Author Topic: Chicago Thin - a labor of love  (Read 39853 times)

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Offline Garvey

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Re: Chicago Thin - a labor of love
« Reply #300 on: January 17, 2014, 11:00:24 PM »
Yeah, man, that looks amazing!  Way to go!

So my graduate work in instructional design continues to pay off...in pizza...   ;D

Cheers,
Garvey


Offline mrmojo1

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Re: Chicago Thin - a labor of love
« Reply #301 on: January 18, 2014, 04:09:50 AM »
Garvey! you rock dude! thank you!

Offline dmckean44

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Re: Chicago Thin - a labor of love
« Reply #302 on: January 18, 2014, 02:37:57 PM »
I did up a supreme this morning with my other dough ball. This time it ended up a little thicker because I did a much better job rolling it out than the first time, but I think I liked it a little thinner. I probably could have left it on one more minute. It still tasted amazing either way.

Offline Chicago Bob

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Re: Chicago Thin - a labor of love
« Reply #303 on: January 18, 2014, 02:56:12 PM »
I did up a supreme this morning with my other dough ball. This time it ended up a little thicker because I did a much better job rolling it out than the first time, but I think I liked it a little thinner. I probably could have left it on one more minute. It still tasted amazing either way.
That's a beauty too dmc!   You're doing good man....try and start including a crumb shot with your pics, if you would.

Bob
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Offline dmckean44

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Re: Chicago Thin - a labor of love
« Reply #304 on: January 18, 2014, 06:43:40 PM »
I'll make sure I take one next time. I'll get the hang of it and it's still just my fourth pizza and I don't even have a real peel yet.
« Last Edit: January 19, 2014, 01:22:18 AM by dmckean44 »

Offline Garvey

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Re: Chicago Thin - a labor of love
« Reply #305 on: January 18, 2014, 07:51:56 PM »
try and start including a crumb shot with your pics, if you would.

Pizza porn is one thing, but now we have fetishists to cater to?   :-D

Offline Chicago Bob

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Re: Chicago Thin - a labor of love
« Reply #306 on: January 18, 2014, 08:53:26 PM »
Pizza porn is one thing, but now we have fetishists to cater to?   :-D
Only way to live Garvey.  ;)

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Offline nick57

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Re: Chicago Thin - a labor of love
« Reply #307 on: February 22, 2014, 06:35:51 PM »
I made 2 balls of dough and let them rest in the fridge for 3 days. I followed your recipe for the crust, sauce and sausage. I only made one change, a little more black pepper in the sausage. I took the first pie I cooked, to the Tulsa Flea Market to let 4 of my friends give it a whirl. They usually get Domino's thin crust, and more often than not, it is terrible. They were amazed!!! They said it was one of the best tasting pizza's they have ate. The crust even stayed crispy on the drive over there.

My friends know I am a pretty good chef, and praised the pie and my skill. They asked me a ton of questions about the spices and the procedure I used to make it. I told them I could not take the credit for it. I explained I have some friends that are some of the greatest pie makers in the world, and that they are kind and generous in teaching the magic of making pizza. Thanks to everyone here.

Garvey, I think your Chi style pie is becoming my favorite. I'm afraid I am becoming hooked on the great flavor profile of your pie. I have a another ball that has been sitting in the fridge for 12 days. It's my cracker recipe, almost like yours, but only 45% hydration. It's got another week before I use it. I'll will post it in the general pizza making section. It is a low hydration dough, but the long rest makes it more like a NY style. The crust is not as chewy, and it's very crispy. The long chilled rest produces a very flavorful crust.  Thanks again Garvey!! I can't wait till tomorrow, I may have leftover pizza for breakfast. The first pic is the pie my friends wolfed down, the rest are of the pie I just finished cooking.   
« Last Edit: February 22, 2014, 06:39:06 PM by nick57 »

Offline Jackitup

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Re: Chicago Thin - a labor of love
« Reply #308 on: February 22, 2014, 07:07:34 PM »
Garvey, I think your Chi style pie is becoming my favorite. I'm afraid I am becoming hooked on the great flavor profile of your pie. I have a another ball that has been sitting in the fridge for 12 days. It's my cracker recipe, almost like yours, but only 45% hydration. It's got another week before I use it. I'll will post it in the general pizza making section. It is a low hydration dough, but the long rest makes it more like a NY style. The crust is not as chewy, and it's very crispy. The long chilled rest produces a very flavorful crust.  Thanks again Garvey!! I can't wait till tomorrow, I may have leftover pizza for breakfast. The first pic is the pie my friends wolfed down, the rest are of the pie I just finished cooking.

