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Randel Cooks

Midwest Home Chef

Chicago Thin Pizza

Chicago Thin

image

Bakers %

100% Flour or 2 1/4 cups

22% Water or 1/4 cup

41% Milk or 1/2 cup

7.0% Corn Oil or 1 1/2 Tablespoon

1 A% Active Dry Yeast or 3/4 teaspoon

1.5 Fine Sea Salt or 3/4 teaspoon

0.7 Sugar or 1/2 teaspoon

Mix and rest 2 hours

Use or place in refrigerator for up to 2 days in plastic bag

Reference

http://www.realdeepdish.com/RDD-ChicagoThinCrust.pdf

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Vasanos Pizza Recipe

Vasanos Pizza Recipe

http://www.varasanos.com/PizzaRecipe.htm

Using some of the above techniques

Add wood and light your Italian stone pizza oven if not …

Place pizza stone in oven at highest temp on lowest rack
Place additional second rack in the highest position

Place the following into Kitchen Aid Mixer with bread hook

2 cups filtered water room temp
2 T SAF instant yeast
1/4 cup olive oil
1/4 cup honey or about 4 T sugar (we like a sweeter crust)
1 t salt
4 cups Primo Gusto Pizza Flour (GFS) (more high gluten flour later)

Mix till combined and the next step is hard to do but necessary
Let dough rest in mixer for 20 minutes (Autolyse)
Knead for 5 minutes using 1/3 power (Wet Kneading)

Add additional high gluten flour slowly until dough pulls from bowl
Note however dough will be sticky place on floured board

Rest for initial rise till doubles in size
Punch down and divide into quarters
Shape each quarter into dough ball and wait till doubles
Hand shape into pizza
Place on wooden peal sprinkled with semolina four

Cover with toppings (more on this later)

Hopefully you have wood fired Italian stone pizza oven if not …

Bake on pizza stone in 550 degree oven until crust is brown
Place on top race of oven and brown toppings to GBD

http://www.homemadepizza.tips/pizza-recipes/varasano-pizza-recipe/5

Hall Family Crust

Recipes

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American Pizza Pie

Hall Family Recipe

1 quart water @ 100 degrees

up to neck on old quart jar

2 T yeast

4 T Sugar

combine and rest for 15 minutes

Add water mixture to Kitchen Aid mixer with dough hook

Add king Arthur’s bread flour till dough cleans sides of bowl then and 1 t salt and knead for 15 minutes

Rise for 1 hour or until doubled

Make 6 12 inch pizzas about 13 oz

Note for softer crust use oil lined bowl for rise since adding oil to dough will soften the final crust.

Lancaster Sticky Buns

flour

egg

water

potato

yeast

butter

brown sugar

cinnamon

15 minute rise

30 proof

350 20-20 minutes

https://www.beilersdoughnuts.com/

3 part video great content in an ok video

https://www.youtube.com/watch?v=LrKtbMGmrZA
https://www.youtube.com/watch?v=RUEl0LKXtG8
https://www.youtube.com/watch?v=qDSNEldEvsk

Philly Hoagie Buns

160 pounds of buns

26 qt water

2.5 lbs salt

12 oz malt

1.5 lbs yeast

100 lbs flour

1 lb shortening

2 hours

Bakers Percentage

100 % Flour

52 % Water

1.5 % Yeast

2.5 % Salt

1 % shortening

.75 % Malt

https://www.sarconesbakery.com/

http://tommydinics.com/

Pretzel Crust Pizza

Image result for dominos pretzel pizza crust

For many they claim this the best pizza ever … so here are there recipes that look good … updates coming soon !!!

PRETZEL DOUGH RECIPE #1

Ingredients

· 1 1/3 cups warm water

· 1 tablespoon active dry yeast

· 2 tablespoons honey

· 3 1/2 cups all purpose flour

· 1 teaspoon salt (regular fine table salt)

· 1/3 cup baking soda

· 1 tablespoon melted butter

· coarse sea salt

· 1 cup pizza sauce

· 1 cup shredded cheese

· pepperoni slices or other desired toppings

PRETZEL DOUGH RECIPE #2

Ingredients

· 1 1/4 cups water

· 3 cups all-purpose flour

· 3 tbsp brown sugar

· 1 1/2 tsp instant yeast original recipe uses active dry, so a swap would be fine

