Author Topic: Chicago Style pizza  (Read 7470 times)

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Offline Randy

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Re:Chicago Style pizza
« Reply #20 on: January 02, 2004, 12:17:55 PM »
I cooked the first one at 475 for 20 minutes and the second at 475 for 30 minutes.

I wonder if I should reduce the temp to 400 and bake longer?

Randy


Offline Randy

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Re:Chicago Style pizza
« Reply #21 on: January 02, 2004, 12:20:14 PM »
I thought olive oil was better for you than Canola but I am not positive.  I know I don't like the taste of things fried in Canola.

Randy

Offline Steve

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Re:Chicago Style pizza
« Reply #22 on: January 02, 2004, 01:22:39 PM »
I thought DKM was using vegetable shortening in his Chicago dough?
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Offline DKM

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Re:Chicago Style pizza
« Reply #23 on: January 02, 2004, 03:36:38 PM »
I thought DKM was using vegetable shortening in his Chicago dough?

I was, but I was out one day and for the heck of it used canola oil.  

My wife preferred the taste and the texture of the canola crust.  We also noticed it brown better and more evenly.

Just to add olive oil is considered healthier but has a lower burning temp which is why a lot of frying recipes call for canola.  I like corn oil personally.

DKM
« Last Edit: January 02, 2004, 03:39:56 PM by DKM »
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John

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Re:Chicago Style pizza
« Reply #24 on: January 05, 2004, 01:12:52 AM »
Glad I found this forum!  As a native New Yorker and 10 year resident of Chicago, I find myself in the pizza sahara of San Francisco.  Over the past 5 years here I have built up my pizza slinging skills to point where the wife and I rarely eat pizza anywhere other than home.

Funny -- I just made a stuffed spinach 'za tonight for dinner.  I just use my standard dough mix for that -- and I usually don't get too fussy with measurements.  But around 2 cups bread flour, a cup of whole wheat (gives it character), a few teaspoons of salt, tablespoon of yeast, tablespoon of honey and of olive oil and enough water to bring it together in the Kitchen Aid.  My doughs tend to be on the wet side -- I find they are more pliable and give better results (for my tastes). Run in the mixer at stir for 10 minutes and let rise for as much time as you have.

Filling is equal parts *whole* milk mozarella, shredded raw spinach, a handful of chopped up broccoli for add'tl greenery.  Oh and some shredded basil.

My guess for a Chi-town deep dish I would let the dough have a chance to rise a bit in the oiled , seasoned pan.  This would give it more oomph.  And do not be shy with oil -- remember, all good restaurant food tends to have a LOT more oil/butter than we would use at home.

Cheers.

John

Offline itsinthesauce

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Re:Chicago Style pizza
« Reply #25 on: January 05, 2004, 08:17:21 AM »
John, welcome aboard. Your recipes sounds like my Mother's....a little of dis, a little of dat, and the results are always the same.

Offline Randy

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Re:Chicago Style pizza
« Reply #26 on: January 05, 2004, 09:02:39 AM »
Good eating pizza with us John.
 8)
Randy

Offline DKM

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Re:Chicago Style pizza
« Reply #27 on: January 05, 2004, 01:20:11 PM »
Welcome John.

hope you try some of the recipes we have posted here and give some feed back.

DKM
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Offline Steve

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Re:Chicago Style pizza
« Reply #28 on: January 05, 2004, 02:07:15 PM »
Yes, welcome aboard!

Make sure that you register as a user... it's free and enables you to see when new messages are posted.

Steve
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