Author Topic: Cracker-ization of a Chicago thin  (Read 9507 times)

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Offline orlando pizza man 1

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Re: Cracker-ization of a Chicago thin
« Reply #25 on: July 28, 2012, 10:38:01 AM »
Thanks Mykall for posting your recipe. Looks good. I hope to try it out this Monday time permitting. Thanks again!


Offline mykall

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Re: Cracker-ization of a Chicago thin
« Reply #26 on: July 29, 2012, 09:43:08 PM »
It is at the least a starting point.  I've modified every time I make pizza.  In case you're interested I added all the liquids but the salt to the bowl + yeast and mixed, then added enough KABF to make pancake batter and then added the salt.  Then added the rest of the flour slowly but did not exceed 4 minutes of mixing time with the dough hook.  I let stand 1 hour and then 2 day cold rise in the fridge.  Minimum kneading (if any).



« Last Edit: July 29, 2012, 10:03:59 PM by mykall »

Offline Chicago Bob

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Re: Cracker-ization of a Chicago thin
« Reply #27 on: July 30, 2012, 09:24:19 AM »
It is at the least a starting point.  I've modified every time I make pizza.  In case you're interested I added all the liquids but the salt to the bowl + yeast and mixed, then added enough KABF to make pancake batter and then added the salt.  Then added the rest of the flour slowly but did not exceed 4 minutes of mixing time with the dough hook.  I let stand 1 hour and then 2 day cold rise in the fridge.  Minimum kneading (if any).




That sounds like a very good work flow mykall. You say you are modifying every time you make this so if you'd like to try this; next time when you get to the pancake batter stage leave it to sit on the counter for 4-5 hrs. before proceeding. It is a "Jerry Mac " trick that puts a lot of flavor in the dough and is then used "same day".
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Offline mykall

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Re: Cracker-ization of a Chicago thin
« Reply #28 on: July 30, 2012, 11:55:43 PM »
That sounds like a very good work flow mykall. You say you are modifying every time you make this so if you'd like to try this; next time when you get to the pancake batter stage leave it to sit on the counter for 4-5 hrs. before proceeding. It is a "Jerry Mac " trick that puts a lot of flavor in the dough and is then used "same day".

Yeah I'll give it a try.  Is this with or w/o yeast?  Was really looking for some sort of same day dough solution to try. 

TKS Bob.

MB

Offline Chicago Bob

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Re: Cracker-ization of a Chicago thin
« Reply #29 on: July 31, 2012, 08:45:58 AM »
Yeah I'll give it a try.  Is this with or w/o yeast?  Was really looking for some sort of same day dough solution to try. 

TKS Bob.

MB
Yes, use yeast and that recipe you posted earllier with the bakers percentages....switch to corn oil  ;).....oh, and try some old school puree....thinned. You mentioned the current sauce wasn't work'in for you.
« Last Edit: July 31, 2012, 08:48:06 AM by Chicago Bob »
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Offline mykall

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Re: Cracker-ization of a Chicago thin
« Reply #30 on: July 31, 2012, 10:29:33 PM »
Yes, use yeast and that recipe you posted earllier with the bakers percentages....switch to corn oil  ;).....oh, and try some old school puree....thinned. You mentioned the current sauce wasn't work'in for you.

Gotcha' ..but I've got a new sauce on the horizon.   'sperimentation at work!  ;D

Offline Chicago Bob

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Re: Cracker-ization of a Chicago thin
« Reply #31 on: July 31, 2012, 10:49:03 PM »
Yes mykall, I do remember you are the one who wants to see more sauce recipes, right? I think that's great, please keep us posted of your sauce developments...good luck on your mission comrade!!   :chef:
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Offline mykall

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Re: Cracker-ization of a Chicago thin
« Reply #32 on: August 02, 2012, 10:38:13 PM »
Yes mykall, I do remember you are the one who wants to see more sauce recipes, right?

