Author Topic: Chi-town thin pics  (Read 29351 times)

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Offline Garvey

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Re: Chi-town thin pics
« Reply #25 on: February 04, 2013, 09:30:56 AM »
Where would one find this mysterious, I'm guessing paste based, sauce?  I'm intrigued.
Loo

Not so mysterious. The thread has almost 9000 views.  :D

Here ya go, Loo: http://www.pizzamaking.com/forum/index.php/topic,17662.msg171274.html#msg171274

Cheers,
Garvey


Offline Serpentelli

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Re: Chi-town thin pics
« Reply #26 on: February 04, 2013, 04:16:16 PM »
Bob,

I just drooled on myself looking at those pics.

Very nice job! Gonna pick up some sausage at Fresh market on my way home!

John
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Offline loowaters

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Re: Chi-town thin pics
« Reply #27 on: February 04, 2013, 11:05:45 PM »
Not so mysterious. The thread has almost 9000 views.  :D

Here ya go, Loo: http://www.pizzamaking.com/forum/index.php/topic,17662.msg171274.html#msg171274

Cheers,
Garvey

I'm slow.  :-\

Loo
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Offline TXCraig1

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Re: Chi-town thin pics
« Reply #28 on: February 05, 2013, 10:34:56 AM »
Bob, in your opinion, what are the hallmarks of great Chicago-style thin pizza?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #29 on: February 05, 2013, 11:40:05 AM »
Bob, in your opinion, what are the hallmarks of great Chicago-style thin pizza?
Oh boy, that can tend to get a little subjective Craig....depending on which side of the city or which 'burb you grew up in. Everyone has a preference on the (thickness) and amount of crunch to their thin crust pizza. Cooked in a cutter pan or straight on a stone deck, etc.
But as for hallmarks, I guess I would have to say sauce and cheese. Sauce consistencies will vary a bit but is generally something on the thicker side. It is the spices(and good amounts of it too)that say "this is Chicago pizza". Dried herbs such as basil, oregano,tyme,even sometimes ground fennel along with powdered garlic, onion(sometimes fresh that has been put in a blender), sugar, salt, lots of pepper....you'll see any number of combinations of all these.  Heavy salt, pepper, onion powder and oregano does it for me.
And then, of course, there is the cheese. Low moisture mozz for the GBD and small burnt "crunchies". Cheese has changed a lot over the years. Used to be much saltier and more buttery. I've recently been adding scarmorza to the mozz and this is delicious. Asiago, provo, Fontina all work as well.

Now for me, Chicago pizza just is not Chicago pizza without some good, greasy fennel pork sausage on it...but now I'm getting subjective. :) Hope what I have described above helps.
Bob
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Offline TXCraig1

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Re: Chi-town thin pics
« Reply #30 on: February 05, 2013, 11:49:39 AM »
The the crust under the toppings always crispy?
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Offline Garvey

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Re: Chi-town thin pics
« Reply #31 on: February 05, 2013, 12:05:28 PM »
Wow, Bob, you really nailed it.  If I had been asked the same question, I would have rattled nearly the same criteria, word for word.

Cheers,
Garvey

Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #32 on: February 05, 2013, 12:34:42 PM »
Wow, Bob, you really nailed it.  If I had been asked the same question, I would have rattled nearly the same criteria, word for word.

Cheers,
Garvey
Thanks Garvey...I don't usually "rattle", sorta more like a screeech.  ;D
Bob
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Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #33 on: February 05, 2013, 12:50:14 PM »
The the crust under the toppings always crispy?
Well now that's where the contention comes in....I say no, not crispy. That is heading into cracker territory(to me). The more popular places one sees on TV, from what I've seen, do have the crispier bottoms. Vito & Nicks Pizzeria sure comes to mind. But as long as you can still fold the square over in half(for a nice extra greasy bite :)) then you are in Chicagoland. A nice golden brown with a little crunch is the norm I would say.
The first place I worked at did a real pale colored bottom very thin pie, you'll have a small gum layer but man was that some good pizza, heavy fennel in the sausage.
Bob
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Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #34 on: February 07, 2013, 08:42:42 PM »
Here's a few pics of a 'lil Joe I just made. 10in pi... @ 4.8oz dough.A slim Jim!
Sam's club low moisture Stella brand cheese all over took this to happy "dark crispies" town.
« Last Edit: February 07, 2013, 08:46:22 PM by Chicago Bob »
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Offline norma427

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Re: Chi-town thin pics
« Reply #35 on: February 07, 2013, 09:10:44 PM »
Bob,

That sure looks delicious!  ;D  Great job!

Norma

Offline mrmojo1

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Re: Chi-town thin pics
« Reply #36 on: February 07, 2013, 11:21:56 PM »
stellar chi thin crust!  just stellar!  you keep raising the bar!!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline Serpentelli

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Re: Chi-town thin pics
« Reply #37 on: February 08, 2013, 09:32:00 AM »
Bob,

This is an excellent example of not knowing how bad you want something until you see it!!!!
 :'(
Those glistening nuggets of pork have my stomach rumbling already.

