Author Topic: Chicago Thin - a labor of love  (Read 74348 times)

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Offline Mmmph

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Re: Chicago Thin - a labor of love
« Reply #225 on: July 18, 2013, 09:01:35 PM »
WOW!

I followed the recipe 100%, except I used a cutter pan. The sauce was deep. The dough was easy to work with and crisped up beautifully. This was a sausage and red onion pizza. I made two...but the second one was devoured while I was photographing the first.

Thanks, Garvey....

I'M EATING PIZZA FACTORY!!

Sono venuto, ho visto, ho mangiato


Offline redox

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Re: Chicago Thin - a labor of love
« Reply #226 on: July 18, 2013, 10:08:12 PM »
WOW!

I followed the recipe 100%, except I used a cutter pan. The sauce was deep. The dough was easy to work with and crisped up beautifully. This was a sausage and red onion pizza. I made two...but the second one was devoured while I was photographing the first.

Thanks, Garvey....

I'M EATING PIZZA FACTORY!!
Looks great! I used a cutter pan too. I love Garvey's pizza. Yours is terrific. Sorry about short sentences, hate typing on iPad.

Offline Chicago Bob

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Re: Chicago Thin - a labor of love
« Reply #227 on: July 18, 2013, 10:24:07 PM »
WOW!

I followed the recipe 100%, except I used a cutter pan. The sauce was deep. The dough was easy to work with and crisped up beautifully. This was a sausage and red onion pizza. I made two...but the second one was devoured while I was photographing the first.

Thanks, Garvey....

I'M EATING PIZZA FACTORY!!
That is a really fine looking Chicago thin pizza Mmmph.  :chef:
I like using the cutter pan for that small lip it gives around the edge of the pie.
"Care Free Highway...let me slip away on you"

Offline mrmojo1

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Re: Chicago Thin - a labor of love
« Reply #228 on: July 18, 2013, 11:38:36 PM »
dynamite lookin pizza!!!! nice work!!  and once again way to go garvey!!!  awesome recipe!! 
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline Jackitup

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Re: Chicago Thin - a labor of love
« Reply #229 on: August 04, 2013, 07:48:30 AM »
Garvey, have you tried your recipe using HG flour vs the AP flour used in your recipe. If so, what did you find. I ask because I have a bunch f the HG flour readily on hand.

thanks
jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline pythonic

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Re: Chicago Thin - a labor of love
« Reply #230 on: August 04, 2013, 08:05:04 PM »
Garvey, have you tried your recipe using HG flour vs the AP flour used in your recipe. If so, what did you find. I ask because I have a bunch f the HG flour readily on hand.

thanks
jon

Same here.  I may give it a try as well.

Nate
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 #231 on: August 04, 2013, 11:37:05 PM »
I have played around with higher gluten flour but have always come back to AP.  This is low rent, hole-in-the-wall, standard Chicago thin.  It's gotta be AP for me. 

But have at it!  Play around and report back...

Cheers,
Garvey

Offline Chicago Bob

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Re: Chicago Thin - a labor of love
« Reply #232 on: August 05, 2013, 08:44:57 AM »
I have played around with higher gluten flour but have always come back to AP.  This is low rent, hole-in-the-wall, standard Chicago thin.  It's gotta be AP for me. 

But have at it!  Play around and report back...

Cheers,
Garvey
What he said.... ^^^
"Care Free Highway...let me slip away on you"

Offline Garvey

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Re: Chicago Thin - a labor of love
« Reply #233 on: August 05, 2013, 09:47:27 AM »
BTW, I keep HG flour on hand for when I make sourdough rye breads.  In other words, there ARE actually other things to bake besides pizza.  :-D


Offline Jackitup

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Re: Chicago Thin - a labor of love
« Reply #234 on: August 05, 2013, 10:05:40 AM »
I love it for making ciabatta bread. Our favorite is sauerkraut/jalapeno.

jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline Jackitup

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Re: Chicago Thin - a labor of love
« Reply #235 on: August 22, 2013, 03:20:09 AM »
Garvey, in case you missed my post on the Blackstone thread, I highlighted your pie done on the BS. It was outstanding and using the same process I will be making a couple to go to a Dr friend of mines house to go with the pot luck brew day as he makes 50 gallons of beer and we drink the 3 he has on tap. They love my pizza and or bread so without one or the other they'd lock the doors on me :P :-D

jon
http://www.pizzamaking.com/forum/index.php/topic,25127.msg272456.html#msg272456
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline Garvey

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Re: Chicago Thin - a labor of love
« Reply #236 on: August 22, 2013, 01:58:01 PM »
Wow, I hadn't seen that.  Thanks, Jon.  I am glad you like the Pizza Factory.  I need an outdoor oven!

