Pizza Making Forum

Pizza Making => Chicago Style => Topic started by: Chicago Bob on January 19, 2013, 12:09:08 AM

Title: Chi-town thin pics
Post by: Chicago Bob on January 19, 2013, 12:09:08 AM
Just made a pretty nice Chicago cutter pan pizza...thought I would post some pizza eye candy.  :chef:

Thank you once again Lou Waters.  ;)
Title: Re: Chi-town thin pics
Post by: petef on January 19, 2013, 07:32:03 PM
Nice pics, Bob. What are your topping there?

Reason I ask, I notice your toppings are swimming and submerged amongst all the cheese. I was getting similar results with my sausage & mushroom pies when I made a relativity thin crust.

When I buy a S&M pizza locally the toppings are usually nicely presented on top of the cheese and that's what I wanted to get with my home baked S&M pizza too.

I made one adjustment. I initially left the S&M toppings off. I baked the pizza with just the sauce & cheese about half way until I saw the cheese bubbling and rising up. Then I'd quickly remove the pie, add the S&M toppings and complete the bake. That did the trick!

Hey nothing wrong with submerged S&M in cheese, but if you ever wondered about that, I'm just sharing with you here. :)

---pete---



Title: Re: Chi-town thin pics
Post by: jeff v on January 19, 2013, 07:42:44 PM
Looks like a Chi-town thin to me. Good work Bob!
Title: Re: Chi-town thin pics
Post by: deb415611 on January 19, 2013, 07:48:41 PM
that looks great Bob
Title: Re: Chi-town thin pics
Post by: Chicago Bob on January 19, 2013, 07:53:17 PM
Thanks guys.  :)

Petef, pizza pie is indeed a S&M...cheese applied on top.
Back in the 70's we always put all the toppings above the cheese and they would pretty much stay there while still allowing a nice cheese GBD. Can't seem to get that with today's cheeses so rather than fight it I just load the cheese on last(luvs my crispy dark bits ;) )
Bob
Title: Re: Chi-town thin pics
Post by: mrmojo1 on January 20, 2013, 02:34:19 PM
awesome pizza bob!!!  which loo waters recipe did you use? i love loos recipes!  he rocks!  its been in the single digits here so no wfo.  i too have been doin some thin crusts in pans in the oven on the stone.  having a lot of fun!  i don't know if they look as good as yours tho!!!!!  hey, what was your sauce?  that looks awesome too!!
Title: Re: Chi-town thin pics
Post by: Chicago Bob on January 20, 2013, 06:25:21 PM
awesome pizza bob!!!  which loo waters recipe did you use? i love loos recipes!  he rocks!  its been in the single digits here so no wfo.  i too have been doin some thin crusts in pans in the oven on the stone.  having a lot of fun!  i don't know if they look as good as yours tho!!!!!  hey, what was your sauce?  that looks awesome too!!
Thanks Mo. I use the Lou's on the "emergency" page and just double the yeast and salt(I use it within a couple hrs.). This sauce was puree made from Contadina paste, water, salt, pepper, dried oregano...the usual. ;) Glad to hear you've been making these too lately...would like to see your latest an greatest.  :chef:
Title: Re: Chi-town thin pics
Post by: Garvey on January 22, 2013, 10:50:37 AM
This sauce was puree made from Contadina paste, water, salt, pepper, dried oregano...the usual.

Huzzah for paste!   :chef:
Title: Re: Chi-town thin pics
Post by: JD on January 22, 2013, 11:03:20 AM
It's just so beautiful.... :'(
Title: Re: Chi-town thin pics
Post by: Tscarborough on January 22, 2013, 11:43:54 AM
Damn, now I am hungry.
Title: Re: Chi-town thin pics
Post by: pythonic on January 23, 2013, 10:15:13 PM
Damn Bob, that pie looks excellent!  What kind of cheese did you use?

Nate
Title: Re: Chi-town thin pics
Post by: Chicago Bob on January 23, 2013, 10:25:58 PM
Thanks Nate....jus try'in to follow in your footsteps man.  ;)  ;D
Cheese(and plenty of it :-[) is half Sorrento WM, half Scarmorza. The Scar is pretty dry and a pretty good amount of saltyness to it....they go well together. There was fresh shrooms on that pie so it didn't have my usual darker cheese crispies. The WM contributed a bit to that effect some too I'm sure...
Title: Re: Chi-town thin pics
Post by: CDNpielover on January 23, 2013, 10:55:57 PM
Looks good, but for folks reading this in the future, it would probably be useful to know what formulation was used, what (if any) changes were made, etc.  I post my photos and results in the appropriate existing thread for this reason.  Keep up the good work though, I look forward to seeing your next pies!
Title: Re: Chi-town thin pics
Post by: Chicago Bob on January 23, 2013, 11:06:18 PM
Just made a pretty nice Chicago cutter pan pizza...thought I would post some pizza eye candy.  :chef:

Thank you once again Lou Waters.  ;)
Gee Whiz Wally....I'm jus a stupid kid try'in to make my own fun "pic" thread.....  ???


 ;D
Title: Re: Chi-town thin pics
Post by: mrmojo1 on January 24, 2013, 12:09:16 AM
bob, you mentioned this was loos thin from the emergency page right?  in a cutter pan and not dierct on the stone  right?  thats the same one I've been doing in my deep dish pan!  what else is funny is i used the same paste, i normally use puree.  i also tried Garveys pizza factory sauce which was very good as well!!  i need to get the pics off my camera!  i cant use the wfo(too cold outside!)  and doin em in the pan over using peel and getting them on the stone adds 4 min to cook time but heck a lot easier!! and less stress!!! i mean i think im pretty good now peel to stone but i still stress getting em on my small stone in the oven.  I've also been trying different oils in the pan to try and get a fried crisp to the crust.  best so far has been butter flavored shortening!   i don't think mine look as good as yours though!  thats one tasty looking pie you made!!!   love it!!!  im envious of your skills!!!!!  and of you and your friends taste buds!
Title: Re: Chi-town thin pics
Post by: mrmojo1 on January 24, 2013, 12:15:37 AM
garvey thanks a ton for the pizza factory sauce recipe!  really enjoyed the flavors!!  brought back memories of pizzas i had growing up in the chicago burbs!!!  thanks again!!!
Title: Re: Chi-town thin pics
Post by: Chicago Bob on January 24, 2013, 12:18:22 AM
bob, you mentioned this was loos thin from the emergency page right?  in a cutter pan and not dierct on the stone  right?  thats the same one I've been doing in my deep dish pan!  what else is funny is i used the same paste, i normally use puree.  i also tried Garveys pizza factory sauce which was very good as well!!  i need to get the pics off my camera!  i cant use the wfo(too cold outside!)  and doin em in the pan over using peel and getting them on the stone adds 4 min to cook time but heck a lot easier!! and less stress!!! i mean i think im pretty good now peel to stone but i still stress getting em on my small stone in the ove
Mr Mo,
Yes, loo's from emergency and in a pan. I always leave the stone in oven...for this style I put cutter pan on rack below stone''good to go as soon as oven hits preheated. Convenience aside Mo, I believe the pan also contributes a (softness) texture/aspect to how this Chicago thin bakes. They don't call 'em greasy 'lil (fold able) squares for nothing.  ;)

ps, Garvey is straight in tune with his spiced up sauce. 8)
Title: Re: Chi-town thin pics
Post by: Chicago Bob on January 24, 2013, 12:35:16 AM
I've also been trying different oils in the pan to try and get a fried crisp to the crust.  best so far has been butter flavored shortening!  
This type of dough has a relatively high oil content in it....if I wanted to try and accomplish what you are describing Mo.....I'd dial the oil waaay back(in your dough formula), go ahead and oil the pan(lard for me) and bake that thing pretty hot, in pan on top of a stone(that is well pre-heated) on the upper rack. And don't forget your thin TF. Hope this makes a 'lil sense...give it a go and please let us know....
Title: Re: Chi-town thin pics
Post by: Garvey on January 24, 2013, 10:33:57 AM
garvey thanks a ton for the pizza factory sauce recipe!  really enjoyed the flavors!!  brought back memories of pizzas i had growing up in the chicago burbs!!!  thanks again!!!

Thanks, buddy!  Sauce doesn't get nearly enough respect around here.  It's all about the dough.   :chef:

Cheers!
Garvey
Title: Re: Chi-town thin pics
Post by: dtikal on January 27, 2013, 01:42:00 PM
Hey Chicago Bob! Thats a great looking pizza!  Looks like what I am after.  Sorry for the trouble, but I am having difficulty locating the Loos recipe on the emergency page.  Can you direct link it? I am dying to try it.
Title: Re: Chi-town thin pics
Post by: Chicago Bob on January 27, 2013, 01:55:42 PM
Hey Chicago Bob! Thats a great looking pizza!  Looks like what I am after.  Sorry for the trouble, but I am having difficulty locating the Loos recipe on the emergency page.  Can you direct link it? I am dying to try it.
No trouble at all.... :chef:
http://www.pizzamaking.com/forum/index.php/topic,6368.msg54574.html#msg54574

edit: just noticed you recently scored some scarmorza, To help make it last(and taste is great) I cut mine 50/50 with whole milk mozz. or LM/PS mozz. if you want to go for the real GBD look and texture. Here's a GBD....  ;)
Title: Re: Chi-town thin pics
Post by: dtikal on January 27, 2013, 02:05:53 PM
Thanks so much for all the help.  Ill let you know how it turns out. 
Title: Re: Chi-town thin pics
Post by: loowaters on February 02, 2013, 10:09:46 AM
Thanks, buddy!  Sauce doesn't get nearly enough respect around here.  It's all about the dough.   :chef:

Cheers!
Garvey

Where would one find this mysterious, I'm guessing paste based, sauce?  I'm intrigued.

Loo
Title: Re: Chi-town thin pics
Post by: loowaters on February 02, 2013, 10:11:52 AM
Robert, I thought I had posted a "nice pizza" post to praise your effort here.  I don't see it.  My apology.  That's fine looking pizza!

Loo
Title: Re: Chi-town thin pics
Post by: Chicago Bob on February 02, 2013, 03:09:04 PM
Robert, I thought I had posted a "nice pizza" post to praise your effort here.  I don't see it.  My apology.  That's fine looking pizza!

Loo
Thank you Loo...your recipes and pizza making skills are a great resource here on our forum. :chef:
Title: Re: Chi-town thin pics
Post by: Garvey on February 04, 2013, 09:30:56 AM
Where would one find this mysterious, I'm guessing paste based, sauce?  I'm intrigued.
Loo

Not so mysterious. The thread has almost 9000 views.  :D

Here ya go, Loo: http://www.pizzamaking.com/forum/index.php/topic,17662.msg171274.html#msg171274

Cheers,
Garvey
Title: Re: Chi-town thin pics
Post by: Serpentelli on February 04, 2013, 04:16:16 PM
Bob,

I just drooled on myself looking at those pics.

Very nice job! Gonna pick up some sausage at Fresh market on my way home!

John
Title: Re: Chi-town thin pics
Post by: loowaters on February 04, 2013, 11:05:45 PM
Not so mysterious. The thread has almost 9000 views.  :D

Here ya go, Loo: http://www.pizzamaking.com/forum/index.php/topic,17662.msg171274.html#msg171274

Cheers,
Garvey

I'm slow.  :-\

Loo
Title: Re: Chi-town thin pics
Post by: TXCraig1 on February 05, 2013, 10:34:56 AM
Bob, in your opinion, what are the hallmarks of great Chicago-style thin pizza?
Title: Re: Chi-town thin pics
Post by: Chicago Bob on February 05, 2013, 11:40:05 AM
Bob, in your opinion, what are the hallmarks of great Chicago-style thin pizza?
Oh boy, that can tend to get a little subjective Craig....depending on which side of the city or which 'burb you grew up in. Everyone has a preference on the (thickness) and amount of crunch to their thin crust pizza. Cooked in a cutter pan or straight on a stone deck, etc.
But as for hallmarks, I guess I would have to say sauce and cheese. Sauce consistencies will vary a bit but is generally something on the thicker side. It is the spices(and good amounts of it too)that say "this is Chicago pizza". Dried herbs such as basil, oregano,tyme,even sometimes ground fennel along with powdered garlic, onion(sometimes fresh that has been put in a blender), sugar, salt, lots of pepper....you'll see any number of combinations of all these.  Heavy salt, pepper, onion powder and oregano does it for me.
And then, of course, there is the cheese. Low moisture mozz for the GBD and small burnt "crunchies". Cheese has changed a lot over the years. Used to be much saltier and more buttery. I've recently been adding scarmorza to the mozz and this is delicious. Asiago, provo, Fontina all work as well.

Now for me, Chicago pizza just is not Chicago pizza without some good, greasy fennel pork sausage on it...but now I'm getting subjective. :) Hope what I have described above helps.
Bob
Title: Re: Chi-town thin pics
Post by: TXCraig1 on February 05, 2013, 11:49:39 AM
The the crust under the toppings always crispy?
Title: Re: Chi-town thin pics
Post by: Garvey on February 05, 2013, 12:05:28 PM
Wow, Bob, you really nailed it.  If I had been asked the same question, I would have rattled nearly the same criteria, word for word.

Cheers,
Garvey
Title: Re: Chi-town thin pics
Post by: Chicago Bob on February 05, 2013, 12:34:42 PM
Wow, Bob, you really nailed it.  If I had been asked the same question, I would have rattled nearly the same criteria, word for word.

Cheers,
Garvey
Thanks Garvey...I don't usually "rattle", sorta more like a screeech.  ;D
Bob
Title: Re: Chi-town thin pics
Post by: Chicago Bob on February 05, 2013, 12:50:14 PM
The the crust under the toppings always crispy?
Well now that's where the contention comes in....I say no, not crispy. That is heading into cracker territory(to me). The more popular places one sees on TV, from what I've seen, do have the crispier bottoms. Vito & Nicks Pizzeria sure comes to mind. But as long as you can still fold the square over in half(for a nice extra greasy bite :)) then you are in Chicagoland. A nice golden brown with a little crunch is the norm I would say.
The first place I worked at did a real pale colored bottom very thin pie, you'll have a small gum layer but man was that some good pizza, heavy fennel in the sausage.
Bob
Title: Re: Chi-town thin pics
Post by: Chicago Bob on February 07, 2013, 08:42:42 PM
Here's a few pics of a 'lil Joe I just made. 10in pi... @ 4.8oz dough.A slim Jim!
Sam's club low moisture Stella brand cheese all over took this to happy "dark crispies" town.
Title: Re: Chi-town thin pics
Post by: norma427 on February 07, 2013, 09:10:44 PM
Bob,

That sure looks delicious!  ;D  Great job!

Norma
Title: Re: Chi-town thin pics
Post by: mrmojo1 on February 07, 2013, 11:21:56 PM
stellar chi thin crust!  just stellar!  you keep raising the bar!!
Title: Re: Chi-town thin pics
Post by: Serpentelli on February 08, 2013, 09:32:00 AM
Bob,

This is an excellent example of not knowing how bad you want something until you see it!!!!
 :'(
Those glistening nuggets of pork have my stomach rumbling already.

