My Chicago Style Thin Crust

[CrazyDman]

Thanks a ton CrazyDman!
Frank

No problem Frank, Go ahead and take a gander at my pizza site, It will give you some idea.

http://www.dereks-cooking-corner.com/

[frankerector]

Here it is. My very first. Thanks to goosen1 for the recipe. I followed the dough exact and modified the sauce slightly to fit the tastes in the house. Thanks to CrazyDman for the advice and being there and answering when I had questions. Thankyou for the archive.
I have found a hobby that fits perfect with homebrewing.
Thanks again to all. Pie on and brew on.
Frank

[CrazyDman]

Here it is. My very first. Thanks to goosen1 for the recipe. I followed the dough exact and modified the sauce slightly to fit the tastes in the house. Thanks to CrazyDman for the advice and being there and answering when I had questions. Thankyou for the archive.
I have found a hobby that fits perfect with homebrewing.
Thanks again to all. Pie on and brew on.
Frank

You are very welcome, Mate. YOU know since you can make dough you just step into a hobby that's going to consume your life

Now the possibilities are endless and you can add anything to the crust.


Hell you can even make this same dough and use a bunch of spare dough to make a stuffed crust pizza, Although your still going to find string that's that's flexible.

[goosen1]

I'm glad that you guys like this recipe. Like I said before, It's a simple dough that I do like. I really love it when the oils from the cheese and pepperoni flow over the crust... Now I think I will make some this weekend!

[CrazyDman]

I'm glad that you guys like this recipe. Like I said before, It's a simple dough that I do like. I really love it when the oils from the cheese and pepperoni flow over the crust... Now I think I will make some this weekend!

I used all purpose flour though Goosen, Now what's the different in taste when I pick up some bread flour?

[goosen1]

Hey Goosen1 can I refigerate the extra? Or how about freeze? I am a newbie. Thanks.
Frank

If you want to do an overnight chill with this recipe you will need to drop the amount of yeast and sugar to 1 teaspoon each. I have this recipe for the purpose for a same day use. One of those "Hey!!! I want pizza!!!" nights.

[goosen1]

I used all purpose flour though Goosen, Now what's the different in taste when I pick up some bread flour?

I would use bread flour. You need the higher protein flour for this.

[CrazyDman]

Thanks Goosen1, I will buy some this weekend, Will the texture and the crust it self be differnt?

Here's my version of your dough! http://drp-photography.smugmug.com/photos/513078569_dHG5N-M.jpg

[goosen1]

Yes, It will be a different taste and it will look different.

[CrazyDman]

Yes, It will be a different taste and it will look different.

Then even the one I've posted?

[goosen1]

Then even the one I've posted?

It should without a doubt. Also, It should be harder to roll out because bread flour will create more gluten.

[CrazyDman]

It should without a doubt. Also, It should be harder to roll out because bread flour will create more gluten.

Yuppers, Alton Brown call that Pizza elastic's, LOL.

And rolling out dough will not be a problem for me no matter how thick it is    Thanks bro.

[mnjesse]

I made this dough for the second time this saturday and I love it. I par baked the crust for 4 minutes. I let it cool and topped it with chopped tomatoes that I simmered to a paste. Then I topped it with pepperoni, ground beef, italian sausage, mushrooms, mozzarella, cheddar, and lots of thinly sliced red onions. This pizza is a specialty at Pizza Corner in Valley city, ND. It turned out great. I have been making pizzas since I was 12 years old and this was one of the best tasting that I have ever made. The only thing that I would have changed would have been to par bake it for 6-7 minutes to get a little more of a crunch with the crust. Great recipe!

[goosen1]

I'm glad to see that you enjoyed this recipe. I make it once in a while just to remind me of when I lived in Joliet IL. Thinking about it... It's about that time!!!

[frankerector]

 

I will be doing this one again today.......

Hoist!

 

[goosen1]

You know, I was talking to a friend of mine that lives downtown Chicago this week. He was asking me if I have made this thin crust pizza lately?? I have been making deep dish but I think I will make this pizza next weekend. Maybe pepperoni and hot peppers!!!