Author Topic: Chicago Thin - a labor of love  (Read 70621 times)

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buceriasdon

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Re: Chicago Thin - a labor of love
« Reply #25 on: February 10, 2012, 03:34:22 PM »
Garvey, With some alterations I mixed up enough dough for three ten inchers for Sunday night or perhaps even Saturday. I bulk ferment in the fridge then divide and allow to come to room temp. I replaced a third of the water with whole milk and used 2% salt so it's not quite the same recipe. The sauce will also be different as I have no tomato paste, tomato puree only.
Don
« Last Edit: February 10, 2012, 03:36:04 PM by buceriasdon »


Offline BTB

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Re: Chicago Thin - a labor of love
« Reply #26 on: February 10, 2012, 04:21:56 PM »
Garvey, good looking thin crust pizza.  Reminds me a bit of Nino's in Roseland.  But the Pizza Factory I was not familiar with and I thought I knew of most or many of the south side or south suburban pizza places.  Where was the Pizza Factory located?  Nice job and I hope many of our members try out your formulations and report their thoughts and comments here.           --BTB 

Offline Pizza3.14

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Re: Chicago Thin - a labor of love
« Reply #27 on: February 10, 2012, 07:35:06 PM »
The dough is in the Kitchen Aid bowl so I don't have to worry about it getting to big yet.  Did you punch it down to keep it from filling your container or as part of your procedure? 

Thanks for the specifics on the sauce.  I went out and got the few items I was missing to be sure I followed your recipe exactly.  I will make it day of.  I plan on giving it the 72 hours, was that what you found the sweet spot to be?  I would like to try it on Sunday evening if you think it is ok then.  It will be at about the 57 hour mark. 

pic of the dough about 10 hours in. 

Offline Garvey

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Re: Chicago Thin - a labor of love
« Reply #28 on: February 10, 2012, 07:51:30 PM »
@pizzard: sorry, I have a gas oven.  Wish I could help you out on the electric situation.  My buddy has an old electric and he preheats two stones--one high(-ish) and one low(-ish)--at 500 for at least an hour and then bakes the pies right on the stone.  Start at the top stone and if it gets too brown on top, move it to the bottom stone for finishing.

@Don: well, sounds like you got your own thing going on,  ;) but at least maybe the spice blend will be something new for you.

@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.

@Pizza3.14: I'm surprised you don't have more rising action so far.  Yes, I punch down whenever it doubles, which is usually a couple times in the first 24 hrs or as needed.  I have some high quality IDY that I get in bulk from Sam's Club that has serious rising action.  As for timing, I think you'll get great results at 57 hrs.  I baked four pizzas tonight with dough I made on Tues. (i.e., 72 hrs), and it was quite to my liking.  I think 57 hrs should be very similar. 

Offline pythonic

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Re: Chicago Thin - a labor of love
« Reply #29 on: February 10, 2012, 10:17:42 PM »
Garvey,

Excellent pie sir and i love your delivery method.  On the yeast you are using is it a fresh cake yeast?  What kind of oil do you use in the dough?
« Last Edit: February 10, 2012, 10:46:00 PM by pythonic »
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Offline Garvey

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Re: Chicago Thin - a labor of love
« Reply #30 on: February 10, 2012, 11:08:50 PM »
Pythonic, thanks for the feedback.  My yeast is Fleischmann's IDY, sold in two, 1-lb vac-packs at Sam's. Great stuff.  As for oil, I've made it every which way.  Olive, corn, canola, vegetable...and the results have all been good.  That being said, I lean towards corn anymore.

Offline pythonic

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Re: Chicago Thin - a labor of love
« Reply #31 on: February 10, 2012, 11:14:27 PM »
anikun07, i hope you don't mind if I add a few comments.   :chef:  if you're looking for more flavor in your cheese, you can try blending provolone and/or white cheddar with your mozzarella (that will also improve the creaminess and IME stretchiness, although some say it's the mozza that gives the stretchiness).  For nicely-browned cheese like Garvey has, you can try moving your pie from the bottom to the top of the oven partway through cooking, or perhaps turning on the broiler for the last couple of minutes of cooking.

cheese was the limiting factor on my pies for at least a few years.  Then I stumbled upon something where Pete-zza mentioned the use of the provolone/cheddar/mozza blend, and my pies have been awesome ever since!