You may have already posted, but for your thin crust do you roll the dough or stretch it?

Nice job

John
Title: Re: Chi-town thin pics
Post by: Chicago Bob on February 08, 2013, 12:07:59 PM
Thank you guys (and gal)...much appreciated.

John, good 'ol rolling pin. I make single 8oz dough right on the counter cause Bob don't do dishes.  :o
Well, I help out a 'lil sometimes. ;D
Title: Re: Chi-town thin pics
Post by: thezaman on February 08, 2013, 09:22:06 PM
 wow that looks delicious. killer pie!!!
Title: Re: Chi-town thin pics
Post by: dellavecchia on February 08, 2013, 09:23:17 PM
Wow, that looks really good.

John
Title: Re: Chi-town thin pics
Post by: thezaman on February 08, 2013, 09:23:25 PM
 what is your sauce recipe?
Title: Re: Chi-town thin pics
Post by: Chicago Bob on February 08, 2013, 10:12:33 PM
what is your sauce recipe?
Thanks for your interest Za-man...here it is.  :chef:

Chicago thin crust pizza sauce. Overnight in cooler is best. Can last up to a week, no problem.

10.75oz can tomato puree
1/4 cup water
1/2 t sugar
1/2 t salt
1/2 t pepper
1/4 t onion powder
1/4 t garlic powder
2 t dried oregano (crushed between fingers)
Title: Re: Chi-town thin pics
Post by: Chicago Bob on February 08, 2013, 10:16:00 PM
Larry...check your pm's.
Title: Re: Chi-town thin pics
Post by: thezaman on February 09, 2013, 02:14:03 PM
 bob, asked the same question in a pm.that pizza is making me salivate.and i am not kidding!!!
Title: Re: Chi-town thin pics
Post by: Chicago Bob on February 22, 2013, 12:26:23 AM
Just pulled another Loo's emergency pie from my old broiler drawer gas oven.  ::)
This pizza has 50% Stella mozz and 50% local Asiago cheese on it...one of the more tastier pies I've recently experienced I do say chap.... 8)
Title: Re: Chi-town thin pics
Post by: spacelooper on February 25, 2013, 08:40:22 AM
         I made my first Chicago Thin clones this past weekend. I was happy for my first attempts, but still have a long way to go. I am trying to work on Chicago thin and Deep Dish to satisfy my Chicago urge when it hits... Nashville is a Dead Zone for all things Chicago.
         I used Loo's crust recipe from http://www.pizzamaking.com/forum/index.php/topic,6368.msg54574.html#msg54574. I did a same day pizza. I also put one dough in the fridge to try today or tomorrow. I though for a same day crust it was pretty decent, better than my Nick & Vito clone...which came out tougher.
         For a Sauce I did a variation of Garvey's sauce. I definitely prefer a paste based sauce for this type of thin pizza and his sauce is a winner (with a few tiny mods for personal tastes).
          I also have one more obstacle that keeps me from a perfect home pie at the moment and thats a Toaster Oven. My oven blew out years ago and I bought a Toaster Oven that keeps hanging for me. It seems to be great for Deep Dish, but hand tossed and thin seem to be more difficult for it.... but I do try.
          I use a Marble Pastry Board from Williams Sonoma, that works GREAT for these type of crusts... a much nicer surface than anything else I have used before.
Here are a few pics of my endeavor.
Title: Re: Chi-town thin pics
Post by: mrmojo1 on February 27, 2013, 10:33:19 PM
bob!! another masterpiece of deliciousness!!!  man that looks tasty!!  and spacelooper nice pizza too!!!  looks glorious!!!!  is that sprinkled parm  on top?  looks fantastic!!  now im starving!!!! 
Title: Re: Chi-town thin pics
Post by: Chicago Bob on February 27, 2013, 10:47:09 PM
bob!! another masterpiece of deliciousness!!!  man that looks tasty!!  and spacelooper nice pizza too!!!  looks glorious!!!!  is that sprinkled parm  on top?  looks fantastic!!  now im starving!!!!  
Mr. Mo,
Alright...now cut that out   :-[
It's high time you post one of your beauties up here on this thread, if you please... :chef:

spacelooper, nice pizza there man...I am really digging the crust you layed on that baby. Looks Super Bad!  8)

Title: Re: Chi-town thin pics
Post by: spacelooper on February 28, 2013, 08:08:01 AM
Bob and Mr. Mo, thanks! I still have some work to go to get the flavor I am looking for, but the Marble slab and big ass rolling pin have definitely helped me get my crust thin, which is a problem I have had in the past. The Chicago thin is a tough one for me to duplicate right... the Deep Dish is much easier to pull off...smile....but alas, I will just have to keep trying...more pizza....more pizza.
Title: Re: Chi-town thin pics
Post by: deb415611 on March 10, 2013, 10:14:43 PM
Bob,

When you put the sausage under the cheese are you precooking it?

thanks,
Deb
Title: Re: Chi-town thin pics
Post by: Chicago Bob on March 10, 2013, 10:33:04 PM
Bob,

When you put the sausage under the cheese are you precooking it?

thanks,
Deb
No ma'am....absolutely not.  ;D

Been doing it that way since learning it in the 'burb mom & pop joints in '71....adds so much more flavor. And have never known of anyone getting ill from it.  ;)

Bob
Title: Re: Chi-town thin pics
Post by: deb415611 on March 10, 2013, 10:54:51 PM
Thanks Bob, I like your answer, just thought I'd check.  I think there is one of these in my near future  :D
Title: Re: Chi-town thin pics
Post by: Garvey on March 11, 2013, 01:51:32 PM
When you put the sausage under the cheese are you precooking it?

As Bob said, never precooked.  But here's something I like to do, and you might like it, too: put down a scant third of the cheese onto the sauced pizza, then add the chunks of raw sausage, and then put down the final two-thirds of the cheese.  That way, the sausage will peek out a little.  Makes an aesthetically pleasing pie and allows the exposed sausage to crisp up a little.

Cheers,
Garvey
Title: Re: Chi-town thin pics
Post by: deb415611 on March 14, 2013, 06:35:20 PM
As Bob said, never precooked.  But here's something I like to do, and you might like it, too: put down a scant third of the cheese onto the sauced pizza, then add the chunks of raw sausage, and then put down the final two-thirds of the cheese.  That way, the sausage will peek out a little.  Makes an aesthetically pleasing pie and allows the exposed sausage to crisp up a little.

Cheers,
Garvey

that sounds like a good plan. 
Title: Re: Chi-town thin pics
Post by: Chicago Bob on March 14, 2013, 06:53:09 PM
that sounds like a good plan.
Deb,
Garvey's suggestion is great and to just give you a bit more background on this style......back in the 70's(and before)these pizza's were made with all toppings placed on top of the cheese. I believe that later on in the decade as places like PH started catching on,especially with their pan style pizza, mom an pop joints started to top the thins more and more with a 'lil bit more cheese on the tops until you have what is predominantly seen today.
I loved the pizza's with all the cheese on first...but as you may have seen my resent posts complaining about today's cheese's....the pizza just doesn't turn out the same now a days so it takes some cheese on the top to give you the right sort of browning/small dark bits. If that makes any sense to you.  :)

Bob
Title: Re: Chi-town thin pics
Post by: deb415611 on March 14, 2013, 09:27:05 PM
Deb,
Garvey's suggestion is great and to just give you a bit more background on this style......back in the 70's(and before)these pizza's were made with all toppings placed on top of the cheese. I believe that later on in the decade as places like PH started catching on,especially with their pan style pizza, mom an pop joints started to top the thins more and more with a 'lil bit more cheese on the tops until you have what is predominantly seen today.
I loved the pizza's with all the cheese on first...but as you may have seen my resent posts complaining about today's cheese's....the pizza just doesn't turn out the same now a days so it takes some cheese on the top to give you the right sort of browning/small dark bits. If that makes any sense to you.  :)

Bob

thanks Bob!  I'm craving some sausage and small dark bits so this will be cool.
Title: Re: Chi-town thin pics
Post by: Chicago Bob on March 25, 2013, 10:56:20 PM
Now we're talk'in....

Just fired off this 'lil gem using my newfound 50/50 Classico "crushed" and "extra heavy puree" sauce combo. The dough was a 24hr half milk and half Icehouse beer hydrated deal....man...Bob don't know if he can do any better than this one. Wish I could have everyone over for a pie or two.... :)
Title: Re: Chi-town thin pics
Post by: Serpentelli on March 26, 2013, 09:20:58 AM
Bob,

That's one beautiful and delicious looking pie.

Can't wait to try that style (and your recipes) soon!

John K
Title: Re: Chi-town thin pics
Post by: redox on March 26, 2013, 02:02:17 PM

Bob,

That really is a great looking pie. My frozen HRI sausage later tonight is gonna be a poor cousin to yours.
I've got a Lloyds 12" cutter pan on its way so I'll have to try your formula asap!

Jay
Title: Re: Chi-town thin pics
Post by: mrmojo1 on March 26, 2013, 09:17:53 PM
Oh man!  looks soooo good! Sounds like you loved the new sauce?  Really looks delicious!   inspiring!  was the crust still l loos emergency thin crust you did before?  rock on Bob!
Title: Re: Chi-town thin pics
Post by: mrmojo1 on March 26, 2013, 09:58:11 PM
wait!  this is your new dough recipe!!  looks awesome!!
Title: Re: Chi-town thin pics
Post by: Chicago Bob on March 26, 2013, 10:08:23 PM
Oh man!  looks soooo good! Sounds like you loved the new sauce?  Really looks delicious!   inspiring!  was the crust still l loos emergency thin crust you did before?  rock on Bob!
I am a big fan of Mr. loowaters, but to be fair to him I suppose I should stop riding on his coat tails.  :)
I use his emergency "generic Chicago thin crust" recipe but double the salt and yeast....and to even further bastardize it instead of water I used 50/50 milk and Icehouse beer on this last one.

Does that qualify it yet to say that it is my own recipe now? I don't know and I don't care either...as long as if it can inspire someone else to give it a go, and they like it....then that would make me happy, sure.  :)

Bob

edit: sorry Terry, looks like we posted at the same time... :-D
Title: Re: Chi-town thin pics
Post by: mrmojo1 on March 27, 2013, 12:18:12 AM
no worries Bob! Thanks for getting back to me! Your changes sound really interesting! milk and beer!  Did you still get a crisp bottom?  It sounds like you liked the flavor of the crust too? Nice work!
Title: Re: Chi-town thin pics
Post by: Chicago Bob on March 27, 2013, 01:43:28 PM
no worries Bob! Thanks for getting back to me! Your changes sound really interesting! milk and beer!  Did you still get a crisp bottom?  It sounds like you liked the flavor of the crust too? Nice work!
Oh yes, tasted good...I like the milk in there, seems to add tenderness. My crust is really not what I would call crispy at all Terry...only the lip is "crisp" and the rest of it is easily "foldable". In fact, sometimes I use a lower bake temp and the bottom comes out a very pale, light brown...almost white. That's what I grew up on and like the most. Now if only I could get the mozz from back then.....

Whip one of these up for a same day Terry...you can use the dough right after making it if you want to. Super easy!  :chef:

Bob
Title: Re: Chi-town thin pics
Post by: chaspie on March 27, 2013, 07:27:23 PM
Bob, I'm not very familiar with the Chicago thin style pizza, but yours are some of the best looking ones I've ever seen.  They look incredibly appetizing.   

I don't think I have a proper cutter pan, but I'd like to try to make a pizza like this anyway.  What was your baking temperature and time for the pizzas you posted at the start of the thread?  What's the typical range of cooking time/temp for this style? 
Title: Re: Chi-town thin pics
Post by: Chicago Bob on March 27, 2013, 08:11:40 PM
Bob, I'm not very familiar with the Chicago thin style pizza, but yours are some of the best looking ones I've ever seen.  They look incredibly appetizing.   

I don't think I have a proper cutter pan, but I'd like to try to make a pizza like this anyway.  What was your baking temperature and time for the pizzas you posted at the start of the thread?  What's the typical range of cooking time/temp for this style?
Thank you Chuck.  :)
Hey, you don't really need a special pan. I started with just a cheapo grocery store pan from the baking goods isle...maybe went to an "air bake" cheapo at Walmart, etc. This doesn't look bad...http://www.walmart.com/ip/BakerEze-3-Piece-Pizza-Pan-Set/8071233 (http://www.walmart.com/ip/BakerEze-3-Piece-Pizza-Pan-Set/8071233)

Anyway, a good pan will, of course, give even heating and consistent results. But my American Metalcraft pans still only cost like 15-20 bucks. ;)

Middle rack, 450 degrees gets you in the ball park and typical bake time is 13-15 minutes. Super easy pizza to make...hope you give it a go soon pizza pal!  :chef:

Bob
Title: Re: Chi-town thin pics
Post by: chaspie on March 27, 2013, 08:44:13 PM
Thank you Bob.  I found a pan that will work.  I'm looking forward to giving this a try.  I'll post pics if it looks decent.   :)
Title: Re: Chi-town thin pics
Post by: Chicago Bob on May 12, 2013, 12:34:42 AM
Finally...a b-day pizza!  ;D
Only 2 days late but that's OK 'cause I'm still celebrating...know what I mean.  8)
Title: Re: Chi-town thin pics
Post by: wrm2012 on May 12, 2013, 07:50:18 AM
Donít know what recipe of Chicago Bobís this is but I tried it and it was really good, quick and easy.  No pics as the batteries in the camera died. From  http://www.pizzamaking.com/forum/index.php/topic,23730.msg241043.html#msg241043 (http://www.pizzamaking.com/forum/index.php/topic,23730.msg241043.html#msg241043)

AP Flour (I use AP)  100%
Water 50
Corn oil 3
Salt 2
IDY .08
TF = .09
I rolled it as thin as I could. Put it in the pan and trimmed off the rest.  Took the trimmings and made another smaller pizza with it.  Did that one on a stone without a pan.  Both pizzas were great.  Thanks for the recipe CB.  Now I just need to work on my sauce.
Title: Re: Chi-town thin pics
Post by: Chicago Bob on May 12, 2013, 11:10:16 AM
Donít know what recipe of Chicago Bobís this is but I tried it and it was really good, quick and easy.  No pics as the batteries in the camera died. From  http://www.pizzamaking.com/forum/index.php/topic,23730.msg241043.html#msg241043 (http://www.pizzamaking.com/forum/index.php/topic,23730.msg241043.html#msg241043)

AP Flour (I use AP)  100%
Water 50
Corn oil 3
Salt 2
IDY .08
TF = .09
I rolled it as thin as I could. Put it in the pan and trimmed off the rest.  Took the trimmings and made another smaller pizza with it.  Did that one on a stone without a pan.  Both pizzas were great.  Thanks for the recipe CB.  Now I just need to work on my sauce.
Glad this worked out for you Bill. The recipe is one I've played with for quite a while; making different changes to what began as loowaters thin in the Emergency dough section.
I'm happy to see the way you rolled those pizzas because the TF I gave is really just an estimate on the high side actually. Sometimes I like it a little thicker- like .09; especially if I am doing more than 1 topping.
Here is formula to what I'm recently doing that I believe you will like. Have fun!  :chef:

water:50
IDY:1
salt:2
corn oil:4
sugar:1
TF:.07
Title: Re: Chi-town thin pics
Post by: mrmojo1 on May 12, 2013, 12:16:32 PM
Happy birthday Bob!!!!!!  awesome looking pizza!!!!!
Title: Re: Chi-town thin pics
Post by: Chicago Bob on May 12, 2013, 01:11:23 PM
Thank you Terry!  :)
Title: Re: Chi-town thin pics
Post by: Condolini on May 12, 2013, 03:03:17 PM
Those look yummy! Guess Chi thin is my next project. Thanks C B!
Title: Re: Chi-town thin pics
Post by: pythonic on May 12, 2013, 04:05:01 PM
Looks fantastic Bob.  Is that sausage and mushroom?

