Deep Dish Deux
So I gave the Deep Dish another shot and had much better results, but still have a little room for improvement. I bought a Deep Dish Pan, tweaked the recipe a little bit, and did not cook it quite as long. Crust turned out a lot better this time, but needs a little more flavor and needs to taste a little more “buttery.” I reduced the amount of sausage to two links and its was the perfect amount. For cheese I used the 7 ounces of provolone again, but also added about 4-5 ounces of mozzarella as well, which turned about to be a pretty good mix. Also had pepperoni, green pepper, and mushroom in there. Sauce stayed the same. Here’s the dough formula…
Flour (100%): 206.47 g | 7.28 oz | 0.46 lbs
Water (47%): 97.04 g | 3.42 oz | 0.21 lbs
IDY (.4%): 0.83 g | 0.03 oz | 0 lbs | 0.27 tsp | 0.09 tbsp
Salt (1%): 2.06 g | 0.07 oz | 0 lbs | 0.43 tsp | 0.14 tbsp
Olive Oil (5%): 10.32 g | 0.36 oz | 0.02 lbs | 2.29 tsp | 0.76 tbsp
Corn Oil (18%): 37.16 g | 1.31 oz | 0.08 lbs | 8.26 tsp | 2.75 tbsp
Butter/Margarine (1%): 2.06 g | 0.07 oz | 0 lbs | 0.44 tsp | 0.15 tbsp
Total (172.4%): 355.95 g | 12.56 oz | 0.78 lbs | TF = 0.126875
AP= 80%= 165
Semolina= 20%= 41
Next time I will increase the salt a little, increase the butter, and decrease the corn oil. I think I’ll also use less semolina next time.
On a related note, I picked up by Deep Dish Pan from a restaurant supply store. I highly recommend going to one some time. Wide variety of products at good prices and most are open to the general public. The one in
Jeff....your recipes could be in mandarin chinese for all I know. I don't have a scale!!!!
ReplyDeleteAs much as I HATE to measure, you really need to when baking. I weight out the flour and water, and measure every thing else in tbls/tsps. The percentages at the beginning are baker's percents. If you know the percents that you can change the recipe to be as big or small as you need it.
ReplyDeleteI don't consider myself a mathematician, but how does one piece of dough, equalling 100% of the dough, come out to equal 172%?
ReplyDeleteI'm pretty sure the baker's percents are kind of relative to the amount of flour, flour is always 100%. So if you had a recipe that had 20lbs of flour and 10lbs of water, the flour would be 100% and the water would be 50%. I'm pretty sure if you add up the percents of everything besides the water it should equal 72%.
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