I would like more participation towards the discussion.  I find it hard to believe that short
of the-not readily available Stanislaus products- the consumer and shade-tree pizza mechanic
cannot even come close to anything commercial.  Some would add that 6-in-1 are readily
available, and they are, even if in Walmart "classico" form but to me these are really DD
tomatoes.  I like them but IMHO they are just not for "thin" pies.  And I know many on this
site still use them that way and are happy with the results.  I can't make the stretch.  I'm
just looking to dial in a really good thin crust sauce with the readily available. 
 

Offline Chicago Bob

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Re: Cracker-ization of a Chicago thin
« Reply #33 on: August 03, 2012, 08:25:04 AM »
I would like more participation towards the discussion.  I find it hard to believe that short
of the-not readily available Stanislaus products- the consumer and shade-tree pizza mechanic
cannot even come close to anything commercial.  Some would add that 6-in-1 are readily
available, and they are, even if in Walmart "classico" form but to me these are really DD
tomatoes.  I like them but IMHO they are just not for "thin" pies.  And I know many on this
site still use them that way and are happy with the results.  I can't make the stretch.  I'm
just looking to dial in a really good thin crust sauce with the readily available. 
 
OK well, I've stated my preference for the Chicago thin pizzas I make...good 'ol thinned tomato puree. If you'd like, next time I make it I'll write down the amounts of what I put in it. It's nothing magical or unordinary though..jus something old school Ive been using since I was a pizza prep kid back in the early 70's. It is definitely not a "cooked" sauce if that is was you are wanting to see...
"Care Free Highway...let me slip away on you"


Offline mykall

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Re: Cracker-ization of a Chicago thin
« Reply #34 on: August 03, 2012, 11:01:02 PM »
OK well, I've stated my preference for the Chicago thin pizzas I make...good 'ol thinned tomato puree

Aint' "puree" thin enough as it is?

Offline Chicago Bob

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Re: Cracker-ization of a Chicago thin
« Reply #35 on: August 03, 2012, 11:13:56 PM »
Depends on the brand mykall.
I've seen some "extra heavy puree" that you would think it was paste. Classico is fairly thick (to me). In the 70's we thinned puree to about the same consistency as what you see in a typical NY slice joint.
Pretty heavily seasoned too...I could never keep my finger out of the sauce bucket.   :)
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Offline mykall

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Re: Cracker-ization of a Chicago thin
« Reply #36 on: August 04, 2012, 10:26:13 AM »
How does Classico puree compare to their crushed?  I find the crushed which are essentially 6 in 1 a little too sweet for thin pies, much better for DD.

Offline Chicago Bob

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Re: Cracker-ization of a Chicago thin
« Reply #37 on: August 04, 2012, 10:43:39 AM »
Exactly like you just said. You'll like their puree I think. Try a can....only thing you've got to lose is about a buck two four ninety eight!   ;)
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Offline mykall

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Re: Cracker-ization of a Chicago thin
« Reply #38 on: August 05, 2012, 01:21:11 PM »
Actually......it was a buck one four seventy eight!  :-D

Offline Chicago Bob

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Re: Cracker-ization of a Chicago thin
« Reply #39 on: August 05, 2012, 10:18:03 PM »
Actually......it was a buck one four seventy eight!  :-D
Oh, great...I didn't know they have a thinner version.... ;)
"Care Free Highway...let me slip away on you"

Offline mykall

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Re: Cracker-ization of a Chicago thin
« Reply #40 on: August 05, 2012, 10:50:38 PM »
Oh, great...I didn't know they have a thinner version.... ;)

ROTFL....we'll see how it pans out!

Offline Chicago Bob

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Re: Cracker-ization of a Chicago thin
« Reply #41 on: August 06, 2012, 11:39:00 AM »
Oh.....I thought you were doing thin crust... ???       >:D
"Care Free Highway...let me slip away on you"


Offline mykall

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Re: Cracker-ization of a Chicago thin
« Reply #42 on: August 07, 2012, 09:34:10 PM »
Oh.....I thought you were doing thin crust... ???       >:D

You 'betcha' I am.  Will have more soon!

Offline Chicago Bob

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Re: Cracker-ization of a Chicago thin
« Reply #43 on: August 08, 2012, 10:22:55 AM »
Alrighty!    Hope it "pans" out well.... ;D
"Care Free Highway...let me slip away on you"