This is a link to the original Chicago Deep Dish video, where I go into greater detail about that pizza style, and my history with it. th-cam.com/video/P-YvFe20AnM/w-d-xo.html This is a link to the first Blackstone Pizza Oven video where I go into greater detail about the oven. th-cam.com/video/ITEoVgaf9Eo/w-d-xo.html
It is called a pizza pan gripper. I learned about them when I worked at the deep dish pizza place in college. www.amazon.com/American-Metalcraft-I9540-Pan-Grippers/dp/B009TBS3AK (not an affiliate link, but maybe it is time I look into that). Good luck with your pizza, and thanks for watching!
L@@ks delicious. Making dough has always been intimidating to me...Perhaps because the Chicago School System didn't teach us the metric system . I have invested in a scale but that's intimidating too! hahahahahahaha...Lawwwwd....can you post the information on measurements in what is customarily used in the U.S. cuz I also suck in math and conversion charts and my children and grandchildren are sick of me asking them these questions .
Here you go: 1 2/3s cups warm water 1 teaspoon yeast 1 teaspoon sugar 2 teaspoons salt somewhere between 1/2 cup and 1 cup of olive oil - my original recipe had 1 cup of oil, but I reduced to to 1/2 cup for this video. Turns out MrsPaulPlaysWithFire likes the more oily version, so I'm probably going back. 3-4 cups of your preferred flour, until the dough feel right. And, for the love of all things holy, put some oil in the pan to the dough doesn't stick, especially if you are using the lower oil version. Don't ask me how I know this. I hope this helps. Thanks for watching!
Awesome. Now I'm hungry! I just bought my pizza oven (Blackstone but the portable version without spinning stone) for home and while spending winter in the South. Can you provide links to the Chicago style pan and pan grippers you have? I want to get good ones and have no idea what's good and what's not. Thanks!
Glad you liked it! It is the style of pizza I'm most proud of. Probably because I've been making it for so long. Amazon tells me that I bought these pans and the gripper in 2011, so apparently they hold up. I also use them for roasting vegetables, oven baked fish, oven baked tenderloins, etc. The pan www.amazon.com/Chicago-Metallic-16124-Professional-14-25-Inch/dp/B003YKGS4A Chicago metallic doesn't seem to have the gripper any more, but this one looks like what I have www.amazon.com/American-Metalcraft-I9540-Pan-Grippers/dp/B009TBS3AK/ Back in the day I would sling pizzas around using just the gripper. Now I use the gripper, and also support underneath, especially on a 14 inch pie! Good luck, and thanks for watching!
@@paulplayswithfire Thanks! A good pot holder or glove is essential but I'd rather use the gripper and then cradle it using a glove like you're suggesting to avoid being burned.
@@paulplayswithfire Will do! I had sticking issues when I made my first pizza. I have a metal peel and used corn meal but it still stuck in spots so now, I wipe a thin coat of oil on the peel. In the end, the pizza still tasted great. It was just a little deformed LOL.
This is a link to the original Chicago Deep Dish video, where I go into greater detail about that pizza style, and my history with it.
th-cam.com/video/P-YvFe20AnM/w-d-xo.html
This is a link to the first Blackstone Pizza Oven video where I go into greater detail about the oven.
th-cam.com/video/ITEoVgaf9Eo/w-d-xo.html
Looks delicious. What is the tool called, used for holding the pan while turning the pizza?
It is called a pizza pan gripper. I learned about them when I worked at the deep dish pizza place in college. www.amazon.com/American-Metalcraft-I9540-Pan-Grippers/dp/B009TBS3AK
(not an affiliate link, but maybe it is time I look into that).
Good luck with your pizza, and thanks for watching!
Careful when time traveling
I know, right? You make one inexact turn, and your molecules are scrambled for eternity. Thanks for watching!
Your cat looks like a raccoon
For all we know she might be part racoon. She just wandered up one day (10 years ago) and never left. Thanks for watching!
Impressive time travel! Can you go forward in time as well?
I suppose it works that way too, but it could get messy. Thanks for watching!
L@@ks delicious. Making dough has always been intimidating to me...Perhaps because the Chicago School System didn't teach us the metric system . I have invested in a scale but that's intimidating too! hahahahahahaha...Lawwwwd....can you post the information on measurements in what is customarily used in the U.S. cuz I also suck in math and conversion charts and my children and grandchildren are sick of me asking them these questions .
Here you go:
1 2/3s cups warm water
1 teaspoon yeast
1 teaspoon sugar
2 teaspoons salt
somewhere between 1/2 cup and 1 cup of olive oil - my original recipe had 1 cup of oil, but I reduced to to 1/2 cup for this video. Turns out MrsPaulPlaysWithFire likes the more oily version, so I'm probably going back.
3-4 cups of your preferred flour, until the dough feel right.
And, for the love of all things holy, put some oil in the pan to the dough doesn't stick, especially if you are using the lower oil version. Don't ask me how I know this.
I hope this helps. Thanks for watching!
Awesome. Now I'm hungry! I just bought my pizza oven (Blackstone but the portable version without spinning stone) for home and while spending winter in the South. Can you provide links to the Chicago style pan and pan grippers you have? I want to get good ones and have no idea what's good and what's not. Thanks!
Glad you liked it! It is the style of pizza I'm most proud of. Probably because I've been making it for so long. Amazon tells me that I bought these pans and the gripper in 2011, so apparently they hold up. I also use them for roasting vegetables, oven baked fish, oven baked tenderloins, etc.
The pan www.amazon.com/Chicago-Metallic-16124-Professional-14-25-Inch/dp/B003YKGS4A
Chicago metallic doesn't seem to have the gripper any more, but this one looks like what I have
www.amazon.com/American-Metalcraft-I9540-Pan-Grippers/dp/B009TBS3AK/
Back in the day I would sling pizzas around using just the gripper. Now I use the gripper, and also support underneath, especially on a 14 inch pie!
Good luck, and thanks for watching!
@@paulplayswithfire Thanks! A good pot holder or glove is essential but I'd rather use the gripper and then cradle it using a glove like you're suggesting to avoid being burned.
@@robh063 One more this. Put a little olive oil in the pan with the dough to help prevent sticking, especially with a new pan. Nobody want that.
@@paulplayswithfire Will do! I had sticking issues when I made my first pizza. I have a metal peel and used corn meal but it still stuck in spots so now, I wipe a thin coat of oil on the peel. In the end, the pizza still tasted great. It was just a little deformed LOL.
Like Kenji says, doesn't matter, still pizza.