Nick,

So your cracker crust is in the fridge for 18-20 days total?!?! I would love to hear and see how that comes out, very intriguing! What's the flavor like? Any other pics of crusts that far out? Love to see them.

jon
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Offline nick57

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Re: Chicago Thin - a labor of love
« Reply #309 on: February 22, 2014, 07:34:04 PM »
I posted my results of the long rest cracker at   http://www.pizzamaking.com/forum/index.php?topic=30024.0  It was like a NY style. I was able to hand stretch it. It was not as chewy, but more crispy and lighter in texture. The flavor of the dough was wonderful.


Offline dmckean44

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Re: Chicago Thin - a labor of love
« Reply #310 on: February 22, 2014, 07:59:29 PM »
What I'm still wondering... If the Pizza Factory was this good, why the heck did it close?

Offline nick57

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Re: Chicago Thin - a labor of love
« Reply #311 on: February 22, 2014, 08:33:29 PM »
I have no idea if this what the real Pizza Factory tastes like. I will say this, if it was as good as Garvey's, it's a shame that they no longer exist. It could be  overhead got to high... rent, product cost got too high to maintain the quality, age of owners, management style changed, and cheap commercial pizza chains. I think price points seem to be more important than quality to the average Joe six pack consumer. I have only found two places that I am a repeat customer. They both take great pride in their product. The average price is around $20, but you can really taste the quality. One will even sell your their dough balls for $4. So if ya need that pizza fix in a hurry, it's a great deal. It's a high hydration dough, but works pretty good in the home oven. That's a sad statement, we have about 50 pizza joints in town, From East Coast style, to West coast, Chicago pan pizza, and Neapolitan. We even have a new high end pizzeria. I am going to try it out. Though I have had some friends go there, they said it was not any better than a regular bar type pie. I think the beautiful interior decor was more important than the actual product.
« Last Edit: February 22, 2014, 08:40:03 PM by nick57 »

Offline Jackitup

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Re: Chicago Thin - a labor of love
« Reply #312 on: February 22, 2014, 08:45:31 PM »
What I'm still wondering... If the Pizza Factory was this good, why the heck did it close?

There's a number of reasons why great places close. We all know of a lot of places that serve crappy food that have been open for years, and places that have fantastic food barely make it a year. Mismanagement is usually at the top, along with location, theft, embezzlement......!

jon
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline Chicago Bob

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Re: Chicago Thin - a labor of love
« Reply #313 on: February 22, 2014, 08:51:29 PM »
.....family feuding.  8)

Bob
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Offline pythonic

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Re: Chicago Thin - a labor of love
« Reply #314 on: February 22, 2014, 09:22:25 PM »
.....family feuding.  8)

Bob

Hopefully it wasn't pissing in the sink like over at Pizza Slut.
If you can dodge a wrench you can dodge a ball.

