Author Topic: Chi-town thin pics  (Read 13270 times)

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Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #20 on: January 27, 2013, 01:55:42 PM »
Hey Chicago Bob! Thats a great looking pizza!  Looks like what I am after.  Sorry for the trouble, but I am having difficulty locating the Loos recipe on the emergency page.  Can you direct link it? I am dying to try it.
No trouble at all.... :chef:
http://www.pizzamaking.com/forum/index.php/topic,6368.msg54574.html#msg54574

edit: just noticed you recently scored some scarmorza, To help make it last(and taste is great) I cut mine 50/50 with whole milk mozz. or LM/PS mozz. if you want to go for the real GBD look and texture. Here's a GBD....  ;)
« Last Edit: January 27, 2013, 02:07:14 PM by Chicago Bob »
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Offline dtikal

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Re: Chi-town thin pics
« Reply #21 on: January 27, 2013, 02:05:53 PM »
Thanks so much for all the help.  Ill let you know how it turns out. 

Offline loowaters

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Re: Chi-town thin pics
« Reply #22 on: February 02, 2013, 10:09:46 AM »
Thanks, buddy!  Sauce doesn't get nearly enough respect around here.  It's all about the dough.   :chef:

Cheers!
Garvey

Where would one find this mysterious, I'm guessing paste based, sauce?  I'm intrigued.

Loo
Using pizza to expand my waistline since 1969!

Offline loowaters

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Re: Chi-town thin pics
« Reply #23 on: February 02, 2013, 10:11:52 AM »
Robert, I thought I had posted a "nice pizza" post to praise your effort here.  I don't see it.  My apology.  That's fine looking pizza!

Loo
Using pizza to expand my waistline since 1969!

Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #24 on: February 02, 2013, 03:09:04 PM »
Robert, I thought I had posted a "nice pizza" post to praise your effort here.  I don't see it.  My apology.  That's fine looking pizza!

Loo
Thank you Loo...your recipes and pizza making skills are a great resource here on our forum. :chef:
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Offline Garvey

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Re: Chi-town thin pics
« Reply #25 on: February 04, 2013, 09:30:56 AM »
Where would one find this mysterious, I'm guessing paste based, sauce?  I'm intrigued.
Loo


Not so mysterious. The thread has almost 9000 views.  :D

Here ya go, Loo: http://www.pizzamaking.com/forum/index.php/topic,17662.msg171274.html#msg171274

Cheers,
Garvey

Offline Serpentelli

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Re: Chi-town thin pics
« Reply #26 on: February 04, 2013, 04:16:16 PM »
Bob,

I just drooled on myself looking at those pics.

Very nice job! Gonna pick up some sausage at Fresh market on my way home!

John

Offline loowaters

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Re: Chi-town thin pics
« Reply #27 on: February 04, 2013, 11:05:45 PM »
Not so mysterious. The thread has almost 9000 views.  :D

Here ya go, Loo: http://www.pizzamaking.com/forum/index.php/topic,17662.msg171274.html#msg171274

Cheers,
Garvey


I'm slow.  :-\

Loo
Using pizza to expand my waistline since 1969!

Offline TXCraig1

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Re: Chi-town thin pics
« Reply #28 on: February 05, 2013, 10:34:56 AM »
Bob, in your opinion, what are the hallmarks of great Chicago-style thin pizza?
I love pigs. They convert vegetables into bacon.

Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #29 on: February 05, 2013, 11:40:05 AM »
Bob, in your opinion, what are the hallmarks of great Chicago-style thin pizza?
Oh boy, that can tend to get a little subjective Craig....depending on which side of the city or which 'burb you grew up in. Everyone has a preference on the (thickness) and amount of crunch to their thin crust pizza. Cooked in a cutter pan or straight on a stone deck, etc.
But as for hallmarks, I guess I would have to say sauce and cheese. Sauce consistencies will vary a bit but is generally something on the thicker side. It is the spices(and good amounts of it too)that say "this is Chicago pizza". Dried herbs such as basil, oregano,tyme,even sometimes ground fennel along with powdered garlic, onion(sometimes fresh that has been put in a blender), sugar, salt, lots of pepper....you'll see any number of combinations of all these.  Heavy salt, pepper, onion powder and oregano does it for me.
And then, of course, there is the cheese. Low moisture mozz for the GBD and small burnt "crunchies". Cheese has changed a lot over the years. Used to be much saltier and more buttery. I've recently been adding scarmorza to the mozz and this is delicious. Asiago, provo, Fontina all work as well.

Now for me, Chicago pizza just is not Chicago pizza without some good, greasy fennel pork sausage on it...but now I'm getting subjective. :) Hope what I have described above helps.
Bob
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Offline TXCraig1

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Re: Chi-town thin pics
« Reply #30 on: February 05, 2013, 11:49:39 AM »
The the crust under the toppings always crispy?
I love pigs. They convert vegetables into bacon.

Offline Garvey

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Re: Chi-town thin pics
« Reply #31 on: February 05, 2013, 12:05:28 PM »
Wow, Bob, you really nailed it.  If I had been asked the same question, I would have rattled nearly the same criteria, word for word.

Cheers,
Garvey

Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #32 on: February 05, 2013, 12:34:42 PM »
Wow, Bob, you really nailed it.  If I had been asked the same question, I would have rattled nearly the same criteria, word for word.

Cheers,
Garvey
Thanks Garvey...I don't usually "rattle", sorta more like a screeech.  ;D
Bob
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Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #33 on: February 05, 2013, 12:50:14 PM »
The the crust under the toppings always crispy?
Well now that's where the contention comes in....I say no, not crispy. That is heading into cracker territory(to me). The more popular places one sees on TV, from what I've seen, do have the crispier bottoms. Vito & Nicks Pizzeria sure comes to mind. But as long as you can still fold the square over in half(for a nice extra greasy bite :)) then you are in Chicagoland. A nice golden brown with a little crunch is the norm I would say.
The first place I worked at did a real pale colored bottom very thin pie, you'll have a small gum layer but man was that some good pizza, heavy fennel in the sausage.
Bob
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Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #34 on: February 07, 2013, 08:42:42 PM »
Here's a few pics of a 'lil Joe I just made. 10in pi... @ 4.8oz dough.A slim Jim!
Sam's club low moisture Stella brand cheese all over took this to happy "dark crispies" town.
« Last Edit: February 07, 2013, 08:46:22 PM by Chicago Bob »
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Online norma427

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Re: Chi-town thin pics
« Reply #35 on: February 07, 2013, 09:10:44 PM »
Bob,

That sure looks delicious!  ;D  Great job!

Norma
Always working and looking for new information!

Offline mrmojo1

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Re: Chi-town thin pics
« Reply #36 on: February 07, 2013, 11:21:56 PM »
stellar chi thin crust!  just stellar!  you keep raising the bar!!

Offline Serpentelli

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Re: Chi-town thin pics
« Reply #37 on: February 08, 2013, 09:32:00 AM »
Bob,

This is an excellent example of not knowing how bad you want something until you see it!!!!
 :'(
Those glistening nuggets of pork have my stomach rumbling already.

You may have already posted, but for your thin crust do you roll the dough or stretch it?

Nice job

John

Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #38 on: February 08, 2013, 12:07:59 PM »
Thank you guys (and gal)...much appreciated.

John, good 'ol rolling pin. I make single 8oz dough right on the counter cause Bob don't do dishes.  :o
Well, I help out a 'lil sometimes. ;D
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Offline thezaman

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Re: Chi-town thin pics
« Reply #39 on: February 08, 2013, 09:22:06 PM »
 wow that looks delicious. killer pie!!!


 

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