Author Topic: Good golly...we are almost home free  (Read 5845 times)

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Offline pythonic

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Re: Good golly...we are almost home free
« Reply #40 on: December 09, 2013, 07:58:24 AM »
Last nights bake was right on the money again.  4:30 bake.  Very happy I was able to produce the exact same pizza and it wasn't a unicorn after all.

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


Offline derricktung

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Re: Good golly...we are almost home free
« Reply #41 on: December 09, 2013, 08:45:58 AM »
Derrick, thanks man.  Do they now sell grande at RD?  They have a few cheeses there I would like to try out.  I've been working hard to achieve these results.  For one my wife hates Chicago thins and she always wants me to make NY instead so I have to work around that.

Nate

Nate, I know they sell the Grande curd there the last time I visited (was thinking about learning how to make my own mozz this winter, or work at improving basil growth/production...) and I think they have the dried Grande cheese.  Let's connect via gmail and we'll find a time to meet up at the RD in the next two weeks before the holidays.  This way, you have some cheeses to play with.  Do you have my gmail address?

Offline pizza is love

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Re: Good golly...we are almost home free
« Reply #42 on: December 16, 2013, 02:57:36 PM »
Tenutas has to be my favorite store ever!! I have 2 5lb blocks of there house brand mozz. in the fridge right now. Shame they bumped up the price, it used to be $1.79 for the longest time now it's $2.99.  I recommend anybody passing through the area to check them out
https://www.google.com/search?q=tenutas&client=firefox-a&hs=mBL&rls=org.mozilla:en-US:official&source=lnms&tbm=isch&sa=X&ei=b1qvUsH1O4S-2AXaoIGgCQ&ved=0CAkQ_AUoAQ&biw=1521&bih=720


Offline TXCraig1

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Re: Good golly...we are almost home free
« Reply #43 on: December 16, 2013, 07:10:00 PM »
Last nights bake was right on the money again.  4:30 bake.  Very happy I was able to produce the exact same pizza and it wasn't a unicorn after all.

Nate

That looks awesome.
Pizza is not bread.

Offline Chicago Bob

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Re: Good golly...we are almost home free
« Reply #44 on: December 18, 2013, 05:46:30 PM »
Anyone know what temp Vito&Nicks run their oven at?  Might try Nate's recipe tonight on the Blackstone...along with my new Frigo brand cheese and a puree base sauce.
Thanks!
"Care Free Highway...let me slip away on you"

Offline pythonic

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Re: Good golly...we are almost home free
« Reply #45 on: December 18, 2013, 06:25:18 PM »
Anyone know what temp Vito&Nicks run their oven at?  Might try Nate's recipe tonight on the Blackstone...along with my new Frigo brand cheese and a puree base sauce.
Thanks!

Didn't know you had a black stone now Bob.  Let us know how it turns out.

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

Offline pythonic

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Re: Good golly...we are almost home free
« Reply #46 on: January 10, 2014, 11:40:24 PM »
Baked up this big boy tonight.  My first 16inch pie.  Used parchment paper to launch and removed after 90 secs.  Will be making many more of these in the near future.

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

Offline Chicago Bob

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Re: Good golly...we are almost home free
« Reply #47 on: January 10, 2014, 11:50:38 PM »
Baked up this big boy tonight.  My first 16inch pie.  Used parchment paper to launch and removed after 90 secs.  Will be making many more of these in the near future.

Nate
Yeah baby...now we're talkin!  :drool:
That's a fast eddie there py....90sec.  :o   What dough situmacation did you use on the beautifacation in the love situation?
"Care Free Highway...let me slip away on you"

Offline pythonic

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Re: Good golly...we are almost home free
« Reply #48 on: January 11, 2014, 12:35:28 AM »
Yeah baby...now we're talkin!  :drool:
That's a fast eddie there py....90sec.  :o   What dough situmacation did you use on the beautifacation in the love situation?

Nah, just 90secs for the parchment paper.  4:30 bake.
If you can dodge a wrench you can dodge a ball.

Offline pythonic

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Re: Good golly...we are almost home free
« Reply #49 on: January 11, 2014, 01:07:23 PM »
Today's.
If you can dodge a wrench you can dodge a ball.


Offline Chicago Bob

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Re: Good golly...we are almost home free
« Reply #50 on: January 11, 2014, 01:23:49 PM »
Today's.
Really nice, clean photos Nick. These pizzas you've been making have a very professional look to them.  :chef:
Quite unlike my messes!  ;D

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

Offline pythonic

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Re: Good golly...we are almost home free
« Reply #51 on: January 11, 2014, 01:59:43 PM »
Really nice, clean photos Nick. These pizzas you've been making have a very professional look to them.  :chef:
Quite unlike my messes!  ;D

Bob

Thanks Barry.  Who's Nick?
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: Good golly...we are almost home free
« Reply #52 on: January 11, 2014, 02:11:14 PM »
Thanks Barry.  Who's Nick?
Sorry..."Barry" make mistaky.  :-[
"Care Free Highway...let me slip away on you"

Offline pythonic

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Re: Good golly...we are almost home free
« Reply #53 on: January 11, 2014, 02:17:19 PM »
If you can dodge a wrench you can dodge a ball.

Offline vcb

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Re: Good golly...we are almost home free
« Reply #54 on: January 12, 2014, 12:01:24 AM »
re: cheeses
There's a few brands of cheese I like a lot for thin crust:

If you have a Roundy's or Mariano's near you, they carry Roundy's shredded WHOLE MILK mozzarella and also a shredded whole milk mozz/ provolone mix that are both great.
Also, shredded SUPREMO Queso Chihuahua is also very good.

Great pizza pics!
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Offline sancraig

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Re: Good golly...we are almost home free
« Reply #55 on: January 19, 2014, 06:55:26 PM »
Well looked so good had to try it. I follwed your directions to a tee. Rolled out to the thickness of a credit card. Cooked in the Blackstone at 730f for 3 mins.

That is delicious

Thank you.

Offline Garvey

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Re: Good golly...we are almost home free
« Reply #56 on: January 22, 2014, 01:33:28 PM »
Nate--did you ever nail down this sauce for the rest of us to try?   :D

Offline pythonic

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Re: Good golly...we are almost home free
« Reply #57 on: January 22, 2014, 10:03:25 PM »
Well looked so good had to try it. I follwed your directions to a tee. Rolled out to the thickness of a credit card. Cooked in the Blackstone at 730f for 3 mins.

That is delicious

Thank you.

Looks great.  Wish more people around the country knew about Chicago's other pizza.

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

Offline pythonic

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Re: Good golly...we are almost home free
« Reply #58 on: January 22, 2014, 10:04:21 PM »
Nate--did you ever nail down this sauce for the rest of us to try?   :D

Garvey,

Still a WIP.  I need to start experimenting with paste though.
If you can dodge a wrench you can dodge a ball.

Offline Garvey

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Re: Good golly...we are almost home free
« Reply #59 on: January 22, 2014, 10:29:14 PM »
Cool, man.  Thanks for the update.  A couple things I've found helpful when experimenting with sauces is to write everything down and to sauce a single pie with two different sauces, 50-50.  The interplay between crust, toppings, and sauce is a balancing act, and the slightest variations can make all the difference. 

Likewise, some sauces just won't work at all on one pie vs another.  (e.g., that Cal City sauce recipe I posted works with the crumbled sausage style pie but is way too bright for my usual Pizza Factory style pie)

Peace,
Garvey


 

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