· 2 liters of water for boiling

· 1/2 cup baking soda

· 2-3 tbsp melted butter

· salt for sprinkling

PRETZEL DOUGH RECIPE #3

Ingredients

1 1/2 c warm water 110 – 115 degree

2 Tbsp sugar

1 Tbsp rapid rise yeast (i use saf-instant gold yeast)

4 c flour all purpose or bread flour

1 tsp kosher salt (or your choice)

TOPPINGS

1 can(s) campbells cheddar cheese sauce (15 oz or 2 regular size small cans)

16 oz sharp cheddar cheese shreds

pepperoni (as much or as little as you like)

1/2 c warm water

1/8 c baking soda

4 Tbsp butter

PRETZEL DOUGH RECIPE #4

Pepperoni Pizza Pretzels

  • 1 1/2 cups hot water 110 degrees
  • 1 Tbs sugar
  • 1 pkg active dry yeast
  • 1 tsp salt
  • 3 Tbs butter melted
  • 4 cups all-purpose flour more for kneading
  • 1 1/2 cup mozzarella cheese
  • 1 pkg pepperoni
  • 1 egg yolk
  • 2 Tbs water
  • 6-8 cups water
  • 1/3 cup baking soda

Instructions

  1. In bowl mix your water, sugar and yeast and set aside to proof for about 5-10 minutes.

  2. Once foamy, add in your salt and butter and stir to combine.

  3. 1 cup at a time add in your flour and mix well, pour out onto a flour lined countertop and knead, adding more flour as your go to reduce stickiness.

  4. Once all lumps are out and dough is smooth and slightly sticky place in a large bowl sprayed with cooking spray and flip to coat all sides.

  5. Cover and place in warm draft free place to rise for about an hour or until double in size.

  6. Once risen remove from oven and spray countertop with non-stick cooking spray and turn your dough out.

  7. Cut into 6-8 equal sized pieces, pull each of your pieces to about 18-24″ length and flatten with palm of hand.

  8. Spread some of your mozzarella cheese down the center or each piece of dough and then pinch edges to close, grab each end and twist into a pretzel shape and slightly flatten, repeat with remaining dough.

  9. Preheat oven to 450.

  10. Meanwhile bring your water and baking powder to a boil, add one pretzel at a time into the water and boil for about 30-60 seconds, remove with slotted spoon and place on baking sheet.

  11. Repeat with all remaining pretzels.

  12. Mix together your egg and 2 Tbs water and brush over the tops of each pretzel, top with pepperoni slices and sprinkle with mozzarella cheese.

  13. Bake in oven in batches for about 10 minutes or until cheese is melted.

  14. Serve with marinara sauce and enjoy

ref https://tornadoughalli.com/pepperoni-pizza-pretzels/

PRETZEL DOUGH RECIPE #5

These are my new fav addiction. Be careful before you start. You’ve been duly warned. Here’s the written recipe:

1/2 cup warm water (105 Degrees F)
1 t yeast dry active
sprinkle of sugar
1/2 C milk warm in microwave for 30 seconds then add:
1 t salt
3 t sugar Stir to combine in a large bowl measure out
3 1/4 c flour
1 t olive oil

Rob’s Soft Pretzel Recipe In a small cup measure out: 1/2 cup warm water (105 Degrees F) 1 spoonful yeast dry active sprinkle of sugar Stir and let that sit for 5 minutes. It should turn foamy. if it doesn’t try again In another cup measure out: 1/2 C milk warm in microwave for 30 seconds then add: 1 spoonful salt 3 spoonful sugar Stir to combine in a large bowl measure out 3 1/4 cups of flour 1 sp olive oil Add water and yeast mixture and the milk, salt and sugar to the flour mixture.

Stir for about a minute with a for until combined. Knead for 7-8 minutes. Cover with oil, and place in a bowl in a warm spot. Cover with plastic wrap, poke 5 or 6 holes in the top and let rise for 1 hour or until doubled in size. Remove from bowl and gently knead for 1 minute Cut dough into 8 equal parts. For smaller pretzels, cut those parts in half again. Roll each part out into a thin rope and set aside. Take ropes and make into pretzel shapes, placing them on the counter. Cover with plastic wrap and let them rise 10 minutes.