CDNpielover,

What is the cheese blend ratio that pete mentioned?
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Offline pythonic

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Re: Chicago Thin - a labor of love
« Reply #32 on: February 10, 2012, 11:15:59 PM »
Pythonic, thanks for the feedback.  My yeast is Fleischmann's IDY, sold in two, 1-lb vac-packs at Sam's. Great stuff.  As for oil, I've made it every which way.  Olive, corn, canola, vegetable...and the results have all been good.  That being said, I lean towards corn anymore.

Ok grt, i just whipped a batch and guessed corn oil.  I'll post pics in a few days and give u some reviews.
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Offline pythonic

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Re: Chicago Thin - a labor of love
« Reply #33 on: February 10, 2012, 11:17:12 PM »
Garvey,

What store are you finding polly-o at in illinois?
If you can dodge a wrench you can dodge a ball.


Offline Garvey

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Re: Chicago Thin - a labor of love
« Reply #34 on: February 10, 2012, 11:24:52 PM »
Pythonic, sorry, I'm down South now and don't know about IL stores anymore. If I still lived anywhere near Chicago, I wouldn't have to go to such great lengths to have good pizza: I'd just pick up the phone and order one from any number of places.  And I'd weigh 50 lbs more.  ;-)
« Last Edit: February 11, 2012, 02:28:00 PM by Garvey »

Offline CDNpielover

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Re: Chicago Thin - a labor of love
« Reply #35 on: February 11, 2012, 11:43:22 AM »

CDNpielover,

What is the cheese blend ratio that pete mentioned?

pythonic,

It was 50:30:20 mozza:white cheddar:provolone. I think Pete used it for a specific pizza clone (PJ perhaps?);but I use it on all of my pizzas.  Since I started making pizzas, cheese was the main thing limiting the quality...  I used many different brands of mozza from all different price points, and it always turned out really SUCKY.  the blend is awesome though, and i find that it's still awesome regardless of what brand/price of cheese you use.  I actually bought a giant brick of private label "pizza mozza" recently, and when it's blended it works just the same as the Saputo Mozzarellissima that costs 2x the price!!!  :chef:   :pizza:

Offline pizzard

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Re: Chicago Thin - a labor of love
« Reply #36 on: February 11, 2012, 05:21:25 PM »
pizzard, Have you tried to dock, parbake, apply toppings, then do a final bake on a stone?
Don


I have tried the above methods at one time or another.  I suspect that my dough is too thin for the sauce, so I think I will try Garvey's recipe, and see about a tomato paste base sauce. 

This past summer I cooked some pizzas on the Emille Henry pizza stone (for outdoor grills).  Amazing...the flavors were so pizzeriaesq.  Here is the link http://www.surlatable.com/product/PRO-690982/Emile-Henry-Red-Flame-Top-Pizza-Stone

I received this for Mother's Day...my friends couldn't believe this is what I wanted. :-D



buceriasdon

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Re: Chicago Thin - a labor of love
« Reply #37 on: February 11, 2012, 05:53:20 PM »
pizzard, You perhaps should also try a longer bake time lower in the oven. Is the cheese getting too much color before the bottom is browned?
Don
« Last Edit: February 11, 2012, 05:54:57 PM by buceriasdon »

Offline goosen1

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Re: Chicago Thin - a labor of love
« Reply #38 on: February 12, 2012, 12:49:24 AM »
pizzard, You perhaps should also try a longer bake time lower in the oven. Is the cheese getting too much color before the bottom is browned?
Don

Oh no... That's a perfect char on the cheese for a thin crust!!!! That's what makes the pizza so original.
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buceriasdon

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Re: Chicago Thin - a labor of love
« Reply #39 on: February 12, 2012, 04:34:15 PM »
Garvey, The changes I made to your recipe are brought about by my experience with my counter top oven to achieve better browning. My motto "Know thy oven". I'll get some pics posted later.
Don

Offline Pizza3.14

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Re: Chicago Thin - a labor of love
« Reply #40 on: February 12, 2012, 05:00:56 PM »
I baked the pizzas today.  They looked far from yours but I think I'm close.  The sauce is very flavorful and compliments the crust and the veggi toppings I added.  I don't think I put on enough cheese, I used 6 oz of shredded mozz but it all baked up pretty fast and didn't have that nice white stringy cheese that was on yours.  It is also possible that I should have pulled it out about 2 minutes earlier.  I cooked it the full 10 min. I would recommend to someone who is trying this dough for the first time to really watch the pizza not just set a timer.  The bottom cooked up well on the stone and the crust had a nice flavor. 

