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Pizza Dough - Kitchen Aid Mixer
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davejames0426
Posts: 105
I have read many post concerning pizza dough recipes and get confused. I have a new KA mixer and wanting to make my own deep dish dough.
Any and all suggestions welcomed - thanks in advance.......
LBGE - Swing Grate - Platesetter - Pimaster110 - Pizza Stones - Maverick E732 - Thermapen - Dutch Ovens
Abbeville, SC
Comments
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Do the initial mixing with the K paddle, while the dough is more like a batter, that is soupy. Once you are ready to add more flour, switch to the dough hook.I also keep an oil mister to spray onto the bowl sides as the dough starts to pull away, just makes it easier to work with. Be patient, deep dish dough is really sticky hard to work compared to regular pizza dough, IMHO.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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I wish I liked deep dish pizza, there's been so much buzz about it lately.
______________________________________________I love lamp.. -
what's not to like about deep dish pizza?
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Nuthin'. I just like thinner, chewy crusts better. Less is more. It's all personal. I cook a lot of them.
______________________________________________I love lamp.. -
nolaegghead said: Nuthin'. I just like thinner, chewy crusts better. Less is more. It's all personal. I cook a lot of them.
You should get certified by Associazione Vera Pizza Napoletana. -
I just made a deep dish two weeks ago. I used the dough recipe shown below and my KA mixer. I used the dough hook attachment. It turned out great.
http://www.biggreenegg.com/features/deep-dish-pizza/
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There's a joint in SA where my mom lives that is. I'm going around the time I'm going to Salado.
______________________________________________I love lamp.. -
There is a place in DC(2Amys) that is as well. I try to swing by when I am in the neighborhood.
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nolaegghead said:Nuthin'. I just like thinner, chewy crusts better. Less is more. It's all personal. I cook a lot of them.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Skiddymarker said:nolaegghead said:Nuthin'. I just like thinner, chewy crusts better. Less is more. It's all personal. I cook a lot of them.
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Those whole pies gotta be at least 4000 calories - the worst kind. Not that the pizza falls into the diet category in general, but it ain't a personal pie.
______________________________________________I love lamp.. -
nolaegghead said:Those whole pies gotta be at least 4000 calories - the worst kind. Not that the pizza falls into the diet category in general, but it ain't a personal pie.(And some general humor)
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jackieb79 said:what's not to like about deep dish pizza?_____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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I am craving the Giordanno's Stuffed Pizza myself. It has been a while since I have been able to get back to the Chicago area. This is different from the Deep Dish in that it has two crusts. One on the bottom with all your desired contents and then another with slits and the sauce. They are so good. I am blessed with a Chicago Chain opening here in Springfield, Mo. called Rosati's so I can have my Chicago Style Pizza all the time. They will move into a bigger place in January or February and be a regular sit down restaurant which will be great.
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Rosati's has good pizza but it is not consistent from location to location i have noticed here in chicago. hopefully you get a good one down there. i do like their thin their thin crust and sausage.
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