Author Topic: Tonights Chicago Pans  (Read 1612 times)

0 Members and 1 Guest are viewing this topic.

Offline PizzaGarage

  • Registered User
  • Posts: 357
  • Location: Chicago
Tonights Chicago Pans
« on: December 11, 2015, 09:09:30 PM »
Had a party tonight and did 10 pans or so.  Fennel sausage and smoked bacon chunks  They came out with an amazing butter crust...


Offline PizzaGarage

  • Registered User
  • Posts: 357
  • Location: Chicago
Re: Tonights Chicago Pans
« Reply #1 on: December 11, 2015, 09:11:34 PM »
more..check out the color of the crust...
« Last Edit: December 11, 2015, 09:19:57 PM by PizzaGarage »

Offline Stevezilla

  • Supporting Member
  • *
  • Posts: 238
  • Pizza Hates Me!
Re: Tonights Chicago Pans
« Reply #2 on: December 11, 2015, 09:29:36 PM »
Had a party tonight and did 10 pans or so.  Fennel sausage and smoked bacon chunks  They came out with an amazing butter crust...

Double digit pizza party. Nice. They look tasty.

Online norcoscia

  • Supporting Member
  • *
  • Posts: 998
  • Location: WA
  • I really Love Pizza!
Re: Tonights Chicago Pans
« Reply #3 on: December 12, 2015, 04:45:08 AM »
Nice work, those look great  :drool: :drool: :drool:
Norm

Offline PizzaPI

  • Registered User
  • Posts: 37
  • I Love Pizza!
Re: Tonights Chicago Pans
« Reply #4 on: December 29, 2015, 09:04:25 PM »
What kind of kitchen set up do you have?

Offline ponzu

  • Registered User
  • Posts: 834
  • I Love Pizza!
Re: Tonights Chicago Pans
« Reply #5 on: December 30, 2015, 01:47:52 AM »
Not my favored type of pie, but your version is making me have second thoughts.

Great work!

Offline PizzaGarage

  • Registered User
  • Posts: 357
  • Location: Chicago
Re: Tonights Chicago Pans
« Reply #6 on: December 30, 2015, 03:13:46 PM »
Thanks!  I used to be an all thin guy, the pans made me change my mind and has been the most fun in making pizza, very challenging.

PizzaPi - here is the setup -  a bunch of used stuff I bought over Craigslist, places go out of business and sell their stuff cheap.  Basically the equipment is taking up 1/2 of the garage (my wife's side) hahaha!




Offline mudman

  • Registered User
  • Posts: 79
  • Location: Left Coast
  • I Love Pizza!
Re: Tonights Chicago Pans
« Reply #7 on: December 30, 2015, 11:55:48 PM »
Great looking pies, and a very nice setup for baking also. I like your style!

Offline android

  • Registered User
  • Posts: 50
  • Age: 37
  • Location: ames, iowa
Re: Tonights Chicago Pans
« Reply #8 on: January 02, 2016, 11:29:12 AM »
amazing set up you have there! and some great looking pies to boot!  :pizza:

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12630
  • Location: Durham,NC
  • Easy peazzy
Re: Tonights Chicago Pans
« Reply #9 on: January 02, 2016, 12:09:35 PM »


   I'm jealous.   8)
"Care Free Highway...let me slip away on you"

Offline pythonic

  • Registered User
  • Posts: 2901
  • Age: 38
  • Location: Pittsburgh
  • It's Pizza Time
Re: Tonights Chicago Pans
« Reply #10 on: January 02, 2016, 09:01:10 PM »

   I'm jealous.   8)

Double that!  I was supposed to go over for a taste test but I moved far away :(
If you can dodge a wrench you can dodge a ball.

Offline mrmojo1

  • Lifetime Member
  • *
  • Posts: 582
  • pizza sans frontières
Re: Tonights Chicago Pans
« Reply #11 on: January 03, 2016, 02:23:57 AM »
oh my god!!  a blodgett!!!!  are you steel or stone?  i assume it is gas by your chimney!  that is sooooo awesome!!!  oh man....i want to do an outdoor deck oven build....some day..awesome!!!  nice setup!  you are the man!!!!!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"


Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12630
  • Location: Durham,NC
  • Easy peazzy
Re: Tonights Chicago Pans
« Reply #12 on: January 03, 2016, 08:05:03 PM »
His pies indicate stone...duh.   :o.    >:D
"Care Free Highway...let me slip away on you"

Offline mrmojo1

  • Lifetime Member
  • *
  • Posts: 582
  • pizza sans frontières
Re: Tonights Chicago Pans
« Reply #13 on: January 04, 2016, 09:51:57 PM »
hmmmm....why would you say that?  the texture?  rosatis in Phoenix is on steel because i watched them cook their pies and i don't notice a difference in the bottom appearance from mine cooked on stone?  the pies he's showing here are in pans?  do i need to look at his thin crusts? 
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline PizzaGarage

