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Great deep dish pizza dough?

lord.of

Some friends and I have a tradition of making pizza and watching bad movies. But we never seem to get the dough right. It´s OK and all but we are very dedicated foodies and I would like to make a smash hit pizza dough to blow their minds.

I have been searching for a deep dish pizza style dough for quite a while now.

But looking around all the different types of recipes and so far onionpowder and MSG is a good combination for flavor. But I cant get a hold of a flour combination that gives the best chewiness or mothfeel.

Pizzahut or Pizza company´s style is the type om looking for.

I´ve seen modernist cuisine´s take on it but i cant get a hold of encapsulated leavener in Sweden.

Anyone have any ideas?

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ejf12009

By deep dish do you mean Chicago style deep dish, where the dough is close to a biscuit?

lockgavin

Seems like you are looking for a pan pizza dough, not a deep dish. Deep dish generally have a more biscuit like crust (as Evan as stated). Pizza hut is way more dough than topping usually. Typically its a pretty high hydration dough, similar to a sicilian style dough.

For a start I'd check out http://slice.seriouseats.com/archives/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza.html

The key to a great pan pizza is the caramelized cheese on the edge.

fisher23

Here is a one I have made a couple of times, albeit not truly Chicago deep dish it is very good.

Vinio's link also works very well, if you want that Pizzahut thick crust deep dish style.

If you can get it, an Italian 00 flour works best, my preference is Caputo 00, but bread flour can be substituted and will still give a good chew. I usually mix about a 1/4th bread flour with the Caputo 00 flour for a good chewiness.

Amos_Schorr_168815

Just as important as the recipe is the OVEN. If you can't get your oven hot enough, your pizza just won't be very good no matter how good the dough is.

lockgavin

I believe the hot hot oven is more important for pizza that aren't in pans or dishes. In the dish, too hot and the top over cooks while what is in the pan under cooks. With the pan pizzas some folks even par bake, top, then finish bake. Placement in the oven is also important in the pan, have to find that spot where the crust gets cooked nice and crispy, but the top doesn't over/under bake.

That said, a 'naked' pie (not in a pan or dish).. get that oven rippin hot!

Amos_Schorr_168815

Depends on the pan. If you don't have a pan that can conduct heat very well, it's not going to be very good. Cast iron? Great. Stainless steel? It just won't be as good. So it's still about the heat.

lockgavin

I imagine (although unsure) it's about how to get the heat even between the parts exposed and the parts in the pan so they cook at a similar rate and don't over/undercook? Which like you said is dependent on the pan. I think regardless of the pan though, the top of your pie will be overcooked at 500+ in pan (ime), particularly if you toss it in the top portion of the oven where I would generally set up a stone to hearth bake a pizza.

I know places around here (detroit area - jets, louis, buddy's, etc) use rectangular steel pans for their pan pizzas.

brian_silvey_209870

This is a great resource for all kinds of pizza. It's filled with pizza nerds. http://www.pizzamaking.com/forum/index.php?board=25.0

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