Author Topic: Chi-town thin pics  (Read 17522 times)

0 Members and 1 Guest are viewing this topic.

Offline mrmojo1

  • Supporting Member
  • *
  • Posts: 338
  • pizza sans frontières
Re: Chi-town thin pics
« Reply #160 on: August 09, 2013, 11:16:18 AM »
thanks Bob!  yes takin pics with my samsung note! is that why they are rotating? thanks!


Offline redox

  • Registered User
  • Posts: 1051
Re: Chi-town thin pics
« Reply #161 on: August 09, 2013, 11:25:35 AM »
sorry the pics are rotated. I need to figure that out.  thanks!
It's a case of: If you keep on doing what you're doing, you're gonna get what you've always got.
Rotate your phone 180° and see how that works. If that doesn't work rotate 90° at a time till it's properly oriented. Try one pic at each rotation till it works for you.
I had the same problem with my iPhone till I figured it out.
« Last Edit: August 09, 2013, 11:27:34 AM by redox »

Offline hockman4357

  • Registered User
  • Posts: 51
Re: Chi-town thin pics
« Reply #162 on: April 12, 2014, 01:47:24 PM »
Thanks Mo. I use the Lou's on the "emergency" page and just double the yeast and salt(I use it within a couple hrs.). This sauce was puree made from Contadina paste, water, salt, pepper, dried oregano...the usual. ;) Glad to hear you've been making these too lately...would like to see your latest an greatest.  :chef:
Please steer me in the direction of this recipe.  It looks really good!  Thanks!

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10307
  • Location: North Carolina
  • Easy peazzy
Re: Chi-town thin pics
« Reply #163 on: April 13, 2014, 10:52:55 AM »
Please steer me in the direction of this recipe.  It looks really good!  Thanks!
Here you go. http://www.pizzamaking.com/forum/index.php/topic,6368.msg54574.html#msg54574.

There are many other "emergency" doughs located here also....http://www.pizzamaking.com/forum/index.php?topic=8297.0

CB
"Care Free Highway...let me slip away on you"

Offline Francois.du.nord

  • Registered User
  • Posts: 23
  • Location: Twin Towns MN
  • Crust rules
Re: Chi-town thin pics
« Reply #164 on: April 13, 2014, 01:48:53 PM »
Yo C-Bob,

Very Nice pie there, hoping I can make something equally as nice tonight.

Best, Fran

Offline vcb

  • Registered User
  • Posts: 444
  • Location: Chicago
    • Real Deep Dish
Re: Chi-town thin pics
« Reply #165 on: April 14, 2014, 08:24:08 AM »
Here's some pics from last night's thin crust test.  :pizza: :chef: :pizza:

Below is a preview link to the recipe I'm going to be posting soon on RealDeepDish.com:
http://www.RealDeepDish.com/RDD-ChicagoThinCrust-2014.pdf

I learned that if you use Lactose-Free Milk, then you should leave out the extra sugar in the dough recipe because the lactase in the LF milk has made those milk sugars available to the yeast.
« Last Edit: April 14, 2014, 08:25:51 AM by vcb »
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10307
  • Location: North Carolina
  • Easy peazzy
Re: Chi-town thin pics
« Reply #166 on: April 14, 2014, 11:21:17 AM »
Here's some pics from last night's thin crust test.  :pizza: :chef: :pizza:

Below is a preview link to the recipe I'm going to be posting soon on RealDeepDish.com:
http://www.RealDeepDish.com/RDD-ChicagoThinCrust-2014.pdf

I learned that if you use Lactose-Free Milk, then you should leave out the extra sugar in the dough recipe because the lactase in the LF milk has made those milk sugars available to the yeast.
As always, looks great Ed! Very professionally done, everything. And the recipe should make a nice addition to your site.
Thanks for posting.  :chef:

CB
"Care Free Highway...let me slip away on you"

Offline Garvey

  • Registered User
  • Posts: 463
  • I wish could have pizza every day.
Re: Chi-town thin pics
« Reply #167 on: April 14, 2014, 04:43:13 PM »
Looks a lot like V&N's.  Except yours is much less sloppily made and doesn't come with giant spots of carbonized cheese stuck to the bottom.   :-D


Will have to try your sausage recipe, too.

Offline vcb

  • Registered User
  • Posts: 444
  • Location: Chicago
    • Real Deep Dish
Re: Chi-town thin pics
« Reply #168 on: April 17, 2014, 08:29:04 AM »
Looks a lot like V&N's.  Except yours is much less sloppily made and doesn't come with giant spots of carbonized cheese stuck to the bottom.   :-D


Will have to try your sausage recipe, too.

I like the burnt cheese and overflowing sauce, but I was trying not to set off the smoke alarm at home, so I was a little conservative with the outer edge. ;-)


Also, FYI - For the pizza pictured: I also added basil, parsley, summer savory and garlic powder to the dough for extra flavor.
« Last Edit: April 17, 2014, 08:32:33 AM by vcb »
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

Offline vcb

  • Registered User
  • Posts: 444
  • Location: Chicago
    • Real Deep Dish
Re: Chi-town thin pics
« Reply #169 on: April 21, 2014, 11:23:42 PM »
mo' thin crust pizza photos...

