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[mrmojo1]

thanks Loo!  thats what ive been doing, but its fairly new and doesnt have the # of pies as yours thats for sure.  last night i went  a bit thicker than i have been doing on the dough thickness.  this seemed to help, the bottom was crisp and the slice held up!!  i will keep on experimenting!

[mrmojo1]

hey loo!  last night i finally used the dough calc, and your recipe and WOW! what a difference!!!  i have been changing a lot of things lately and it finally hit.  the crust had a thin crisp bite with a bit of the bready chewyness that i love.  it was the closest ive ever had or made out here(idaho), to what we grew up with in the chicago burbs!  thank you so much for your recipe, help and encouragement!  it tasted just delicious and its the 1st one in about 25 ive made since august that i am happy with!  thanks again!

[Pete-zza]

Terry,

I think you hit paydirt. That's a great looking pizza.

Peter

[mrmojo1]

Pete!  your encouragement holds a ton of weight!  you are amazing!  i am in awe of your expertise and knowledge.  just love everything you and the rest of the experts here impart to this site!  thank you again.  this is an amazing place! thanks...and geez that dough calculator!! phenomenal tool!!

[loowaters]

Mojo, that LOOKS AWESOME!!!

Lately, with this recipe, I've been rolling out a little thinner.  I've also used this recipe replacing 1/3 of the water with milk (2:1 water to milk ratio) with great results.  By the looks of that pie, you don't NEED to change a thing, but if you like to tinker...

Loo

[mrmojo1]

Mojo, that LOOKS AWESOME!!!

Lately, with this recipe, I've been rolling out a little thinner.  I've also used this recipe replacing 1/3 of the water with milk (2:1 water to milk ratio) with great results.  By the looks of that pie, you don't NEED to change a thing, but if you like to tinker...

Loo

that sounds great loo!  i am going to try that.  what does the milk do?   change the flavor?  i know i have heard about scalded milk in papa del's thick crust.  thanks again gang!

[RSMBob]

Wow, you got your mojo working! Good thing I don't live in Idaho or you'd have me and others knocking your door down. REALLY good looking pizza, and exactly what comes to mind when I think of Chicago-style thin crust.

Yes, the style varies from Home Run Inn to Vito & Nick's to Aurelio's to Patsy's et al, but I think you've got a winner there...heck, it's even got the right topping!

[Jackitup]

Youch, that looks perfect, nice job....
Jon

[mrmojo1]

I hope my next effort turns out as good!  I really appreciate everyones advice and encouragement,  it really is just all about this website and all the wonderful info and excellent advice everyone provides.  ive learned a ton in the last 8 mos and have had a lot of fun!  i love looking at all the great pics of all your wonderful homeade chicago pies!! i need to get some deep dish pans i want to try buzz's lou malnatis!!!

[JJ]

I would buy that pie any day!!  NICE

[Pete-zza]

Terry,

With all the ooo-ing and ah-ing, we forgot to ask you what specific dough formulation you used from the dough calculating tool. Did you keep a copy?

Peter

[mrmojo1]

Terry,

With all the ooo-ing and ah-ing, we forgot to ask you what specific dough formulation you used from the dough calculating tool. Did you keep a copy?

Peter

yes Pete!!  this is loos recipe from page1 that i entered into the calculator.  i wanted 6 dough balls for 14" pizzas.  i think because of loss in the bowl, each ball at the end of the mixing was 377grams instead of 392g. so i suppose that changes the TF a little?  thanks!

Flour (100%):    1520.41 g  |  53.63 oz | 3.35 lbs
Water (50%):    760.21 g  |  26.82 oz | 1.68 lbs
ADY (1%):    15.2 g | 0.54 oz | 0.03 lbs | 4.02 tsp | 1.34 tbsp
Salt (1%):    15.2 g | 0.54 oz | 0.03 lbs | 2.72 tsp | 0.91 tbsp
Corn Oil (3%):    45.61 g | 1.61 oz | 0.1 lbs | 10.14 tsp | 3.38 tbsp
Total (155%):   2356.64 g | 83.13 oz | 5.2 lbs | TF = 0.09
Single Ball:   392.77 g | 13.85 oz | 0.87 lbs

[masdog]

Are there volume measurements for this recipe?

[loowaters]

Are there volume measurements for this recipe?

No, we don't have volume measurements converted for this but you can be the first.  Use this to do it: http://www.unclesalmon.com/tools/food.php

Loo

[masdog]

No, we don't have volume measurements converted for this but you can be the first.

Loo

Cool.  Thanks for the link, Loo.  I'll give this a try and post my results.

[mrmojo1]

Hey Loo! tried a few more things with your recipe but no milk yet. (do i just do 20% by weight? or do i need to rehit the dough calculator? i tried a 20% rice flour mix, i wasnt happy with the results.  the bottom crust seemed to darken much quicker and i didnt like that burnt taste, tried it 2x.  but more recently i tried 20% semolina.  the 1st i cooked for 2 more minutes 12 min total, and again the bottom had some dark spots that affected the flavor.  the last night i did 10 min and it was much better.  good flavor.  perhaps a little bit of sweetness to the crust.  i will need to make another and verify but it was crisp and hands down better than the 1st effort.  now is it better than the original? i dont know. 4 more balls left.....we'll see!  thanks again for this fabulous recipe!

[mrmojo1]

for the milk i think looking back you said 33% to water is this just by weight? or do i need to go to the dough calc?  thanks!

[mrmojo1]

shoot sorry!!!  last ? any preference? whole milk? 2% etc.? thank you in advance.

[loowaters]

I've been using 2% milk because that's what we always have on hand here and, yes, I just replaced 33% of the water by weight with milk.

Loo

[mrmojo1]

sorry loo! one more ? if you dont mind. re: milk.  do you warm the milk, or do you proof the yeast in the warm water.  i always proofed the yeast in your recipe in the hot water and salt.  does it matter.  i know adding cold milk may cool the water down and not be optimal for activating?  thanks again! YOU ROCK!