I am opening my new pizza place next week??so i need help??

[raedaf2002]

please guys I need someone to give me a good recipe for chicago thin crust
I am opening a pizza place next week( OCT, 01) and i need to make a very good and taste pizza in the area where i live(chicago)
i need also an advice about what kind flour to use( if i want to use AP flour, should i use bleached or unbleached??) i will make 18 oz dough, will put them in trays and save them in walk in cooler( should i cover the trays when i put the dough inside the cooler or just keep them uncoverd like little caesars does??)
i will use 45qt hobart dough mixer...also i will use Anets dough sheeter,,,i am using also Middleby Marshall Conveyor ovens( what tempreture and time should i use to bake the pizzas??)
i will use 25lbs flour( i heard high gluten flour is the best for the pizza,,,i need to know if they come in 25lbs??)

please i will be appreciat your helps
i have a recipe from my friend but i don't trust it...

thanks in advance to everyone who will help

[Pete-zza]

raedaf2002,

In the past, when Tom Lehmann, who was born and raised on the South Side of Chicago (Tinley Park), is asked by posters at the PMQ Think Tank for a Chicago thin style pizza dough recipe, he recommends the one at the PMQ Recipe Bank at http://www.pmq.com/tt2/recipe/view/id_161/title_Chicago-Cracker-Style-Pizza-Crust/. I once asked Tom about step 11 in that recipe that calls for putting the cheese on first. He said that was an error and that the cheese should go on last. For dough ball sizes, see this PMQ Think Tank thread: http://thinktank.pmq.com/viewtopic.php?p=42055#42055. According to this PMQ Think Tank post, http://thinktank.pmq.com/viewtopic.php?p=2982#2982, you may want to use a high protein (pizza) flour. The thread at http://www.pizzamaking.com/forum/index.php/topic,4676.msg39459.html#msg39459 might also be useful.

Good luck.

Peter

EDIT (3/22/13): For the updated link to the PMQ recipe, see http://www.pmq.com/Recipe-Bank/index.php/name/Chicago-Cracker-Style-Pizza-Crust/record/57734/

[jeff v]

Next week! 

I used that recipe last year with good results. I never knew Tom was from Tinley-I used to live there too.


 

[Pete-zza]

I never knew Tom was from Tinley-I used to live there too.

jeff,

See http://thinktank.pmq.com/viewtopic.php?p=36469#36469 and Reply 7 at http://www.pizzamaking.com/forum/index.php/topic,4676.msg39783.html#msg39783.

Peter.

[loowaters]

Whoa!  Opening in a week and don't have a satisfactory recipe yet?  Wish I were opening a place, I'd have to figure out which recipe would yield the most dough($$$).  One thing I do know is that I wouldn't be opening a place in the Chicago area.  Just too tough to top those that have influenced me.  Now opening a place with plenty of transplanted midwesterners, that's another thing.

Peter's suggestions of the Lehmann recipe is good.  If you did a little searching here you'll see many have contributed and tinkered with my Generic Chicago Thin recipe. http://www.pizzamaking.com/forum/index.php/topic,6368.0.html Perhaps you can get something from that as well.

Good luck.

Loo

[raedaf2002]

thank you so much for the informations
thanks to all guys

raedaf2002,

In the past, when Tom Lehmann, who was born and raised on the South Side of Chicago (Tinley Park), is asked by posters at the PMQ Think Tank for a Chicago thin style pizza dough recipe, he recommends the one at the PMQ Recipe Bank at http://www.pmq.com/tt2/recipe/view/id_161/title_Chicago-Cracker-Style-Pizza-Crust/. I once asked Tom about step 11 in that recipe that calls for putting the cheese on first. He said that was an error and that the cheese should go on last. For dough ball sizes, see this PMQ Think Tank thread: http://thinktank.pmq.com/viewtopic.php?p=42055#42055. According to this PMQ Think Tank post, http://thinktank.pmq.com/viewtopic.php?p=2982#2982, you may want to use a high protein (pizza) flour. The thread at http://www.pizzamaking.com/forum/index.php/topic,4676.msg39459.html#msg39459 might also be useful.

Good luck.

Peter

EDIT (3/22/13): For the updated link to the PMQ recipe, see http://www.pmq.com/Recipe-Bank/index.php/name/Chicago-Cracker-Style-Pizza-Crust/record/57734/

[Essen1]

please guys I need someone to give me a good recipe for chicago thin crust
I am opening a pizza place next week( OCT, 01) and i need to make a very good and taste pizza in the area where i live(chicago)
i need also an advice about what kind flour to use( if i want to use AP flour, should i use bleached or unbleached??) i will make 18 oz dough, will put them in trays and save them in walk in cooler( should i cover the trays when i put the dough inside the cooler or just keep them uncoverd like little caesars does??)
i will use 45qt hobart dough mixer...also i will use Anets dough sheeter,,,i am using also Middleby Marshall Conveyor ovens( what tempreture and time should i use to bake the pizzas??)
i will use 25lbs flour( i heard high gluten flour is the best for the pizza,,,i need to know if they come in 25lbs??)

please i will be appreciat your helps
i have a recipe from my friend but i don't trust it...

thanks in advance to everyone who will help

Can someone please spell "TROLL" for me?

I mean, come on...

[Cass]

Can someone please spell "TROLL" for me?

+ 1