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I remember Ron Santo's Pizza but I don't think I ever had it. I was/am a big Ron Santo fan but I was just a kid back then and my opinion didn't carry too much weight, lol.
Joan, I looked that up, it doesn't look like they cut back on the salt. Looks like a good recipe. KAF has quite a few rye recipes, maybe I should make it my quest to try them all, lol.
I thought about the salt too. I decided to go ahead and try it, but only use 1/4 cup. Total water volume is 10.5 ounces.
Has anybody used pickle juice in the rye bread dough? I have an empty jar of pickles and am thinking about using the juice in the starter.
I'm pretty sure just about every food item has it's day.
I didn't have pie on this pi day but I'd like to make amends, let me know when cake day comes around.
BA, I'm glad you made it to your destination safely. Tuna casserole sounds good, I haven't had one of those in years.
Growing up in Chicago I have learned how fortunate I was as far as pizza was concerned. The further I would be from Chicagoland the worse the pizza got. Now I understand why mediocre franchised pizza can be so successful. The thing that amuses me is when you hear people talk about Chicago style pizza they automatically think about the deep dish pie. I believe most Chicagoans eat thin crust. Of course I do like a properly made deep dish pie too. My first experience with deep dish was My Pi on Sheridan Rd across the street from Loyola University.
5 styles of Chicago pizza? I can think of thin (varying degrees of thinness), stuffed and deep dish. There is thick crust sometimes called pan pizza, something I have never cared for, so that makes 4. What else am I missing?
To me the thing about pizza is, regardless of style, the crust, sauce and toppings all have to be good, if any one of those lets you down then the pizza is a failure. I strongly agree with the slow rise method for pizza dough. I have been using the America's Test Kitchen recommendation, which is to use very cold water, a bare minimum amount of yeast, ferment in the fridge and do it all at least 24 hours in advance.
Aaron, when I first started ordering rye from KAF I didn't know which one to get so I punted down the middle and got the medium rye. After a while I would use a 50/50 mix of KAF medium rye and pumpernickel, which is their whole grain rye. The past year or so I've just been using their pumpernickel. Which one to order though depends on your preference and what recipe you like to use. In Reinhart's BBA he calls for light rye for the marble rye bread. I've never used their light rye which is now called white rye nor have I used their rye blend, so I can't advise you on those.
Thanks for the info on KAF shipping, Mike, I'm low on rye flour, order placed.
If you don't care for olive oil a 50/50 blend of veg oil and butter works.
It's hard to find rye flour locally. I buy mine from King Arthur. I used to use a 50/50 mix of medium and pumpernickel but now I just use their pumpernickel.
Aaron, I made a St Louis pizza crust last week. I used honey as I don't have corn syrup. Mine was bland too, but I didn't use any salt. But it was fast. I agree, a little more olive oil won't hurt.
Thank you Joan and Aaron. I don't make loaves too often as i usually opt for sandwich buns. One of the things I have to be careful about it letting the loaf overrise as that causes the crust to blow apart.
For many years I tried making a rye bread and the results were never satisfactory. Then maybe 8 - 10 years ago I ran across a recipe on a food site for a rye that uses a starter that you make at least one day before (up to 3 days). That turned out to be the key, I finally got a rye that had the proper taste and texture. To this day I bristle at rye recipes that don't use a starter, lol. Anyway, I tweaked the recipe a bit. For example, it called for using half the rye flour and water to make the starter. I figured the key to rye bread is the starter, the rye flour needs time to fully hydrate, so why only use half the rye for the starter? In my starter I use 100% of the rye and water. This bread has become one of my staples.
Today I made a rye bread. I made the starter yesterday. I wanted to give it some color so I used fresh brewed decaf coffee as the liquid and added a tablespoon of unsweetened cocoa. It just came out of the oven and looks good.
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