Author Topic: Chi-town thin pics  (Read 31334 times)

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Offline deb415611

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Re: Chi-town thin pics
« Reply #50 on: March 10, 2013, 10:14:43 PM »
Bob,

When you put the sausage under the cheese are you precooking it?

thanks,
Deb
Deb


Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #51 on: March 10, 2013, 10:33:04 PM »
Bob,

When you put the sausage under the cheese are you precooking it?

thanks,
Deb
No ma'am....absolutely not;D

Been doing it that way since learning it in the 'burb mom & pop joints in '71....adds so much more flavor. And have never known of anyone getting ill from it.  ;)

Bob
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Offline deb415611

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Re: Chi-town thin pics
« Reply #52 on: March 10, 2013, 10:54:51 PM »
Thanks Bob, I like your answer, just thought I'd check.  I think there is one of these in my near future  :D
Deb

Offline Garvey

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Re: Chi-town thin pics
« Reply #53 on: March 11, 2013, 01:51:32 PM »
When you put the sausage under the cheese are you precooking it?

As Bob said, never precooked.  But here's something I like to do, and you might like it, too: put down a scant third of the cheese onto the sauced pizza, then add the chunks of raw sausage, and then put down the final two-thirds of the cheese.  That way, the sausage will peek out a little.  Makes an aesthetically pleasing pie and allows the exposed sausage to crisp up a little.

Cheers,
Garvey

Offline deb415611

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Re: Chi-town thin pics
« Reply #54 on: March 14, 2013, 06:35:20 PM »
As Bob said, never precooked.  But here's something I like to do, and you might like it, too: put down a scant third of the cheese onto the sauced pizza, then add the chunks of raw sausage, and then put down the final two-thirds of the cheese.  That way, the sausage will peek out a little.  Makes an aesthetically pleasing pie and allows the exposed sausage to crisp up a little.

Cheers,
Garvey

that sounds like a good plan. 
Deb

Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #55 on: March 14, 2013, 06:53:09 PM »
that sounds like a good plan.
Deb,
Garvey's suggestion is great and to just give you a bit more background on this style......back in the 70's(and before)these pizza's were made with all toppings placed on top of the cheese. I believe that later on in the decade as places like PH started catching on,especially with their pan style pizza, mom an pop joints started to top the thins more and more with a 'lil bit more cheese on the tops until you have what is predominantly seen today.
I loved the pizza's with all the cheese on first...but as you may have seen my resent posts complaining about today's cheese's....the pizza just doesn't turn out the same now a days so it takes some cheese on the top to give you the right sort of browning/small dark bits. If that makes any sense to you.  :)

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

Offline deb415611

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Re: Chi-town thin pics
« Reply #56 on: March 14, 2013, 09:27:05 PM »
Deb,
Garvey's suggestion is great and to just give you a bit more background on this style......back in the 70's(and before)these pizza's were made with all toppings placed on top of the cheese. I believe that later on in the decade as places like PH started catching on,especially with their pan style pizza, mom an pop joints started to top the thins more and more with a 'lil bit more cheese on the tops until you have what is predominantly seen today.
I loved the pizza's with all the cheese on first...but as you may have seen my resent posts complaining about today's cheese's....the pizza just doesn't turn out the same now a days so it takes some cheese on the top to give you the right sort of browning/small dark bits. If that makes any sense to you.  :)

Bob

thanks Bob!  I'm craving some sausage and small dark bits so this will be cool.
Deb

Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #57 on: March 25, 2013, 10:56:20 PM »
Now we're talk'in....

Just fired off this 'lil gem using my newfound 50/50 Classico "crushed" and "extra heavy puree" sauce combo. The dough was a 24hr half milk and half Icehouse beer hydrated deal....man...Bob don't know if he can do any better than this one. Wish I could have everyone over for a pie or two.... :)
"Care Free Highway...let me slip away on you"

Offline Serpentelli

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Re: Chi-town thin pics
« Reply #58 on: March 26, 2013, 09:20:58 AM »
Bob,

That's one beautiful and delicious looking pie.

Can't wait to try that style (and your recipes) soon!

John K
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Offline redox

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Re: Chi-town thin pics
« Reply #59 on: March 26, 2013, 02:02:17 PM »

Bob,

That really is a great looking pie. My frozen HRI sausage later tonight is gonna be a poor cousin to yours.
I've got a Lloyds 12" cutter pan on its way so I'll have to try your formula asap!

Jay

Offline mrmojo1

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Re: Chi-town thin pics
« Reply #60 on: March 26, 2013, 09:17:53 PM »
Oh man!  looks soooo good! Sounds like you loved the new sauce?  Really looks delicious!   inspiring!  was the crust still l loos emergency thin crust you did before?  rock on Bob!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline mrmojo1

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Re: Chi-town thin pics
« Reply #61 on: March 26, 2013, 09:58:11 PM »
wait!  this is your new dough recipe!!  looks awesome!!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #62 on: March 26, 2013, 10:08:23 PM »
Oh man!  looks soooo good! Sounds like you loved the new sauce?  Really looks delicious!   inspiring!  was the crust still l loos emergency thin crust you did before?  rock on Bob!
I am a big fan of Mr. loowaters, but to be fair to him I suppose I should stop riding on his coat tails.  :)
I use his emergency "generic Chicago thin crust" recipe but double the salt and yeast....and to even further bastardize it instead of water I used 50/50 milk and Icehouse beer on this last one.

