List of Chicago thin formulations?

BigSkyTom · November 08, 2015, 04:51:03 PM

Has anyone worked on a recipe for Quonset pizza up in north suburban Waukegan? Interested in sauce and I believe they make their own sausage. They use the same sausage for Bomber sandwiches as well, so would love to get it also. Thanks.

pfhlad0 · July 18, 2016, 10:31:20 PM

I'm looking for a thin crust (not cracker) for use in a wood-fired oven. Any suggestions?

HansB · July 18, 2016, 10:41:33 PM

Several people have made Garveys in the Blackstone.

mstrahlman7 · December 15, 2016, 10:51:17 AM

Hey guys,

Anyone know a recipe for Milanos Pizza on the south side of Chicago? Thanks!

PapaLous · April 11, 2017, 02:10:40 PM

Excellent thread stater.

Thank you.

renchero · August 01, 2017, 04:52:51 PM

Quote from: BigSkyTom on November 08, 2015, 04:51:03 PM
Has anyone worked on a recipe for Quonset pizza up in north suburban Waukegan? Interested in sauce and I believe they make their own sausage. They use the same sausage for Bomber sandwiches as well, so would love to get it also. Thanks.

Hey BigSkyTom. I would have to second this request. I grew up in Lake Villa so I didn't really get to eat there too often but I tried it when I grew up. It was a very solid Northern Illinois pizza that I'd love to try and recreate.

Garvey · August 01, 2017, 05:00:40 PM

Quote from: renchero on August 01, 2017, 04:52:51 PM
Hey BigSkyTom. I would have to second this request. I grew up in Lake Villa so I didn't really get to eat there too often but I tried it when I grew up. It was a very solid Northern Illinois pizza that I'd love to try and recreate.

Why don't you start a thread with the right keywords so likeminded folks can find it? Bake up a pizza and show us your recipe and pictures of your results. This is a community. Sounds like fun.

renchero · August 01, 2017, 05:04:20 PM

Quote from: Garvey on August 01, 2017, 05:00:40 PM
Why don't you start a thread with the right keywords so likeminded folks can find it? Bake up a pizza and show us your recipe and pictures of your results. This is a community. Sounds like fun.

I thought about it but then I live in South Texas now. I have zero access to get up there and figured there wouldn't be another person out there that would know Quonset. Maybe I'll try and see what happens. But as far as me trying to recreate that pizza... I would have no way to know if I was on target. I forgot what it tasted like many years ago. I just remember that I liked it.

Garvey · August 01, 2017, 06:34:30 PM

Well, the place still exists, so there's a good chance that other fans may be looking here someday. Best way to find out is to start a new thread. Otherwise, it's pretty buried here on this completely unrelated thread, where it's totally O/T. Just trying to help.

renchero · August 01, 2017, 08:26:24 PM

Quote from: Garvey on August 01, 2017, 06:34:30 PM
Well, the place still exists, so there's a good chance that other fans may be looking here someday. Best way to find out is to start a new thread. Otherwise, it's pretty buried here on this completely unrelated thread, where it's totally O/T. Just trying to help.

Alright then! I appreciate the advice. Let's see what happens. :-)

jetguy41 · December 28, 2020, 03:27:39 PM

Al's Pizza in Warrenville clone?

billy · December 29, 2020, 04:39:10 PM

Quote from: jetguy41 on December 28, 2020, 03:27:39 PM
Al's Pizza in Warrenville clone?

I'd like to know Al's sausage / cheese / sauce recipe.

stamina888 · June 09, 2023, 02:01:53 PM

I find 54-56% to be a good hydration for Chicago thin crust. This is the highest hydration that you can consistently roll with a machine or rolling pin without it being too sticky.

It is supposed to slightly thinner, crispier and drier than NY style, but it doesn't have to be a total cracker like St. Louis style. Many chicago-style pizzerias use roller machines or rolling pins for their thin crust. Dough above 58% hydration is sticky and can get stuck when rolling it. It's possible, but more time-consuming and businesses that need to make a lot of pizzas will find lower drations.

Another factor in the dough formulation is what temperature you're baking it at.

Keep in mind that chicago thin-crust often has a higher cheese to dough ratio than NY style. It doesn't necessarily use more cheese in absolute terms, but since the crust is thinner, the crust will try to bake faster than the cheese. And Chicago thin crust pizzas tend to have the cheese golden brown - not white. This means yur dough formulation should reconcile with your oven temperature.

If you use a lower temperature like 475-525*F and go for a slower 10+ min bake. Regardless of your dough formulation, the crust won't get too dark before the cheese finishes cooking. But if you want to cook at higher temperatures (i.e. 550-600+), you should cut back on the sugar (and possibly oil) in the dough. Because the cheese may need a bit more time to cook than with NY style.

stamina888 · June 09, 2023, 02:23:36 PM

I've been using a dough formulation that's mostly a standard NY formulation, but with 2% lower hydration and less sugar. I'm still debating on whether to keep sugar low or just cut it entirely.

Upon reading some of the recipes listed here. Many of them are use corn oil instead of olive oil. And use them at higher percentages 4%, which allows the hydration to be lower while the dough is still smooth and supple. I don't exactly want to make a cracker, but I am willing to lower the hydration slightly.

I would like to test this out at some point:
100% Flour
52% Water
6% Corn Oil
1.75% Salt (fine)
0.25% Active Dry Yeat
0.5% Sugar

stamina888 · June 09, 2023, 02:27:12 PM

Another (completely optional) consideration is replacing a portion of the bread flour with 00 Flour. "Wait, what? 00 Flour for a pizza style that has a lower oven. It's not going to brown quickly". That's the idea. To make it brown a bit more slowly.