Author Topic: Chicago Thin - Tavern Style  (Read 1409 times)

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Offline PizzaGarage

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Chicago Thin - Tavern Style
« on: September 15, 2014, 09:05:09 PM »
Flour 100%
Hydration 43%
Yeast .3 IDY
Pure Olive Oil 3%
White Sugar .5%
Sea Salt 1.75%

Mix no oil for 1 minute
Add oil mix for 7 more
Ball then fridge for 48 hours

14" 9oz ball

Cook at 475 on Stone

Dough is 3 fold laminated followed by a heavy docking with metal pin docker


Sauce:

1 #10 Can Stanislaus Extra Heavy Puree
7 cups cold water
1 TBL Course Ground Black Pepper
Dissolve in the water:
   1.5 TBL White Sugar
   1 TBL Sea Salt (Do to Taste)
   3 Tsp dried Thyme
   3 Tsp Marjoram
   3 Tsp Basil
   All 3 above saturate for 5 minutes in the water
Mix into the Sauce
Add 1/2 Cup fine graded American Romano
Fridge for 24 hours (no less)


« Last Edit: September 15, 2014, 09:11:11 PM by PizzaGarage »


Offline PizzaGarage

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Re: Chicago Thin - Tavern Style
« Reply #1 on: September 15, 2014, 09:17:43 PM »
Sauce

Offline norma427

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Re: Chicago Thin - Tavern Style
« Reply #2 on: September 15, 2014, 09:26:19 PM »
Brad,

Very nice Chicago Thin-Tavern Style pizza!

Norma
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Offline pythonic

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Re: Chicago Thin - Tavern Style
« Reply #3 on: September 16, 2014, 07:08:27 AM »
Brad,

Looks awesome.  What place would you compare it to?

Nate
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Offline PizzaGarage

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Re: Chicago Thin - Tavern Style
« Reply #4 on: September 17, 2014, 10:05:26 AM »
Thanks guys...

Nate it's just the old style tavern pizza we used to be able to buy back in the 80's....they just don't make these at too many places anymore and wish they did.  It's the super thin crispy crust and over browned cheese with basil and oregano sprinkled on top....old school

Offline Pete-zza

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Re: Chicago Thin - Tavern Style
« Reply #5 on: September 17, 2014, 10:17:47 AM »
PizzaGarage,

Your pizza looked so good that yesterday, right after your first couple of posts on that pizza, I put the link to the thread in the list at http://www.pizzamaking.com/forum/index.php?topic=16422.msg160335#msg160335.

Peter

Offline PizzaGarage

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Re: Chicago Thin - Tavern Style
« Reply #6 on: September 18, 2014, 04:05:17 PM »
PizzaGarage,

Your pizza looked so good that yesterday, right after your first couple of posts on that pizza, I put the link to the thread in the list at http://www.pizzamaking.com/forum/index.php?topic=16422.msg160335#msg160335.

Peter

Excellent!! 

Glad you put all the thins in one spot...that way people can try them all....

Offline Donjo911

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Re: Chicago Thin - Tavern Style
« Reply #7 on: September 19, 2014, 06:22:23 PM »
Wow PizzaGarage!! Those pies look fabulous!  :drool:  OK - you got me. After I can get a DD down - the next one up is going to be Chicago Thin!  Thanks for the great pics and details!
Cheers,
Don
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Offline deb415611

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Re: Chicago Thin - Tavern Style
« Reply #8 on: September 19, 2014, 08:17:17 PM »
those look great

Offline Chris_T

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Re: Chicago Thin - Tavern Style
« Reply #9 on: September 19, 2014, 09:41:54 PM »
That looks incredibly tasty.


Offline RacerX

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Re: Chicago Thin - Tavern Style
« Reply #10 on: September 27, 2014, 09:51:24 PM »
When I saw those pictures I had to try this crust.  This is exactly what I was looking for in a crust and my whole family loved it, thank you PizzaGarage!!!  I also loved how easy this crust is to work with, I finally had my first perfect launches.  I used the dough calculator for six 9oz crust, and at a tad over 1000 grams of flour, it almost burnt up my 5qt Kitchen Aid mixer, I will scale it down to three crust next time. I may still experiment with other crust recipes but this is going to be my go to crust from now on.  Thanks again for sharing this PizzaGarage!

Offline PizzaGarage

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Re: Chicago Thin - Tavern Style
« Reply #11 on: September 30, 2014, 12:43:08 PM »
When I saw those pictures I had to try this crust.  This is exactly what I was looking for in a crust and my whole family loved it, thank you PizzaGarage!!!  I also loved how easy this crust is to work with, I finally had my first perfect launches.  I used the dough calculator for six 9oz crust, and at a tad over 1000 grams of flour, it almost burnt up my 5qt Kitchen Aid mixer, I will scale it down to three crust next time. I may still experiment with other crust recipes but this is going to be my go to crust from now on.  Thanks again for sharing this PizzaGarage!

Glad you liked it.  The problem with the dry doughs is they beat the heck out of the mixer.   For the launches I use a small amount of Semolina for my thins that works well too.  This crust is very versatile can be used for 2 other styles with a success.  You can use this for a Chicago Stuffed and a Double Decker thin.

Offline drmatt357

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Re: Chicago Thin - Tavern Style
« Reply #12 on: October 27, 2014, 01:39:45 AM »
Brad, what is the brand of cheese?

Offline PizzaGarage

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Re: Chicago Thin - Tavern Style
« Reply #13 on: October 28, 2014, 09:39:43 PM »
Those were Caputo.  50% low moisture part skim mozzarella and 50% low moisture whole milk mozzarella with domestic romano sprinkled on top....
Brad

Offline drmatt357

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Re: Chicago Thin - Tavern Style
« Reply #14 on: October 28, 2014, 10:10:55 PM »
Caputo?  Isn't that flour?  Did you mean Saputo?

Offline vtsteve

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Re: Chicago Thin - Tavern Style
« Reply #15 on: October 29, 2014, 12:24:35 AM »
« Last Edit: October 29, 2014, 12:27:14 AM by vtsteve »

Offline PizzaGarage

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Re: Chicago Thin - Tavern Style
« Reply #16 on: October 30, 2014, 12:08:40 AM »
Yes, that's the one, is caputo cheese which is owned by Wiscon Corporation.  Good cheese but not the greatest.  There is a massive Caputos Cheese Market by me with literally thousands of cheeses...I stop in once in a while....

Offline Donjo911

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Re: Chicago Thin - Tavern Style
« Reply #17 on: October 30, 2014, 09:51:29 AM »
Yes, that's the one, is caputo cheese which is owned by Wiscon Corporation.  Good cheese but not the greatest.  There is a massive Caputos Cheese Market by me with literally thousands of cheeses...I stop in once in a while....
WOW! That cheese market looks awesome!  I wish there was a place like that here!  I miss mid-west deli, sausage, & cheese!  Thanks for posting!
Cheers,
Don
I have done wrong.. but what I did, I thought needed to be done.


 

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