Author Topic: Chicago Thin - a labor of love  (Read 41764 times)

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Offline mrmojo1

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Re: Chicago Thin - a labor of love
« Reply #180 on: May 21, 2013, 10:29:49 PM »
no doubt! thats a good lookin chicago thin crust! garvey I can't believe your recipe can get better! I cant wait to try it! Thanks for all your pizza recipes and help!


Offline Garvey

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Re: Chicago Thin - a labor of love
« Reply #181 on: May 21, 2013, 10:32:06 PM »
Thanks, man.  Can't wait to see "how it do" in the WFO!

Cheers,
Garvey

Online Chicago Bob

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Re: Chicago Thin - a labor of love
« Reply #182 on: May 21, 2013, 10:32:46 PM »
Bob, your sense of humor is lost on me sometimes.

(BTW, I am pictured in the first post of this thread, so I did happen. ;-))
Ha! I know you did happen Garvey!   ;D
I seriously thought I was over on my "Chicago thin" thread man!  :-D   
"Care Free Highway...let me slip away on you"

Offline Garvey

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Re: Chicago Thin - a labor of love
« Reply #183 on: May 21, 2013, 10:39:24 PM »
I figured as much, Bob.  But isn't your (recent) thread a pictures-solicitation thread for all manners of Chicago thin anyway?  Regardless, as seems fitting somehow, that thread is all over the place now.

Peace,
Garvey

Offline pythonic

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Re: Chicago Thin - a labor of love
« Reply #184 on: May 21, 2013, 11:12:38 PM »
Let's stop this " pics or it didn't happen" BS. All Garvey did was post a different way to make the dough to achieve the same result of his original formula. And I thank him for the option.
Many esteemed posters here modify recipes, report their findings, without posting pics. You don't need 17 pictures of the same pizza to describe your findings.

Chill.  It is an inside joke.
If you can dodge a wrench you can dodge a ball.

Online Chicago Bob

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Re: Chicago Thin - a labor of love
« Reply #185 on: May 21, 2013, 11:23:00 PM »
Let's stop this " pics or it didn't happen" BS. All Garvey did was post a different way to make the dough to achieve the same result of his original formula. And I thank him for the option.
Many esteemed posters here modify recipes, report their findings, without posting pics. You don't need 17 pictures of the same pizza to describe your findings.
I do!  ;D   Well, maybe toss in a freshy pie pic once in a while.  :drool:
"Care Free Highway...let me slip away on you"

Offline redox

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Re: Chicago Thin - a labor of love
« Reply #186 on: May 23, 2013, 03:18:14 PM »
I used the expanded dough calculator to make 2 dough balls for 13-inch pies. I was planning on using my 12-inch cutter pan but Lo & Behold, my Emile Henry Rectangular Baking Stone arrived early from Woot (Iím planning on using it on the grill a lot this summer). Since I already have a baking stone in my oven, Iíll now be able to try Garveyís 2-stone method to evaluate how well that works for me. So, Iíll roll out the dough to 13-inches tomorrow.
There are a couple of, I hope, not too significant differences.
First, I ran out of KAAP flour so the dough is comprised of 42% KAAP and 58% Ultra Grain Blend AP flour. Thatís probably the most significant difference but hopefully not critical.
Second, Iíve got a case of Contadina Organic Tomato Paste so thatís what Iím using. Well, not the whole case, just one can.  ;D
Third, the dough didnít seem to be showing much rise (the Ďfridge is 38į) so I left it on a kitchen counter for several hours today, then back in the fridge.
Iím just listing these things so if this works out well, or doesnít, other people may see some things they might want to  change.

Offline redox

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Re: Chicago Thin - a labor of love
« Reply #187 on: May 24, 2013, 08:11:33 PM »
Thank you, Garvey! For the best pizza ever to come out of my oven!
My wife never eats the bones, not until this time. She said it's the first time they tasted good.
I followed your procedure as closely as possible with the exceptions that I mentioned in a previous post. So tomorrow, I'll try the second dough ball (because as you said, "because who in their right mind would make only one pizza?) in a cutter pan so I can try avoiding that hour pre-heat with summer coming. I'm happy to answer any Qs. Pix to come.

