Author Topic: Chicago Tribune HRI dough recipe  (Read 674 times)

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Offline Gregg

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Chicago Tribune HRI dough recipe
« on: May 12, 2013, 12:30:11 PM »
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« Last Edit: May 14, 2013, 12:22:03 AM by Gregg »


Offline pythonic

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Re: Chicago Tribune HRI dough recipe
« Reply #1 on: May 12, 2013, 04:08:35 PM »
Gregg,

Beautiful pie!  Do u happen to have the Giordano's recipe?

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

Offline Gregg

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Re: Chicago Tribune HRI dough recipe
« Reply #2 on: May 12, 2013, 09:10:23 PM »
Comment deleted.
« Last Edit: May 14, 2013, 12:21:12 AM by Gregg »

Offline Chicago Bob

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Re: Chicago Tribune HRI dough recipe
« Reply #3 on: May 12, 2013, 09:29:42 PM »
A Chicago Tribune cookbook that was published in the late 1980's contained several recipes patterned after local establishments such Gino's East, Edwardo's and Giordano's. Home Run Inn was used as their dough model for this thin crust recipe.

flour - 100% - I used KAF all purpose
water - 65%
yeast - 2.7%
salt - 1%
sugar - 4.7%
shortening - 2.7% - I used Mazola corn oil
TF used was 0.1

The dough for a 10-inch pizza was kneaded by hand and risen at room temperature for about three hours. It was topped with 3.5 oz of sauce, fresh spinach leaves, 5 oz of sweet Italian sausage, two oz of the diced Primo Gusto mozzarella/provolone mixture sold at GFS, two oz of fresh mozzarella, then baked at 450 degrees on the bottom rack of an electric oven for 13 minutes. The results were really good. The crust turned out light and airy, with just the right amount of crunch and easily stood up to the generous amount of ingredients used. It's been a few years since I last used this dough recipe and it will now become a regular part of the rotation, as I'd kind of forgotten how good it is.
What in the.....get that thing outta here man!!   :o
I'm just mess'in with ya Gregg; nice work on your unusual take on a HRI pizza.  :)
I'm curious; have you ever had a HRI pizza?

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