Thread: Chicago Deep Dish Pizza
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zxcvbob zxcvbob is offline
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Default Chicago Deep Dish Pizza
wrote:
> Chicago Deep Dish Pizza
>
> DESCRIPTION:
> This is a reverse engineered clone of Lou Malnati's pizza.
>
> Amount Measure Ingredient -- Preparation Method
> ----------- ------------- --------------------------------
> Crust (Total Dough Weight = 746 grams)
> 442 grams all-purpose flour -- about 3 2/3 cups (BP=100%)
> 199 grams 105°F water -- about 7/8 cup (BP=45%)
> 66 grams corn oil -- about 4 3/4 tablespoons (BP=15%)
> 35 grams olive oil -- about 2 1/2 tablespoons (BP=8%)
> 3 grams active dry yeast -- about 1/4 teaspoon
> (BP=0.75%)


Why such ridiculously precise measurements?

Seriously,
Bob
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