List of Chicago thin formulations?

[CDNpielover]

I am making a list of the various Chicago-style thin crust formulations that are on the forums.  This is my favorite style and I want to try different versions of it, but I find it difficult to locate and keep track of them all.  I will add to this list as I come across them.  I hope someone finds this useful! 

AmsterdamPizza's "Southside" thin crust: http://www.pizzamaking.com/forum/index.php/topic,13449.0.html
Barnaby's clone: http://www.pizzamaking.com/forum/index.php/topic,10644.0.html
BTB's thin crust with rice flour: http://www.pizzamaking.com/forum/index.php/topic,8291.msg71517.html#msg71517
BTB's thin crust with semolina: http://www.pizzamaking.com/forum/index.php/topic,6605.0.html
Buzz's thin crust:http://www.pizzamaking.com/forum/index.php/topic,5045.msg42751.html#msg42751
Dino's Gourmet Pizza thin crust: http://www.pizzamaking.com/forum/index.php/topic,15203.msg160388.html#msg160388
goosen1's thin crust: http://www.pizzamaking.com/forum/index.php/topic,5002.0.html
Home Run Inn clone: http://www.pizzamaking.com/forum/index.php/topic,6112.0.html
itsinthesauce's thin crust (apparently similar to Aurelio's):http://www.pizzamaking.com/forum/index.php/topic,4676.msg39865.html#msg39865
Lehmann's Chicago cracker style: http://www.pizzamaking.com/lehmann_crackerstyle.php
Loowater's generic Chicago thin crust: http://www.pizzamaking.com/forum/index.php/topic,6368.0.html
turner's thin crust: http://www.pizzamaking.com/forum/index.php/topic,9386.0.html
Vito and Nick's clone: http://www.pizzamaking.com/forum/index.php/topic,6368.msg117149.html#msg117149
Garvey's Pizza Factory clone: http://www.pizzamaking.com/forum/index.php/topic,17662.msg171274.html#msg171274
Pete-zza's Donato's clone: http://www.pizzamaking.com/forum/index.php/topic,2711.msg29079.html#msg29079
Pete-zza's Monical's clone: http://www.pizzamaking.com/forum/index.php/topic,600.msg53313.html#msg53313
Garvey's Aurelio's clone: http://www.pizzamaking.com/forum/index.php?topic=19680.0

Note: Updated from time to time to reflect new additions

[AmsterdamPizza]

Thanks! I find this very useful because I am actually always searching for these pizza's.. Even my own I sometimes need to look up.

[CDNpielover]

I looked through the entire 20 pages of the "Chicago style" section of the forums, and this is what I found.  so if anyone knows of something I missed, please post it.  thanks!   

[Pete-zza]

so if anyone knows of something I missed, please post it. 

You might check out this one: http://www.pizzamaking.com/forum/index.php/topic,5045.msg42751.html#msg42751. buzz posted it on the American board but I don't know if that is where it belongs.

Peter

[CDNpielover]

Thanks Pete, I will add it to the list!

[CDNpielover]

I wanted to add to the list, but for some reason I can't modify my initial post.  This forum has all kinds of silly rules that are unique to this and only this forum - I guess this is just another.    If anyone ever reads this thread again, hopefully they will scroll down to find this addition to the list:

Garvey's Pizza Factory clone: http://www.pizzamaking.com/forum/index.php/topic,17662.msg171274.html#msg171274

[Garvey]

With the forum being expansive as it is, this thread is a great candidate to become a sticky, no?

[mugwump]

Hmmm, there's a local shop called Gigio's in Evanston that is always at the top of my list when I visit family there, been going there for 30 years.  I'm not sure where it would fall in the above list.  It's a floury, semi-crisp crust -- thin but not cracker.  It appears that it's very easy to work with the dough -- they just spread it out around the peel and load it up from there.

[CDNpielover]

Here are two more midwestern-style thin crust formulations that should probably be listed here:

Pete-zza's Donato's clone: http://www.pizzamaking.com/forum/index.php/topic,2711.msg29079.html#msg29079
Pete-zza's Monical's clone: http://www.pizzamaking.com/forum/index.php/topic,600.msg53313.html#msg53313

[note to mods: can you move all of the added links into the first post of this thread?]

[CDNpielover]

Thanks Pete!     I'm gonna try my hand at the Monical's and Donato's pies pretty soon.

[CDNpielover]

Pete, can you update the Vito & Nick's clone link with this one: http://www.pizzamaking.com/forum/index.php/topic,6368.msg117149.html#msg117149

For some reason, the existing link goes to Loo's generic thread.  (Also, I didn't realize that you posted your V&N clone in that thread, I thought it had it's own thread.  Is that new?)   

[Pete-zza]

Pete, can you update the Vito & Nick's clone link with this one: http://www.pizzamaking.com/forum/index.php/topic,6368.msg117149.html#msg117149

For some reason, the existing link goes to Loo's generic thread.  (Also, I didn't realize that you posted your V&N clone in that thread, I thought it had it's own thread.  Is that new?)

CDNpielover,

What happened is that Loo originally posted his generic dough recipe without milk. He later decided to replace one-third of the water in the recipe with milk. A discussion on the use of milk in a Chicago thin crust dough ensued, and that led to a discussion of Vito & Nick's use of milk in its dough. And, from that, the cloning effort followed. I later concluded that the V&N discussion was so entwined with the rest of the thread that it couldn't easily be split off into its own thread without a major reconstructive effort.

There is another Vito & Nick's thread, at http://www.pizzamaking.com/forum/index.php/topic,6066.0.html, but that thread is for the spin-off of the original Vito & Nick's, called Vito & Nick's II.

Peter

[CDNpielover]

Thanks Pete!   

[CDNpielover]

Peter, can you add this to the list?  Thanks!     not sure how I missed this!

Garvey's Aurelio's clone:  http://www.pizzamaking.com/forum/index.php?topic=19680.0

[Pete-zza]

Peter, can you add this to the list?  Thanks!     not sure how I missed this!

Garvey's Aurelio's clone:  http://www.pizzamaking.com/forum/index.php?topic=19680.0

CDNPielover,

Done.

Peter