Author Topic: Chicago Thin - a labor of love  (Read 41184 times)

0 Members and 1 Guest are viewing this topic.

Offline hockman4357

  • Registered User
  • Posts: 51
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

  • Registered User
  • Posts: 461
  • I wish could have pizza every day.
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

  • Registered User
  • Posts: 51
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

  • Registered User
  • Posts: 2041
  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
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.

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21868
  • Location: Texas
  • Always learning
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

  • Registered User
  • Posts: 2041
  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
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.

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21868
  • Location: Texas
  • Always learning
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

  • Lifetime Member
  • *
  • Posts: 10142
  • Location: North Carolina
  • Easy peazzy
Re: Chicago Thin - a labor of love
« Reply #347 on: May 20, 2014, 07:14:14 AM »
Sounds too corny to me. >:(

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

Offline pythonic

  • Registered User
  • Posts: 2041
  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
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.

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21868
  • Location: Texas
  • Always learning
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:

<a href="http://www.youtube.com/watch?v=-tAgv6N8cSI" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=-tAgv6N8cSI</a>


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

Peter


Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 21868
  • Location: Texas
  • Always learning
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:



<a href="http://www.youtube.com/watch?v=1YyHe-dnJ4k" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=1YyHe-dnJ4k</a>


Peter

Offline Garvey

  • Registered User
  • Posts: 461
  • I wish could have pizza every day.
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

  • Registered User
  • Posts: 2041
  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
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

  • Lifetime Member
  • *
  • Posts: 1587
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:

http://www.youtube.com/watch?v=qFpsLwtGJcc#t=14

http://www.youtube.com/watch?v=1YyHe-dnJ4k

Peter

Great videos Peter.  Thanks for sharing.
Dave

Offline pythonic

  • Registered User
  • Posts: 2041
  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
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

  • Registered User
  • Posts: 2
  • Location: Atlanta, GA
  • I Love Pizza!
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!