Author Topic: Chicago Thin - a labor of love (Read 245667 times)

rkrider99 · « **Reply #240 on:** September 05, 2013, 07:46:51 PM »

Thanks Garvey. I was just worried that it seemed a little dry. My normal is the emergency recipe that I make Saturday morning for dinner Saturday night. Of course, I lose all that good 'taste' in a well fermented dough.
Looking forward to Saturday night.

BTW: The dough ball came out to 595 g. So I was off on something by 5 g or maybe the rounding since the digital scale doesn't measure to .01 precision.

Pictures on Saturday, or maybe sooner if the dough looks weird.

Tom

Garvey · « **Reply #241 on:** September 05, 2013, 09:51:20 PM »

Haha--that wasn't me, it was redox who answered. Depending on what kind of dough you normally make, a 50% hydration dough may seem stiff (e.g., compared to NY at 60-70%). Given the oil level, though, you should find it easy to work with this weekend.

Personally, I can't eat emergency dough. Way too many "off" flavors and indigestibility from unmellowed yeast byproducts. Besides those (old man) factors, young dough is too unpredictable for me. Needs too much fussing. (hmmm, these sound like additional old man gripes, not separate factors...

)

Looking forward to hearing about your success.

Cheers,
Garvey

rkrider99 · « **Reply #242 on:** September 06, 2013, 05:56:47 AM »

I can blame it on age...that and I picked up the response on my tablet, and didn't really get a good look at the respondee. Sorry redox. And maybe it was that second martini...

redox · « **Reply #243 on:** September 06, 2013, 10:07:25 AM »

Quote from: rkrider99 on September 06, 2013, 05:56:47 AM

I can blame it on age...that and I picked up the response on my tablet, and didn't really get a good look at the respondee. Sorry redox. And maybe it was that second martini...

The second martini...ah yes, that's the sweet spot.

Chicago Bob · « **Reply #244 on:** September 06, 2013, 12:56:46 PM »

Quote from: redox on September 06, 2013, 10:07:25 AM

The second martini...ah yes, that's the sweet spot.

Yep, the one that tells you that these really are pretty good and you'll be needing a few more.

BTB · « **Reply #245 on:** September 06, 2013, 02:44:01 PM »

Quote from: Chicago Bob on September 06, 2013, 12:56:46 PM

Yep, the one that tells you that these really are pretty good and you'll be needing a few more.

Make one of them a Florida Key Lime Martini and I'm in. (NEVER get a Key Lime Martini in a green color as they just a dumb "northern interpretation" of a great drink. (Hic . . . . ! . . . ! )

rkrider99 · « **Reply #246 on:** September 06, 2013, 03:18:43 PM »

Actually, it's a dirty Tanqueray on the rocks with 3 garlic and jalapeno double stuffed olives.

redox · « **Reply #247 on:** September 06, 2013, 03:26:30 PM »

Quote from: BTB on September 06, 2013, 02:44:01 PM

Make one of them a Florida Key Lime Martini and I'm in. (NEVER get a Key Lime Martini in a green color as they just a dumb "northern interpretation" of a great drink. (Hic . . . . ! . . . ! )

Sounds great! What's your recipe for that tasty sounding libation? I'm sure I've got all the ingredients, I could make one tonight.

rkrider99 · « **Reply #248 on:** September 08, 2013, 01:43:09 PM »

What can I say - the results turned out fantastic. Very flavorful, and baked very easily.

redox · « **Reply #249 on:** September 08, 2013, 01:48:02 PM »

Quote from: rkrider99 on September 08, 2013, 01:43:09 PM

What can I say - the results turned out fantastic. Very flavorful, and baked very easily.

Great job on that thin crust, Tom. It looks great! And delicious.

rkrider99 · « **Reply #250 on:** September 08, 2013, 04:27:18 PM »

Delicious, they were!

