Author Topic: My best pie yet! (Chicago thin)  (Read 709 times)

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Offline dmckean44

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My best pie yet! (Chicago thin)
« on: February 14, 2014, 11:10:18 PM »
This pizza used Garvey's pizza factory dough but with an autolyse of 15 minutes with 75% of the flour and 100% of the water. It really baked up nice and was so easy to work with, it practically rolled itself out.

I used my Garcia's sauce on it and that worked out great. You can read about that here: http://www.pizzamaking.com/forum/index.php?topic=5.msg300933#msg300933. The little chunks of crushed tomatoes were great.

The sausage is Garvey's except with 50% more black pepper. The cheese was Bella Rosano whole milk mozzarella and 10% provolone. The Bella Rosano stuff is even better than the Trader Joe's mozzarella I've been using. Toppings were sausage, green peppers, fresh mushrooms and fresh basil. I think I'm starting to get the hang of this.


Offline Garvey

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Re: My best pie yet! (Chicago thin)
« Reply #1 on: February 14, 2014, 11:35:10 PM »
 :drool:

That looks amazing.  And relatedly, Garcia's!  I hadn't thought of that place in years.  Thanks for linking to that thread.  I may need to try your recipe.  I remember when a Gutbuster was a fine base for a night of Falls City ($4.29/case, longneck returnables.  Oof.). 

Cheers,
Garvey


Offline dmckean44

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Re: My best pie yet! (Chicago thin)
« Reply #2 on: February 14, 2014, 11:39:42 PM »
Thanks Garvey!

You'll probably want to wait until I have the Garcia's recipe more worked out. I'm slowly making progress with that.

Offline mkevenson

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Re: My best pie yet! (Chicago thin)
« Reply #3 on: February 15, 2014, 11:44:36 AM »
Congrats on baking your best, so far!

Mark
"Gettin' better all the time" Beatles

Offline dmckean44

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Re: My best pie yet! (Chicago thin)
« Reply #4 on: February 15, 2014, 01:42:38 PM »
Thanks Mark!

Offline pythonic

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Re: My best pie yet! (Chicago thin)
« Reply #5 on: February 15, 2014, 02:40:06 PM »
Looks great.  Bake on the stone?  What temp?
If you can dodge a wrench you can dodge a ball.

Offline dmckean44

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Re: My best pie yet! (Chicago thin)
« Reply #6 on: February 15, 2014, 02:45:14 PM »
Thanks Nate! I baked on the steel at 550.

Online Chicago Bob

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Re: My best pie yet! (Chicago thin)
« Reply #7 on: February 15, 2014, 05:09:55 PM »
That looks absolutely smashing my friend. I like your photo technique's too....sorta reminds me of someone I know..... :)

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

Offline dmckean44

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Re: My best pie yet! (Chicago thin)
« Reply #8 on: February 15, 2014, 05:31:54 PM »
Thanks Bob! My wife loves taking pictures of food.

Offline dmckean44

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Re: My best pie yet! (Chicago thin)
« Reply #9 on: February 27, 2014, 10:25:22 PM »
I made this again tonight (no pics). I'm still working on the sauce, I tried ditching the dried basil and using only fresh basil from my garden. It was good but I think I want to up the zing a little, I might try a teaspoon of louisiana hot sauce next time.


Online Chicago Bob

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Re: My best pie yet! (Chicago thin)
« Reply #10 on: February 27, 2014, 10:29:59 PM »
I made this again tonight (no pics). I'm still working on the sauce, I tried ditching the dried basil and using only fresh basil from my garden. It was good but I think I want to up the zing a little, I might try a teaspoon of louisiana hot sauce next time.
Why not try a Garvey sauce....you going with his sausage , right?  :chef:
Put the hot sauce on top of the finished pizza if you like maybe.

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

Offline dmckean44

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Re: My best pie yet! (Chicago thin)
« Reply #11 on: February 27, 2014, 10:33:21 PM »
I've made Garvey's sauce before but it's too pasty for me, I like the mix of crushed and paste.  I love getting an occasional bite with a huge chunk of tomato.

Offline Garvey

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Re: My best pie yet! (Chicago thin)
« Reply #12 on: February 27, 2014, 10:40:35 PM »
Louisiana Hot Sauce has a lot of vinegar.  If you want red pepper heat, you might want to try crushed red pepper or even cayenne powder.  Unless you are going for a vinegary Creole kind of thing...

Offline dmckean44

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Re: My best pie yet! (Chicago thin)
« Reply #13 on: February 27, 2014, 10:42:33 PM »
My thoughts were to up the acid and a teaspoon in 28 oz can + 5 oz of paste doesn't seem like a lot to me.

Online Chicago Bob

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Re: My best pie yet! (Chicago thin)
« Reply #14 on: February 27, 2014, 10:47:46 PM »
My thoughts were to up the acid and a teaspoon in 28 oz can + 5 oz of paste doesn't seem like a lot to me.
Sounds good...a bit off the path of "Chicago thin" but what the hey..... :chef:
"Care Free Highway...let me slip away on you"


 

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