Author Topic: After many failed attempts I finally got a decent thin crust  (Read 686 times)

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Offline pythonic

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After many failed attempts I finally got a decent thin crust
« on: December 02, 2013, 01:32:42 PM »
Frustrated with prior attempts I made up this dough formulation as i began pouring the water into the bowl.  Wasn't quite sure what I'd get in return but very happy with the results.

Not sure if its technically Chicago thin/Cracker or a cross between both.

AP Flour - 200g
Water - 80g (40%)
Corn Oil - 15g (7.5%)
IDY - 1/4 tsp
Salt - 1/8 tsp

Did a 3 hr room temp rise and baked in a 450F oven on quarry tiles preheated at 500F for 6 minutes on bottom rack.  Haven't used my quarry tiles much but I must say they heat up super fast.  I did not dock the crust which is why I think it turned out so well.  Lifting up just a little in a few places.

Pics don't do this pizza justice.  The crust was dynamite.
« Last Edit: December 02, 2013, 09:43:58 PM by pythonic »
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Offline The Dough Doctor

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Re: After many failed attempts I finally got a decent thin crust
« Reply #1 on: December 02, 2013, 03:07:35 PM »
PY;
Looks like a pretty decent rendition of a Chicago style thin crust!  :)
Did you use raw sausage like they do in Chicago too?
Tom Lehmann/The Dough Doctor

Offline pythonic

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Re: After many failed attempts I finally got a decent thin crust
« Reply #2 on: December 02, 2013, 03:51:26 PM »
PY;
Looks like a pretty decent rendition of a Chicago style thin crust!  :)
Did you use raw sausage like they do in Chicago too?
Tom Lehmann/The Dough Doctor

You bet Tom.  I made the pieces smaller though because they had to cook fast.

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

Offline mkevenson

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Re: After many failed attempts I finally got a decent thin crust
« Reply #3 on: December 02, 2013, 04:38:28 PM »
Nate, that pie looks GREAT. Congrats. Bet it taste good too.
 
Mark
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Offline Pete-zza

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Re: After many failed attempts I finally got a decent thin crust
« Reply #4 on: December 02, 2013, 05:04:18 PM »
Nate,

What size was the pizza?

Peter

Offline pythonic

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Re: After many failed attempts I finally got a decent thin crust
« Reply #5 on: December 02, 2013, 05:24:17 PM »
Nate,

What size was the pizza?

Peter

14 inch
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Offline vic311

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Re: After many failed attempts I finally got a decent thin crust
« Reply #6 on: December 03, 2013, 11:08:55 AM »
Nate,

Does it compare to any Chicago thin crust pizzas you have had from restaurants?

Joel

Offline pythonic

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Re: After many failed attempts I finally got a decent thin crust
« Reply #7 on: December 03, 2013, 11:24:38 AM »
Nate,

Does it compare to any Chicago thin crust pizzas you have had from restaurants?

Joel

Joel,

This was more perhaps a mix of Chicago thin and cracker crust.  Not docking it changed the texture as well.  I am going for a Rosattis, Barracos, Maccianos like crust.  I have another one I am making today with 5% more water added and a bit more oil.  I will dock this one to get a better idea.  I will take pics and let you know.  The formulation above though was very good though and should not be dismissed.

Nate
« Last Edit: December 03, 2013, 11:26:33 AM by pythonic »
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Offline vic311

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Re: After many failed attempts I finally got a decent thin crust
« Reply #8 on: December 03, 2013, 12:34:03 PM »
Thanks Nate!

I am going to try your recipe within the next week and I will post the results.

Joel

Offline pythonic

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Re: After many failed attempts I finally got a decent thin crust
« Reply #9 on: December 03, 2013, 12:49:51 PM »
Thanks Nate!

I am going to try your recipe within the next week and I will post the results.

Joel

Joel,

Try my new recipe from today.  It's better than Rosattis easily.  It's titled Nate's Chicago thin.
If you can dodge a wrench you can dodge a ball.