Offline tinroofrusted

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Re: Chicago Thin - a labor of love
« Reply #188 on: May 24, 2013, 08:34:38 PM »
Redox, your pizza looks smashing!  I love the little bumps on the underskirt.  Well done! 

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Re: Chicago Thin - a labor of love
« Reply #189 on: May 24, 2013, 08:40:19 PM »
Faaar out man...that is a great pizza right there Jay!  :drool:
"Care Free Highway...let me slip away on you"


Offline Garvey

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Re: Chicago Thin - a labor of love
« Reply #190 on: May 24, 2013, 08:49:42 PM »
Redox, that is one great looking pie.  Thanks for trying out the new twist with the no knead and posting the results here.  What time should I come over tomorrow for the second pie?   ;D

Cheers,
Garvey

Offline redox

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Re: Chicago Thin - a labor of love
« Reply #191 on: May 24, 2013, 08:56:25 PM »
Redox, that is one great looking pie.  Thanks for trying out the new twist with the no knead and posting the results here.  What time should I come over tomorrow for the second pie?   ;D

Cheers,
Garvey
About 6 PM. I'll let you arm wrestle my better half for her share.  :P

Offline redox

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Re: Chicago Thin - a labor of love
« Reply #192 on: May 24, 2013, 08:58:51 PM »
Redox, your pizza looks smashing!  I love the little bumps on the underskirt.  Well done!
Uh-oh, bumps on the underskirt sounds like something that needs ointment.  ;D

Offline redox

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Re: Chicago Thin - a labor of love
« Reply #193 on: May 24, 2013, 09:01:12 PM »
Faaar out man...that is a great pizza right there Jay!  :drool:
Thanks, Bob. I think I finally got it thin enough to qualify as Official Chicago Thin Crust Pizza. This was really exceptional. At least for me.

Offline redox

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Re: Chicago Thin - a labor of love
« Reply #194 on: May 25, 2013, 08:46:12 PM »
Yesterday's sausage & mushroom pizza was baked mostly on the stone at the lowest oven level at 450 į and the top browning was done on the top stone for about 1.5 minutes.
Today's pepperoni pizza was done in a 525 į oven that was turned down to 475 į when I put in the 12-inch cutter pan. It only took about 11 to 12 minutes, faster than I thought it would be. It baked completely on the 2nd level from the bottom of the oven. I'll post some pix and then quit cluttering Garvey's thread with my pizzas.  :)
I think this'll be my go to pizza for the summer since the cutter pan does away with the need to use baking stones with the long pre-heat that's necessary. This needs a bit of tweaking but should do very nicely for the hot weather ahead.
« Last Edit: May 25, 2013, 08:54:33 PM by redox »

Online Chicago Bob

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Re: Chicago Thin - a labor of love
« Reply #195 on: May 25, 2013, 09:10:45 PM »
Best looking pizza on this thread Jay....excellent job.  :chef:
"Care Free Highway...let me slip away on you"

Offline redox

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Re: Chicago Thin - a labor of love
« Reply #196 on: May 25, 2013, 09:31:13 PM »
Best looking pizza on this thread Jay....excellent job.  :chef:
I just asked myself, "How would Bob shoot these pix?"  ;D

Online Chicago Bob

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Re: Chicago Thin - a labor of love
« Reply #197 on: May 25, 2013, 09:36:59 PM »
I just asked myself, "How would Bob shoot these pix?"  ;D
Oh believe me redox, I could see my artistry in your magnificent action shots man!!  8)



 :-D
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Offline redox

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Re: Chicago Thin - a labor of love
« Reply #198 on: May 25, 2013, 11:15:07 PM »
From now on, I'll just ask myself, "WwBd?"

Online Chicago Bob

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Re: Chicago Thin - a labor of love
« Reply #199 on: May 25, 2013, 11:30:56 PM »
From now on, I'll just ask myself, "WwBd?"
:)  Thanks, you did good with Garvey's pizza.
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