Kenji Makes Chicago Thin-Crust Pizza

Started by quietdesperation, January 21, 2025, 11:03:08 PM

Previous topic - Next topic

0 Members and 2 Guests are viewing this topic.

quietdesperation

well done video:



jeff

QuickDraw

i like Kenji.  growing up in mn this is the local style to me. i don't think he's nailing it just from a visual perspective.  i'm sure it tastes good, and i know there is a lot of variation in styles but if i were looking to create this style, it doesn't look right to me.

Garvey


xBOBxSAGETx

I've played around with this recipe several times and "curing" the dough always ends up like a frozen pizza crust and it really is just bland and destroys all of the flavor you get from an extended ferment.  The perimeter of the pizza always burns.  I stopped curing it and started rolling out a 14.5" pizza and braiding back the crust to double down on the perimeter to prevent burning.  

Once you remove the cure you're pretty close to @Garvey  recipe anyways.  So then you might as well just follow Garveys instructions and create a superior pizza.  

@PizzaGarage has a thread with a higher hydration recipe with cold cure and room temp cure comparisons.  But I'm still skeptical this curing methodology is worth the extra steps as far as creating a superior end product.  I haven't tried pizzagarages method to really speak on it any further 

Definitely go read everything both of these cats have posted on this forum and you will learn immensely.  

quietdesperation

Quote from: xBOBxSAGETx on January 22, 2025, 03:20:22 PMI've played around with this recipe several times and "curing" the dough always ends up like a frozen pizza crust and it really is just bland and destroys all of the flavor you get from an extended ferment.  The perimeter of the pizza always burns.  I stopped curing it and started rolling out a 14.5" pizza and braiding back the crust to double down on the perimeter to prevent burning. 

Once you remove the cure you're pretty close to @Garvey  recipe anyways.  So then you might as well just follow Garveys instructions and create a superior pizza. 

@PizzaGarage has a thread with a higher hydration recipe with cold cure and room temp cure comparisons.  But I'm still skeptical this curing methodology is worth the extra steps as far as creating a superior end product.  I haven't tried pizzagarages method to really speak on it any further

Definitely go read everything both of these cats have posted on this forum and you will learn immensely. 

i read the thread @Garvey linked to, seems pretty par for the course, some people like it, others not so much.  @HansB found merit in a modified version of the recipe, so I have to think it's worth trying.
jeff

A D V E R T I S E M E N T



quietdesperation

#5
Quote from: Garvey on January 22, 2025, 02:46:20 PMSome earlier chatter and the recipe here:
https://www.pizzamaking.com/forum/index.php/topic,79233.0.html
thanks for the link but also let me take this opportunity to thank you for your labor of love thread, I've had great results with Chicago thin due to your efforts. I've also had great results with your sausage recipe.

best,
ps I hope you have that photo of you and your buddy hung up where you live, it's one of my favorite photos across the entire pizzamaking forum.
jeff

A D V E R T I S E M E N T