Offline nick57

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Re: Chicago Thin - a labor of love
« Reply #315 on: February 22, 2014, 09:22:34 PM »
Yeah, either you come from a family that sticks together like Vito Corleone's or siblings that have their own issues. I am very lucky to have have come from a large family that love each other and never fight. Family is the most important thing in our lives. We have each other backs at all times, and are always kind to friends and strangers. Old fashioned I guess. My grandfather (Greek) had a Coney Island for 48 years. During the depression of the 30's he would feed homeless people out of the back door of of his restaurant. Even a few Gangsters on the top 10 list showed up for food. People would stand in line for his coney's. The hotter the chili the larger the crowds. I learned to cook there. I would make 100lbs of chili every two days from scratch. I would butcher the cow, grind the meat and cook it it 10 gallon pot for hours. When it came time to season the chili, my grandfather did not measure the spices. A handful of that and this, till it just tasted right. No tomato products in the chili, just the freshest of spices. I still make it at home. it is not as good as we made it in the cafe. Cooking in large volumes make a big difference in the flavor profile. I am always expected to bring a batch a couple of times for football season. The reason the Coney Island closed, is that he worked there till he had to go to hospital, and he died of heart failure. He loved to cook and put a smile of the customers and friends that came everyday.
  I should give back to my great friends here, and give the recipe. The main problem is where you get you spices for the chili. You have to use the spices from the Mecca Coffee company in Tulsa. Not sure if they do mail order, but they do sell to commercial restaurants. Using other brands of spices is not an option for this chili, they have very fresh products. So, I will pass along my family secret to any one interested. It's the least I can do for all the help I have received on making great pies.
« Last Edit: February 22, 2014, 09:24:55 PM by nick57 »

Offline Chicago Bob

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Re: Chicago Thin - a labor of love
« Reply #316 on: February 22, 2014, 11:14:35 PM »
Through your grandfathers inspiration...he has now told a loving tale to us from you.
For myself...I don't even really need, or want, the correct original recipe. With the way you have described his passion Nick...I can close my eyes and almost taste it.
And I thank you for that pizza pal.  8)

Bob
"Care Free Highway...let me slip away on you"

Offline Garvey

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Re: Chicago Thin - a labor of love
« Reply #317 on: February 22, 2014, 11:26:05 PM »
Wow--lots to respond to here in these past few posts.

Nick, that pie looks so great!  I am driving to Tulsa right now!   :drool:

The Pizza Factory closed because of divorce.  Joe's wife got the business and sold it immediately and it got chopped up and closed for good.  It was a hole-in-the-wall with a loyal following.  This was long before caller ID, and Joe could recognize our voice on the phone and immediately recall our standard order ("family size: sausage on the whole thing, green pepper and onion also on just half").  We had a lot--I mean truly a lot--of great pizza joints around where I lived, but Pizza Factory was our go-to place.  My folks once went on vacation and left us food money, and we had Pizza Factory three times in five days.  My friends were so jealous.  My mom always had a Pizza Factory waiting for me and my brother every Friday night after swim practice.

So I gotta give credit where credit is due.  I didn't invent it, per se--I just made a bajillion pizzas one summer with my buddy Dave until we reverse engineered it as close as we could get.  That herbal bomb sauce is really something else, ain't it?

Also, you mentioned that your two good pizza places near you charge around $20.  That is reasonable, if not on the cheap side, compared to the Chicagoland thin crust joints I used to frequent and still visit when I'm up there.  A 15" sausage pizza at Aurelio's is $22.40 plus tax.  That is what it should cost.  Unfortunately, in most of the country, crap-pizza purveyors have foisted this idea upon an unsuspecting public that pizza is fast food, that it should be 10.99 to feed three or four people.  I'm sorry, but that just is not the case!  Pizza is made lovingly, by craftsman.  What Papa John's sells is not.  It's garbage, plain and simple.  (OK, enough soapboxing...  :chef:)

Anyway, glad you like the PF, and please pass along the Coney recipe.  Sounds delicious!!!

Peace,
Garvey

Offline nick57

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Re: Chicago Thin - a labor of love
« Reply #318 on: February 22, 2014, 11:33:26 PM »
Thanks Bob! I believe if I do not pass on the secret to my family's secret recipe. It may be lost forever. I am only one of two people that know how it was made. It will take a little bit of time to explain the procedure, so I have to go through the steps with pics. I will post in the Off Topics thread.

Offline Jackitup

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Re: Chicago Thin - a labor of love
« Reply #319 on: February 22, 2014, 11:39:18 PM »
I love me a great chili dog. If you would rather PM those that want it count me in for sure. Many thanks ahead of time!!!

jon
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!