Used my thin crust recipe (new permanent location: http://www.realdeepdish.com/RDD-ChicagoThinCrust.pdf ),
plus I floated garlic powder, black pepper, parsley and basil on top the oil before mixing.

For this pizza, I left out the milk and replaced with an equal amount of water.
Worked just fine!

For this 14" pizza, I used 8oz (fluid ounces) of sauce and an 8oz package of Roundy's shredded Whole Milk Mozz/Provolone blend.

-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/


Offline jsaras

  • Supporting Member
  • *
  • Posts: 550
  • Location: Northridge, CA
Re: Chi-town thin pics
« Reply #170 on: April 22, 2014, 01:43:03 AM »
That looks outstanding.  Do you think your formulation would bake as well in a standard cutter pan (not perforated)?
Things have never been more like today than they are right now.

Offline vcb

  • Registered User
  • Posts: 444
  • Location: Chicago
    • Real Deep Dish
Re: Chi-town thin pics
« Reply #171 on: April 22, 2014, 08:35:58 AM »
That looks outstanding.  Do you think your formulation would bake as well in a standard cutter pan (not perforated)?

Don't know. If you try it in a non-perf cutter pan, please let us know how it goes.
-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 10307
  • Location: North Carolina
  • Easy peazzy
Re: Chi-town thin pics
« Reply #172 on: April 22, 2014, 10:22:44 AM »
That looks outstanding.  Do you think your formulation would bake as well in a standard cutter pan (not perforated)?
All of mine on this thread are done in a cutter pan but years ago I only had a perforated pan. If you bake a little lower in the oven on cutter pan I believe you get pretty much the same results. Also, different perforated pans produce different results but they,basically, to me, make the crust a bit drier/crisp.
Either pan makes a great Chicago thin pizza.  :chef:

CB
"Care Free Highway...let me slip away on you"

Offline pythonic

  • Registered User
  • Posts: 2050
  • Age: 36
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: Chi-town thin pics
« Reply #173 on: April 22, 2014, 07:01:50 PM »
Looks great Ed.  What kind of pep is that?

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

Offline vcb

  • Registered User
  • Posts: 444
  • Location: Chicago
    • Real Deep Dish
Re: Chi-town thin pics
« Reply #174 on: April 23, 2014, 08:27:08 AM »
Looks great Ed.  What kind of pep is that?

Nate

Dietz and Watson.
Good stuff. :-)

-- Ed Heller -aka- VCBurger -- Real Deep Dish - Deep Dish 101
http://www.realdeepdish.com/
http://facebook.com/realdeepdish/
http://virtualcheeseblogger.com/

Offline nick57

  • Supporting Member
  • *
  • Posts: 460
  • Location: Tulsa OK
Re: Chi-town thin pics
« Reply #175 on: April 23, 2014, 02:44:27 PM »
Hey Bob! I just got a new stove that I can do pies up to 18". So I am going to do a test pie in it. To the point. I saw in one of your posts about barely baking the sausage so you can crumble it into small pieces instead of using raw big chunks. Could you give an idea of how long and what temp you cook it in the oven. Should I shape the sausage like a thick hamburger, or some other shape? Thanks! Nick
« Last Edit: April 23, 2014, 02:46:11 PM by nick57 »

Offline hockman4357

  • Registered User
  • Posts: 51
Re: Chi-town thin pics
« Reply #176 on: April 23, 2014, 05:54:52 PM »
Is there any reason not to do a 16" thin crust if the cutter pan barely fits in the oven?

Offline Garvey

  • Registered User
  • Posts: 463
  • I wish could have pizza every day.
Re: Chi-town thin pics
« Reply #177 on: April 23, 2014, 09:22:42 PM »
Hey Bob! I just got a new stove that I can do pies up to 18". So I am going to do a test pie in it. To the point. I saw in one of your posts about barely baking the sausage so you can crumble it into small pieces instead of using raw big chunks. Could you give an idea of how long and what temp you cook it in the oven. Should I shape the sausage like a thick hamburger, or some other shape? Thanks! Nick

I think that might have been me.  Yep, make a fat pub burger style patty.  Bake it in your preheated-for-pizza oven as needed.  I usually cook it 5-7 minutes, until it's slightly cooked.

Offline nick57

  • Supporting Member
  • *
  • Posts: 460
  • Location: Tulsa OK
Re: Chi-town thin pics
« Reply #178 on: April 23, 2014, 09:53:18 PM »
Thanks Bob!! I am going to give it a go tomorrow. I may use a digital thermometer and start checking around 120 degrees and see what the texture is like. I'll let ya know the results. 

Offline Garvey

  • Registered User
  • Posts: 463
  • I wish could have pizza every day.
Re: Chi-town thin pics
« Reply #179 on: April 23, 2014, 10:39:41 PM »
Thanks Bob!! I am going to give it a go tomorrow. I may use a digital thermometer and start checking around 120 degrees and see what the texture is like. I'll let ya know the results.

Cool!  I'm Garvey, not Bob,  :D but I'd love to hear the results.  I've never measured the temp, but that sounds about right. You're going for rare, or the rare side of medium rare, if that helps.  Use your hands to crumble it while it's still warm.
« Last Edit: April 23, 2014, 10:41:46 PM by Garvey »


 

pizzapan