want to make chicago pizza need help

[thezaman]

 hi, tuesday i want to make two 9 inch chicago pies. i want to use loosewaters recipe. i used it a long time ago and it was very good. i need to know the quantity of dough in each 9 inch pan as well as his formula. this includes the tomatoes.i have seen his percentages and thickness factor but i have not follow the conversion. also where do you get cream of tarter?

[Hdale85]

Cream of tarter is available at most grocery stores, it's a spice, a powder. Should be right around the other dried spices. It's white.

[loowaters]

Zaman, I'm assuming you're looking at the Gino's clone, my take on foodblogger's recipe.  http://www.pizzamaking.com/forum/index.php/topic,5047.0.html 

Good luck,

Loo

[thezaman]

 thanks loo, sorry for misspelling your member name. i tried it a year ago and it came out really good. going to try it again tonight.

[thezaman]

my dough is made i have 30 ounces. how much should i use for a 12 inch pizza. or does two 15 ounce balls work better for two 9 inch pans?

[loowaters]

With 30 oz., make two 9's or a 14.  My calcs show 13.9 oz. for a 9" and 29.2 for a 14".  I've been using a .14 TF for Gino's.

Loo

[thezaman]

 i was happy with my first attempt. this is a really good formulation. i used 10.5 ounces in the small 9 inch ,i am making the 12 inch tonight using 19.5 ounces of dough. i used sweet italian sausage with some garlic mixed in . cento whole tomatoes drained and hand crushes with some salt added. topped with Romano, oregano and evoo. tonights dough will be 24 hours older i want to see the difference in the finished pizza.

[Clive At Five]

Man, that looks good.

Can you take a shot of a cross-section? I want to see that beautiful crust........ 

Nice work!

-Clive

[thezaman]

my side view wasn't clear this is the best shot i have

[Clive At Five]

Still looks good. 

I've been wanting to try this style myself... you may have just encouraged me to do so.

[thezaman]

i made the 12 inch pizza thursday. after 24 hour cold proof the dough ha a little more flavor not a big difference

[MrA]

Is Chicago supposed to be crispy throughout? I have been trying to make mine crispy like what is supposed to be of the best Chicago style pizzas in Sacramento, CA, a long way from Chicago! Mine come out looking much like these pics. I tried pushing out dough in pan, but it gets to thich when done. I tried rolling it out thin first, then putting it in the pan, still ended up with thick crust at the turned up areas. Not crispy throughout, but tastes good. This is my second attempt. Also, any tips on removing from pan? I used a tin cake pan and cut a slit in the edges, then folded the edges down to get it out without turning it into a mess.  Lousy pic, it's the best I could come up with after having to resize my cell phone pics to under 128kb.