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Reviewed Chicago Style Pizza
"A lot of you are complaining about the measurements. 1/2 oz yeast is 1 tablespoon, 1/2 oz of salt is 1 tablespoon. The flour should be low gluten (all purpose. Mix cornmeal in the dough, on Throwdown, Malnati didn't add cornmeal at any time. You'll need to mix for 8-12 minutes on low. I also suspect that butter is used rather than oil, but you can't expect a successful chain restaurant to share the exact recipe. By weight this should make 2-10 or 12 inch pies. Bakers formula calculation= flour 100%, water 48%, salt 1.9%, oil=5.2%, yeast 0.9%, cornmeal 4.1%
Reviewed Chicago Style Pizza
"A lot of you are complaining about the measurements. 1/2 oz yeast is 1 tablespoon, 1/2 oz of salt is 1 tablespoon. The flour should be low gluten (all purpose). Mix cornmeal in the dough, on Throwdown, Malnati didn't add cornmeal at any time. You'll need to mix for 8-12 minutes on low. I also suspect that butter is used rather than oil, but you can't expect a successful chain restaurant to share the exact recipe. By weight this should make 2-10 or 12 inch pies. Bakers formula calculation= flour 100%, water 48%, salt 1.9%, oil=5.2%, yeast 0.9%, cornmeal 4.1%
Reviewed Chicago Style Pizza
"A lot of you are complaining about the measurements. 1/2 oz yeast is 1 tablespoon, 1/2 oz of salt is 1 tablespoon. The flour should be low gluten (all purpose. Mix cornmeal in the dough, on Throwdown, Malnati didn't add cornmeal at any time. You'll need to mix for 8-12 minutes on low. I also suspect that butter is used rather than oil, but you can't expect a successful chain restaurant to share the exact recipe. By weight this should make 2-10 or 12 inch pies. Bakers formula calculation= flour 100%, water 48%, salt 1.9%, oil=5.2%, yeast 0.9%, cornmeal 4.1%
Reviewed Chicago Style Pizza
"A lot of you are complaining about the measurements. 1/2 oz yeast is 1 tablespoon, 1/2 oz of salt is 1 tablespoon. The flour should be low gluten (all purpose). Mix cornmeal in the dough, on Throwdown, Malnati didn't add cornmeal at any time. I also suspect that butter is used rather than oil, but you can't expect a successful chain restaurant to share the exact recipe. By weight this should make 2-10 or 12 inch pies. Bakers formula calculation= flour 100%, water 48%, salt 1.9%, oil=5.2%, yeast 0.9%, cornmeal 4.1%
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