Author Topic: My Loowater's generic Chicago thin crust attempt  (Read 1695 times)

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Offline Chicago Bob

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Re: My Loowater's generic Chicago thin crust attempt
« Reply #20 on: June 09, 2013, 07:45:17 PM »
Bob,
About 9 oz. but I figure for a 13-in pie when using the 12-inch cutter pan.
Just for grins you might like to try 7oz sometime. easy on the toppings.  ;)
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Offline redox

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Re: My Loowater's generic Chicago thin crust attempt
« Reply #21 on: June 09, 2013, 09:07:08 PM »
Just for grins you might like to try 7oz sometime. easy on the toppings.  ;)
Ah, that'd be the famous Chicago Paper-Thin Crust Pizza? ;D

Offline Chicago Bob

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Re: My Loowater's generic Chicago thin crust attempt
« Reply #22 on: June 09, 2013, 09:18:16 PM »
Ah, that'd be the famous Chicago Paper-Thin Crust Pizza? ;D
OK, 7.5 but that's it!  ;D
You jus never know my friend......might be to your liking.  8)
"Care Free Highway...let me slip away on you"

Offline redox

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Re: My Loowater's generic Chicago thin crust attempt
« Reply #23 on: June 10, 2013, 11:54:59 AM »
OK, 7.5 but that's it!  ;D
You jus never know my friend......might be to your liking.  8)
I'll give it a shot, although when I said I figured a 13" dough for my 12" cutter pan, I also rolled it out as thin as I could before dropping it in the pan. I think the thinnest so far was for Garvey's clone. I do have to remember though, to restrain myself when adding toppings to a very thin crust.

Offline redox

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Re: My Loowater's generic Chicago thin crust attempt
« Reply #24 on: June 22, 2013, 07:31:55 PM »
Jay, one additional suggestion that I thought of and if I can make . . . on the edge of the pizza dough in the cutter pan is to follow my "press, pinch and crimp" procedure and do so on the edge of the pizza dough in the pan before baking.  This may not sound like much, but I dare others to try it and tell me it doesn't do something good to really help in the total tasting experience of Chicago style thin crust (or even deep dish) pizza eating.
 
The partial pizza pictured below was from Villa Nova's pizzeria in Chicago, but kind of gets to what I strive for, which is a rough, irregular, "moonscape", pinched appearing edges.  May sound screwy, but it is very helpful in the total taste experience (at least the treasured "outside pizza pieces). In any event, suggest to others to at least just try this seemingly minor step and see if it delights and pleases your and your's taste buds more than others.
 
                                                                                             --BTB
I think I'm getting closer to your moonscape crust. :)

Offline BTB

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Re: My Loowater's generic Chicago thin crust attempt
« Reply #25 on: June 25, 2013, 12:32:26 PM »
I think I'm getting closer to your moonscape crust. :).
Nice, . . . very nice.       --BTB