Take a large, wide pot and fill with 8 cups water, add 1/4 C baking soda and bring to a boil. Place each of the pretzels in the boiling water for 30 seconds, then remove with a slotted spoon, shake off any excess water, and place on a baking sheet covered with parchment paper. (optional, brush lightly with a beaten egg) Sprinkle with coarse kosher or rock salt. Repeat with all pretzels. Bake at 450 for about 8-10 minutes or until just golden brown.

Cherry Pie with Strudel Topping

  • 2 (9 inch) unbaked pie crust (see footnote for recipe link)
  • 1 cup light brown sugar
  • 2/3 cup rolled oats
  • 2/3 cup all-purpose flour
  • 12 tablespoons cold, unsalted butter, cut into pieces
  • #10 can dark sweet cherries, pitted and drained
  • 1/8 – 1/4 cup lemon juice * (based on cherry tart/sweetness)
  • 1/2 cup white sugar
  • 1/2 cup starch + 2T corn sprinkled on each pie before topping (tapioca / rice flour / corn starch)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). 
  2. Line baking sheet with aluminum foil since juice may overflow pie shell 
  3. Roll out pie crust and lay into a 9-inch pie pan.
  4. Combine brown sugar, oats, flour, and salt in a large bowl. Work butter into the mixture with your fingers, breaking up any large pieces, until incorporated completely. Cover and chill for 15 minutes.
  5. Combine cherries, lemon juice, white sugar, and cornstarch. Stir until well coated and no dry lumps remain
  6. Pour cherries and any accumulated juices into the prepared pie pan. Press down into the pan. Crumble oat mixture over the top. (Juice should be 2/3 way up crust and pie slightly over full)
  7. Place the pan on the foil prepared baking sheet.
  8. Bake in the preheated oven until cherries are bubbling and the crust and crumble topping are browned, about 1 hour 15 minutes. Let cool completely.

Reference

https://www.allrecipes.com/recipe/228047/cherry-pie-with-almond-crumb-topping/

Fry Coatings – Flour Fry Mixes – Batters

Calamari Flour Fry Mix

Blue Ginger – https://www.ming.com/lidia-bastianich/

2 cups sweet potato flour

2 cups tapioca flour

2 cups cake flour

2 cups bread flour

Chicken Flour Mix

Simply Ming

1 tablespoon salt

1 teaspoon chili powder

1 teaspoon Chinese five-spice powder

1 teaspoon garlic powder

1 teaspoon ground ginger

1 teaspoon onion powder

1 teaspoon paprika

1/4 teaspoon cayenne pepper

2 cups rice flour

2 tablespoons cornstarch

Fish Beer Batter

Simply Ming

1 cup cornstarch

1 cup all purpose flour

1 tablespoon baking powder

½ tablespoon baking soda

8 ounces of your favorite beer

Basic Fry Coating

Inspired by Greek Seasoning https://greekseasoning.com/

1 T Garlic Powder

1 T Onion Powder

1 T White Pepper

1 T Ground Thyme

1 Cup Corn Starch

1 Cup Flour

1 Cup Tapioca Starch

1 Cup Rice Flour

Tempura Batter

Simply Ming

2 cups rice flour

Soda water

Ultimate Greek Seasoning

Inspired by Greek Seasoning https://greekseasoning.com/

2 t salt

2 t basil

2 t oregano

1/2 t thyme

2 t garlic powder

1 t dill

1 t marjoram

1 t cornstarch

1 t black pepper

1 t parsley flakes

1 t rosemary

1/2 t ground cinnamon

1/2 t nutmeg

Pie by Volume

Volume of 9-inch pie dishes:

8 inch by 1 1/2 inch pie pan = 4 cups

9 inch by 1 inch pie pan = 3 cups  * foil pie pan

9 inch by 1 1/4 inch pie pan = 4 cups

9 inch by 1 1/2 inch pie pan = 4 cups * pyrex

9 inch by 1 1/2 inch pie pan =  5 cups

9 inch by 1 1/2 inch pie pan =  6 cups * square side

9 inch by 2 inch pie pan = 6 cups * fluted ceramic

9 inch by 2 inch pie pan = 7 cups

9 inch by 2 inch pie pan = 8 cups * deep dish square side

9 x 1/2 inch round pie pan = 5 cups

9 1/2 x 2 inch round pie pan = 7 cups * glass deep dish

10 inch x 1.5 inch round pie pan = 6 – 6 1/2 cups

10 inch x 2 inch round pie pan = 11 cups * square side

references

https://recipeland.com/how-to/baking-pan-dish-volume-guide-332

https://www.oregonlive.com/foodday/index.ssf/2010/11/make_sure_pie_dish_is_deep_eno.html

https://www.cooksinfo.com/baking-pans-by-volume

https://www.kingarthurflour.com/guides/pie-baking/

Area of square/rectangle pans:

