Author Topic: My Chicago Style Thin Crust  (Read 14448 times)

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Online goosen1

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My Chicago Style Thin Crust
« on: April 10, 2007, 10:43:44 PM »
16 oz or approx 3 1/3 cups bread flour
8.75 oz or 1 1/8 cup warm water
2 heaping tsp dry yeast
2 tsp sugar
tsp salt
3 tbsp olive oil
1 tbsp powder milk

Mix water, yeast and sugar, let work for 5 minutes. Add powder milk, salt, olive oil and flour. Mix for approx. 5 minutes. Place in an oiled bowl, cover and let rise for at least 1 hours. Punch down and divide into 3 sections.

Add sauce and toppings then bake at 475-500 for 10-12 minutes.
Arguing with a truckdriver is like wrestling with a pig in the mud.. After a while.... you realize the pig enjoys it!!!!


Offline Bryan S

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Re: My Chicago Style Thin Crust
« Reply #1 on: April 10, 2007, 11:11:23 PM »
Did it taste as good as it looks? How was the crumb texture? Nice job.  8)
Making great pizza and learning new things everyday.

Online goosen1

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Re: My Chicago Style Thin Crust
« Reply #2 on: April 10, 2007, 11:31:14 PM »
It is a great thin crust.. So far my favorite "quick dough" because it only requires the hour and a half for the rise.
Arguing with a truckdriver is like wrestling with a pig in the mud.. After a while.... you realize the pig enjoys it!!!!

Offline BTB

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Re: My Chicago Style Thin Crust
« Reply #3 on: April 14, 2007, 06:17:22 AM »
Your pizza looked really great.  What kind of sauce did you use?  Did you try to duplicate the pizza at any particular Chicago area thin crust pizzeria?  We need to develop more interest in good Chicago thin crust pizza making like this.    ;)

Online goosen1

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Re: My Chicago Style Thin Crust
« Reply #4 on: April 14, 2007, 10:56:15 AM »
Thanks for the post!!!
I didn't really try to duplicate any pizzeria, It's just a mix of recipes that I have seen and tinkered around with. The wife and kids like it a little more sweet and I like the garlic!!

This is the recipe that I make...

1 28oz can crushed tomatoes
1 8oz can tomato sauce
4 cloves garlic
1 tablespoon sugar
1 teaspoon onion powder
1 tablespoon oregano
1 teaspoon basil

Mix all ingredients into a large saucepan and bring up under a simmer
(DO NOT BRING TO A BOIL) Just stand there and keep stirring until nice and hot!!
If you like a smoother sauce, Blend with a stick blender while in the sauce pan or pour into a blender.
Put into a mason jar and cover with lid.

If using a large 6lb 6oz can of crushed tomatoes multiply ingredients by 3.
I use the big can of 6in1 because I can't find the smaller cans around here.

Goose
Arguing with a truckdriver is like wrestling with a pig in the mud.. After a while.... you realize the pig enjoys it!!!!

Offline Y-TOWN

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Re: My Chicago Style Thin Crust
« Reply #5 on: April 14, 2007, 11:30:08 PM »
Thanks for posting the sauce recipe - I'm going to give it a try :chef:

Offline zalicious

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Re: My Chicago Style Thin Crust
« Reply #6 on: March 31, 2009, 08:06:37 AM »
goosen1, how big/what size are the pies? Did you roll & dock? It looks very nice ;).

Offline Mad_Ernie

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Re: My Chicago Style Thin Crust
« Reply #7 on: March 31, 2009, 09:32:05 AM »
Thanks for posting the sauce recipe - I'm going to give it a try :chef:

Me, too!  ;D

Thanks!  :chef:
Let them eat pizza.

Online goosen1

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Re: My Chicago Style Thin Crust
« Reply #8 on: April 01, 2009, 02:52:35 AM »
goosen1, how big/what size are the pies? Did you roll & dock? It looks very nice ;).

Thanks!! This was a 18" pizza. Now, I cook all of my thin crusts on a pizza screen. Also, I didn't dock the dough. I just roll it out and place it on the screen.

In the picture which was a while ago, I cooked it on a 18" piece of black granite. Since I have moved out of Illinois, It broke. I am in the search of something new for the oven now so if anyone has a recommendation, Let me know!!

