Author Topic: Chicago-style thin crust in a rectangular pan  (Read 1941 times)

0 Members and 1 Guest are viewing this topic.

Gregg

  • Guest
Chicago-style thin crust in a rectangular pan
« on: November 25, 2012, 07:34:37 AM »
I recently obtained a Super Stone pan made by Sassafras Enterprises of Evanston, IL, dated 1996, back when their products were made in the USA. My first outing with this 14x11 inch cooking vessel was a Chicago-style thin crust using my favorite dough recipe, a sauce with 6in1 tomatoes as the base, along with Scamorza cheese made by Chellino. The pizza was assembled on the stone and baked in a 400 degree oven for 28 minutes. I couldn't be more pleased, as the texture of the crust was perfect for my tastes, with just the right amount of crispness. It was also my first time using 100% Scamorza cheese on top, as I've previously always incorporated it as part of a blend. It adds a slightly more salty taste, which is very pleasant while not dominating. Normally for a pizza of this size (which is the equivalent of a 14-inch diameter) I would use 8 oz of sauce. That amount was reduced to 5 oz, so the pizza wasn't as "wet" and enabled the taste of the Italian sausage, crust and cheese to move to the forefront. I've been making pizza for about 25 years and it's a wonderful hobby, as there's always something new to learn.
« Last Edit: November 25, 2012, 08:05:11 AM by Gregg »


Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 11094
  • Location: Durham,NC
  • Easy peazzy
Re: Chicago-style thin crust in a rectangular pan
« Reply #1 on: November 25, 2012, 09:17:07 PM »
Good look'in pizza Gregg. Your cutting back on the sauce appears to be just about right, eh? Did you incorporate some semolina in your dough recipe? Any spices in your 6 n 1 sauce base?
Great Chicago thin there man!  :chef:
« Last Edit: November 25, 2012, 09:18:49 PM by Chicago Bob »
"Care Free Highway...let me slip away on you"

Offline mrmojo1

  • Supporting Member
  • *
  • Posts: 350
  • pizza sans frontières
Re: Chicago-style thin crust in a rectangular pan
« Reply #2 on: November 25, 2012, 10:24:06 PM »
yeah! that looks mighty tasty!  great job!

Offline mrmojo1

  • Supporting Member
  • *
  • Posts: 350
  • pizza sans frontières
Re: Chicago-style thin crust in a rectangular pan
« Reply #3 on: November 28, 2012, 10:49:15 PM »
that Chellino scarmoza looks awesome!  I wish they would sell online! 

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 11094
  • Location: Durham,NC
  • Easy peazzy
Re: Chicago-style thin crust in a rectangular pan
« Reply #4 on: November 28, 2012, 10:56:27 PM »
that Chellino scarmoza looks awesome!  I wish they would sell online! 
You an me both !   ;)
I often wonder if it may be the missing link in my early 70's Chicago thin pizzas...
"Care Free Highway...let me slip away on you"

Gregg

  • Guest
Re: Chicago-style thin crust in a rectangular pan
« Reply #5 on: December 03, 2012, 01:53:42 PM »
Would the Chellino brand Scamorza ship well? The place where I buy mine from are priced at $4.99 and typically range between 19-21 oz each. I'd be willing to buy, package and ship to interested parties if it does ....

*edited to correct a spelling error*
« Last Edit: December 05, 2012, 08:23:00 AM by Gregg »

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 11094
  • Location: Durham,NC
  • Easy peazzy
Re: Chicago-style thin crust in a rectangular pan
« Reply #6 on: December 03, 2012, 02:12:16 PM »
Gregg, you sir, are a Saint.  :chef:
I will check into sizes/costs of the USPS "if it fits it ships" boxes in order to make this as easy as possible. For this time of year, simply freezing it solid in your home freezer and then shipping it will be just fine fine. I'll PM you soon...thanks man!!  :pizza:
Bob
"Care Free Highway...let me slip away on you"

Offline mrmojo1

  • Supporting Member
  • *
  • Posts: 350
  • pizza sans frontières
Re: Chicago-style thin crust in a rectangular pan
« Reply #7 on: December 03, 2012, 04:16:56 PM »
Oh man!!!!! That would be awesome!!!!

Offline mrmojo1

  • Supporting Member
  • *
  • Posts: 350
  • pizza sans frontières
Re: Chicago-style thin crust in a rectangular pan
« Reply #8 on: September 19, 2014, 02:05:44 AM »
Still searching for chellino scamorza(cheese for pizza) that can be shipped!!  why wont they ship!!!!  I want that cheese!!! HELP!!

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 11094
  • Location: Durham,NC
  • Easy peazzy
Re: Chicago-style thin crust in a rectangular pan
« Reply #9 on: September 19, 2014, 12:28:49 PM »
Still searching for chellino scamorza(cheese for pizza) that can be shipped!!  why wont they ship!!!!  I want that cheese!!! HELP!!
I think gregg sent me like 3 two lb chubs back in `12.....to be honest mojo, it was not the `aha!` cheese I thought it would be.  :-\
"Care Free Highway...let me slip away on you"


Offline mrmojo1

  • Supporting Member
  • *
  • Posts: 350
  • pizza sans frontières
Re: Chicago-style thin crust in a rectangular pan
« Reply #10 on: September 20, 2014, 04:20:25 AM »
shoot! that's why I wanted more...to see if it was...  CB  did it get an orange color after cooking, I mean not brown but orange-ish???  I still think it is part of the aurelios mystery!!  thank you!!

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 11094
  • Location: Durham,NC
  • Easy peazzy
Re: Chicago-style thin crust in a rectangular pan
« Reply #11 on: September 20, 2014, 12:16:48 PM »
shoot! that's why I wanted more...to see if it was...  CB  did it get an orange color after cooking, I mean not brown but orange-ish???  I still think it is part of the aurelios mystery!!  thank you!!
Sorry, did not have that Aurelios orange look.
"Care Free Highway...let me slip away on you"


 

pizzapan