Cheers,
Garvey

Offline Jackitup

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Re: Chicago Thin - a labor of love
« Reply #237 on: August 22, 2013, 02:11:21 PM »
You would NOT be unhappy with getting a BS. Hands down, one of the BEST, if not THE BEST 370 bucks I've spent....you would LOVE it!!

jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline rkrider99

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Re: Chicago Thin - a labor of love
« Reply #238 on: September 05, 2013, 06:22:19 PM »
OK, my first try at a no knead Chicago Thin on the BS. First the dough. I just stuck it in the fridge. I hope it's supposed to look like this. It seemed a little dry.

Let it sit in the fridge until Saturday night or Sunday's dinner, if I can wait that long.


Offline redox

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Re: Chicago Thin - a labor of love
« Reply #239 on: September 05, 2013, 06:35:05 PM »
OK, my first try at a no knead Chicago Thin on the BS. First the dough. I just stuck it in the fridge. I hope it's supposed to look like this. It seemed a little dry.

Let it sit in the fridge until Saturday night or Sunday's dinner, if I can wait that long.
I've made this pizza and it turned out great. Yours will be just fine if you weighed everything accurately. Since it did not get kneaded, it needs the full 72 hours for the water to diffuse through the dough and for gluten development to take place. This is still my favorite on this site.  :drool:

Offline rkrider99

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Re: Chicago Thin - a labor of love
« Reply #240 on: September 05, 2013, 07:46:51 PM »
Thanks Garvey. I was just worried that it seemed a little dry. My normal is the emergency recipe that I make Saturday morning for dinner Saturday night. Of course, I lose all that good 'taste' in a well fermented dough.
Looking forward to Saturday night.

BTW: The dough ball came out to 595 g. So I was off on something by 5 g or maybe the rounding since the digital scale doesn't measure to .01 precision.

Pictures on Saturday,  or maybe sooner if the dough looks weird.

Tom

Offline Garvey

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Re: Chicago Thin - a labor of love
« Reply #241 on: September 05, 2013, 09:51:20 PM »
Haha--that wasn't me, it was redox who answered.  Depending on what kind of dough you normally make, a 50% hydration dough may seem stiff (e.g., compared to NY at 60-70%).  Given the oil level, though, you should find it easy to work with this weekend.

Personally, I can't eat emergency dough.  Way too many "off" flavors and indigestibility from unmellowed yeast byproducts.  Besides those (old man) factors, young dough is too unpredictable for me.  Needs too much fussing.  (hmmm, these sound like additional old man gripes, not separate factors... :-D)

Looking forward to hearing about your success.

Cheers,
Garvey


Offline rkrider99

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Re: Chicago Thin - a labor of love
« Reply #242 on: September 06, 2013, 05:56:47 AM »
I can blame it on age...that and I picked up the response on my tablet, and didn't really get a good look at the respondee. Sorry redox. And maybe it was that second martini...

Offline redox

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Re: Chicago Thin - a labor of love
« Reply #243 on: September 06, 2013, 10:07:25 AM »
I can blame it on age...that and I picked up the response on my tablet, and didn't really get a good look at the respondee. Sorry redox. And maybe it was that second martini...
The second martini...ah yes, that's the sweet spot.  ;D

Offline Chicago Bob

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Re: Chicago Thin - a labor of love
« Reply #244 on: September 06, 2013, 12:56:46 PM »
The second martini...ah yes, that's the sweet spot.  ;D
Yep, the one that tells you that these really are pretty good and you'll be needing a few more.  8)
"Care Free Highway...let me slip away on you"

Offline BTB

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Re: Chicago Thin - a labor of love
« Reply #245 on: September 06, 2013, 02:44:01 PM »
Yep, the one that tells you that these really are pretty good and you'll be needing a few more.  8)
Make one of them a Florida Key Lime Martini and I'm in.  (NEVER get a Key Lime Martini in a green color as they just a dumb "northern interpretation" of a great drink.  (Hic . . . . ! . . . ! )

Offline rkrider99

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Re: Chicago Thin - a labor of love
« Reply #246 on: September 06, 2013, 03:18:43 PM »
Actually, it's a dirty Tanqueray on the rocks with 3 garlic and jalapeno double stuffed olives.


Offline redox

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Re: Chicago Thin - a labor of love
« Reply #247 on: September 06, 2013, 03:26:30 PM »
Make one of them a Florida Key Lime Martini and I'm in.  (NEVER get a Key Lime Martini in a green color as they just a dumb "northern interpretation" of a great drink.  (Hic . . . . ! . . . ! )
Sounds great! What's your recipe for that tasty sounding libation? I'm sure I've got all the ingredients, I could make one tonight.  :drool:

Offline rkrider99

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Re: Chicago Thin - a labor of love
« Reply #248 on: September 08, 2013, 01:43:09 PM »
What can I say - the results turned out fantastic. Very flavorful, and baked very easily.


Offline redox

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Re: Chicago Thin - a labor of love
« Reply #249 on: September 08, 2013, 01:48:02 PM »
What can I say - the results turned out fantastic. Very flavorful, and baked very easily.
Great job on that thin crust, Tom. It looks great! And delicious. :drool:


 

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