Goose
« Last Edit: April 01, 2009, 02:57:38 AM by goosen1 »
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 #9 on: April 06, 2009, 12:42:58 AM »
Hey Goosen!

What would this pizza recipe taste like when its this way?

16 oz or approx 3 1/3 cups all purpose flour
8.75 oz or 1 1/8 cup warm water
2 heaping tsp dry yeast
2 tsp sugar
tsp salt
3 tbsp olive oil


Online goosen1

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Re: My Chicago Style Thin Crust
« Reply #10 on: April 06, 2009, 12:40:32 PM »
Hey Goosen!

What would this pizza recipe taste like when its this way?

16 oz or approx 3 1/3 cups all purpose flour
8.75 oz or 1 1/8 cup warm water
2 heaping tsp dry yeast
2 tsp sugar
tsp salt
3 tbsp olive oil

Well.. It's the recipe that I posted from 07'. Without the powdered milk. Or do you mean if it tastes like a certain pizza place?
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 #11 on: April 11, 2009, 10:55:58 PM »
16 oz or approx 3 1/3 cups bread flour
8.75 oz or 1 1/8 cup warm water
2 heaping tsp dry yeast
2 tsp sugar
tsp salt
3 tbsp olive oil
1 tbsp powder milk

Mix water, yeast and sugar, let work for 5 minutes. Add powder milk, salt, olive oil and flour. Mix for approx. 5 minutes. Place in an oiled bowl, cover and let rise for at least 1 hours. Punch down and divide into 3 sections.

Add sauce and toppings then bake at 475-500 for 10-12 minutes.
Why divide it in three sections?

Online goosen1

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Re: My Chicago Style Thin Crust
« Reply #12 on: April 13, 2009, 01:41:07 AM »
When I rolled them out, They ended up being 12" each. I wanted a real thin crispy pizza. Not too thick, Not paper thin.. At the time, My kids didn't like a thick crust so I improvised on a thinner crust for them. You can always fool around with the thickness and the diameter with this dough. I did make a 18" pizza with this recipe before that has turned out very well.
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 #13 on: April 15, 2009, 03:17:39 AM »
Thanks Goosen1, I'm trying your Pizza dough in the morning.


I'll let you know how I like it Ok?

Offline frankerector

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Re: My Chicago Style Thin Crust
« Reply #14 on: April 17, 2009, 11:49:11 AM »
Hey Goosen1 can I refigerate the extra? Or how about freeze? I am a newbie. Thanks.
Frank

Offline CrazyDman

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Re: My Chicago Style Thin Crust
« Reply #15 on: April 17, 2009, 11:50:57 AM »
Hey Goosen1 can I refigerate the extra? Or how about freeze? I am a newbie. Thanks.
Frank
I can actually answer that for you, You can freeze this dough but don't put it in the fridge though, Unless you want to see the dough take over the fridge.

Offline frankerector

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Re: My Chicago Style Thin Crust
« Reply #16 on: April 17, 2009, 01:08:30 PM »
Thanks CrazyDman... I guess the yeast would continue their quest for the fermentables. When I thaw out of the freezer do I just thaw to room temp? Do I knead it? I'm way new. I made 2 batches of the dough above. They are getting huge. I tried the sauce but I think I may have screwed that up. I put the tomatoes in the food processor and it broke open the seeds. I don't know. I have a back up of good spaghetti sauce. I'll just spice that up if the sauce on the stove sucks. Thanks again!
Frank

Offline frankerector

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Re: My Chicago Style Thin Crust
« Reply #17 on: April 17, 2009, 01:25:20 PM »
Also, can you add spices to the dough?

Offline CrazyDman

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Re: My Chicago Style Thin Crust
« Reply #18 on: April 17, 2009, 01:39:21 PM »
Also, can you add spices to the dough?
Oh hell yeah, Just make sure the spices you are the oens You and your family want to eat, I add habenero powder in my dough and also feta cheese in my dough, IO know that feta cheeses is not a spice but it gives it some extra bounce.


Offline frankerector

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Re: My Chicago Style Thin Crust
« Reply #19 on: April 17, 2009, 04:04:18 PM »
Thanks a ton CrazyDman!
Frank


 

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