Malt in Chicago Deep Dish Dough ??

I'm going to try making a cast-iron skillet pizza, but I have a couple of questions:

1. I notice that the directions given are for using a stone in a regular oven. I'm assuming I can do this in my stone-hearth pizza oven heated to 500 degrees, right?

2. The recipe for Chicago-style deep dish dough calls for malt. I know that the Neapolitan style dough called for malt, but only if you were cooking in a regular oven. Since I'm actually doing this in my Woodstone oven do I need malt, or can I simply bump the temperature up a bit?

Dean T.
posted almost 5 years ago

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You can use the malt in an oven with a Temp up to 650°F. Anything above that, it's a no. However, keep in mind that cast-iron pans are extremely good conductors of heat and may get hotter so I'd make two doughs and omit the malt in one of them just to see how it affects the outcome.

If you really will stick to 500°F in your oven, I don't see why it would be a problem. Just keep an eye on the pan's temp as to not burn anything.

Hope that helps...

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Mike K.
posted almost 5 years ago

Thanks Mike, but I don't necessarily want to use malt. I'm wondering if I HAVE to.

- Dean   almost 5 years ago

Dean, I'd say you'd be fine without the malt. Give it a try and see how it comes out. Is there a specific reason for not wanting to use malt? A lot of folks use sugar instead of malt. Do you want to skip a sweetener altogether?

- Raj   almost 5 years ago

Raj, my main reason for not wanting to use malt is that I don't have any, and my choices in grocers here in farm country are limited to Walmart or Kroger. I don't think either of them sell it. But if it's something that I should have I'm more than happy to buy it online.

Dean T.
posted almost 5 years ago

Try using sugar in place of malt. If you're going to be making lots of different kinds of pizzas, then malt is a good item to have on hand. You can get it on Amazon (free Prime shipping!) for under $10.

- Raj   almost 5 years ago

When using a wood stone you may want to make that temp 475. Even though that is a stone hearth oven. Woodstones run hot and that floor does too. With such intense heat you should temp under 500. If you have no malt still use sugar. Up to 2-3% what I have for malt. I have cooked Chicago deep dish in a wood stone and you don't need the flame up high. Should be low. Cook it in the middle. If your best the flame or sides quarter turn it every 6 minutes. Hope this helps.

Tony Gemignani admin
posted almost 5 years ago

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