Nate
Title: Re: Chi-town thin pics
Post by: redox on May 12, 2013, 04:10:03 PM
Bob,
Now that's what I'm talkin' about! That looks great. Next time I do Chi thin I'll try your new formula. Same day dough? How many hours? Room temp ferment or 'fridge?
Title: Re: Chi-town thin pics
Post by: Chicago Bob on May 12, 2013, 08:17:18 PM
Why thank you so much fellers.  :-[

Condolini: yes, please do go for it pizza pal; these babies are far from being a "project", they practically fall right together for ya.  :chef:

Nate: yes sir..good old Med. S,M...as we would write on the guest check back in the day. :)

Jay: you got it buddy...same day; er... maybe same hour  :)   this is "Easy Peazzy" pizza, bro!!  :drool:
Title: Re: Chi-town thin pics
Post by: wrm2012 on May 13, 2013, 05:34:38 AM
Hey CB happy birthday.
CB I'll give your updated recipe a try.  Same hour?  You do let it rise correct?  I'm guessing rise intil it doubles or close to doubleing. Anyways that is what I did with the other one just let it rise then rolled it out as thin as I could and panned it, sauced, topped and off to a 500 degree oven. Btw I used ADY at the same amounts as your IDY. 
Title: Re: Chi-town thin pics
Post by: Chicago Bob on May 13, 2013, 11:25:01 AM
Hey CB happy birthday.
CB I'll give your updated recipe a try.  Same hour?  You do let it rise correct?  I'm guessing rise intil it doubles or close to doubleing. Anyways that is what I did with the other one just let it rise then rolled it out as thin as I could and panned it, sauced, topped and off to a 500 degree oven. Btw I used ADY at the same amounts as your IDY.
Thanks Bill!  8)

Good question...back in the 70's we didn't know anything about letting dough rise to develop flavor,etc.. In fact; when I was just a prep boy(13yrs. old?)the older boys would get mad at me if I had somehow "messed" up the dough because it was rising too much in the sheet pans and making it hard for them to pull dough balls.  :-\   Now a days I put it in a warm oven and it will double quickly. Try some beer instead of the water sometime Bill.  :)  Same amounts of ADY vs IDY is fine for this dough...it'll never know what hit it!  ;D
Just have fun and try an get a pic or three up here if you would please. :chef:

Bob
Title: Re: Chi-town thin pics
Post by: wrm2012 on May 14, 2013, 09:16:21 PM
Mini Pepperoni and green peppers.  Was a little heavy handed on the sauce and cheese and it was great.  Sorry no beer in the dough some how I ended up just drinking it. Guess I have a little trouble pouring beer in anything other than my mouth.  Thanks to my son and his Ipod for the pic.
Title: Re: Chi-town thin pics
Post by: Chicago Bob on May 14, 2013, 09:22:59 PM
Mini Pepperoni and green peppers.  Was a little heavy handed on the sauce and cheese and it was great.  Sorry no beer in the dough some how I ended up just drinking it. Guess I have a little trouble pouring beer in anything other than my mouth.  Thanks to my son and his Ipod for the pic.
Mmmm Hmm..I have that same problem with beer. That pizza sure does look tasty though and I hope your son enjoyed your excellent work!  :chef:

Bob
Title: Re: Chi-town thin pics
Post by: Bert on May 14, 2013, 11:14:43 PM
Bit late -- Happy Birthday Bob

Awesome looking pies...
Title: Re: Chi-town thin pics
Post by: wrm2012 on May 15, 2013, 07:50:33 AM
He loved it.  Now if I could just get him to kick his pepperoni habat, and get him hooked on sausage.  With the left over dough I made a pizza of ranch dressing, green peppers, and sliced tomatoes.  No pics it was an ugly pizza.  I didn't care for the ranch dressing, need to find a good white sauce.  The crust was great though and the od shape had alot of untopped parts and the crust really became cracker like.  I'm guessing this dough would make a very good cracker if pre baked.  LOL guess I should have taken a pic of it now that I said that.
Title: Re: Chi-town thin pics
Post by: Chicago Bob on May 15, 2013, 01:02:06 PM
He loved it.  Now if I could just get him to kick his pepperoni habat, and get him hooked on sausage.  With the left over dough I made a pizza of ranch dressing, green peppers, and sliced tomatoes.  No pics it was an ugly pizza.  I didn't care for the ranch dressing, need to find a good white sauce.  The crust was great though and the od shape had alot of untopped parts and the crust really became cracker like.  I'm guessing this dough would make a very good cracker if pre baked.  LOL guess I should have taken a pic of it now that I said that.
wrm,
I love it when people use the excess scraps and make a second 'lil pizza out of it...you did good!  :)
Have you tried the Premio brand mild Italian sausage yet? Try making your son a grilled sausage an peppers sandwich..that ought to hook him.
Very astute of you; yes, this dough makes a fine cracker pizza when you pre bake the crust.  :chef:

Bob
Title: Re: Chi-town thin pics
Post by: Chicago Bob on May 17, 2013, 11:54:26 PM
Thin to win..once again. Sweet 'lil Friday night pizza; sausage an mushroomz. Got me some krispy crispies from up there on the top shelf man! Reminded me of back home.  :drool:
Title: Re: Chi-town thin pics
Post by: moose13 on May 18, 2013, 12:01:53 AM
Damn! Now i am hungry again.
Title: Re: Chi-town thin pics
Post by: Chicago Bob on May 18, 2013, 12:14:47 AM
Damn! Now i am hungry again.
Thank you Moose....I like to think of the top as being a happy Brown colored cloud filled full of nice pleasant rain for the awaiting thirsty Spring plants down below; rather than a mean, not so lovely dark cloud that might want to bring bad news to a good day.
You know what I mean man?  ;D
Glad you enjoy.  :)

Bob
Title: Re: Chi-town thin pics
Post by: redox on May 18, 2013, 11:24:35 PM
Wow! That's the most evenly browned pie I've seen in some time. Beautiful! It's like edge play for pizza. What'd you do, rotate it every 30 seconds?  ;D
Title: Re: Chi-town thin pics
Post by: Chicago Bob on May 18, 2013, 11:33:10 PM
Wow! That's the most evenly browned pie I've seen in some time. Beautiful! It's like edge play for pizza. What'd you do, rotate it every 30 seconds?  ;D
Thanks Jay! Cooked it on the top rack and just left it alone. Well, I did whisper to it a 'lil bit before placing in oven.  8)

Bob ;D
Title: Re: Chi-town thin pics
Post by: Chicago Bob on May 19, 2013, 10:29:23 PM
Another enjoyable Sunday night; Chicago thin pizza style.   8)
Title: Re: Chi-town thin pics
Post by: Serpentelli on May 19, 2013, 10:33:22 PM
Bob,

Those are great. You will have to bring your skills to ILM.

John K
Title: Re: Chi-town thin pics
Post by: Chicago Bob on May 19, 2013, 10:40:43 PM
Bob,

Those are great. You will have to bring your skills to ILM.

John K
Thanks!  Bob is the Paladin of pizza making...have peel; will travel.  8)
http://en.wikipedia.org/wiki/Have_Gun_%E2%80%93_Will_Travel (http://en.wikipedia.org/wiki/Have_Gun_%E2%80%93_Will_Travel)
Title: Re: Chi-town thin pics
Post by: shff1984 on May 21, 2013, 04:35:53 PM
Made one last Sunday with 1/3 milk and 2/3 water, no Ice House Though.  I didn't double the yeast and salt but I did let the dough rise in the oven with the light on for 1.5 hr and let it rise another 1.5 on the counter before baking.  The dough at least doubled but when I baked the pizza the crust didn't rise at all.  This one was baked at 450 for 19 min.  The top looked beautiful but the bottom remained a pasty white.  The flour I used was King Arthur Unbleached All Purpose.  For the next one I guess I'll get some Gold Metal Unbleached All Purpose or maybe I should add more corn oil? 

Still the most successful pizza I've had lately.  Also the picture of the oven setup is how it was baked, the stone was on a rack above the metal perforated pizza pan.  Should I lower the pizza closer to the bottom of the oven?  I really miss Chicago thin pizza here in Tampa and would like to perfect a recipe before the Bears season starts again.

Thanks  :)
Title: Re: Chi-town thin pics
Post by: CDNpielover on May 21, 2013, 04:51:16 PM
looks good, i'd eat it!   :chef:  if you want to cook the bottom more, move the stone to the bottom so it can better "see" the radiant heat from your bottom heating element. 

also, if I had to criticize, I might suggest applying sauce and toppings a bit closer to the edge so the rim isn't as big.  Also, that thing needs more sausage!   :chef:
Title: Re: Chi-town thin pics
Post by: shff1984 on May 21, 2013, 05:04:16 PM
Thanks CDN,  I agree the sauce needs to be closer to the edge.  The cheese turned out excellent.  I used Sorrento part skim mozz. with Sargento pre-sliced deli style provolone all over the top.  It was a pleasant chewy cheese that reminded me of home.  And for the sauce I used Chicago Bob's recipe on this thread, but with a little bit more water.  That was also excellent.  I have been searching and buying whole canned organic tomatoes for sauces when all I needed was a 89 cent can of Continada.  Thanks again! 

Today I also got a new pizza pan from amazon.  I ordered it last week when I read Chicago Bob used American Metal Craft Pans.  Here is a picture of both 16" pans I now own.  The American Metal Craft is the one on the left.  Is this similar to your pan Bob?
Title: Re: Chi-town thin pics
Post by: Chicago Bob on May 21, 2013, 05:48:11 PM
Thanks CDN,  I agree the sauce needs to be closer to the edge.  The cheese turned out excellent.  I used Sorrento part skim mozz. with Sargento pre-sliced deli style provolone all over the top.  It was a pleasant chewy cheese that reminded me of home.  And for the sauce I used Chicago Bob's recipe on this thread, but with a little bit more water.  That was also excellent.  I have been searching and buying whole canned organic tomatoes for sauces when all I needed was a 89 cent can of Continada.  Thanks again! 

Today I also got a new pizza pan from amazon.  I ordered it last week when I read Chicago Bob used American Metal Craft Pans.  Here is a picture of both 16" pans I now own.  The American Metal Craft is the one on the left.  Is this similar to your pan Bob?
Shaffer,
A bit hard to see the inside side of your new pan but I can tell you right now it is going to make a much better pizza than the perforated pan.
How bout posting your dough formula; especially the dough ball weight. Or just tell me what size the new pan is....looks like you used about twice the amount of dough you need so lets get that straightened out first thing.
With your oven; I think we might need a tiny bit of sugar in dough for browning, I've used your cheeses(extensively)and know how to work them and with the sauce situation under control this all should be a very easy fix.  8)

Bob
Title: Re: Chi-town thin pics
Post by: Garvey on May 21, 2013, 06:26:43 PM
...the picture of the oven setup is how it was baked, the stone was on a rack above the metal perforated pizza pan.  Should I lower the pizza closer to the bottom of the oven?  I really miss Chicago thin pizza here in Tampa and would like to perfect a recipe before the Bears season starts again.

Looks like you're getting close!  Nice job!

I'd go a different direction, personally, and advise you to ditch the pan and cook on the stone instead.  (To make it easier, you can assemble the pie on foil and then launch that onto the stone, removing the foil for the last few minutes as desired.)  I'd even suggest getting a second stone.  Put one low and one high.  I like to start my pizzas low (to cook the crust) and then finish high (to brown the cheese).  Of course, your oven may vary, but I've found that the two-stone setup is the best way to achieve consistent results under a variety of conditions. 

Also, if you're looking for a tried and true recipe, I'd naturally suggest my own.  But barring that, I'd suggest moving towards a longer ferment.  Same day dough doesn't do it for me.  It's too unpredictable (IMO) and has too many off flavors (IMO).

Cheers,
Garvey
Title: Re: Chi-town thin pics
Post by: shff1984 on May 21, 2013, 06:58:42 PM
Thanks Garvey, When I started making pizza at home last year I actually started on your recipe.  It was very good but I was having trouble figuring out the right cheese to use at the time, I was not getting the results I wanted and I became discouraged for a while.  Until I came across this thread, I was using the pizza stone for a lot of different recipes but none of them were as successful as yours.  Recently in Tampa, a Chicago pizzeria opened up called Rosati's that I used to frequent in the west suburbs of Chicago.  I then correctly remembered that the crust that I liked was soft and foldable.  I think I need to make your recipe again with the metal pan.  Also thanks for your sauce and pizza recipes.  Because of your blog I have been tempted to get my own pizza boxes so I can deliver them to myself LOL!


Thanks Chicago Bob, I used the Lehmann dough calculator for a 16" pizza and a thickness factor of 0.09
Flour (100%):         330.9 grams
Water (33.33%):    110.3
Milk (16.66):           55.16
ADY (1%):              3.31
Salt (1%):              3.31
Corn Oil (3%):         9.93
Total:                     512.91
My digital scale from target only measures to the nearest gram so I usually just round the ingredients...

Also from Loowater's recipe are these directions I followed:
Stand mixer instructions: In the mixer bowl, add water and salt to dissolve.  Addanyeast and allow to bloom for 5 minutes.  Add half of the flour and combine fully on mix setting then knead for 8 minutes on 4 setting.   Add remaining flour and attempt to fully combine.  Note: Because the dough is very dry, it will not form into a cohesive ball; rather it will be loose and scrappy with some raw flour left unincorporated.

Rising: After proper mixing, the dough will be very stiff. Place dough in oiled bowl and allow to rise for a minimum 1 1/2 in oven with light on and hot water along with for humidity.  Divide and let rise on counter for another hour or two or move to fridge for later use.


Instead of putting it in the fridge I used it right away. 

