Author Topic: My Chicago Style Thin Crust  (Read 17259 times)

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Offline goosen1

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Re: My Chicago Style Thin Crust
« Reply #25 on: April 17, 2009, 07:36:31 PM »
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.
Arguing with a truckdriver is like wrestling with a pig in the mud.. After a while.... you realize the pig enjoys it!!!!


Offline goosen1

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Re: My Chicago Style Thin Crust
« Reply #26 on: April 17, 2009, 07:38:54 PM »
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.
Arguing with a truckdriver is like wrestling with a pig in the mud.. After a while.... you realize the pig enjoys it!!!!

Offline CrazyDman

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Re: My Chicago Style Thin Crust
« Reply #27 on: April 17, 2009, 07:43:07 PM »
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


Offline goosen1

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Re: My Chicago Style Thin Crust
« Reply #28 on: April 17, 2009, 07:46:00 PM »
Yes, It will be a different taste and it will look different.
Arguing with a truckdriver is like wrestling with a pig in the mud.. After a while.... you realize the pig enjoys it!!!!

Offline CrazyDman

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Re: My Chicago Style Thin Crust
« Reply #29 on: April 17, 2009, 07:46:52 PM »
Yes, It will be a different taste and it will look different.
Then even the one I've posted?

Offline goosen1

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Re: My Chicago Style Thin Crust
« Reply #30 on: April 17, 2009, 07:52:21 PM »
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.
Arguing with a truckdriver is like wrestling with a pig in the mud.. After a while.... you realize the pig enjoys it!!!!

Offline CrazyDman

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Re: My Chicago Style Thin Crust
« Reply #31 on: April 17, 2009, 08:02:54 PM »
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.


Offline mnjesse

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Re: My Chicago Style Thin Crust
« Reply #32 on: April 10, 2011, 07:04:00 PM »
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!

Offline goosen1

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Re: My Chicago Style Thin Crust
« Reply #33 on: May 04, 2011, 10:03:32 PM »
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!!!
Arguing with a truckdriver is like wrestling with a pig in the mud.. After a while.... you realize the pig enjoys it!!!!


Offline frankerector

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Re: My Chicago Style Thin Crust
« Reply #34 on: September 11, 2011, 09:58:37 AM »
 :P

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

Hoist!

 :P

Offline goosen1

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Re: My Chicago Style Thin Crust
« Reply #35 on: September 11, 2011, 08:21:24 PM »
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!!!
Arguing with a truckdriver is like wrestling with a pig in the mud.. After a while.... you realize the pig enjoys it!!!!

Offline frankerector

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Re: My Chicago Style Thin Crust
« Reply #36 on: July 27, 2013, 08:52:55 AM »
 :chef:

I will be making this once again...

It never gets old.....

Frank

 :P

Offline frankerector

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Re: My Chicago Style Thin Crust
« Reply #37 on: February 01, 2014, 08:52:33 PM »
Made it again after all this time...

I was using other recipes but stumbled back upon this one..

Mmmmmmmmmm

  :drool:

Offline Musky

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Re: My Chicago Style Thin Crust
« Reply #38 on: February 02, 2014, 12:54:38 AM »
Made it again after all this time...

I was using other recipes but stumbled back upon this one..

Mmmmmmmmmm

  :drool:

It's a great recipe.

Kevin

Offline Chicago Bob

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Re: My Chicago Style Thin Crust
« Reply #39 on: February 02, 2014, 01:16:32 AM »
Made it again after all this time...

I was using other recipes but stumbled back upon this one..

Mmmmmmmmmm

  :drool:


Hoist Frank!  8)

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

Offline frankerector

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Re: My Chicago Style Thin Crust
« Reply #40 on: March 09, 2014, 05:07:18 PM »
Hoist Frank!  8)

Bob

Yes Bob......

It must be done......

It's on the rise and Beer in hand.......

Hoist!


Offline goosen1

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Re: My Chicago Style Thin Crust
« Reply #41 on: April 05, 2014, 09:58:31 PM »
Thanks for the positive feedback!! I haven't made this recipe for a while now so I will give it a try the next time I make pizzas. I have been making Deep dish pizzas and Gluten Free for my wife since gluten gives her problems. Maybe I can make this recipe GF?!?!
Arguing with a truckdriver is like wrestling with a pig in the mud.. After a while.... you realize the pig enjoys it!!!!


Offline frankerector

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Re: My Chicago Style Thin Crust
« Reply #42 on: March 01, 2015, 04:17:03 PM »
Hoist Frank!  8)

Bob
e

It Must Be Done!

Hoist!

Offline frankerector

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Re: My Chicago Style Thin Crust
« Reply #43 on: March 02, 2015, 06:43:20 PM »


It Must Be Done!

Hoist!
:drool:

Dough is rising and smells perfect......

 :drool:   

Offline goosen1

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Re: My Chicago Style Thin Crust
« Reply #44 on: March 09, 2015, 01:14:31 AM »
:drool:

Dough is rising and smells perfect......

 :drool:

How did your pizza turn out frankerector??
Arguing with a truckdriver is like wrestling with a pig in the mud.. After a while.... you realize the pig enjoys it!!!!


 

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