Does that qualify it yet to say that it is my own recipe now? I don't know and I don't care either...as long as if it can inspire someone else to give it a go, and they like it....then that would make me happy, sure.  :)

Bob

edit: sorry Terry, looks like we posted at the same time... :-D
« Last Edit: March 26, 2013, 10:10:29 PM by Chicago Bob »
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Offline mrmojo1

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Re: Chi-town thin pics
« Reply #63 on: March 27, 2013, 12:18:12 AM »
no worries Bob! Thanks for getting back to me! Your changes sound really interesting! milk and beer!  Did you still get a crisp bottom?  It sounds like you liked the flavor of the crust too? Nice work!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #64 on: March 27, 2013, 01:43:28 PM »
no worries Bob! Thanks for getting back to me! Your changes sound really interesting! milk and beer!  Did you still get a crisp bottom?  It sounds like you liked the flavor of the crust too? Nice work!
Oh yes, tasted good...I like the milk in there, seems to add tenderness. My crust is really not what I would call crispy at all Terry...only the lip is "crisp" and the rest of it is easily "foldable". In fact, sometimes I use a lower bake temp and the bottom comes out a very pale, light brown...almost white. That's what I grew up on and like the most. Now if only I could get the mozz from back then.....

Whip one of these up for a same day Terry...you can use the dough right after making it if you want to. Super easy!  :chef:

Bob
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Offline chaspie

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Re: Chi-town thin pics
« Reply #65 on: March 27, 2013, 07:27:23 PM »
Bob, I'm not very familiar with the Chicago thin style pizza, but yours are some of the best looking ones I've ever seen.  They look incredibly appetizing.   

I don't think I have a proper cutter pan, but I'd like to try to make a pizza like this anyway.  What was your baking temperature and time for the pizzas you posted at the start of the thread?  What's the typical range of cooking time/temp for this style? 

Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #66 on: March 27, 2013, 08:11:40 PM »
Bob, I'm not very familiar with the Chicago thin style pizza, but yours are some of the best looking ones I've ever seen.  They look incredibly appetizing.   

I don't think I have a proper cutter pan, but I'd like to try to make a pizza like this anyway.  What was your baking temperature and time for the pizzas you posted at the start of the thread?  What's the typical range of cooking time/temp for this style?
Thank you Chuck.  :)
Hey, you don't really need a special pan. I started with just a cheapo grocery store pan from the baking goods isle...maybe went to an "air bake" cheapo at Walmart, etc. This doesn't look bad...http://www.walmart.com/ip/BakerEze-3-Piece-Pizza-Pan-Set/8071233

Anyway, a good pan will, of course, give even heating and consistent results. But my American Metalcraft pans still only cost like 15-20 bucks. ;)

Middle rack, 450 degrees gets you in the ball park and typical bake time is 13-15 minutes. Super easy pizza to make...hope you give it a go soon pizza pal!  :chef:

Bob
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Offline chaspie

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Re: Chi-town thin pics
« Reply #67 on: March 27, 2013, 08:44:13 PM »
Thank you Bob.  I found a pan that will work.  I'm looking forward to giving this a try.  I'll post pics if it looks decent.   :)

Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #68 on: May 12, 2013, 12:34:42 AM »
Finally...a b-day pizza!  ;D
Only 2 days late but that's OK 'cause I'm still celebrating...know what I mean.  8)
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Offline wrm2012

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Re: Chi-town thin pics
« Reply #69 on: May 12, 2013, 07:50:18 AM »
Don’t know what recipe of Chicago Bob’s this is but I tried it and it was really good, quick and easy.  No pics as the batteries in the camera died. From  http://www.pizzamaking.com/forum/index.php/topic,23730.msg241043.html#msg241043

AP Flour (I use AP)  100%
Water 50
Corn oil 3
Salt 2
IDY .08
TF = .09
I rolled it as thin as I could. Put it in the pan and trimmed off the rest.  Took the trimmings and made another smaller pizza with it.  Did that one on a stone without a pan.  Both pizzas were great.  Thanks for the recipe CB.  Now I just need to work on my sauce.

Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #70 on: May 12, 2013, 11:10:16 AM »
Don’t know what recipe of Chicago Bob’s this is but I tried it and it was really good, quick and easy.  No pics as the batteries in the camera died. From  http://www.pizzamaking.com/forum/index.php/topic,23730.msg241043.html#msg241043

AP Flour (I use AP)  100%
Water 50
Corn oil 3
Salt 2
IDY .08
TF = .09
I rolled it as thin as I could. Put it in the pan and trimmed off the rest.  Took the trimmings and made another smaller pizza with it.  Did that one on a stone without a pan.  Both pizzas were great.  Thanks for the recipe CB.  Now I just need to work on my sauce.
Glad this worked out for you Bill. The recipe is one I've played with for quite a while; making different changes to what began as loowaters thin in the Emergency dough section.
I'm happy to see the way you rolled those pizzas because the TF I gave is really just an estimate on the high side actually. Sometimes I like it a little thicker- like .09; especially if I am doing more than 1 topping.
Here is formula to what I'm recently doing that I believe you will like. Have fun!  :chef:

water:50
IDY:1
salt:2
corn oil:4
sugar:1
TF:.07
"Care Free Highway...let me slip away on you"

Offline mrmojo1

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Re: Chi-town thin pics
« Reply #71 on: May 12, 2013, 12:16:32 PM »
Happy birthday Bob!!!!!!  awesome looking pizza!!!!!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #72 on: May 12, 2013, 01:11:23 PM »
Thank you Terry!  :)
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Offline Condolini

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Re: Chi-town thin pics
« Reply #73 on: May 12, 2013, 03:03:17 PM »
Those look yummy! Guess Chi thin is my next project. Thanks C B!

Offline pythonic

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Re: Chi-town thin pics
« Reply #74 on: May 12, 2013, 04:05:01 PM »
Looks fantastic Bob.  Is that sausage and mushroom?

Nate
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