Author Topic: Chicago Thin - a labor of love  (Read 69785 times)

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Offline Jackitup

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Re: Chicago Thin - a labor of love
« Reply #325 on: February 28, 2014, 04:23:54 PM »
Got my chili pot ready for next week!!

jjon
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Offline Mmmph

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Re: Chicago Thin - a labor of love
« Reply #326 on: March 01, 2014, 04:31:52 PM »
Eating Pizza Factory again this weekend. This is a tasty pie.

Sausage and Onion. Cutter pan.
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Offline Musky

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Re: Chicago Thin - a labor of love
« Reply #327 on: March 01, 2014, 06:40:28 PM »
I'll be baking up two of these shortly.

Kevin

Offline nick57

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Re: Chicago Thin - a labor of love
« Reply #328 on: March 01, 2014, 09:07:38 PM »
Looks great!! It reminded me that I got some leftover pizza in the fridge. I know what's for breakfast.

Offline Simple Man

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Re: Chicago Thin - a labor of love
« Reply #329 on: March 02, 2014, 08:06:56 AM »
Here's my 1st attempt at Garvy's Chicago Thin using the original recipe and sauce. I must say that even though I am not used to such a spicy sauce, I really enjoyed this one.

Certainly not as pretty as most I have seen on this thread but hey, looks aren't everything right?
Dave

Offline pizzabill

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Re: Chicago Thin - a labor of love
« Reply #330 on: April 07, 2014, 07:59:52 PM »
My first attempt at garvy's Chicago thin in the blackstone was a big hit! Thanks for a great recipe!
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Online Pete-zza

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Re: Chicago Thin - a labor of love
« Reply #331 on: April 07, 2014, 08:31:59 PM »
pizzabill,

Good to see you back on the forum. I fondly remember your PizzaManiac website, which I used to follow until it came to an end.

Peter

Offline pizzabill

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Re: Chicago Thin - a labor of love
« Reply #332 on: April 10, 2014, 08:03:24 PM »
It's great to be back Peter! I've missed being able to contribute. Now that I own a blackstone oven I'm learning lots of new pizza things again. I've only had it for 4 weeks and I've averaged 8 pies per weekend. I even considered a new post at pizzamaniac.com ;)
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Offline RedBeard

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Re: Chicago Thin - a labor of love
« Reply #333 on: April 10, 2014, 10:27:47 PM »

@BTB: Pizza Factory was in Highland, IN, just south of 80-94 and a few blocks from Hammond.  Similar style to Hammond's House of Pizza.


Having grown up in The Region myself I had not heard of Pizza Factory but this looks extremely close to another place in downtown Highland called Langel's. I worked there as a teenager, some 20 years ago, but couldn't for the life of me remember how the dough was made....so I'm pretty excited to give this one a try. Thank you.


Offline Garvey

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Re: Chicago Thin - a labor of love
« Reply #334 on: April 11, 2014, 09:06:03 AM »
RedBeard:

It's is definitely Region pizza but nothing like Langel's. 

I love Langel's, btw, and have tried to reproduce it at home.  That style has a much softer dough, for one thing.  Maybe I'll post that formulation in a separate thread and see if you or anyone else wants to get to work on making it better.  Mine is similar but not close enough to make me ecstatic or anything.  Langel's is more of a Cal City style, with the soft dough and crumbled sausage.  The originator of the style would be John's, if you've ever had that one.  The original location in Cal City was the best one, but it's closed now.  And like many businesses before it, it's now passed down to multiple family members in different locations, each claiming to be the original.  I've heard the Munster location is closest to the original.  This is one of the great (sub-)styles of Region thin crust, with many imitators.  John's, Langel's, Barton's (Hammond/Highland), Villa Pizza (Griffith)...I'm sure there are others.

Peace,
Garvey

Offline pythonic

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Re: Chicago Thin - a labor of love
« Reply #335 on: April 11, 2014, 03:29:10 PM »
I'm still waiting for Garvey to invite all the Chicago natives for weekend of good eats........
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Offline RedBeard

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Re: Chicago Thin - a labor of love
« Reply #336 on: April 12, 2014, 12:13:43 PM »
RedBeard:

It's is definitely Region pizza but nothing like Langel's. 

I love Langel's, btw, and have tried to reproduce it at home.  That style has a much softer dough, for one thing.  Maybe I'll post that formulation in a separate thread and see if you or anyone else wants to get to work on making it better.  Mine is similar but not close enough to make me ecstatic or anything.  Langel's is more of a Cal City style, with the soft dough and crumbled sausage.  The originator of the style would be John's, if you've ever had that one.  The original location in Cal City was the best one, but it's closed now.  And like many businesses before it, it's now passed down to multiple family members in different locations, each claiming to be the original.  I've heard the Munster location is closest to the original.  This is one of the great (sub-)styles of Region thin crust, with many imitators.  John's, Langel's, Barton's (Hammond/Highland), Villa Pizza (Griffith)...I'm sure there are others.

Peace,
Garvey

If it helps I worked there (Langel's) as a prep cook. It was my job to make the dough among other things and honestly I do not remember them using yeast in their dough. It certainly didn't have any resting period. There was this little old lady named Evelyn that was the only one that had access to the actual recipes/formulations....kept it in a little notebook in her apron and would just tell me what to put in and how much. I really wish I had paid more attention.

BTW, Barton's makes me cringe anymore. We ate it for years but it has, in my opinion, went seriously down hill over the years.
« Last Edit: April 12, 2014, 12:15:23 PM by RedBeard »

Offline hockman4357

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Re: Chicago Thin - a labor of love
« Reply #337 on: April 20, 2014, 10:41:10 AM »
Here is my first attempt at Garvy's Chicago Thin Crust.  I made the dough, sauce, and sausage as written.  The pizza was baked on a steel plate for 11 minutes with 1 additional minute on broil.  This was indeed one of the best pizzas I have made.

Offline Garvey

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Re: Chicago Thin - a labor of love
« Reply #338 on: April 20, 2014, 04:22:41 PM »
Nice going, hockman!  Glad you liked it.

Did you roll the edge?  That would be my only feedback: this style should not have such pronounced bones.  Roll it flat and top it as close to the edge as you feel comfortable.  Of course, if you like it with bones, that's cool.  It's just not true to type, but that's not important to everyone anyone.  YMMV.

Cheers,
Garvey

Offline hockman4357

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Re: Chicago Thin - a labor of love
« Reply #339 on: April 21, 2014, 05:40:02 PM »
Nice going, hockman!  Glad you liked it.

Did you roll the edge?  That would be my only feedback: this style should not have such pronounced bones.  Roll it flat and top it as close to the edge as you feel comfortable.  Of course, if you like it with bones, that's cool.  It's just not true to type, but that's not important to everyone anyone.  YMMV.

Cheers,
Garvey
Hey Garvey!  Thanks for the feedback.  I did indeed roll the edge.  The pizza was 16" and rolled out really thin (.07) except for the slightly rolled edge.  I really liked the crunch of the rolled edge, so I might continue to do it this way even if it is not quite true to type.  I must say the the sauce recipe was excellent as was the italian sausage recipe.  I will no doubt continue to make this pizza.  It is a nice change from New York style that I have been working on.

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 »
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Online 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?
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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
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Online 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


 

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