Author Topic: Chicago Thin - a labor of love  (Read 49162 times)

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Offline hockman4357

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Re: Chicago Thin - a labor of love
« Reply #340 on: April 26, 2014, 11:05:43 AM »
Another Garvey pizza.  This time I did not roll the edge.  I did a convection bake on 1/2" steel.  Haven't decided if I like regular bake or convection bake better.  Regardless, this is good pizza!


Offline Garvey

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Re: Chicago Thin - a labor of love
« Reply #341 on: April 26, 2014, 10:03:02 PM »
Looks great!  I might need to get a steel.

Offline hockman4357

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Re: Chicago Thin - a labor of love
« Reply #342 on: April 27, 2014, 01:59:53 AM »
Tonight's Garvey.  96 hour cold ferment.  Baked at 450 (not convection) for 11 minutes on steel.  Awesome!!!

Offline pythonic

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Re: Chicago Thin - a labor of love
« Reply #343 on: May 19, 2014, 01:40:21 PM »
Garvey revisited...

24hr ferment.  450 bake for 10 minutes directly on stone.  I have a PSTK cutter pan coming in the mail and will try that as well.

I put Garvey's favorite red discs under the cheese since he enjoys a surprise so much :).
First time I tried the sauce I killed it with ground marjoram.  This time I only used a tiny bit.  The sauce is very flavorful.  Will attempt a sausage pie in next couple of days.

Love this pizza.  Always a good change up from the normal dough and sauce recipe.  Need to add more cheese next time as I was a little light.  Didn't weigh.

One thing I love to do if after the dough is rolled I sprinkle corn meal over it and gently roll it into the dough.  I love cornmeal on the bottom.  This may be my patented move.  Anyone else do that?

Nate
« Last Edit: May 19, 2014, 02:04:38 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline Pete-zza

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Re: Chicago Thin - a labor of love
« Reply #344 on: May 19, 2014, 02:02:48 PM »
One thing I love to do if after the dough is rolled I sprinkle corn meal over it and gently roll it into the dough.  I love cornmeal on the bottom.  This may be my patented move.  Anyone else do that?

Nate
Nate,

A while back I saw a Domino's video where a worker did that--both top and bottom.

Peter

Offline pythonic

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Re: Chicago Thin - a labor of love
« Reply #345 on: May 19, 2014, 02:05:35 PM »
Nate,

A while back I saw a Domino's video where a worker did that--both top and bottom.

Peter

Roll the dough over cornmeal or roll cornmeal over the dough?
If you can dodge a wrench you can dodge a ball.

Offline Pete-zza

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Re: Chicago Thin - a labor of love
« Reply #346 on: May 19, 2014, 02:08:45 PM »
Roll the dough over cornmeal or roll cornmeal over the dough?
Nate,

My recollection is that the worker opened up the dough ball on a mess of cornmeal on the work surface but also sprinkled some of the cornmeal on top of the skin.

Peter

Offline Chicago Bob

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Re: Chicago Thin - a labor of love
« Reply #347 on: May 20, 2014, 07:14:14 AM »
Sounds too corny to me. >:(

CB
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Offline pythonic

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Re: Chicago Thin - a labor of love
« Reply #348 on: May 20, 2014, 07:21:33 AM »
Sounds too corny to me. >:(

CB

Did someone say corn dog?

Nate
If you can dodge a wrench you can dodge a ball.

Offline Pete-zza

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Re: Chicago Thin - a labor of love
« Reply #349 on: May 20, 2014, 08:56:17 AM »
I went back to see if I could find the Domino's video I mentioned earlier. I believe that this was the one:



My earlier description wasn't quite right in the sequence but the cornmeal does end up on the skin both top and bottom.

Peter


Offline Pete-zza

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Re: Chicago Thin - a labor of love
« Reply #350 on: May 20, 2014, 09:04:55 AM »
And here are a couple of other Domino's videos that show cornmeal top and bottom:





Peter

Offline Garvey

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Re: Chicago Thin - a labor of love
« Reply #351 on: May 20, 2014, 12:14:42 PM »
IOW, we now have definitive proof that this practice must be discontinued by real pizza makers everywhere.
 ;D :chef:

Offline pythonic

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Re: Chicago Thin - a labor of love
« Reply #352 on: May 20, 2014, 05:02:39 PM »
IOW, we now have definitive proof that this practice must be discontinued by real pizza makers everywhere.
 ;D :chef:

No way Jose.
If you can dodge a wrench you can dodge a ball.