  • 6 x 6 = 36 square inches
  • 7 x 7 = 49 square inches
  • 8 x 8 = 64 square inches
  • 9 x 9 = 81 square inches
  • 9 x 13 = 117 square inches
  • 12 x 16 (half-sheet pan) = 192 square inches

Area of round pans:

  • 5 inch = 20 square inches
  • 6 inch = 29 square inches
  • 7 inch = 39 square inches
  • 8 inch = 50 square inches
  • 9 inch = 64 square inches
  • 10 inch = 79 square inches
  • 12 inch = 113 square inches

cup = in³ * 0.069264 = in³ / 14.45

1 cup = 14.5 in³ 2 cup = 29 in³ 3 cup = 43.5 in³ 4 cup = 58 in³

ref https://food52.com/blog/13239-how-to-make-your-baking-recipe-fit-your-pan-size

Interesting list by volume

3-cup Baking Dish or Pan:

  • 8″ x 1-1/4 round pan

4-cup Baking Dish or Pan:

  • 8″ x 1-1/2″ round layer cake pan
  • 8″ x 4″ x 2-1/2″ loaf pan
  • 9″ x 1-1/2″ round pie pan
  • 11″ x 1″ round tart pan

6-cup Baking dish or Pan:

  • 1 (8″) round cake pan
  • 7-1/2″ x 3″ bundt tube pan
  • 8″ x 8″ x 2″ square pan
  • 8 1/2″ x 4-1/2″ x 2-1/2″ loaf pan
  • 9″ x 1-1/2″ round layer cake pan
  • 9″ x 2″ round pie plate (deep dish)
  • 9″ x 9″ x 1-1/2″ rectangular pan
  • 10″ x 1-1/2″ round pie plate
  • 11″ x 7″ x 2″ rectangular pan

7-cup Baking dish or Pan:

  • 8″ x 2″ round cake pan
  • 9″ x 9″ x 2″ rectangular pan

8-cup Baking dish or Pan:

  • 8″ x 8″ x 2″ square pan
  • 9″ x 2″ round cake pan
  • 9″ x 5″ x 3″ loaf pan
  • 9″ x 9″ x 1-1/2″ square pan
  • 9-1/4″ x 2-3/4″ ring mold
  • 9-1/2″ x 3-1/4″ brioche pan
  • 11″ x 7″ x 1-1/2″ baking pan

9-cup Baking Dish or Pan:

  • 8″ x 3″ bundt pan
  • 9″ x 3″ tube pan

10-cup Baking Dish or Pan:

  • 8″ x 2-1/2″ springform pan
  • 9″ x 9″ x 2″ square pan
  • 11-3/4″ x 7-1/2″ x 1 3/4″ baking pan
  • 13″ x 9″ x 2″ rectangular pan
  • 15-1/2″ x 10-1/2″ x 1″ jelly-roll pan

11-cup Baking Dish or Pan:

  • 9″ x 3″ springform pan
  • 10″ x 2″ round cake pan

12-cup Baking Dish or Pan:

  • 2 (9″) round cake pans
  • 9″ x 3″ angel-cake pan or tube pan
  • 10″ x 2-1/2″ springform pan
  • 10″ x 3-1/2″ bundt pan
  • 13″ x 9″ x 2″ metal baking pan
  • 14″ x 10-1/2″ x 2-1/2″ roasting pan

15-cup Baking dish or Pan:

  • 13″ x 9″ x 2″ rectangular pan

16-cup Baking dish or Pan:

  • 9″ x 3-1/2″ springform pan
  • 10″ x 4″ fancy tube mold

18-cup Baking dish or Pan:

  • 10″ x 4″ angel-cake or tube pan

ref https://startcooking.com/pan-size-and-volume

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