The pictures turned out a little darker than they actually were. I made this dough Thursday evening for Saturday night. Next week, I'll make the dough on Wednesday, for Saturday night.

redox · « **Reply #251 on:** September 21, 2013, 03:51:03 PM »

Ah, just put some Garvey's No-Knead Pizza Factory Clone in the fridge for 3 days hence. I didn't really want to say "hence" but it just popped out. I've tried "hence-sitting" but it just doesn't work.

Jackitup · « **Reply #252 on:** October 22, 2013, 11:58:19 PM »

So Garvey, I took the liberty of tweaking your recipe just a titch and also made some conversions to make it in a bulk batch so one doesn't have to do all the measuring every time you need it. I figure about 1-2 tbsp per 12 oz can of paste with the water. I bought the spices as leaf like you suggested and then ground them down in a blender to approximate the size granules of the garlic, onion, salt, pepper etc. so then finer grained stuff wouldn't fall to the bottom and would stay more homogenized you could say. Turned out real nice, thank you for a great recipe!!

jon

Garvey's PIZZA FACTORY RECIPE

12 oz. can Contadina tomato paste
3/4 c. water

1/2 tsp. salt 1/2cup
1/2 tsp. black pepper 1/2 cup
1/4 tsp. onion powder 1/4 cup
1/8 tsp. garlic powder 1/8 cup
1 tsp. thyme 1 cup
1/2 tsp. basil 1/2 cup
3/4 tsp. oregano 3/4 cup
1 1/4 tsp. marjoram 1 1/4 cup
1 tsp. fennel seed 1 cup
1/2 tsp. McCormick Italian Seasoning 1/2 cup
3 dashes paprika 1/8 cup
1/2 tsp. sugar 1/2 cup
1/4 tsp Aleppo Flakes 1/4 cup (I used a bit more, pretty much replaces the paprika if one wanted to omit, I used both)

Anything I left out or suggestions fire away!

Garvey · « **Reply #253 on:** October 23, 2013, 10:12:55 PM »

Nice going. Thanks, Jon. That's actually how original Pizza Factory did it, more or less. One scoop of the pre-mix blend per giant can of paste.

Cheers,
Garvey

Qarl · « **Reply #254 on:** October 25, 2013, 12:24:22 AM »

I've never used a cutter pan. Do you wipe it lightly with oil and place directly on the rack?

Or do you place it on a stone like you would do for Sicilian or deep dish?

Mad_Ernie · « **Reply #255 on:** October 29, 2013, 11:16:15 AM »

Qarl:

I've done both. Putting it on the stone will give you a little more heat generated from the bottom, but not like if you were to put the pizza directly on the stone.

-ME

Garvey · « **Reply #256 on:** October 29, 2013, 05:24:55 PM »

Quote from: Qarl on October 25, 2013, 12:24:22 AM

I've never used a cutter pan.

I've experimented a few times with cutter pans but simply did not have any luck getting the crust to come out right, FWIW...

Mad_Ernie · « **Reply #257 on:** October 30, 2013, 10:45:29 AM »

Quote from: Garvey on October 29, 2013, 05:24:55 PM

I've experimented a few times with cutter pans but simply did not have any luck getting the crust to come out right, FWIW...

I second that comment.

-ME

BTB · « **Reply #258 on:** October 30, 2013, 11:03:31 AM »

Just another man's opinion . . . I've done hot stones, screens, and cutter pans and prefer cutter pans first, screens second, and stones last. But one must test all out for themselves. Peoples' use of cutter pans, however, is erratic as they do not use them in a consistent or proper manner. Hard to describe. But I love to use cutter pans for thin crust Chicago style. --BTB

rkrider99 · « **Reply #259 on:** November 01, 2013, 04:53:34 PM »

I have a question that I have not gotten or actually too many search responses on.

Can I make a Chicago thin crust using Caputo flour?

Balistreris in Milwaukee made this super thin crust pizza, very airy, almost like a saltine cracker, but without the layers. I'm really trying to duplicate it and am getting close, but I'm not there yet. My next experiment would be try Caputo.

I'm hoping the high temp tolerance of Caputo will allow me to get that crispness on the Blackstone without making it too charred.

Tom