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Author Topic: Generic Chicago Thin Crust  (Read 132142 times)

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Offline Jackitup

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Re: Generic Chicago Thin Crust
« Reply #300 on: January 10, 2015, 11:04:52 PM »
I was jus' jerkin' yer chain.  It's cool.  This forum is known for the thread necro. 

and many of the old ones are well worth reading thru and deserve a little CPR now and then. Some really great threads in the archives and fun to see them brought back to life again!!
Jon

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If you don't think you're getting what you should out of life.....maybe you're getting what you deserve       -the Root Beer Lady

Offline mrmojo1

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Re: Generic Chicago Thin Crust
« Reply #301 on: January 10, 2015, 11:42:55 PM »
love this thread.  it was the one that got me into making Chicago thin crust that changed my pizza world!  thanks Loo!!  wherever you are!!!!!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

-John Candy(Stripes)

Offline RobDude

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Re: Generic Chicago Thin Crust
« Reply #302 on: April 28, 2015, 07:50:30 AM »
I might have missed it but, can someone tell me what cheese you'd typically put on top of a Chicago Thin style pizza?  Is it just Mozzarella? 

Offline Chicago Bob

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Re: Generic Chicago Thin Crust
« Reply #303 on: April 28, 2015, 08:13:43 AM »
I might have missed it but, can someone tell me what cheese you'd typically put on top of a Chicago Thin style pizza?  Is it just Mozzarella?

  Yes, low moisture/part skim(LMPS) mozz. And many folks will blend that with another cheese to boost the flavor...provolone, cheddar, Gouda,to name a few.


            ;D  http://www.pizzamaking.com/forum/index.php?topic=20697.msg206261#msg206261
« Last Edit: April 28, 2015, 08:18:13 AM by Chicago Bob »
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Offline RobDude

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Re: Generic Chicago Thin Crust
« Reply #304 on: April 30, 2015, 05:02:13 PM »
  Yes, low moisture/part skim(LMPS) mozz. And many folks will blend that with another cheese to boost the flavor...provolone, cheddar, Gouda,to name a few.


            ;D  http://www.pizzamaking.com/forum/index.php?topic=20697.msg206261#msg206261

Thanks for the list.  I couldn't find provolone but I did find a 'Smoked Gouda'.  No idea if that is the same as Gouda.....it didn't seem to melt at all.  Look horrible.  didn't taste too bad :)  Live and learn.  I did play around with a few mozz's and white/yellow cheddar.

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Offline mrmojo1

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Re: Generic Chicago Thin Crust
« Reply #305 on: April 27, 2016, 11:58:59 PM »
some loos generic thin crust in my tavern style.  thin crust cooked in the pan on the stone.  always turns out pretty good.  as CB says! love those greasy squares!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

-John Candy(Stripes)

Offline mrmojo1

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Re: Generic Chicago Thin Crust
« Reply #306 on: April 28, 2016, 01:32:11 AM »
We should rename this forum, "Home of the Thread Necro."

 :D
Ha!!  i did it again Garvey!  heeee...
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

-John Candy(Stripes)

Offline Chicago Bob

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Re: Generic Chicago Thin Crust
« Reply #307 on: April 28, 2016, 10:11:06 AM »
as CB says! love those greasy squares!

                                      Yes!!  And yours looks mighty fine Mr Mo......excellent pizza right there!!  :chef:
"Care Free Highway...let me slip away on you"

Offline mrmojo1

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Re: Generic Chicago Thin Crust
« Reply #308 on: April 28, 2016, 02:36:53 PM »
Thanks buddy! I consider that high praise!!!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

-John Candy(Stripes)

Offline pythonic

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Re: Generic Chicago Thin Crust
« Reply #309 on: April 29, 2016, 10:40:21 AM »
Damn Mo!  That is an excellent looking pie right there.
If you can dodge a wrench you can dodge a ball.

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Offline mrmojo1

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Re: Generic Chicago Thin Crust
« Reply #310 on: April 29, 2016, 01:09:50 PM »
thanks Pythonic!  not even close to your pies!!!!!  but thank you!!!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

-John Candy(Stripes)

Offline parallei

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Re: Generic Chicago Thin Crust
« Reply #311 on: February 03, 2017, 08:59:33 PM »
Been a couple of years since I did one of these.  Once again, the recipe and method here: https://www.pizzamaking.com/forum/index.php?topic=6368.msg54574#msg54574 , with the addition of 2% LDMP.  The LDMP improved the flavor in the 3.5 hour dough.

Offline mrmojo1

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Re: Generic Chicago Thin Crust
« Reply #312 on: February 03, 2017, 10:12:23 PM »
looks absolutely wonderful!! damn!!! what is your sauce?  looks delicious!!  you like the flavor??  i have been trying same recipe with dmp about a tbsp for four 12inch balls.  i haven't noticed anything and was hoping for more browning or some different flavor.  but my bag doesn't say low?  just diastatic malt powder?  could that be why? is there a difference?  thank you!!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

-John Candy(Stripes)

Online HBolte

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Re: Generic Chicago Thin Crust
« Reply #313 on: February 04, 2017, 09:03:04 AM »
Nice!
Hans

Offline parallei

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Re: Generic Chicago Thin Crust
« Reply #314 on: February 04, 2017, 11:58:00 AM »
Thanks for the kind words guys.


looks absolutely wonderful!! damn!!! what is your sauce?  looks delicious!!  you like the flavor??  i have been trying same recipe with dmp about a tbsp for four 12inch balls.  i haven't noticed anything and was hoping for more browning or some different flavor.  but my bag doesn't say low?  just diastatic malt powder?  could that be why? is there a difference?  thank you!!

- Sauce was nothing special.  Just Mutti Polpa (finely chopped tomatoes) with a bit of salt, pepper, tarragon and a pinch of cinnamon.

- I use AB Mauri Low Diastatic Malt (20 Linter, I believe).  I thought it improved the flavor of what I remembered as a pretty bland dough.  On the other hand, it has been quite awhile since I last made this dough, so maybe it is the placebo effect. ;D

- It was a 13-inch pie and I used 4 oz of  cheese and 4 oz of sausage.   If I make it again, I'll up the cheese.   

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Offline vcb

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Re: Generic Chicago Thin Crust
« Reply #315 on: February 04, 2017, 12:00:32 PM »
Quick question: Where are you guys getting diastatic malt powder from? Brewery supply stores?

UPDATE: found a few suppliers on Amazon. Isn't the interweb amazing?
« Last Edit: February 04, 2017, 12:05:43 PM by vcb »
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Offline parallei

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Re: Generic Chicago Thin Crust
« Reply #316 on: February 04, 2017, 12:09:30 PM »
Quick question: Where are you guys getting diastatic malt powder from? Brewery supply stores?

UPDATE: found a few suppliers on Amazon. Isn't the interweb amazing?

The AB Mauri Low Diastatic Malt is available through The New York Bakers

http://nybakers.com

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