I am really excited to start making 16" pizzas in my new pan than my 14" stone.  That way I can make just one pizza instead of two.  Maybe I can try switching to the gold metal flour and eliminate the milk and make it all water.  All of your pies look great, if I take out the milk and use the flour you use, maybe I can eliminate some variations from your 1st pizzas on this thread.  I can also try doubling the yeast and salt, that in combination with the new pan might produce results similar to yours.  I am really just a novice that started making pizzas at home August 2012 so your advice is very much appreciated.
Title: Re: Chi-town thin pics
Post by: Garvey on May 21, 2013, 07:24:03 PM
Wow, man, I don't have much to add.  Sounds like you're in the throes of a full blown pizza experimentation cycle.  Really, that is awesome.  I know you want to achieve great results, so it will happen for you.  Just take good notes along the way, and you'll get what you're looking for sooner or later. 

I've never had good luck with pans.  I know many on here swear by them, but I always get exactly what you got: crust that is too blonde and never cooks up right.

I like your idea of ditching the milk.  And if King Arthur ain't doing it for you, ditch that, too. 

Here is a softer dough formulation I've used.  Makes one 14" pie.  Do a 24-hr ferment in the fridge for this one.
Flour (100%):
Water (52%):
IDY (0.8%):
Salt (1.5%):
Oil (4%):
Sugar (1.5%):
Total (159.8%):
281.6 g  |  9.93 oz | 0.62 lbs
146.43 g  |  5.17 oz | 0.32 lbs
2.25 g | 0.08 oz | 0 lbs | 0.75 tsp | 0.25 tbsp
4.22 g | 0.15 oz | 0.01 lbs | 0.76 tsp | 0.25 tbsp
11.26 g | 0.4 oz | 0.02 lbs | 2.5 tsp | 0.83 tbsp
4.22 g | 0.15 oz | 0.01 lbs | 1.06 tsp | 0.35 tbsp
450 g | 15.87 oz | 0.99 lbs | TF = N/A

Hope it helps somehow.

Cheers,
Garvey
Title: Re: Chi-town thin pics
Post by: mrmojo1 on May 21, 2013, 10:20:55 PM
Chicago thin in the wfo. front edge got too close to the fire off the peel, but it flaked off and the char added some good flavor. here's a pic or 2 and this didn't happen!
Title: Re: Chi-town thin pics
Post by: Garvey on May 21, 2013, 10:28:00 PM
I love the wood fired Chicago thin, Mojo Man!  Every time I see such pix, it is inspirational.  That will be my "someday" project.

Cheers,
Garvey
Title: Re: Chi-town thin pics
Post by: mrmojo1 on May 21, 2013, 10:37:54 PM
They are fun Garvey! you got to keep it spinning like every minute a quarter turn.  but im such a novice! but lts sure good fun learning. and a lot of fun cooking them! keeps you engaged the whole time.  I wish I was rich. id buy you one as a thank.you buddy! 
Title: Re: Chi-town thin pics
Post by: Garvey on May 21, 2013, 10:45:48 PM
Ha!  I wish you were rich, too!

Kidding aside, it kinda blew my mind to see you making that style of pizza in a WFO.  These days, there is such a collective foodie woody over Neapolitan/Neo-Neapolitan, cooked-for-19-seconds pizza, that I had basically given up on the idea of having a WFO.  I never considered it as a tool for other styles of pizza.  Well, you've proved that wrong!

Have you done a DD in there yet?  That would be a workout!  :D

Cheers,
Garvey
Title: Re: Chi-town thin pics
Post by: wrm2012 on May 22, 2013, 06:13:53 AM
Shff I am also pretty much a beginner and have had great luck using the recipe I posted of CBís earlier in this thread.  Iíd like to suggest going very simple.  Ditch the stone for now and just use the pan.  Iíd place it right in the middle of the oven and use 500 degrees or what ever you like for a temp.  Roll the dough out as thin as you can get it then roll it a little more.  I use a good amount of flour when doing this.  Once it is really thin place it in a oiled pan.  I have to fold it to pic it up and place in a pan.  Bake for about 10 min depending on the amount of toppings you have.  The last one I made the dough ball didnít rise much and really I didnít leave it out long enough.  About 2 hours before I made the pizza was all the time I gave it.  It turned out great.  I really believe the biggest factor in doing this style of pizza is get that crust really really thin.
Title: Re: Chi-town thin pics
Post by: Chicago Bob on May 22, 2013, 03:02:27 PM
Thanks Garvey, When I started making pizza at home last year I actually started on your recipe.  It was very good but I was having trouble figuring out the right cheese to use at the time, I was not getting the results I wanted and I became discouraged for a while.  Until I came across this thread, I was using the pizza stone for a lot of different recipes but none of them were as successful as yours.  Recently in Tampa, a Chicago pizzeria opened up called Rosati's that I used to frequent in the west suburbs of Chicago.  I then correctly remembered that the crust that I liked was soft and foldable.  I think I need to make your recipe again with the metal pan.  Also thanks for your sauce and pizza recipes.  Because of your blog I have been tempted to get my own pizza boxes so I can deliver them to myself LOL!


Thanks Chicago Bob, I used the Lehmann dough calculator for a 16" pizza and a thickness factor of 0.09
Flour (100%):         330.9 grams
Water (33.33%):    110.3
Milk (16.66):           55.16
ADY (1%):              3.31
Salt (1%):              3.31
Corn Oil (3%):         9.93
Total:                     512.91
My digital scale from target only measures to the nearest gram so I usually just round the ingredients...

Also from Loowater's recipe are these directions I followed:
Stand mixer instructions: In the mixer bowl, add water and salt to dissolve.  Addanyeast and allow to bloom for 5 minutes.  Add half of the flour and combine fully on mix setting then knead for 8 minutes on 4 setting.   Add remaining flour and attempt to fully combine.  Note: Because the dough is very dry, it will not form into a cohesive ball; rather it will be loose and scrappy with some raw flour left unincorporated.

Rising: After proper mixing, the dough will be very stiff. Place dough in oiled bowl and allow to rise for a minimum 1 1/2 in oven with light on and hot water along with for humidity.  Divide and let rise on counter for another hour or two or move to fridge for later use.


Instead of putting it in the fridge I used it right away. 

I am really excited to start making 16" pizzas in my new pan than my 14" stone.  That way I can make just one pizza instead of two.  Maybe I can try switching to the gold metal flour and eliminate the milk and make it all water.  All of your pies look great, if I take out the milk and use the flour you use, maybe I can eliminate some variations from your 1st pizzas on this thread.  I can also try doubling the yeast and salt, that in combination with the new pan might produce results similar to yours.  I am really just a novice that started making pizzas at home August 2012 so your advice is very much appreciated.
OK Shaffer, here's a 'lil something to get you going. As I indicated in my PM; I'm working on something new and it's not ready yet(using All Trumps flour ;)).
Any way, this is my standard AP flour same day deal and I've scaled it for your new 16in. pan. I keep it simple and just do it in a small bowl and finish on countertop. Mix all dry together; pour the water on top of that and then pour the oil on top of the water...give the water/oil a little swish with a spoon and then work it all in together. Takes about a minute and then you will have some unincorporated flour moving around in there...dump all on to counter and knead it all together for maybe 3-4 minutes. That's it. You can make a pizza right now with that if you want to...I put it back in the same bowl: no oil, none of that fool'in around stuff, just put a paper towel over it and I then go into 100 degree oven for a couple hours. I don't use a crazy bunch of flour to roll this out...in fact, I use as little as possible and then I do not oil the pan.
For your oven use center rack at 450 degrees. Take that stone out of there and put a rack on top shelf just in case you need to move pizza up there for last 5 min.. Bake for 10 min. and then take a look and make the call if ya want to move it up. Easy peazzy.  ;)

As for your cheese we discussed...don't put that Provo on in whole slices separately last on top. You can fold those rounds up and get it to pass through your grater. It's kinda awkward but try, you got to sort of shmooz, press it against the grater. Then, mix it 50/50 with your shredded mozz.  Done!  :chef:

Let me know if I've missed anything and please try not to screw this up man.   8)
Good luck!
Bob

Flour (100%):
Water (50%):
IDY (2%):
Salt (2%):
Corn Oil (4%):
Sugar (1%):
Total (159%):
   231.79 g  |  8.18 oz | 0.51 lbs
115.9 g  |  4.09 oz | 0.26 lbs
4.64 g | 0.16 oz | 0.01 lbs | 1.54 tsp | 0.51 tbsp
4.64 g | 0.16 oz | 0.01 lbs | 0.97 tsp | 0.32 tbsp
9.27 g | 0.33 oz | 0.02 lbs | 2.06 tsp | 0.69 tbsp
2.32 g | 0.08 oz | 0.01 lbs | 0.58 tsp | 0.19 tbsp
368.55 g | 13 oz | 0.81 lbs | TF = N/A
Title: Re: Chi-town thin pics
Post by: shff1984 on May 23, 2013, 02:30:00 PM
Thanks Chicago Bob,

I'm going to give this recipe a try tonight and follow your exact instructions.  I now have the Gold Medal non bleached all purpose flour but I do have a few complications though.  I don't have any IDY and haven't seen any in the stores around me for a couple of months.  Therefore I only have ADY.  I'll activate it with warm water, I'm just not sure if I should still use the same amount (2%?).

How do you have your dough rise at 100 degrees.  Do you preheat it for a min or does the light do all the heating?  I didn't use it last time but I have a proofing 5 gallon bucket.  The lid has an appliance light bulb that doesn't display the wattage.  I know its between 25 - 40 watt and the inside gets to a maximum of 90 degrees.  The lightbulb is connected to a dimmer switch to control the temp.

I also seasoned my new pizza pan yesterday.  I put a thin coat of corn oil on it and threw it in the oven (preheated) at 450 for 20 min.  Then I turned the oven off and let it sit in there for another 40 min.  I was trying to season it similar to the way I've seasoned some black cast iron pans I have.  I'm thinking the seasoned pan might bring a better crust and I was intending on coating it with more oil when I cooked my next pizza.  Do you think I should use this seasoned pan without coating it with any more oil, or do you think that I should use my perforated pan instead?

I have the before and after pics here:

Title: Re: Chi-town thin pics
Post by: Chicago Bob on May 23, 2013, 03:49:05 PM
Thanks Chicago Bob,

I'm going to give this recipe a try tonight and follow your exact instructions.  I now have the Gold Medal non bleached all purpose flour but I do have a few complications though.  I don't have any IDY and haven't seen any in the stores around me for a couple of months.  Therefore I only have ADY.  I'll activate it with warm water, I'm just not sure if I should still use the same amount (2%?).

How do you have your dough rise at 100 degrees.  Do you preheat it for a min or does the light do all the heating?  I didn't use it last time but I have a proofing 5 gallon bucket.  The lid has an appliance light bulb that doesn't display the wattage.  I know its between 25 - 40 watt and the inside gets to a maximum of 90 degrees.  The lightbulb is connected to a dimmer switch to control the temp.

I also seasoned my new pizza pan yesterday.  I put a thin coat of corn oil on it and threw it in the oven (preheated) at 450 for 20 min.  Then I turned the oven off and let it sit in there for another 40 min.  I was trying to season it similar to the way I've seasoned some black cast iron pans I have.  I'm thinking the seasoned pan might bring a better crust and I was intending on coating it with more oil when I cooked my next pizza.  Do you think I should use this seasoned pan without coating it with any more oil, or do you think that I should use my perforated pan instead?

I have the before and after pics here:
This is easy peazzy pizza my friend...we don't sweat the small stuff.  8)
Swap out the yeast @ 2% and you'll be fine, no biggie. You can proof it in all the formula water if you want. Forgot to mention I use HOT water; straight out of the hot water tap, it's a perfect temp for ADY activation too. If using a thick glass to mix it in, heat the glass up under the hot running water for a couple seconds.

I have a gas oven and can get it to set at 100 degrees. But this all doesn't really matter. Throw it in your oven with light on for an hour or 2 an you'll be Golden.

I would not have seasoned that pan; but it don't matter, gotta try it out sooner or later and now is better than never so let's give it a shot. You'll be fine. It's OK if there is a 'lil flour left on bottom of dough skin after rollin out(I prefer that ;)), just NO MORE oil in that pan please.! This ain't PH "fried" pan pizza bruddah.  :chef:

Do you have some Premio brand MILD It.sausage? This pizza is best made with sausage ONLY or maybe one or two light handed toppings along with the sausage.
Good luck!
Title: Re: Chi-town thin pics
Post by: shff1984 on May 23, 2013, 04:29:26 PM
Sounds like I screwed the pan up a little, maybe it will be ok.  This sounds like a great recipe and I hope it turns out.  I'm already imagining visiting friends and family on vacation and still have the ability to make Chicago thin pizza without my kitchen aid. 
I'm ready to go!

I have access to some really good sausage about 40 min from Tampa.  If anyone from Tampa reads this, Mazzaro's Italian market in St. Petersburg has great mild Italian sausage with fennel seeds in it (I think, could be anise).  This place makes their own mozz daily, has a huge selection cheese, and has some great imported peperoni to buy.  I don't get out there enough but there isn't enough to say about that Italian market, they are open mon to sat and it doesn't matter what time of the day they are always packed, its like a bad Walmart times 3.  They even have Chicago style giardiniera.  http://www.mazzarosmarket.com/ (http://www.mazzarosmarket.com/)

For right now I have Johnsonville's mild Italian sausage sold without the sausage skins.  I used a mortar and pestle to grind up some fennel and added it to the sausage. 

Will post pics soon!!!
Title: Re: Chi-town thin pics
Post by: Chicago Bob on May 23, 2013, 04:35:41 PM
Sounds like I screwed the pan up a little, maybe it will be ok.  This sounds like a great recipe and I hope it turns out.  I'm already imagining visiting friends and family on vacation and still have the ability to make Chicago thin pizza without my kitchen aid. 
I'm ready to go!

I have access to some really good sausage about 40 min from Tampa.  If anyone from Tampa reads this, Mazzaro's Italian market in St. Petersburg has great mild Italian sausage with fennel seeds in it (I think, could be anise).  This place makes their own mozz daily, has a huge selection cheese, and has some great imported peperoni to buy.  I don't get out there enough but there isn't enough to say about that Italian market, they are open mon to sat and it doesn't matter what time of the day they are always packed, its like a bad Walmart times 3.  They even have Chicago style giardiniera.  http://www.mazzarosmarket.com/ (http://www.mazzarosmarket.com/)

For right now I have Johnsonville's mild Italian sausage sold without the sausage skins.  I used a mortar and pestle to grind up some fennel and added it to the sausage. 

Will post pics soon!!!
Search...TXCraig Johnsonville sausage.

I think my Premio is sold in Florida Walmarts. Sells for under $3 a lb. and after searching for years it is the closest thing to good old Chicago fennel sausage.  ;)
Title: Re: Chi-town thin pics
Post by: shff1984 on May 23, 2013, 04:38:25 PM
One more thing about Mazzaro's,  You can buy 2 different kinds of 00 Caputo flour there.  Here is a pic of some sausages from their website.  Its not a close up...


