Weber Kettle Club Forums
Cooking & Food Talk => Pizza Forum => Topic started by: Nate on August 05, 2016, 04:37:33 PM
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Trying out a different Malnati's style dough recipe, this time with 5% semolina. I think I like it with more semolina so I'll try it with 10% next time. I also used a heavy gauge aluminized steel cake pan instead of the cast iron; wanted a deep dish pizza pan but I couldn't find one and they seem the same as the cake pan but black.
If you don't know already, I like to see pictures so that's why I post a lot of pics.
KAAP - 95% - 175g
Semolina - 5% - 10g
Water - 46% - 85g
Corn Oil - 19% - 35g
Olive Oil- 4% - 7g
Salt - less than 1/8 tsp
Sugar - 1/4 tsp
IDY - 1/4 tsp
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_223.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_224.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_225.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_226.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_227.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_228.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_229.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_230.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_231.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_232.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_233.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_234.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_235.jpeg)
(http://i558.photobucket.com/albums/ss27/nightriderrr/image_236.jpeg)
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Dude you definitely know your shit. That looks awesome.
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That crust is unbelievable! Mouthwatering pies.
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You've probably posted it a zillion times, but how do you get your tomato sauce to look like that?
I want to be able to do it!
Amazing pizza as always!
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Nice looking pies Nate! That style of crust looks very tasty to me.
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You've probably posted it a zillion times, but how do you get your tomato sauce to look like that?
I want to be able to do it!
Amazing pizza as always!
@Thomas Andrews This is what I use. FYI, I used a different brand of tomatoes for this cook. (http://i558.photobucket.com/albums/ss27/nightriderrr/image_237.jpeg)
I pour the tomatoes into a collendar, crush up the tomatoes with a wooden spoon or spatula, and drain off as much liquid as possible. You don't want a lot of liquid in your deep dish tomatoes or else you run the chance of a soggy pie. Season the tomatoes with whatever you like if you want. Hope that helps.
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That, itself, is the game changer.
Much obliged, Nate.
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VERY NICE!.. something I will have to try! thank you for the inspiration!!
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@Thomas Andrews @Nate - San Marzanos are the way to go. @Nate you are absolutely right about draining for deep dish. For regular pizza I don't drain and just crush up the tomatoes and use it just like that without any other steps for making the sauce. I see a lot of people adding tomato paste, seasonings, cooking it down, etc, but in my opinion it doesn't need it. And from what I have seen from a few chef friends out here in Phoenix, most of the wood fired pizza places do that same thing....just canned SM tomatoes crushed up and used as is.
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@Thomas Andrews @Nate - San Marzanos are the way to go. @Nate you are absolutely right about draining for deep dish. For regular pizza I don't drain and just crush up the tomatoes and use it just like that without any other steps for making the sauce. I see a lot of people adding tomato paste, seasonings, cooking it down, etc, but in my opinion it doesn't need it. And from what I have seen from a few chef friends out here in Phoenix, most of the wood fired pizza places do that same thing....just canned SM tomatoes crushed up and used as is.
@MikeRocksTheRed I like both th San Marzano's and plum tomatoes, so I use both. San Marzano's on on this deep dish. For my standard pies, I just drain off the liquid in the can and use the submersion blender. Sometimes, depending on how I feel, I'll add sea salt, red pepper flakes and dried basil to it. I agree with the sauce cooking, it's not needed. Sauce cooking is for spaghetti, right? 8)
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@Thomas Andrews @Nate - San Marzanos are the way to go. @Nate you are absolutely right about draining for deep dish. For regular pizza I don't drain and just crush up the tomatoes and use it just like that without any other steps for making the sauce. I see a lot of people adding tomato paste, seasonings, cooking it down, etc, but in my opinion it doesn't need it. And from what I have seen from a few chef friends out here in Phoenix, most of the wood fired pizza places do that same thing....just canned SM tomatoes crushed up and used as is.
@MikeRocksTheRed I like both th San Marzano's and plum tomatoes, so I use both. San Marzano's on on this deep dish. For my standard pies, I just drain off the liquid in the can and use the submersion blender. Sometimes, depending on how I feel, I'll add sea salt, red pepper flakes and dried basil to it. I agree with the sauce cooking, it's not needed. Sauce cooking is for spaghetti, right? 8)
I just noticed that the can of crushed Cento San Marzano's I have doesn't have the basil leaf in it. I bought that to try for my next deep dish. Now I am thinking I will save it for something else. I think the "with basil leaf" SM's really benefit from the little bit of basil flavor. I also thought all of their Peeled Tomatoes were "plum shaped" but now see that they have two version one that is and one that isn't. I know the first few times I used the plum shaped, but am thinking that I have used the non plum shaped ones a few times as well and didn't notice any difference in the taste.
And you are right about sauce cooking is for spaghetti! And actually, I like to simmer my spaghetti sauce for a few hours, then put in the fridge overnight before eating it. It seems to really change the flavor....first day sauce is ok but not the same is next day sauce!
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That deep-dish looks perfect.
Thanks for sharing er showing it to us. :P