Author Topic: Chi-town thin pics  (Read 27185 times)

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Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #150 on: June 29, 2013, 01:57:13 PM »
Bob,
No Chicago thin pics in awhile. You're not giving up pizza for the summer are you? A 14 minute or so bake with no stone is perfect for the hot weather. Btw, the more I use that cutter pan the more I like it, and I liked it a lot the first time I used it.  :)
No sir! Absolutely not giving up noth'in when it comes to pizza...n-o-t-h-i-n-g!
Jus trying to loose a 'lil weight that's all.....and now you done made me hungry to fire off a pie tonight; dag it!  :drool:

Yep, that brand of pans just seem to get mo bettah as time goes by.  :chef:
"Care Free Highway...let me slip away on you"


Offline BTB

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Re: Chi-town thin pics
« Reply #151 on: July 02, 2013, 07:41:12 AM »
Here's a link to the Kitchen Daily website.  Their survey just named Chicago the No. 1 U.S. city among 35 for best pizza, according to Travel + Leisure readers.  Chicago pizza enthusiasts like us, of course, already know that.     >:D

America’s Best Cities for Pizza
http://www.kitchendaily.com/read/americas-favorite-pizza

                                                                                            --BTB                            :D

Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #152 on: July 02, 2013, 12:06:13 PM »
Sweet home Chicago!  8)
"Care Free Highway...let me slip away on you"

Offline nick57

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Re: Chi-town thin pics
« Reply #153 on: July 04, 2013, 07:46:40 PM »
Those are some amazing lookin' pies. I smoked a brisket today, but I think I would have enjoyed one or two of your slices better. Have a great 4th!

Offline elementswhiteplains

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Re: Chi-town thin pics
« Reply #154 on: July 06, 2013, 06:21:12 AM »
They look lovely. Hope I could make one like that one day.

Offline Chicago Bob

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Re: Chi-town thin pics
« Reply #155 on: July 06, 2013, 11:05:52 AM »
nick and EWP, thanks...I sure would like to see you guys give this a go and post a pic or 3 here.  ;D
Easy peazzy pizza to make. :chef:
"Care Free Highway...let me slip away on you"

Offline nick57

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Re: Chi-town thin pics
« Reply #156 on: July 08, 2013, 09:28:04 PM »
I have one more NY style to go at a .075 TF Thursday or Friday. At that time I will pretty well know what I like with my experiments. After that, I will read this thread several more times and go with what worked best for you. Your Chi style of pies look awesome, and I think I could get hooked on them.

Offline mrmojo1

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Re: Chi-town thin pics
« Reply #157 on: August 09, 2013, 02:12:49 AM »
it was hot! But got the oven going and had a few beers and good pizza.  Chicago thin crust!
"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 #158 on: August 09, 2013, 02:15:52 AM »
sorry the pics are rotated. I need to figure that out.  thanks! 

"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 #159 on: August 09, 2013, 08:13:01 AM »
sorry the pics are rotated. I need to figure that out.  thanks!
Faaantastic pizza pics Mr. Mo....I really like your Chi-town pies cooked in the WFO; excellent top browning dude!  :drool:

Are you taking your pics with an i-phone Mo?
"Care Free Highway...let me slip away on you"

Offline mrmojo1

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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!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

Offline redox

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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

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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

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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

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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

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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 »
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Offline Chicago Bob

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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

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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

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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 »
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Offline vcb

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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
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Offline jsaras

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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

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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
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Offline Chicago Bob

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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

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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
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Offline vcb

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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. :-)

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