Just read your post Chi Bob, Thanks a bunch!  I will be on the lookout for Premio!!!
Title: Re: Chi-town thin pics
Post by: Chicago Bob on May 23, 2013, 04:39:51 PM
Checkk it out....http://www.pizzamaking.com/forum/index.php/topic,23471.0.html (http://www.pizzamaking.com/forum/index.php/topic,23471.0.html)
Title: Re: Chi-town thin pics
Post by: wrm2012 on May 24, 2013, 12:48:13 AM
You didn't screw up your pan at all.  I seasoned mine with corn oil and ran it through about 5 times and the seasoning is great.  CB I'll have to try the unoiled pan I don't know why but I always have lightly oiled the pan when doing your Chicago thin.
Title: Re: Chi-town thin pics
Post by: shff1984 on May 24, 2013, 02:29:07 PM
OK Shaffer, here's a 'lil something to get you going. As I indicated in my PM; I'm working on something new and it's not ready yet(using All Trumps flour ;)).
Any way, this is my standard AP flour same day deal and I've scaled it for your new 16in. pan. I keep it simple and just do it in a small bowl and finish on countertop. Mix all dry together; pour the water on top of that and then pour the oil on top of the water...give the water/oil a little swish with a spoon and then work it all in together. Takes about a minute and then you will have some unincorporated flour moving around in there...dump all on to counter and knead it all together for maybe 3-4 minutes. That's it. You can make a pizza right now with that if you want to...I put it back in the same bowl: no oil, none of that fool'in around stuff, just put a paper towel over it and I then go into 100 degree oven for a couple hours. I don't use a crazy bunch of flour to roll this out...in fact, I use as little as possible and then I do not oil the pan.
For your oven use center rack at 450 degrees. Take that stone out of there and put a rack on top shelf just in case you need to move pizza up there for last 5 min.. Bake for 10 min. and then take a look and make the call if ya want to move it up. Easy peazzy.  ;)

As for your cheese we discussed...don't put that Provo on in whole slices separately last on top. You can fold those rounds up and get it to pass through your grater. It's kinda awkward but try, you got to sort of shmooz, press it against the grater. Then, mix it 50/50 with your shredded mozz.  Done!  :chef:

Let me know if I've missed anything and please try not to screw this up man.   8)
Good luck!
Bob

Flour (100%):
Water (50%):
IDY (2%):
Salt (2%):
Corn Oil (4%):
Sugar (1%):
Total (159%):
   231.79 g  |  8.18 oz | 0.51 lbs
115.9 g  |  4.09 oz | 0.26 lbs
4.64 g | 0.16 oz | 0.01 lbs | 1.54 tsp | 0.51 tbsp
4.64 g | 0.16 oz | 0.01 lbs | 0.97 tsp | 0.32 tbsp
9.27 g | 0.33 oz | 0.02 lbs | 2.06 tsp | 0.69 tbsp
2.32 g | 0.08 oz | 0.01 lbs | 0.58 tsp | 0.19 tbsp
368.55 g | 13 oz | 0.81 lbs | TF = N/A


Ok, Gave the new pan and new recipe a try last night.  It was still delicious but unfortunately my crust was still more of a pale white than I wanted.  This dough formulation for a 16" was much thinner than my last 16".  I thought for sure this would cook more because of the thinner crust and the addition of sugar.  I really like both the thickness of loowater's pizza and this thinner one.  If I got the browning I wanted I don't think I would prefer one over the other.  Another thing I like about this recipe is that you can mix and knead by hand, the short mixing and kneading times make it really easy.  If you were in someone's kitchen you could make this easily without a KA mixer.

This pizza was in the oven at 450 for 20 min.  The cheese mix was around 40% mozz and 60% shredded provolone.  I ran out of the mozz to make it a 50/50 mix and I still wanted more cheese on top.  This pizza also seemed to have less cheese on it than my first one and the top cooked more. 

I think the perforated pan cooked my previous thicker crust a little more so I am undecided about this new pan.  I looked up the specs on this new pan and it is make of 18 gauge aluminum and I'm finding some commercial pans that are make of a thicker 14 gauge aluminum.  It is possible my pan is not up to commercial quality and does not transfer heat as well.  I'm thinking for my next pizza I'll use the perforated pan put on top of a hot preheated pizza stone for the first 10 min and check for browning.

Here are some pics:
The first one is before the rise, the second one is after and also right before I rolled it out...
Title: Re: Chi-town thin pics
Post by: shff1984 on May 24, 2013, 02:32:06 PM
And the before/after oven:
Title: Re: Chi-town thin pics
Post by: Chicago Bob on May 24, 2013, 02:46:24 PM
The perforated pan alone should get you the browning you're after. One of the reasons I like this style of pizza is because you don't have to run the oven so long in pre heating a stone.
I think your pizza looks great; good job!  :chef:

If you want to try something tasty; roll your dough out a little under sized and sauce it right up to the edge. While baking a 'lil sauce/cheese will spill out onto pan and give caramelized goodies on the crust edge.  :drool:

Bob
Title: Re: Chi-town thin pics
Post by: CDNpielover on May 24, 2013, 03:23:22 PM

Ok, Gave the new pan and new recipe a try last night.  It was still delicious but unfortunately my crust was still more of a pale white than I wanted.  This dough formulation for a 16" was much thinner than my last 16".  I thought for sure this would cook more because of the thinner crust and the addition of sugar.  I really like both the thickness of loowater's pizza and this thinner one.  If I got the browning I wanted I don't think I would prefer one over the other.  Another thing I like about this recipe is that you can mix and knead by hand, the short mixing and kneading times make it really easy.  If you were in someone's kitchen you could make this easily without a KA mixer.

This pizza was in the oven at 450 for 20 min.  The cheese mix was around 40% mozz and 60% shredded provolone.  I ran out of the mozz to make it a 50/50 mix and I still wanted more cheese on top.  This pizza also seemed to have less cheese on it than my first one and the top cooked more. 

I think the perforated pan cooked my previous thicker crust a little more so I am undecided about this new pan.  I looked up the specs on this new pan and it is make of 18 gauge aluminum and I'm finding some commercial pans that are make of a thicker 14 gauge aluminum.  It is possible my pan is not up to commercial quality and does not transfer heat as well.  I'm thinking for my next pizza I'll use the perforated pan put on top of a hot preheated pizza stone for the first 10 min and check for browning.

Here are some pics:
The first one is before the rise, the second one is after and also right before I rolled it out...

It looks like you're heating the top too much relative to the bottom, which is resulting in an overcooked top and undercooked crust.  This is happening for two reasons:  1) you are using the center (not bottom) rackm and 2) you are using a pan (not a stone).

The lower your pizza is the the bottom of the oven, the more radiant heat from the bottom heating element it will "see."  This basic heat transfer theory and is described with the first 10 pages of any introductory text.  If you want to encourage bottom browning, you need to move the pizza to the bottom, not the top.  This is exactly why most people here are putting their stones on teh bottom.  On the other hand, if you want to discourage bottom cooking, move the pizza to the top of the oven.

Also, a pan "holds" very little heat, so the heat it gives to the pizza crust will be whatever it gains via radiation from the heating element and via convection from the surrounding air.  With a pan, this means you have to essentially cook the top and bottom of the pizza at the same temperature.  You cannot independently vary top and bottom temperateness with a pan.  The benefit of using a stone is that you can preheat it to a given temperature and then adjust your oven temp to a different temperature - thus giving you the ability to impose different temperatures on the bottom and top of the pizza.  This works because the stone "holds" heat very well.  I ALWAYS cook my pies like this, and in my oven I heat my stone and then turn UP my oven to increase top browning, but it of course will depend on your specific oven and what you are trying to achieve. 

In your case, you need to increase the heat on the bottom relative to the top, so I would suggest heating the stone on the bottom rack and then reducing the oven temp (although you will have to do some trials with an actual stone to work this out properly).  If you continue with a pan on the center rack, you'll continue to have an overcooked top and undercooked bottom.   :chef:
Title: Re: Chi-town thin pics
Post by: Chicago Bob on May 24, 2013, 03:51:26 PM
The instructions I give on this here thread are for making a Chicago 'burbs thin crust pizza as learned back in the '70's. If you want the results as in my thread opening pics...I can help.
If you want to bake a Detroit style pizza on a stone; more power to you...but I cannot help with that.  :)

Bob
Title: Re: Chi-town thin pics
Post by: shff1984 on May 24, 2013, 04:25:26 PM
I'm wanting a pizza like the ones at the beginning of this thread.  CB, I really like the browning on the underside of the crust.  I agree it is very nice not to have to preheat a stone for an hour.  I was thinking if I have the stone on the very bottom rack I could put the pizza pan on top just to get the crust cooking, and then transfer to the middle rack.  The way the cheese has been cooking I really don't want to go over a 20 min cook at 450.  Unless you think I could achieve a browner crust cooking for longer at a lower temp. 

CDN I agree, the bottom rack will help cook the bottom crust faster.  So far I have just been doing trial and error.  That in combination with a couple of new pizza pans have thrown some complications to my success.  Before I got these pizza pans all I cooked on was a stone. 

I am very happy with the sauce and cheese.  This alone will help me not get discouraged.  It has been great working with everyone on here.  I always said that when it comes to sauce, cheese, and crust, you need to get at least two of the three right for a half decent pizza.  I am so close to a great pie.  All I can do is keep trying and adjusting. 

I'm going over to my cousin's on the east coast this weekend and I just whipped up a Loowater's batch of dough (no milk).  I added 2% sugar to the dough to help with browning, and I'm bringing my pan and stone over to her house.  I don't know what kind of oven she has but I'm hoping to get good browning on the crust.  The pizza will probably be cooked Sunday so it will have a 2 day cold ferment. 

Will post pics when I get back  :chef:
Title: Re: Chi-town thin pics
Post by: CDNpielover on May 24, 2013, 05:07:56 PM
I'm wanting a pizza like the ones at the beginning of this thread.  CB, I really like the browning on the underside of the crust.  I agree it is very nice not to have to preheat a stone for an hour.  I was thinking if I have the stone on the very bottom rack I could put the pizza pan on top just to get the crust cooking, and then transfer to the middle rack.  The way the cheese has been cooking I really don't want to go over a 20 min cook at 450.  Unless you think I could achieve a browner crust cooking for longer at a lower temp. 

CDN I agree, the bottom rack will help cook the bottom crust faster.  So far I have just been doing trial and error.  That in combination with a couple of new pizza pans have thrown some complications to my success.  Before I got these pizza pans all I cooked on was a stone. 

I am very happy with the sauce and cheese.  This alone will help me not get discouraged.  It has been great working with everyone on here.  I always said that when it comes to sauce, cheese, and crust, you need to get at least two of the three right for a half decent pizza.  I am so close to a great pie.  All I can do is keep trying and adjusting. 

I'm going over to my cousin's on the east coast this weekend and I just whipped up a Loowater's batch of dough (no milk).  I added 2% sugar to the dough to help with browning, and I'm bringing my pan and stone over to her house.  I don't know what kind of oven she has but I'm hoping to get good browning on the crust.  The pizza will probably be cooked Sunday so it will have a 2 day cold ferment. 

Will post pics when I get back  :chef:

I'm confused...  If you're concerned about preheating a stone, why would you cook on one initially, only to then remove the pizza?  If you preheat the stone, why not take advantage of it and use it the whole time? 

Again, the problem is that you're heating the top too much compared with the bottom.  The only way to change that is to increase the heat at the bottom (or decrease top heating) using a stone and/or the bottom rack (probably both). 

Apparently in his oven, Chicago Bob is able to get good browning on the bottom using just a pan on the middle rack, but ovens are different and clearly isn't working for you.  This is why humans have developed heat transfer theory!  There really isn't any question - you can keep trying the same thing again (and getting the same results), or you can use one of the methods I've described to better heat the bottom.   :chef:
Title: Re: Chi-town thin pics
Post by: shff1984 on May 24, 2013, 05:14:27 PM
I'm confused...  If you're concerned about preheating a stone, why would you cook on one initially, only to then remove the pizza?  If you preheat the stone, why not take advantage of it and use it the whole time? 

Again, the problem is that you're heating the top too much compared with the bottom.  The only way to change that is to increase the heat at the bottom (or decrease top heating) using a stone and/or the bottom rack (probably both). 

Apparently in his oven, Chicago Bob is able to get good browning on the bottom using just a pan on the middle rack, but ovens are different and clearly isn't working for you.  This is why humans have developed heat transfer theory!  There really isn't any question - you can keep trying the same thing again (and getting the same results), or you can use one of the methods I've described to better heat the bottom.   :chef:

I understand this...
Title: Re: Chi-town thin pics
Post by: Jackie Tran on May 24, 2013, 05:30:37 PM
Garvey, DD and Chicago thin should be a breeze to cook in the wfo.
Title: Re: Chi-town thin pics
Post by: Chicago Bob on May 24, 2013, 05:39:51 PM
Shaffer,
I'm beginning to suspect your oven. Do you have a way of taking some temps. or even a temp. right on the center rack.

At 450 this pizza; with the dough weight I'v given should bake in around 12 mins..  Your 20 min bake should make that crust almost burnt and the cheese would probably break down also.

Bob
Title: Re: Chi-town thin pics
Post by: shff1984 on May 24, 2013, 05:50:26 PM
I'm confused...  If you're concerned about preheating a stone, why would you cook on one initially, only to then remove the pizza?  If you preheat the stone, why not take advantage of it and use it the whole time? 

Again, the problem is that you're heating the top too much compared with the bottom.  The only way to change that is to increase the heat at the bottom (or decrease top heating) using a stone and/or the bottom rack (probably both). 

Apparently in his oven, Chicago Bob is able to get good browning on the bottom using just a pan on the middle rack, but ovens are different and clearly isn't working for you.  This is why humans have developed heat transfer theory!  There really isn't any question - you can keep trying the same thing again (and getting the same results), or you can use one of the methods I've described to better heat the bottom.   :chef:

CDN, your right.  I left out that I would preheat the stone before putting the pizza pan on top.  I don't mean to be repetitive with cooking on the middle shelf, I was just trying out 2 pizza pans I never used.  I thought that maybe one would transfer heat better than the other.  For my next trial and error I'll skip the stone and move the pizza pan to the bottom rack.


CB, that's a good idea, I have some surface thermometers I use for my Weber.  I'll give it a check.

Thank you to all our veterans.
Have a great Memorial Day weekend everyone. 
Title: Re: Chi-town thin pics
Post by: shff1984 on May 29, 2013, 01:22:21 PM
I made the generic Chicago thin 16" recipe at my cousin's house for the Sunday before memorial day.  Unfortunately I didn't get any pictures.  The pizza was cooked on the bottom rack using only the perforated pan and I added 2% sugar to the recipe.  The dough also sat it the fridge for two days before cooking.  The browning turned out very good.  The outer crust was a little crispier than the center but the center was still browned.  The pizza turned out to be the hit of the party.  Some neighbors there even asked if I owned my own pizza joint.  Of course I told them the truth and about pizzamaking.com .  It felt really good to finally have a successful pizza and share it with everyone.  I cook a lot of other food than pizza and I always feel like cooking a good meal is great, but even better when you can share it with people.

