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Pizza
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Chef in the Making
Posts: 902
I want to make a deep pan pizza and was wondering where one places the pan and at what temp it is cooked at?
Thanks
Thanks
Comments
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Setup as follows:
Platesetter feet down, pizza stone, little green feet or other spacer, then the pie pan.
Cook at 450 or so. I prebake the crust for 5 minutes before adding any ingredients. Another 30-35 minutes until done. -
Could have posted pics I guess:
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Follow this link.
http://www.pizzamaking.com/papadels.php
I cook mine at 375 for an hour. I raised it about two to three inches into the dome. -
I'm giving your dough recipe a rip Mike. I haven't found a deep dish dough that I care for yet, hopefully this one will be it. It is substantially different from any others I have tried.
As a side note, do you or anyone know the reason behind scalding the milk? I know there is some fancy food chemistry reason, but I am feeling too lazy to look it up.
I did notice that I needed to add a bit more liquid than the recipe calls for in order to get the dough ball to come together. I added a little more milk, a Tbsp of water, and about a tsp of olive oil.
I'll let you know what I think this evening. Thanks for the link. -
Good luck. I'm not sure why it calls for the scalded milk, just know it tastes good.
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Scalding milk deactivates an enzyme that softens the dough (weakens gluten) and makes for less rise and a coarse texture.
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That makes sense, but doesn't pasteurization essentially do that already?
I guess for this recipe it makes sense because you need to heat the liquids for the yeast anyway, but scalding just seemed to me a bit unnecessary. I did it, but as I was doing it I wondered why. Color me crazy. -
Pasteurization uses a lower temp...around 160. Scalding gets it closer to 190-200. There's probably a dwell time factor as well.
If you scald some milk, let it cool, then taste it, there's a "cooked" taste to it compared with fresh out of the carton. -
Thanks Rod and when can I come over for a piece of that Pizza it looks great.
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There ya go. Thanks for clarifying.
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Mike thanks for the link
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