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I'm going to jump into the deep dish pie arena. I have a round pizza stone, oval stone and plate setter. I will be using Zippylip's recipe for the dough and a 12" CI pan. After the dough, fresh graded mozzarella, pulled pork, some sweet baby rays bbq sauce and more mozzarella. I will have my large BGE at 650.
Do I oil the pan before putting in dough?
I'm planning on using my plate setter, legs down and set the CI pan directly on the plate setter. Yes/ No?
Zippy's recipe says 6 minutes but others have said 20 minutes or until it looks and smells good. Yes/ No?
Lid open/ closed?
Change anything/ everything??
Sorry if this has been covered already.
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
Comments
West Chester Pennsylvania
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
bigguy, I think you may have missed this post which seems to be causing confusion. Open up the link and follow it and you should have success. My suggestion is (at least at first) to follow it precisely without modification even if it seems like a good idea. Benefit from the experience I have in f'n up about 1000 pizzas over the years which should allow you to begin from a much better place:
http://eggheadforum.com/discussion/1144692/mushroom-lovers-deep-dish-pizza
West Chester Pennsylvania
Steve
Caledon, ON
I'm just going to charge ahead and use the dough that I have rising in the fridge for my deep dish cook on Friday. I'll post an update with the out come.
Next time, I'll definitely take zippy's advice since he's the Pizza King!
Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
This is my signature line just so you're not confused. Love me or hate me, I am forum Marmite.
Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend. Registered republican.
New Orleans, LA - we know how to eat
Thanks Zippy, I will be doing a single (2 cup) pie this weekend. I was going to make the 4 cup cold method on Wed, and make the pie after work on Thurs but the 2 cup recipe is 2 hour rest in bowl and another 2 hours in the pan. 1st time I want to be exact.
Would it have worked if I went 8 hours in the bowl and 9 hours in the pan (make the dough the night before and lay the dough in the pan before I went to work)?
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
bigguy, no, warm rising for 17 hours is too long unless it's extremely cold in your house. It will be soupy & unworkable. At the same time, don't set a stop watch to 2 hours, that's an approximate guide. Look more for a doubling of size for your first rise. Then, after you've flattened it out & placed it in the cast iron pan, look for it to again double in size. Basically it should nearly fill the pan. At that point it is very light and airy, and will sag back down a little when you begin putting your toppings on. Take a look at the pictues in the mushroom pizza post, that's what you're looking for.
For more information and generally, let me back up. There are basically two temperature methods to making pizza dough, warm rise or cold rise. Warm rise can be done either at room temperature or, to speed it up, in the warming drawer of your oven at maybe 100 degrees. The advantange of warm rise dough is that it can be ready quickly (as little as 30 mintues or so if done in a warming drawer) but can take as long as several hours (I've gone as long as 8 hours) on the countertop, the time varyies depending on temperature in your house (the higher the temperature/the shorter the time and vice versa). The disadvantage of warm rise is that it does not have enough time to develop flavor typically associated with longer rise times. Cold rise is done in the refrigerator. The advantage of cold rise is that it can have better flavor and texture, and can also be kept for several days to be pulled out when ready to use. The disadvantage is it takes longer.
The cold rise method that you were initially following is a much wetter dough and is much better suited to thin crust, very high temp cooks (over 600 degrees). When the wet dough hits the scorching hot stone that moisture turns to steam creating very desireable lift & bubbles, and most of the moisture escapes during the short hot cook leaving you with a very nice light and airy crust.
Here's the rub, the same attribute that allows the cold rise dough to work so well in hot fast cooks (the increased moisture) becomes a disadvantage when making my version of deep dish pizza because one, there is no high temperature shock (it is baked at lower temps and indirect), and two all of that moisture becomes trapped - the bottom and the sides of the iron pan and the top covered in cheese (think of it as a gasket) have the effect of sealing essentially 100% of the dough and trapping all of that moisture within the dough. The result is a very heavy & dense dough rather than a light and airy dough that results from the much drier warm rise method. All that said, it's still good it's just not as good in my opinion.
Keep in mind that regardless of the method, either one can be altered to increase or decrease the moisture level and work equally well regardless of the style of pizza you are making. But, I've found that there is simply no need to go through the extra time and steps of making the cold rise for deep dish pie as it works so beautifully with the warm rise method and it's just more harmonious to put it together, knead it & rise it all in the same bowl for the first rise.
If you want more of an understanding of the cold rise version, take a look at this thread:
http://eggheadforum.com/discussion/987401/stage-two-pizza-dough-with-o-verbose-commentary
West Chester Pennsylvania
West Chester Pennsylvania
Steve
Caledon, ON
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1106239&catid=1#
Now we are talking...the crust must have semolina flour and the pan coated in Crisco...mmmmm
Here is the recipe:
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1106526&catid=1#
When I made mine, I specifically called it a "pan pizza" for that very reason. I plan to make a "deep dish" soon so thanks for the link!
West Chester Pennsylvania