sugar 1.5%

    Press it into a cold ci skillet or deep dish pan thin.  Lay out sliced cheese (mozz or provolone), then uncooked or partially cooked (less grease) sausage on top of the cheese, then canned tomatoes (I like DOP San Marzanos and hand crush them) then top with fresh parmesan.  Bake at 425* for 25-30 minutes and put some foil on top if the crust looks like its getting too dark. 

  • I like cornmeal in the dough for deep dish, seems to cook better and provides a deep dish texture. 

    I use an old CI saute pan, well buttered/crisco. 

    This is the crust I've used. Only ever done in stand mixer as this stuff is almost impossible to work by hand.
    • 1 package rapid rise dry yeast or 1Tbs yeast
    • 1 cup warm water
    • 1/4 cup vegetable oil
    • 2 tablespoons olive oil
    • 1/4 cup cornmeal
    • 2 1/2 cups+ flour
     
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • SmokeyPittSmokeyPitt Posts: 4,486
    I followed this recipe and it was pretty good:

    I didn't pre-heat the pan, but I did pre-cook the dough as suggested. 

    It was really good, but the dough was not as "airy" as I would like.  Not sure if that is my technique or what...but the dough was kinda dense and hearty.   I used a mixture of KA bread flour and AP flour on my first attempt...on the second attempt it was all KA AP.  Couldn't tell too much difference between the two.  

    I'm a total noob at the dough thing, but I think perhaps it needs a little more time to rise after the mix.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 
  • allsidallsid Posts: 316

    I have a ball rising on the counter right now.  My dough is as follows:

    Flour (80%/20% mix of AP & Semolina) 100%

    Water  47%

    Yeast .5%

    Olive Oil 6%

    Corn Oil 16%

    Butter 3%

    Salt 1%

    Sugar 1.5%

    Press it into a cold ci skillet or deep dish pan thin.  Lay out sliced cheese (mozz or provolone), then uncooked or partially cooked (less grease) sausage on top of the cheese, then canned tomatoes (I like DOP San Marzanos and hand crush them) then top with fresh parmesan.  Bake at 425* for 25-30 minutes and put some foil on top if the crust looks like its getting too dark. 

    Looks like a winner!  I am not good with percentages other than a large percentage of my dinners are cooked on the egg.  Any chance you have that same recipe in grams or by volume?  Many thanks-
  • allsid said:
    I started with 220g of flour for a 10" griswold ci pan. Made it tonite and it was fantastic. Part of the trick is to layer the cheese slices in the bottom to keep the grease and sauce from absorbing in the dough and making it soggy. If you multiply the percentages by 220g of flour you'll get the weights of the other ingredients. Good luck

    I have a ball rising on the counter right now.  My dough is as follows:

    Flour (80%/20% mix of AP & Semolina) 100%

    Water  47%

    Yeast .5%

    Olive Oil 6%

    Corn Oil 16%

    Butter 3%

    Salt 1%

    Sugar 1.5%

    Press it into a cold ci skillet or deep dish pan thin.  Lay out sliced cheese (mozz or provolone), then uncooked or partially cooked (less grease) sausage on top of the cheese, then canned tomatoes (I like DOP San Marzanos and hand crush them) then top with fresh parmesan.  Bake at 425* for 25-30 minutes and put some foil on top if the crust looks like its getting too dark. 

    Looks like a winner!  I am not good with percentages other than a large percentage of my dinners are cooked on the egg.  Any chance you have that same recipe in grams or by volume?  Many thanks-

  • 4% butter fat cheese which is the best tasting and the pepperoni are greasy, but tastes so good.  I always put my cheese on first with no sauce on the dough for pan pizzas.  If you are using a dough with a lot of oil or other fats it will be sort of gooey.  I hate gooey dough.  Keep your fat or oil down to 3%.  If you like your bottom to be more well done you will have to give it a short cook on direct heat for 20-30 seconds.  It's easy on an adjustable rig or WOO.  The pizza will suck a lot of heat out of your stone if it has lots of toppings.  I have seen many pies cooked on top and snow white on the bottom.  You will get the hang of it.  Keep trying. 

    Simple ingredients, amazing results!
  • 70chevelle70chevelle Posts: 277
    edited November 2012
    The high oil content doesn't make it gooey (unless it's under cooked), it gives pastry attributes and the cornicione actually turns out flakey similar to pie crust. The aroma is fantastic.
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