Chicago Bob, I found the Premio mild Italian sausage!  I haven't checked Wallmart yet but it is at a grocery down here called Win Dixie.  I used it on my pizza last Sunday.  My uncle who hasn't lived in the Chicago area since the 70's really, really liked sausage and asked what kind it was.  I didn't ask but I suspect it might have reminded him of the sausage he used to get back in the day. 

Tonight I'm going to repeat the Loowater's Chicago Generic Thin recipe with 2% sugar added with my oven on the bottom rack.  I'll post some pics soon.  I think my bottom rack will do the same trick as my cousin's.  CB, when I preheat my oven I'll check the temp with my other thermometer. 

I want to try another:
- Chicago Bob's thin recipe he recommended to me on this thread
- Garvey's Recipe from the " Chicago Thin A Labor of Love" thread
- and the Chicago Bob's Ice house recipe on this thread. 

I'm getting reconstructive knee ACL surgery this Friday, I will be out of action for 2-4 weeks so that's in the future. 
Title: Re: Chi-town thin pics
Post by: Garvey on May 29, 2013, 01:57:05 PM
I gotta try this Premio stuff.  I see the Mild pictured.  How are the Mild and Sweet different, C-Bob (or anyone else)?  It's confusing to me that they sell both separately, because I've only ever known "sweet" and "mild" to be interchangeable, with a producer picking one name or the other.
Title: Re: Chi-town thin pics
Post by: shff1984 on May 29, 2013, 02:15:38 PM
I just looked up the nutritional differences on the Premio website.  It looks like they are very similar in ingredients.  Both of the labels on the red portion of the front package say made with real imported fennel.  The main differences I see are that the mild Italian sausage is higher in fat and calories.  I haven't tried the sweet sausage so they might both taste good.  If its unhealthy it usually tastes good.  Here are some pics of the nutritional info:
Title: Re: Chi-town thin pics
Post by: Chicago Bob on May 29, 2013, 03:20:41 PM
I gotta try this Premio stuff.  I see the Mild pictured.  How are the Mild and Sweet different, C-Bob (or anyone else)?  It's confusing to me that they sell both separately, because I've only ever known "sweet" and "mild" to be interchangeable, with a producer picking one name or the other.
Big difference between the 2 Garvey.
Sweet is more like the bad imitations of Italian sausage you normally get at a grocery store or even Whole Foods. More basily than fennel like flavor and texture is wrong; sort of a greasy, finer grind feel in the mouth.

The mild is the closest I've come to good old Chicago fennel sausage we used at the pizzeria's back in the 70's. The fennel and porkiness come through and the grind/fat slight chunkyness holds up and gives the correct type of "chew" to this "mild" selection of Premio sausage.
It's odd that they look the same(grind) in their packages but the way they cook up is quite different. Try both if you'd like...the second best thing about this sausage is that it sells for under 3 bucks a pound! 8) Hope I've helped...

Bob
Title: Re: Chi-town thin pics
Post by: Garvey on May 29, 2013, 03:40:11 PM
Yes, thanks, both of you!  Very helpful.  It's odd that they'd use different grinds and different meats, too.  I would have imagined they'd use the same base meat and grind for every product.
Title: Re: Chi-town thin pics
Post by: redox on May 29, 2013, 03:44:01 PM
When I get the taste for pizza I can't always wait 3 days for Garvey's version (delicious as it is) so I'm gonna have to do yours again now that I've gotten a bit better at rolling the dough really thin. Soon...but I really have to watch my pizza intake since I can now make such good pies at home. That's one reason I bought the smallish 12-inch cutter pan. I'm becoming a big fan of cutter pans, btw. I got a Hex Quik Disk here http://www.pizzatools.com/Hex_Quik-Disks/30885/subgrouping.htm (http://www.pizzatools.com/Hex_Quik-Disks/30885/subgrouping.htm) but haven't used it yet except to help launch a pie that was too big for my small pizza peel. I need to see how well that works for a thin crust.
Title: Re: Chi-town thin pics
Post by: Chicago Bob on May 29, 2013, 04:19:56 PM
When I get the taste for pizza I can't always wait 3 days for Garvey's version (delicious as it is) so I'm gonna have to do yours again now that I've gotten a bit better at rolling the dough really thin. Soon...but I really have to watch my pizza intake since I can now make such good pies at home. That's one reason I bought the smallish 12-inch cutter pan. I'm becoming a big fan of cutter pans, btw. I got a Hex Quik Disk here http://www.pizzatools.com/Hex_Quik-Disks/30885/subgrouping.htm (http://www.pizzatools.com/Hex_Quik-Disks/30885/subgrouping.htm) but haven't used it yet except to help launch a pie that was too big for my small pizza peel. I need to see how well that works for a thin crust.
I hear you on the pizza intake Jay.
I often use a little 10" cutter pan...only takes 5oz of dough.  ;)

Bob
Title: Re: Chi-town thin pics
Post by: Serpentelli on May 29, 2013, 04:25:38 PM
I just looked up the nutritional differences on the Premio website.  It looks like they are very similar in ingredients.  Both of the labels on the red portion of the front package say made with real imported fennel.  The main differences I see are that the mild Italian sausage is higher in fat and calories.  I haven't tried the sweet sausage so they might both taste good.  If its unhealthy it usually tastes good.  Here are some pics of the nutritional info:

Bob,

You need to call up your friends at the FDA and see if they can get a crack investigative team on this sweet/mild Premio deal??!!!!

Seriously, why would a company want to do this --- to have minor variations of a "similar" product causing only confusion amongst customers (like me! ???). I could understand if they called one "sweet" and one "fennel" but I just don't get the sweet/mild distinction. I can see that there's paprika in the sweet, and also that they list the preservatives on one but not the other. And now you're telling me the grind is different between the two??? Dang-it!

Admission: I think I have been getting the sweet all along (That's all they have at Costco). Embarrased to say I think its good :-[. And also I'm going to admit I thought "Ol' Bobby may just be a little bit too picky on his sausage and these products are just the same thing in different packages!"

But now you have piqued my interest sir, and I will be heading to Walmart, and buying some MILD premio, and doing a side-by-side, double-blinded, placebo-controlled trial of the two sausages in question.

I need help on one aspect of my study --- I need a good sausage placebo! Just kidding.

John K
Title: Re: Chi-town thin pics
Post by: redox on May 29, 2013, 04:55:32 PM
Bob,

You need to call up your friends at the FDA and see if they can get a crack investigative team on this sweet/mild Premio deal??!!!!

Seriously, why would a company want to do this --- to have minor variations of a "similar" product causing only confusion amongst customers (like me! ???). I could understand if they called one "sweet" and one "fennel" but I just don't get the sweet/mild distinction. I can see that there's paprika in the sweet, and also that they list the preservatives on one but not the other. And now you're telling me the grind is different between the two??? Dang-it!

Admission: I think I have been getting the sweet all along (That's all they have at Costco). Embarrased to say I think its good :-[. And also I'm going to admit I thought "Ol' Bobby may just be a little bit too picky on his sausage and these products are just the same thing in different packages!"

But now you have piqued my interest sir, and I will be heading to Walmart, and buying some MILD premio, and doing a side-by-side, double-blinded, placebo-controlled trial of the two sausages in question.

I need help on one aspect of my study --- I need a good sausage placebo! Just kidding.

John K

John,
I've been using the Premio Sweet Italian Sausage from Costco, too. I like it just fine although I've been thinking of adding fennel to the next thin crust to try to make it more "Chicago-like".
I'd be interested in your side-by-side taste test.
Title: Re: Chi-town thin pics
Post by: shff1984 on May 29, 2013, 07:19:36 PM
This one was a half sausage pizza cooked at 450 for 20 min on the bottom rack.  As CB would say, "Eazy Pezzy" :chef:
Title: Re: Chi-town thin pics
Post by: Chicago Bob on May 29, 2013, 07:27:11 PM
What gives man...ya'll don't trust "OL" Bobby?  8)
Actually; I think it a good idea to try all 3 types.....different folks an all that. :chef:
Title: Re: Chi-town thin pics
Post by: redox on May 29, 2013, 07:32:23 PM
This one was a half sausage pizza cooked at 450 for 20 min on the bottom rack.  As CB would say, "Eazy Pezzy" :chef:

Uh-oh, you're in for it now.  ;D
Title: Re: Chi-town thin pics
Post by: shff1984 on May 29, 2013, 07:34:37 PM
Sorry man,  I barely got 2 pieces last Sunday.  I had to have more of that pizza again.  Thanks for the recommendation on the sausage, it will be my go to sausage just like the Contadina sauce.  Its like I can't get enough pizza.  I want to try everything.  I think that last thin recipe you gave me is going to be next and then the Ice House.  It's good because I've been drinking the ice house lately.  The Ice House is very powerful! :pizza:
Title: Re: Chi-town thin pics
Post by: Serpentelli on May 29, 2013, 09:25:15 PM
What gives man...ya'll don't trust "OL" Bobby?  8)
Actually; I think it a good idea to try all 3 types.....different folks an all that. :chef:

Nah,

It's just Newton's 1st Law of Inertia! Had the two Premio types been there side-by-side I would have purchased both. Since purchasing the mild would require a separate trip to Wallyworld it just didn't happen!

But now it will! Cuz Bobby has spoken! :)

John K
Title: Re: Chi-town thin pics
Post by: Chicago Bob on May 29, 2013, 09:32:47 PM
This one was a half sausage pizza cooked at 450 for 20 min on the bottom rack.  As CB would say, "Eazy Pezzy" :chef:
Uh-oh, you're in for it now.  ;D
Feareth not for our humble pizza pal sir redox. For he knoweth not my ways...this time!!  >:D
Title: Re: Chi-town thin pics
Post by: mrmojo1 on June 01, 2013, 12:48:34 AM
This one was a half sausage pizza cooked at 450 for 20 min on the bottom rack.  As CB would say, "Eazy Pezzy" :chef:
great looking pizza!  were you happy with your bottom crust? still looks a little light....i think if you have that stone in there.  either cook with the cutter right on the stone, or after 5 min slide it off the cutter onto the stone!  unless you got it the way you want it!! then repeat repeat lather, rinse and repeat!! really good looking browning and leoparding on that cheese! 
Title: Re: Chi-town thin pics
Post by: CDNpielover on June 01, 2013, 01:40:02 AM
Yes, stone on bottom rack, didn't I say that pages ago?  :-D
Title: Re: Chi-town thin pics
Post by: wrm2012 on June 01, 2013, 08:31:59 AM
What gives man...ya'll don't trust "OL" Bobby?  8)
Actually; I think it a good idea to try all 3 types.....different folks an all that. :chef:
  I did just that with Johnsonville.  I preferred the hot. My son preferred the mild. Daughter preferred the sweet.  Wife was in the mild camp.  Funny thing is just for laughs I also cooked up some turkey breakfast sausage and we all picked that one as our second favorite.
Title: Re: Chi-town thin pics
Post by: rkrider99 on June 01, 2013, 08:45:40 AM
Not that it matters, but here is my recollection of Italian sausage growing up in Chicago in the 50's.

When dad said he was going to the butcher to pick up some sausage he'd ask what everyone wanted.

Sweet was the most mild, just a plain old Italian sausage, tasting mostly of fennel.
Mild was the next step up, I'd say the same as sweet but with more spice added.
Hot was hot, probably some red pepper flakes added to the mixture
And there was also extra hot, which almost no one ever wanted, probably cayenne added to the hot.

Now living in Tampa, I prefer SweetBay store brand Italian. Quite a bit of fennel, and as close to Chicago as I can remember.
I've had the Premio, and while it's good, just not as good as SweetBay.
Title: Re: Chi-town thin pics
Post by: mrmojo1 on June 01, 2013, 11:40:08 AM
Yes, stone on bottom rack, didn't I say that pages ago?  :-D
Heck yeah!! i think you did!! sorry about that!!  good info! worth repeating!! worth endorsing!!
Title: Re: Chi-town thin pics
Post by: BTB on June 10, 2013, 12:32:23 PM
Looking at all the great work that a large number of you guys and gals are doing on Chicago thin crust style pizzas makes me hanker for getting back to work on baking up some of these great pizzas.  Its been a while, but here's one I made in the past.
                                                                                          --BTB          :drool:
Title: Re: Chi-town thin pics
Post by: Chicago Bob on June 10, 2013, 12:47:31 PM
Looking at all the great work that a large number of you guys and gals are doing on Chicago thin crust style pizzas makes me hanker for getting back to work on baking up some of these great pizzas.  Its been a while, but here's one I made in the past.
                                                                                          --BTB          :drool:
Awesome looking as always BTB...great to hear you have a hankering to get back to making some of these. Really look forward to that!!  :drool:
Title: Re: Chi-town thin pics
Post by: BTB on June 10, 2013, 01:01:43 PM
Different Chicago Pizza Cuts:  "Squares" and "Strips" aka "Chesdan Cuts"
While  Chicago style thin crust pizzas were most often cut into "squares," a large number of great thin crust pizzerias in Chicago cut their pizzas into "Strips" instead.  The most famous of the pizza places that cut into strips was Chesdan's on Archer Ave, who for decades was a major competitor to another famous pizzeria a mile or so away, i.e., Home Run Inn.  And Mrmojo, you'll recall that DiMaggio's in Southwest Michigan cuts their pizzas into "strips" too.  (umm . . . just had one last Saturday night.)  The term party cut was never heard or spoken in circles that I traveled in until I started to visit this website a few years ago.

Here's some examples that I baked and cut in both ways in the recent past.

                                                                                                       --BTB                :chef:
Title: Re: Chi-town thin pics
Post by: mrmojo1 on June 11, 2013, 11:05:51 PM
oh man! that looks fantastic!!  i love dimaggios!!!  i miss it dearly! havnt  gotten back to the parents summer place in like 5 years!!!  how would you classify dimaggios?  is it chicago thin or something more akin to that area. i recall its crust, something about it like oil baked in? and lots of corn meal from the peel? man!! excellent sauce and sausage too!
Title: Re: Chi-town thin pics
Post by: mrmojo1 on June 11, 2013, 11:06:50 PM
great to hear from you again BTB!  your pizzas are amazing as always!!
Title: Re: Chi-town thin pics
Post by: Chicago Bob on June 11, 2013, 11:32:17 PM
Different Chicago Pizza Cuts:  "Squares" and "Strips" aka "Chesdan Cuts"
While  Chicago style thin crust pizzas were most often cut into "squares," a large number of great thin crust pizzerias in Chicago cut their pizzas into "Strips" instead.  The most famous of the pizza places that cut into strips was Chesdan's on Archer Ave, who for decades was a major competitor to another famous pizzeria a mile or so away, i.e., Home Run Inn.  And Mrmojo, you'll recall that DiMaggio's in Southwest Michigan cuts their pizzas into "strips" too.  (umm . . . just had one last Saturday night.)  The term party cut was never heard or spoken in circles that I traveled in until I started to visit this website a few years ago.

