Friday evening pepperoni deep dish on the Kettle Pizza

[Nate]

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

[kettlebb]

Dude you definitely know your shit. That looks awesome.


Sent from my iPhone using Weber Kettle Club mobile app

[Bustin Butt]

That crust is unbelievable! Mouthwatering pies.


Sent from my iPad using Tapatalk

[Thomas Andrews]

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!

[Jason]

Nice looking pies Nate! That style of crust looks very tasty to me.

[Nate]

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.

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.

[Thomas Andrews]

That, itself, is the game changer.

Much obliged, Nate.

[varekai]

VERY NICE!.. something I will have to try! thank you for the inspiration!!

[MikeRocksTheRed]

@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.

[Nate]

@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?

[MikeRocksTheRed]

@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?

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!

[smokster]

That deep-dish looks perfect.

Thanks for sharing er showing it to us.