Author Topic: Chicago Style Thin Crust  (Read 3333 times)

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Offline DKM

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Chicago Style Thin Crust
« on: October 16, 2004, 06:46:31 PM »
The first of 3 type of thin crust pizzas I'm making.


I used the basis of the following recipe:

http://www.pizzamaking.com/lehmann_crackerstyle.php

I used the sugar and the butter.

I used high gluten flour and baked at 450o F for 14 minutes on a screen in the middle rack of the oven.

I was also impressed by the flavor and it was crisp, but the texture was not what I had planned on.

On to the pictures
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Offline DKM

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Re:Chicago Style Thin Crust
« Reply #1 on: October 16, 2004, 06:47:10 PM »
After 12 hours on the counter
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Offline DKM

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Re:Chicago Style Thin Crust
« Reply #2 on: October 16, 2004, 06:47:44 PM »
Rolled in the pan.
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Offline DKM

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Re:Chicago Style Thin Crust
« Reply #3 on: October 16, 2004, 06:48:42 PM »
Topped
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Offline DKM

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Re:Chicago Style Thin Crust
« Reply #4 on: October 16, 2004, 06:49:28 PM »
Cooked
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Offline DKM

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Re:Chicago Style Thin Crust
« Reply #5 on: October 16, 2004, 06:50:49 PM »
I did something a little different for the sauce.  I took my normal 6-in-1 and put some in the blender with fresh basil and garlic.  once it was smooth I put it on the pizza.

DKM
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Offline Randy

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Re:Chicago Style Thin Crust
« Reply #6 on: October 17, 2004, 11:22:02 AM »
I had the same thought about the texture but I noticed that your dough exceeded his directions on 25% white flour remaing.  I think we both mixed it to long.

Randy

Offline Trinity

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Re:Chicago Style Thin Crust
« Reply #7 on: October 17, 2004, 03:28:14 PM »
Here's mine for the day. ;D
It's an Earth food. They are called Swedish meatballs. It's a strange thing, but every sentient race has its own version of these Swedish meatballs! I suspect it's one of those great universal mysteries which will either never be explained, or which would drive you mad if you ever learned the truth.

Offline DKM

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Re:Chicago Style Thin Crust
« Reply #8 on: October 17, 2004, 03:39:03 PM »
I had the same thought about the texture but I noticed that your dough exceeded his directions on 25% white flour remaing.  I think we both mixed it to long.

Almost all my white flour was gone in 2 minutes, so I guess that is possible even though I only mixed for about 4 minutes.

DKM
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Offline DKM

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Re:Chicago Style Thin Crust
« Reply #9 on: October 17, 2004, 03:43:01 PM »
Here's mine for the day. ;D


OOOOOO  :o

nice  :)
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Offline Trinity

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Re:Chicago Style Thin Crust
« Reply #10 on: October 17, 2004, 03:49:29 PM »
It's an Earth food. They are called Swedish meatballs. It's a strange thing, but every sentient race has its own version of these Swedish meatballs! I suspect it's one of those great universal mysteries which will either never be explained, or which would drive you mad if you ever learned the truth.

Offline Randy

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Re:Chicago Style Thin Crust
« Reply #11 on: October 18, 2004, 07:49:13 PM »
I think we have a winner.   Nice pizza Trinity

Randy


 

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