Here's some examples that I baked and cut in both ways in the recent past.

                                                                                                       --BTB                :chef:
Hi BTB,
The 3rd pizza pic in your trio is haunting me...any chance you can link all of us to that particular one?  :drool:
Thanks!  :chef:

Bob
Title: Re: Chi-town thin pics
Post by: redox on June 29, 2013, 01:45:21 PM
Bob,
No Chicago thin pics in awhile. You're not giving up pizza for the summer are you? A 14 minute or so bake with no stone is perfect for the hot weather. Btw, the more I use that cutter pan the more I like it, and I liked it a lot the first time I used it.  :)
Title: Re: Chi-town thin pics
Post by: Chicago Bob on June 29, 2013, 01:57:13 PM
Bob,
No Chicago thin pics in awhile. You're not giving up pizza for the summer are you? A 14 minute or so bake with no stone is perfect for the hot weather. Btw, the more I use that cutter pan the more I like it, and I liked it a lot the first time I used it.  :)
No sir! Absolutely not giving up noth'in when it comes to pizza...n-o-t-h-i-n-g!
Jus trying to loose a 'lil weight that's all.....and now you done made me hungry to fire off a pie tonight; dag it!  :drool:

Yep, that brand of pans just seem to get mo bettah as time goes by.  :chef:
Title: Re: Chi-town thin pics
Post by: BTB on July 02, 2013, 07:41:12 AM
Here's a link to the Kitchen Daily website.  Their survey just named Chicago the No. 1 U.S. city among 35 for best pizza, according to Travel + Leisure readers.  Chicago pizza enthusiasts like us, of course, already know that.     >:D

Americaís Best Cities for Pizza
http://www.kitchendaily.com/read/americas-favorite-pizza (http://www.kitchendaily.com/read/americas-favorite-pizza)

                                                                                            --BTB                            :D
Title: Re: Chi-town thin pics
Post by: Chicago Bob on July 02, 2013, 12:06:13 PM
Sweet home Chicago!  8)
Title: Re: Chi-town thin pics
Post by: nick57 on July 04, 2013, 07:46:40 PM
Those are some amazing lookin' pies. I smoked a brisket today, but I think I would have enjoyed one or two of your slices better. Have a great 4th!
Title: Re: Chi-town thin pics
Post by: elementswhiteplains on July 06, 2013, 06:21:12 AM
They look lovely. Hope I could make one like that one day.
Title: Re: Chi-town thin pics
Post by: Chicago Bob on July 06, 2013, 11:05:52 AM
nick and EWP, thanks...I sure would like to see you guys give this a go and post a pic or 3 here.  ;D
Easy peazzy pizza to make. :chef:
Title: Re: Chi-town thin pics
Post by: nick57 on July 08, 2013, 09:28:04 PM
I have one more NY style to go at a .075 TF Thursday or Friday. At that time I will pretty well know what I like with my experiments. After that, I will read this thread several more times and go with what worked best for you. Your Chi style of pies look awesome, and I think I could get hooked on them.
Title: Re: Chi-town thin pics
Post by: mrmojo1 on August 09, 2013, 02:12:49 AM
it was hot! But got the oven going and had a few beers and good pizza.  Chicago thin crust!
Title: Re: Chi-town thin pics
Post by: mrmojo1 on August 09, 2013, 02:15:52 AM
sorry the pics are rotated. I need to figure that out.  thanks! 

Title: Re: Chi-town thin pics
Post by: Chicago Bob on August 09, 2013, 08:13:01 AM
sorry the pics are rotated. I need to figure that out.  thanks!
Faaantastic pizza pics Mr. Mo....I really like your Chi-town pies cooked in the WFO; excellent top browning dude!  :drool:

Are you taking your pics with an i-phone Mo?
Title: Re: Chi-town thin pics
Post by: mrmojo1 on August 09, 2013, 11:16:18 AM
thanks Bob!  yes takin pics with my samsung note! is that why they are rotating? thanks!
Title: Re: Chi-town thin pics
Post by: redox on August 09, 2013, 11:25:35 AM
sorry the pics are rotated. I need to figure that out.  thanks!
It's a case of: If you keep on doing what you're doing, you're gonna get what you've always got.
Rotate your phone 180į and see how that works. If that doesn't work rotate 90į at a time till it's properly oriented. Try one pic at each rotation till it works for you.
I had the same problem with my iPhone till I figured it out.
Title: Re: Chi-town thin pics
Post by: hockman4357 on April 12, 2014, 01:47:24 PM
Thanks Mo. I use the Lou's on the "emergency" page and just double the yeast and salt(I use it within a couple hrs.). This sauce was puree made from Contadina paste, water, salt, pepper, dried oregano...the usual. ;) Glad to hear you've been making these too lately...would like to see your latest an greatest.  :chef:
Please steer me in the direction of this recipe.  It looks really good!  Thanks!
Title: Re: Chi-town thin pics
Post by: Chicago Bob on April 13, 2014, 10:52:55 AM
Please steer me in the direction of this recipe.  It looks really good!  Thanks!
Here you go. http://www.pizzamaking.com/forum/index.php/topic,6368.msg54574.html#msg54574. (http://www.pizzamaking.com/forum/index.php/topic,6368.msg54574.html#msg54574.)

There are many other "emergency" doughs located here also....http://www.pizzamaking.com/forum/index.php?topic=8297.0 (http://www.pizzamaking.com/forum/index.php?topic=8297.0)

CB
Title: Re: Chi-town thin pics
Post by: Francois.du.nord on April 13, 2014, 01:48:53 PM
Yo C-Bob,

Very Nice pie there, hoping I can make something equally as nice tonight.

Best, Fran
Title: Re: Chi-town thin pics
Post by: vcb on April 14, 2014, 08:24:08 AM
Here's some pics from last night's thin crust test.  :pizza: :chef: :pizza:

Below is a preview link to the recipe I'm going to be posting soon on RealDeepDish.com:
http://www.RealDeepDish.com/RDD-ChicagoThinCrust-2014.pdf (http://www.RealDeepDish.com/RDD-ChicagoThinCrust-2014.pdf)

I learned that if you use Lactose-Free Milk, then you should leave out the extra sugar in the dough recipe because the lactase in the LF milk has made those milk sugars available to the yeast.
Title: Re: Chi-town thin pics
Post by: Chicago Bob on April 14, 2014, 11:21:17 AM
Here's some pics from last night's thin crust test.  :pizza: :chef: :pizza:

Below is a preview link to the recipe I'm going to be posting soon on RealDeepDish.com:
http://www.RealDeepDish.com/RDD-ChicagoThinCrust-2014.pdf (http://www.RealDeepDish.com/RDD-ChicagoThinCrust-2014.pdf)

I learned that if you use Lactose-Free Milk, then you should leave out the extra sugar in the dough recipe because the lactase in the LF milk has made those milk sugars available to the yeast.
As always, looks great Ed! Very professionally done, everything. And the recipe should make a nice addition to your site.
Thanks for posting.  :chef:

CB
Title: Re: Chi-town thin pics
Post by: Garvey on April 14, 2014, 04:43:13 PM
Looks a lot like V&N's.  Except yours is much less sloppily made and doesn't come with giant spots of carbonized cheese stuck to the bottom.   :-D


Will have to try your sausage recipe, too.
Title: Re: Chi-town thin pics
Post by: vcb on April 17, 2014, 08:29:04 AM
Looks a lot like V&N's.  Except yours is much less sloppily made and doesn't come with giant spots of carbonized cheese stuck to the bottom.   :-D


Will have to try your sausage recipe, too.

I like the burnt cheese and overflowing sauce, but I was trying not to set off the smoke alarm at home, so I was a little conservative with the outer edge. ;-)


Also, FYI - For the pizza pictured: I also added basil, parsley, summer savory and garlic powder to the dough for extra flavor.
Title: Re: Chi-town thin pics
Post by: vcb on April 21, 2014, 11:23:42 PM
mo' thin crust pizza photos...

Used my thin crust recipe (new permanent location: http://www.realdeepdish.com/RDD-ChicagoThinCrust.pdf (http://www.realdeepdish.com/RDD-ChicagoThinCrust.pdf) ),
plus I floated garlic powder, black pepper, parsley and basil on top the oil before mixing.

For this pizza, I left out the milk and replaced with an equal amount of water.
Worked just fine!

For this 14" pizza, I used 8oz (fluid ounces) of sauce and an 8oz package of Roundy's shredded Whole Milk Mozz/Provolone blend.

Title: Re: Chi-town thin pics
Post by: jsaras on April 22, 2014, 01:43:03 AM
That looks outstanding.  Do you think your formulation would bake as well in a standard cutter pan (not perforated)?
Title: Re: Chi-town thin pics
Post by: vcb on April 22, 2014, 08:35:58 AM
That looks outstanding.  Do you think your formulation would bake as well in a standard cutter pan (not perforated)?

Don't know. If you try it in a non-perf cutter pan, please let us know how it goes.
Title: Re: Chi-town thin pics
Post by: Chicago Bob on April 22, 2014, 10:22:44 AM
That looks outstanding.  Do you think your formulation would bake as well in a standard cutter pan (not perforated)?
All of mine on this thread are done in a cutter pan but years ago I only had a perforated pan. If you bake a little lower in the oven on cutter pan I believe you get pretty much the same results. Also, different perforated pans produce different results but they,basically, to me, make the crust a bit drier/crisp.
Either pan makes a great Chicago thin pizza.  :chef:

CB
Title: Re: Chi-town thin pics
Post by: pythonic on April 22, 2014, 07:01:50 PM
Looks great Ed.  What kind of pep is that?

Nate
Title: Re: Chi-town thin pics
Post by: vcb on April 23, 2014, 08:27:08 AM
Looks great Ed.  What kind of pep is that?

Nate

Dietz and Watson.
Good stuff. :-)

Title: Re: Chi-town thin pics
Post by: nick57 on April 23, 2014, 02:44:27 PM
Hey Bob! I just got a new stove that I can do pies up to 18". So I am going to do a test pie in it. To the point. I saw in one of your posts about barely baking the sausage so you can crumble it into small pieces instead of using raw big chunks. Could you give an idea of how long and what temp you cook it in the oven. Should I shape the sausage like a thick hamburger, or some other shape? Thanks! Nick
Title: Re: Chi-town thin pics
Post by: hockman4357 on April 23, 2014, 05:54:52 PM
Is there any reason not to do a 16" thin crust if the cutter pan barely fits in the oven?
Title: Re: Chi-town thin pics
Post by: Garvey on April 23, 2014, 09:22:42 PM
Hey Bob! I just got a new stove that I can do pies up to 18". So I am going to do a test pie in it. To the point. I saw in one of your posts about barely baking the sausage so you can crumble it into small pieces instead of using raw big chunks. Could you give an idea of how long and what temp you cook it in the oven. Should I shape the sausage like a thick hamburger, or some other shape? Thanks! Nick

I think that might have been me.  Yep, make a fat pub burger style patty.  Bake it in your preheated-for-pizza oven as needed.  I usually cook it 5-7 minutes, until it's slightly cooked.
Title: Re: Chi-town thin pics
Post by: nick57 on April 23, 2014, 09:53:18 PM
Thanks Bob!! I am going to give it a go tomorrow. I may use a digital thermometer and start checking around 120 degrees and see what the texture is like. I'll let ya know the results. 
Title: Re: Chi-town thin pics
Post by: Garvey on April 23, 2014, 10:39:41 PM
Thanks Bob!! I am going to give it a go tomorrow. I may use a digital thermometer and start checking around 120 degrees and see what the texture is like. I'll let ya know the results.

Cool!  I'm Garvey, not Bob,  :D but I'd love to hear the results.  I've never measured the temp, but that sounds about right. You're going for rare, or the rare side of medium rare, if that helps.  Use your hands to crumble it while it's still warm.
Title: Re: Chi-town thin pics
Post by: nick57 on April 24, 2014, 08:08:20 AM
Sorry Garvey. I need new reading glasses.
Title: Re: Chi-town thin pics
Post by: pythonic on April 24, 2014, 07:53:12 PM
Took a shot at Ed's new formulation.  A very good crust but I need to roll it thinner.  Good Eats regardless.  Went 80 Mozz and 20 Supremo Chiquaqua with this attempt.  Was short on sauce therefore I was short on cheese to compensate.

Nate
Title: Re: Chi-town thin pics
Post by: vcb on April 24, 2014, 07:54:39 PM
Took a shot at Ed's new formulation.  A very good crust but I need to roll it thinner.  Good Eats regardless.  Went 80 Mozz and 20 Supremo Chiquaqua with this attempt.  Was short on sauce therefore I was short ok cheese to compensate.

Nate

Looks good to me!  :chef:
 :drool:
Title: Re: Chi-town thin pics
Post by: pythonic on April 24, 2014, 08:02:19 PM
Looks good to me!  :chef:
 :drool:

Thanks.  Haven't made a Chicago thin since January.
Title: Re: Chi-town thin pics
Post by: pythonic on April 26, 2014, 12:11:19 AM
Tonight's stab.  24hr cold rise.  Baked directly on stone at 500F with convection for 6 mins.  Way better then last nights.  Rolled it thin, no dock and even used crappy contadina sauce heavily spiced.  Thanks Ed, this crust is a winner. 

Have you experimented with stone bakes yet?

Nate
Title: Re: Chi-town thin pics
Post by: Yeller on May 04, 2014, 09:36:20 AM
Big Ed's Chicago Thin ...Even the Wifey liked it. It's easy to proof when it hits 100 here in Phoenix, just set it outside for 3 hrs..
(you can see the skid mark on the stone from the last one)

Title: Re: Chi-town thin pics
Post by: vcb on May 05, 2014, 09:32:05 PM
Hot Italian Sausage (Jewel store brand) and Pepperoni (Dietz & Watson), sauce by Ed.

This was supposed to be my "on the stone" test, but I rolled out my dough too early (should have waited for the oven to preheat first)
and so the dough stuck to the peel (I dusted with flour, should have used semolina). As I tried to shuffle the pizza onto the stone, all of my pepperonis went flying off onto the stone,
but everything else stayed intact, so while my smoke alarm was preparing to yell at me (as smoke alarms tend to do), I grabbed some tongs, and yanked the pepperonis off, then hit a perforated pan with some cooking spray and coaxed the pizza off of the peel, onto the pan, and into the oven. After a 15 minute bake on the preheated stone at 500 degrees, I took the pizza out, pryed the tasty stuck cheese edges off of the pan, and moved the pizza to bake directly on the stone for one minute.