I had never made this style of pizza before thanks for the recipe and info. 

Greg

Offline CDNpielover

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Re: Chicago Thin - a labor of love
« Reply #41 on: February 12, 2012, 05:11:33 PM »
^^that pie looks great Greg!  Nice work!   :chef:


Offline Garvey

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Re: Chicago Thin - a labor of love
« Reply #42 on: February 12, 2012, 07:05:28 PM »
Greg, ditto what CDNpielover said--good looking za!  Crust is a nice golden hue.

Go with 8 oz if you like more cheese.  It's a matter of preference.  The fineness of the shred, too, can be a variable, as well as how far to the edge you like to go, etc.  Anything much over 8 oz gets awfully cheesy, though.  I did 6 oz for years but now that I roll out my dough to the exact size of the stone, I probably go closer to 7 or 8.  Plus, I've been going pretty heavy on the sausage, so more cheese helps achieve balance.


buceriasdon

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Re: Chicago Thin - a labor of love
« Reply #43 on: February 12, 2012, 07:08:24 PM »
The recipe for the crust turned out well when modified for my oven, very happy with it. I would make some further small changes for myself. I used some of my pickled vegetables for topping, broccoli, heart of palm and red onion. Yum

Offline CDNpielover

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Re: Chicago Thin - a labor of love
« Reply #44 on: February 12, 2012, 07:37:06 PM »
Go with 8 oz if you like more cheese.  It's a matter of preference.  The fineness of the shred, too, can be a variable, as well as how far to the edge you like to go, etc.  Anything much over 8 oz gets awfully cheesy, though. 

I actually use about 9 or 10 ounces on my 14" pies haha!   :-[

Offline CDNpielover

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Re: Chicago Thin - a labor of love
« Reply #45 on: February 12, 2012, 08:27:29 PM »
I just made this dough and sausage (day 1).  Holy crap, that seems like A LOT of fennel!   :-D  Although I've never made sausage before, so I don't really have any idea of what goes into it.

Plan to make this pie on Wednesday, really looking forward to it as I haven't made a Chicago thin since December!

Offline Garvey

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Re: Chicago Thin - a labor of love
« Reply #46 on: February 12, 2012, 09:40:01 PM »
Went for the homemade sausage, CDNpielover?  Awesome!  Chicago pizza sausage for thin crust is pretty fennel dominant, but the ratio of 1 Tbs per lb isn't outlandish.

Be careful going as high as 9-10 oz. on the cheese.  This is pretty thin crust.
« Last Edit: February 12, 2012, 09:43:05 PM by Garvey »

Offline CDNpielover

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Re: Chicago Thin - a labor of love
« Reply #47 on: February 12, 2012, 09:41:46 PM »
Awesome, I'm certainly looking forward to it!  I've never been to Chicago, so I wouldn't know about the fennel sausage haha!  I know it's gonna be killer, though!   :chef: :pizza:

Offline pythonic

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Re: Chicago Thin - a labor of love
« Reply #48 on: February 13, 2012, 12:45:35 PM »
Just wanted to report back that Garvey's chicago thin crust recipe was a success and it was really good.  The outer crust was flaky and crunchy which is just what I like.  I made a white pizza so I didn't get a chance to test out the sauce but I will soon.  I did a 60 hr cold rise and baked at 450 for about 11 mins.  Stone was preheated at 550 for about 1 hour.

Thanks so much for this recipe Garvey, it's definitely a keeper.


« Last Edit: February 13, 2012, 01:02:46 PM by pythonic »
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Offline Garvey

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Re: Chicago Thin - a labor of love
« Reply #49 on: February 13, 2012, 01:15:34 PM »
Nice lookin' pie, pythonic!  Bad time for me to be on this forum, looking at these pictures, seeing as how I forgot my lunch today.