Author Topic: Fun with Pans - Chicago Style  (Read 946 times)

0 Members and 1 Guest are viewing this topic.

Offline PizzaGarage

  • Registered User
  • Posts: 295
  • Location: Chicago
Fun with Pans - Chicago Style
« on: April 09, 2015, 09:05:16 PM »
Having some fun with different styles of pans....


Offline PizzaGarage

  • Registered User
  • Posts: 295
  • Location: Chicago
Re: Fun with Pans - Chicago Style
« Reply #1 on: April 09, 2015, 09:07:27 PM »
more pics

Offline PizzaGarage

  • Registered User
  • Posts: 295
  • Location: Chicago
Re: Fun with Pans - Chicago Style
« Reply #2 on: April 09, 2015, 09:08:30 PM »
couple more.  Have lots of left overs, couldn't eat it all....

Offline pythonic

  • Registered User
  • Posts: 2695
  • Age: 37
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Fun with Pans - Chicago Style
« Reply #3 on: April 10, 2015, 07:21:07 AM »
That sausage looks amazing!
If you can dodge a wrench you can dodge a ball.

Offline BTB

  • Registered User
  • Posts: 980
  • Location: Tampa Bay, FL & S.W. Mich. areas
Re: Fun with Pans - Chicago Style
« Reply #4 on: April 10, 2015, 11:55:15 AM »
OK.  Where is your Pizza Garage Restaurant at ? ? ? ?  We all are coming over . . . .        :drool:

                                                                                         --BTB

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12515
  • Location: Durham,NC
  • Easy peazzy
Re: Fun with Pans - Chicago Style
« Reply #5 on: April 10, 2015, 01:59:28 PM »
Awesome,awesome pizza man!  8)
"Care Free Highway...let me slip away on you"

Offline PizzaGarage

  • Registered User
  • Posts: 295
  • Location: Chicago
Re: Fun with Pans - Chicago Style
« Reply #6 on: April 13, 2015, 10:13:17 PM »
Thank guys!

Those were a lot of fun to make.....

Offline PizzaGarage

  • Registered User
  • Posts: 295
  • Location: Chicago
Re: Fun with Pans - Chicago Style
« Reply #7 on: May 03, 2015, 09:37:23 PM »
More pan....

AP Flour 100%
Water 60%
Salt 1.75%
Yeast .3
Sugar 2%
Oil (Soy) 6%
2 % bowl Residue

19oz ball for 12"
2 day cold ferment
1 hour rise at 100

Bake on stone 450
« Last Edit: May 03, 2015, 09:39:17 PM by PizzaGarage »

Offline PizzaGarage

  • Registered User
  • Posts: 295
  • Location: Chicago
Re: Fun with Pans - Chicago Style
« Reply #8 on: May 03, 2015, 09:38:19 PM »
more


Offline mudman

  • Registered User
  • Posts: 47
  • Location: Left Coast
  • I Love Pizza!
Re: Fun with Pans - Chicago Style
« Reply #9 on: May 04, 2015, 07:45:45 PM »
Wow what a lovely pie!!!!!! Looks like bacon to me, if so I know it was awesome.
« Last Edit: May 04, 2015, 07:49:33 PM by mudman »

Offline Nick Pecora

  • Registered User
  • Posts: 2
  • Location: Elmwood Park
  • I Love Pizza!
Re: Fun with Pans - Chicago Style
« Reply #10 on: June 03, 2015, 10:49:39 AM »
Where can I buy those pans?