Author Topic: Rosati's thin crust recipe?  (Read 14279 times)

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Offline pythonic

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Re: Rosati's thin crust recipe?
« Reply #25 on: April 13, 2012, 01:33:03 PM »
It definitely appears to be a Chicago thin crust with use of the "corn oil"
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Offline CDNpielover

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Re: Rosati's thin crust recipe?
« Reply #26 on: April 13, 2012, 01:41:38 PM »
it's strange that the oil is listed as optional!  also, it's not a single formulation but instead 2 different ones.  one calls for olive oil, which is optional, and the other for olive oil or corn oil.  one has sugar and one does not.  curious!   :chef: :pizza:
« Last Edit: April 13, 2012, 01:46:34 PM by CDNpielover »

Offline pythonic

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Re: Rosati's thin crust recipe?
« Reply #27 on: April 13, 2012, 04:48:02 PM »
Chicago thin crust is definitely different.  I wonder if a thin crust can be achieved with no oil and just less yeast?
If you can dodge a wrench you can dodge a ball.

Offline pythonic

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Re: Rosati's thin crust recipe?
« Reply #28 on: April 15, 2012, 03:01:15 PM »
Just had rosatis last night and it was excellent.  Their thin crust is just shy of a 1/2 inch tall with layers such as giordanos.   Not sure how to reproduce it without a sheeter.  They bake directly on the metal surface if the oven but doesn't come out overly crunchy either.  Good stuff though.
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: Rosati's thin crust recipe?
« Reply #29 on: April 17, 2012, 06:22:09 PM »
Chicago thin crust is definitely different.  I wonder if a thin crust can be achieved with no oil and just less yeast?
Peters Vito an Nicks does not use oil.... ;)

Bob
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