  • Registered User
  • Posts: 357
  • Location: Chicago
Re: Tonights Chicago Pans
« Reply #14 on: January 04, 2016, 10:11:40 PM »
Ha!  Yes it's an old school late 80's 1048 2" stone decks.  I got out of a hot dog place that quit making
Pizza.  I had to upgrade the thermostat and controls for safety.  Outside of that is has the old stained up stone slabs.  My favorite way to bake pies on old used stones....I had to cut a 10" hole thru the wall of the garage and I messed up so have 2 big holes, one I covered up... Lol

Offline mrmojo1

  • Lifetime Member
  • *
  • Posts: 582
  • pizza sans frontières
Re: Tonights Chicago Pans
« Reply #15 on: January 04, 2016, 10:17:25 PM »
thank you for the info!!  your setup is just awesome!!!  so funny! i too get a lot of equip off craigs, i have a 20qt mixer and the same somerset sheeter as you!!  all from places that went out of biz.  i got a deck oven but it is steel. and i haven't set it up yet... reading some other posts on ovens, some places will use both kinds steel and stone...so  i would imagine they dial in the product pretty similarly between stone and steel, with the complaint about steel being the recovery time, but i won't be making 30 pizzas an hour!!! 

Chi-bob for your reference see the thread below.....this guy worked at a place that used both steel and stone....my guess is customers couldn't tell the difference.

Pizza Garage, What is it you like about the old stones?  thank you!!

https://www.pizzamaking.com/forum/index.php?topic=18113.msg175643#msg175643
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline Garvey

  • Registered User
  • Posts: 701
  • I wish could have pizza every day.
Re: Tonights Chicago Pans
« Reply #16 on: January 05, 2016, 10:02:24 AM »
Mojo, you can buy stone that has been cut to fit on top of your steel deck. 

Offline PizzaGarage

  • Registered User
  • Posts: 357
  • Location: Chicago
Re: Tonights Chicago Pans
« Reply #17 on: January 05, 2016, 01:55:39 PM »
thank you for the info!!  your setup is just awesome!!!  so funny! i too get a lot of equip off craigs, i have a 20qt mixer and the same somerset sheeter as you!!  all from places that went out of biz.  i got a deck oven but it is steel. and i haven't set it up yet... reading some other posts on ovens, some places will use both kinds steel and stone...so  i would imagine they dial in the product pretty similarly between stone and steel, with the complaint about steel being the recovery time, but i won't be making 30 pizzas an hour!!! 

Chi-bob for your reference see the thread below.....this guy worked at a place that used both steel and stone....my guess is customers couldn't tell the difference.

Pizza Garage, What is it you like about the old stones?  thank you!!

https://www.pizzamaking.com/forum/index.php?topic=18113.msg175643#msg175643

I prefer the stone decks really over any others.  I've cooked with the big steel carousel Fish and Faulds ovens, bakers prides, blodgetts, montaque and Roto flex ovens and a few others I forgot about.  Really they all cook well, the metal decks if under 1/2 inch loose heat fast and the metal decks take longer to recover and I think that's why the carousel steel deck ovens have so many spots to move your pizza to.  I like the heat intensity of thick "stone" to put my cracker crusts on - that's really why I like the stone decks.  I think the older decks cook better than the newer one and the only reason I say that is because everything is thinner and cheaper today....try your stuff on the metal and see how it goes.

Offline pythonic

  • Registered User
  • Posts: 2901
  • Age: 38
  • Location: Pittsburgh
  • It's Pizza Time
Re: Tonights Chicago Pans
« Reply #18 on: January 05, 2016, 04:10:20 PM »
Have you used that sheeter to make a stuffed pie? Is that the secret to getting the layered crust?

Nate
If you can dodge a wrench you can dodge a ball.

Offline corkd

  • Lifetime Member
  • *
  • Posts: 406
  • Location: syracuse, ny
  • I Love Pizza!
Re: Tonights Chicago Pans
« Reply #19 on: January 05, 2016, 05:44:54 PM »
A blodgett in your garage- love it!!!
Those pies look awesome.

Offline mrmojo1

  • Lifetime Member
  • *
  • Posts: 582
  • pizza sans frontières
Re: Tonights Chicago Pans
« Reply #20 on: January 05, 2016, 10:44:04 PM »
Mojo, you can buy stone that has been cut to fit on top of your steel deck.

Yes!!  excellent point Garvey!  i am interested to cook on the steel and compare!  i was surprised Rosatis in AZ was on steel i was also surprised i watched the guy use a screen for part of the bake.....
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline mrmojo1

  • Lifetime Member
  • *
  • Posts: 582
  • pizza sans frontières
Re: Tonights Chicago Pans
« Reply #21 on: January 05, 2016, 10:45:47 PM »
I prefer the stone decks really over any others.  I've cooked with the big steel carousel Fish and Faulds ovens, bakers prides, blodgetts, montaque and Roto flex ovens and a few others I forgot about.  Really they all cook well, the metal decks if under 1/2 inch loose heat fast and the metal decks take longer to recover and I think that's why the carousel steel deck ovens have so many spots to move your pizza to.  I like the heat intensity of thick "stone" to put my cracker crusts on - that's really why I like the stone decks.  I think the older decks cook better than the newer one and the only reason I say that is because everything is thinner and cheaper today....try your stuff on the metal and see how it goes.

thank you so much for all your excellent insights!!!  i want to hang out in your pizza garage!!!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"


 

wordpress