Offline Tampa

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Re: Chicago Thin - a labor of love
« Reply #353 on: May 21, 2014, 08:08:14 AM »
And here are a couple of other Domino's videos that show cornmeal top and bottom:





Peter
Great videos Peter.  Thanks for sharing.
Dave

Offline pythonic

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Re: Chicago Thin - a labor of love
« Reply #354 on: May 24, 2014, 01:28:43 PM »
I have no pics but I tried out Garvey's no knead crust a few days ago and it was fantastic.  72hr ferment.  Crispy and tender.  I baked at 500 for 7 minutes directly on my stone. 

Nate
If you can dodge a wrench you can dodge a ball.

Offline Lost in the South

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Re: Chicago Thin - a labor of love
« Reply #355 on: August 13, 2014, 02:08:03 PM »
Those are gorgeous!  It's so sad that the ill informed and uneducated think of deep dish as Chicago pizza.  The first word I knew in pig latin was izzapa and I didn't have my first deep dish until 10 or more years later!

Offline Jackitup

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Re: Chicago Thin - a labor of love
« Reply #356 on: October 29, 2014, 10:23:37 PM »
 :( :(Tonites Chicago Thin with onions, fresh baby bella mushrooms and pepperoni. Done in the BS at about 650....AWESOME!!!

jon
« Last Edit: October 29, 2014, 10:25:12 PM by Jackitup »
Save A Cow, Eat A Vegan....Totally Organic And Hormone Free!!

Offline camwell

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Re: Chicago Thin - a labor of love
« Reply #357 on: November 05, 2014, 02:15:01 PM »
Just made my first attempt at a pizzamaking.com Chicago thin, using

AP Flour (100%):  374g
Cool Water (50%):  187g
IDY (.5%):  1.9g
Salt (1%):  3.7g
Oil (8%):  30g
Sugar (1%):  3.7g

after  Garvey's no-knead suggestion here:
http://www.pizzamaking.com/forum/index.php/topic,17662.msg255062.html#msg255062

My modifications (since I'm lazy -- er, um -- obsessed with time-efficiency):
- used Fleischmann's dehydrated instant dry yeast (not the fresher refrigerated stuff)
- combined water with salt and sugar  (water was 2/3 room-temp from tap, 1/3 chilled from refrigerator; didn't measure the actual temp)
- added yeast to water mixture and let sit for about 5 minutes
- using King Arthur unbleached all-purpose flour
- mixed it all up in the food processor for about 3 minutes
- dumped into a large oiled mixing bowl and rolled the ball around in the oil; covered bowl with Cling Wrap
- refrigerated x roughly 43 hours
- left bowl out at room temperature for 5 hours before rolling it out to a 14.5-inch round
- baked at 450 degrees x 22 minutes on 2nd-from-bottom rack  (the oven has electric heating elements at the bottom and at the top)

It came out well, except that it was way too thick. I wondered why the crust was so dang thick.
Then I re-read Garvey's recipe and realized that that recipe is for two pizzas, not one. D'oh! (see what I did there?)

I'm actually aiming for an Aurelio's style, but this first run was just to get the basics down, see how much I could get away with without having a stand mixer or pizza stone, and without kneading and tossing, and to try out some cheeses and two different sausage recipes.
« Last Edit: November 05, 2014, 02:21:03 PM by camwell »

Offline Donjo911

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Re: Chicago Thin - a labor of love
« Reply #358 on: November 05, 2014, 02:26:07 PM »
That is a none-to-shabby first attempt!  I it is certainly a great looking pie. Great job!
Cheers,
Don
I have done wrong.. but what I did, I thought needed to be done.

Offline jsaras

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Re: Chicago Thin - a labor of love
« Reply #359 on: November 05, 2014, 02:32:49 PM »
Dang!
Things have never been more like today than they are right now.


 

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