You may have already posted, but for your thin crust do you roll the dough or stretch it?

Nice job

John
I'm not wearing hockey pads!

Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #38 on: February 08, 2013, 12:07:59 PM »
Thank you guys (and gal)...much appreciated.

John, good 'ol rolling pin. I make single 8oz dough right on the counter cause Bob don't do dishes.  :o
Well, I help out a 'lil sometimes. ;D
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Offline thezaman

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Re: Chi-town thin pics
« Reply #39 on: February 08, 2013, 09:22:06 PM »
 wow that looks delicious. killer pie!!!

Offline dellavecchia

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Re: Chi-town thin pics
« Reply #40 on: February 08, 2013, 09:23:17 PM »
Wow, that looks really good.

John

Offline thezaman

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Re: Chi-town thin pics
« Reply #41 on: February 08, 2013, 09:23:25 PM »
 what is your sauce recipe?


Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #42 on: February 08, 2013, 10:12:33 PM »
what is your sauce recipe?
Thanks for your interest Za-man...here it is.  :chef:

Chicago thin crust pizza sauce. Overnight in cooler is best. Can last up to a week, no problem.

10.75oz can tomato puree
1/4 cup water
1/2 t sugar
1/2 t salt
1/2 t pepper
1/4 t onion powder
1/4 t garlic powder
2 t dried oregano (crushed between fingers)
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Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #43 on: February 08, 2013, 10:16:00 PM »
Larry...check your pm's.
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Offline thezaman

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Re: Chi-town thin pics
« Reply #44 on: February 09, 2013, 02:14:03 PM »
 bob, asked the same question in a pm.that pizza is making me salivate.and i am not kidding!!!

Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #45 on: February 22, 2013, 12:26:23 AM »
Just pulled another Loo's emergency pie from my old broiler drawer gas oven.  ::)
This pizza has 50% Stella mozz and 50% local Asiago cheese on it...one of the more tastier pies I've recently experienced I do say chap.... 8)
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Offline spacelooper

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Re: Chi-town thin pics
« Reply #46 on: February 25, 2013, 08:40:22 AM »
         I made my first Chicago Thin clones this past weekend. I was happy for my first attempts, but still have a long way to go. I am trying to work on Chicago thin and Deep Dish to satisfy my Chicago urge when it hits... Nashville is a Dead Zone for all things Chicago.
         I used Loo's crust recipe from http://www.pizzamaking.com/forum/index.php/topic,6368.msg54574.html#msg54574. I did a same day pizza. I also put one dough in the fridge to try today or tomorrow. I though for a same day crust it was pretty decent, better than my Nick & Vito clone...which came out tougher.
         For a Sauce I did a variation of Garvey's sauce. I definitely prefer a paste based sauce for this type of thin pizza and his sauce is a winner (with a few tiny mods for personal tastes).
          I also have one more obstacle that keeps me from a perfect home pie at the moment and thats a Toaster Oven. My oven blew out years ago and I bought a Toaster Oven that keeps hanging for me. It seems to be great for Deep Dish, but hand tossed and thin seem to be more difficult for it.... but I do try.
          I use a Marble Pastry Board from Williams Sonoma, that works GREAT for these type of crusts... a much nicer surface than anything else I have used before.
Here are a few pics of my endeavor.

Offline mrmojo1

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Re: Chi-town thin pics
« Reply #47 on: February 27, 2013, 10:33:19 PM »
bob!! another masterpiece of deliciousness!!!  man that looks tasty!!  and spacelooper nice pizza too!!!  looks glorious!!!!  is that sprinkled parm  on top?  looks fantastic!!  now im starving!!!! 
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #48 on: February 27, 2013, 10:47:09 PM »
bob!! another masterpiece of deliciousness!!!  man that looks tasty!!  and spacelooper nice pizza too!!!  looks glorious!!!!  is that sprinkled parm  on top?  looks fantastic!!  now im starving!!!!  
Mr. Mo,
Alright...now cut that out   :-[
It's high time you post one of your beauties up here on this thread, if you please... :chef:

spacelooper, nice pizza there man...I am really digging the crust you layed on that baby. Looks Super Bad!  8)

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Offline spacelooper

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Re: Chi-town thin pics
« Reply #49 on: February 28, 2013, 08:08:01 AM »
Bob and Mr. Mo, thanks! I still have some work to go to get the flavor I am looking for, but the Marble slab and big ass rolling pin have definitely helped me get my crust thin, which is a problem I have had in the past. The Chicago thin is a tough one for me to duplicate right... the Deep Dish is much easier to pull off...smile....but alas, I will just have to keep trying...more pizza....more pizza.


 

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