Darn tasty.
Title: Re: Chi-town thin pics
Post by: Chicago Bob on May 05, 2014, 11:19:25 PM
Big Ed's Chicago Thin ...Even the Wifey liked it. It's easy to proof when it hits 100 here in Phoenix, just set it outside for 3 hrs..
(you can see the skid mark on the stone from the last one)
Mighty fine Yeller....mighty fine. Thanks for the pics.   8)
Ed makes great pizza and gives a lot to us folks with his detailed recipes, really great stuff man.  :chef:

CB
Title: Re: Chi-town thin pics
Post by: ChiG on May 10, 2014, 11:47:47 AM
I was just a bit short on mozzarella, so I supplemented with a little sharp cheddar. It still came out good I think. Although, I was feeling no pain at this point. The Hawks were on.
Title: Re: Chi-town thin pics
Post by: Chicago Bob on May 11, 2014, 09:51:26 AM
I was just a bit short on mozzarella, so I supplemented with a little sharp cheddar. It still came out good I think. Although, I was feeling no pain at this point. The Hawks were on.
That's how ya do it....looks great!  :chef:

CB
Title: Re: Chi-town thin pics
Post by: Jakew81 on August 19, 2014, 07:55:25 PM
Bob
I baked a pie in your honor today.  I kept thinking about the chi thin made with my Casey's dough.  While I used the same formulation today, I decided to post on your thread, as I read the whole thing today and was my inspiration for tonight.  Baked at 450 for about 12 minutes.  I sauced to the edge and got some nice crispy bits of caramelized cheese.  Canned mushrooms on the whole thing, pepperoni on one half, and good ol red grease fennel Italian sausage, (local family owned Graziano's), on the other.  Very dark, but not overdone, I suspect it is the sugar and the milk making it so dark.  It was still foldable.  I cut it in strips as BTB talked about, and this was actually similar to a pizza I grew up on in Des Moines.   
Title: Re: Chi-town thin pics
Post by: Chicago Bob on August 19, 2014, 08:06:04 PM
Wow   :o   that`s a beauty Jake and I`ll bet she tasted awesome too man!

You did a great job, I`m honored and also impressed with the ole BTB cut too.   :chef:

ps, I made one last night on cutter pan in the BS....a lil 10 incher for my once a week carb splurge meal....Mmmm, mmmm.   :)
Title: Re: Chi-town thin pics
Post by: Jakew81 on August 19, 2014, 09:20:49 PM
Thanks Bob, it was pretty damn tasty.  I'm glad you mentioned chi town thin on the Casey's thread or I may have never explored it.  I will definitely play around with this style in the future, probably with less sugar and oil.  Maybe try the beer/milk mixture.  I think you would like this course ground spicey fennel sausage.  Old Italian family has been selling it here for over 100 years.  I just wish it were a little less expensive.
Title: Re: Chi-town thin pics
Post by: Chicago Bob on August 19, 2014, 09:30:43 PM
Jake,
Have you seen any of my rants about Premio brand sausage? $2.98lb. at Walmart and it is the real deal.  ;)
Title: Re: Chi-town thin pics
Post by: Jakew81 on August 19, 2014, 09:44:40 PM
I have, and plan on checking it out next time I make it to Wallyworld.  I am lucky though as here in central Iowa Grazianos in the standard to which other sausage is judged.  There are many grocery stores with similar products for less money, but I do get the mom and pop product from the little store on the less than prosperous part of the south side.  They were the only place to go for years for cappicola, olives, and good cheese, and feel a strong connection to my youth when I get the real thing.  When I was a kid I would eat pizza similar to this very carefully, just so that when I found a fennel seed I could save it and savor it.  I will try that walmart sausage though if you think it is the real deal.
Title: Re: Chi-town thin pics
Post by: Chicago Bob on August 19, 2014, 10:23:03 PM
Well....ya know, it don`t hurt to try my friend. But I know I would sure like to taste your South Side score stuff some time.  :chef:

Premio comes in hot, sweet and mild....you want the MILD.......oh, and it does have fennel seed in it also.  :D
Title: Re: Chi-town thin pics
Post by: Jakew81 on August 19, 2014, 10:51:20 PM
Bob
I will look the next time I go to walmart, but I was just at the Premio sausage website, I found the mild (with imported fennel).  It gives the locate by state option and only Sams club, and costco appearing as options.  When I search both company's near me there is no Premio sausage that comes up in the search results.  As I have a membership to neither it appears I may never see this sausage!  If I go to either store with family I will look though.
Title: Re: Chi-town thin pics
Post by: Chicago Bob on August 19, 2014, 11:03:27 PM
Bob
I will look the next time I go to walmart, but I was just at the Premio sausage website, I found the mild (with imported fennel).  It gives the locate by state option and only Sams club, and costco appearing as options.  When I search both company's near me there is no Premio sausage that comes up in the search results.  As I have a membership to neither it appears I may never see this sausage!  If I go to either store with family I will look though.
I know ., it`s sorta confusing Jake. I have talked with the Premio folks on the phone and they are trying to move West quick as possible they say. A grumpy ole lady with heavy Jersey accent answers the phone and she is a trip to talk to....poor doll don`t know what the heck is going on.  :)
They supposedly are not in Illinois yet but my brother buys it at his local Walmart there...that`s why I suggested to you....good luck man!  :-D
Title: Re: Chi-town thin pics
Post by: Jakew81 on August 19, 2014, 11:07:41 PM
Thanks Bob,
I'll look next time I'm there. 
Title: Re: Chi-town thin pics
Post by: brianw on August 22, 2014, 08:01:42 PM
I think thre premio sausage is great. I love fennel and it has lots. I buy it at costco.  There brats are also very tasty .

Brian
Title: Re: Chi-town thin pics
Post by: Chicago Bob on August 22, 2014, 08:31:34 PM
I think thre premio sausage is great. I love fennel and it has lots. I buy it at costco.  There brats are also very tasty .

Brian
Thanks for report Brian....Costco in Chicago....do  they sell the `Mild` variety or just the hot and the sweet varieties?
Title: Re: Chi-town thin pics
Post by: orangeman1 on August 23, 2014, 02:19:04 AM
Thanks for report Brian....Costco in Chicago....do  they sell the `Mild` variety or just the hot and the sweet varieties?
Bob, In my Chicago suburban Costco yesterday, I only saw Hot and Sweet, no Mild.
Tom
Title: Re: Chi-town thin pics
Post by: Chicago Bob on February 17, 2015, 05:02:24 PM
   

Fresh outa the oven....sausage, pepperoni, mushroom, gr. olive,onion, gr. pepper.
Title: Re: Chi-town thin pics
Post by: PizzaGarage on February 18, 2015, 12:18:15 AM
Now that's how it's done!
Title: Re: Chi-town thin pics
Post by: Garvey on February 18, 2015, 08:25:22 AM
Fresh outa the oven....sausage, pepperoni, mushroom, gr. olive,onion, gr. pepper.

That's some, um, "creative" knife technique you got there.  Or were those leftover scraps of vegetables from another dish?   :chef:
Title: Re: Chi-town thin pics
Post by: nick57 on February 18, 2015, 09:00:24 AM
That Chi.... Mm .....embarrassed pie looks pretty tasty.
Title: Re: Chi-town thin pics
Post by: dogboy on February 18, 2015, 09:23:56 AM
Just made a pretty nice Chicago cutter pan pizza...thought I would post some pizza eye candy.  :chef:

Thank you once again Lou Waters.  ;)
How did I not see this sooner.. wow chef these look phenomenal! !!
Title: Re: Chi-town thin pics
Post by: dogboy on February 18, 2015, 09:24:37 AM
Oh yum!!
Title: Re: Chi-town thin pics
Post by: Chicago Bob on February 18, 2015, 10:46:03 AM


  Thanks fellers!  :)

Our town got hit with 1in. of snow so that means they shut it down. Was a boring afternoon so I jus threw a lil something together.  :pizza:

Garvey, that is the "artistic" side of me shining through.....you know it when you see a Bob pizza.  :'(
Title: Re: Chi-town thin pics
Post by: CaptBob on February 18, 2015, 11:41:26 AM
That looks great Bob! I love the melt and color you get on the cheese.....cheers!!
Title: Re: Chi-town thin pics
Post by: rkrider99 on February 18, 2015, 03:42:41 PM
You're making me homesick, Bob..

Can't get anything like that down here in Florida.
Title: Re: Chi-town thin pics
Post by: mrmojo1 on February 24, 2015, 12:13:05 AM
Damn! That crust looks awesome Bob!
Title: Re: Chi-town thin pics
Post by: Chicago Bob on February 24, 2015, 02:08:24 PM
Damn! That crust looks awesome Bob!

  Thanks Mr Mo...it had a lot of oil in it(5%).
Title: Re: Chi-town thin pics
Post by: TXCraig1 on February 24, 2015, 02:11:08 PM
   

Fresh outa the oven....sausage, pepperoni, mushroom, gr. olive,onion, gr. pepper.

I wish I could have shared that pie and a couple Icehouses with you!  ;D
Title: Re: Chi-town thin pics
Post by: Chicago Bob on February 24, 2015, 02:13:58 PM
I wish I could have shared that pie and a couple Icehouses with you!  ;D

  Me too my friend...me too.  8)
Title: Re: Chi-town thin pics
Post by: TXCraig1 on February 24, 2015, 02:19:59 PM
You need to bring that show to Houston next summer.
Title: Re: Chi-town thin pics
Post by: jvp123 on February 24, 2015, 04:28:16 PM
Glad I found this thread Bob.  Dang your Chi thins look tasty!  :chef:
Title: Re: Chi-town thin pics
Post by: derricktung on February 25, 2015, 07:53:37 AM
Some gorgeous cheese melting on those pies... I've been doing Neapolitan for so long, it's been awhile since I've eaten a proper Chicago thing... this thread makes me want to remedy that sometime soon.
Title: Re: Chi-town thin pics
Post by: Chicago Bob on February 25, 2015, 09:38:27 PM


  Thanks guys... glad you like this style too.

I'm on a roll....made up one of my favorites last nite, good ole sausage and mushroom.  :)
Title: Re: Chi-town thin pics
Post by: CaptBob on February 25, 2015, 10:07:13 PM
Oh man Chicago Bob Man! Killer pie!
Title: Re: Chi-town thin pics
Post by: TXCraig1 on February 25, 2015, 10:07:54 PM
OMG.
Title: Re: Chi-town thin pics
Post by: mrmojo1 on February 26, 2015, 02:33:48 AM
CB! beautiful man!!  beautiful!!  goddam i am really hungry now for chi thin crust!!
Title: Re: Chi-town thin pics
Post by: deb415611 on February 26, 2015, 06:37:55 AM
nice Bob, you have me thinking about sausage chi-town pies now.   it's been a long time since i have made one. 
Title: Re: Chi-town thin pics
Post by: derricktung on February 26, 2015, 07:59:04 AM
CB!  Sausage and Mushroom is my favorite go to combination as well!  Speaks to our proper Chicago upraising prolly...
Title: Re: Chi-town thin pics
Post by: nick57 on February 26, 2015, 09:35:25 AM
You gotta stop it. Those beautiful pies makes me want to get the KA and whip up a Chi town pie. I like a Pizza pies, but I think on my deathbed I would like a Chi style for my last supper. Post more pics :drool:
Title: Re: Chi-town thin pics
Post by: JD on February 26, 2015, 10:58:37 AM
I don't think I've ever had a true Chicago thin, but that sausage/mushroom looks pretty tasty.

Has anyone here ever had the pizza at Farmingdale (NY) bowling alley? I think it's a Chicago thin style, and it's pretty good. I may have to cross-over to the dark side one day and try my hand at a thin.
Title: Re: Chi-town thin pics
Post by: Mad_Ernie on February 26, 2015, 01:29:40 PM

  Thanks guys... glad you like this style too.

I'm on a roll....made up one of my favorites last nite, good ole sausage and mushroom.  :)

Bob,

That is a thing of beauty.  Great job!   8)  :drool:

- ME
Title: Re: Chi-town thin pics
Post by: deb415611 on February 28, 2015, 06:09:35 PM
bob,

do Chi-town pies get docked?
thanks
Title: Re: Chi-town thin pics
Post by: Chicago Bob on February 28, 2015, 10:02:19 PM
bob,

do Chi-town pies get docked?
thanks
I believe some places do Deb. The area I'm from, all the shops cooked in cutter pans and that dough never needed docking.
Title: Re: Chi-town thin pics
Post by: moose13 on March 01, 2015, 01:12:49 PM
Looks KILLER!
Title: Re: Chi-town thin pics
Post by: jvp123 on March 27, 2015, 11:06:07 PM
Now we're talk'in....

Just fired off this 'lil gem using my newfound 50/50 Classico "crushed" and "extra heavy puree" sauce combo. The dough was a 24hr half milk and half Icehouse beer hydrated deal....man...Bob don't know if he can do any better than this one. Wish I could have everyone over for a pie or two.... :)

Ok, for some reason this one did it to me!  This one put me over the edge.  That's it.  I'm gettin' real close to attempting a Chi thin - mostly because I've been inspired by your pies Bob.  :drool: You still using beer as your go to?  I don't have a docker - is that necessary?  Don't really have lard as I think you mentioned you use but am thinking of crisco or corn oil.  Hope that will work for a first pass.  Excited!  Probably in the next couple weeks.
Title: Re: Chi-town thin pics
Post by: Garvey on March 28, 2015, 08:27:44 AM
I dock with a fork.  When I dock, that is.
Title: Re: Chi-town thin pics
Post by: vcb on March 28, 2015, 08:50:23 AM
I think some pizza places dock and some don't.
The reason may be that running the dough through a sheeter likely gets most of the big air pockets out.

Now, if you keep folding the dough and running it through a sheeter, you could be making MORE air pockets.
Could be part of the deal with stuffed pizza, now that I'm thinking about it.
Title: Re: Chi-town thin pics
Post by: bigMoose on March 28, 2015, 10:15:19 PM
Question to Chicago Bob, Garvey and others with much experience in Chicago thins.  Now keeping most things the same, (flour, hydration percentage, salt, IDY, oven temperature, stone and pan, etc.) what specifically have you seen happen to the same dough recipe when you go from 2% oil to 6% oil?
Title: Re: Chi-town thin pics
Post by: Garvey on March 28, 2015, 11:28:01 PM
Wish I could help, but I don't mess with low oil doughs.  All of the recipes I use are in the 6-8% oil range.  Sorry. 
Title: Re: Chi-town thin pics
Post by: Brewman on March 28, 2015, 11:55:26 PM
Bob, now I see how a real chi thin should look. What temp you cooking at and for how long? What is a cutter pan?
Title: Re: Chi-town thin pics
Post by: PizzaGarage on March 29, 2015, 08:36:54 AM
Question to Chicago Bob, Garvey and others with much experience in Chicago thins.  Now keeping most things the same, (flour, hydration percentage, salt, IDY, oven temperature, stone and pan, etc.) what specifically have you seen happen to the same dough recipe when you go from 2% oil to 6% oil?

If you are using olive oil or butter for example you get more flavor.  More oil also helps with handling, making it eaiser to hand roll or sheet the dough.

The thing to remember really is as the oil percentage increases, the less crispy the crust will be initially, also you will lose the crisp faster.  Higher oil also creates a more moist and soft crust, which for a Chicago thin you typically don't want.

For my thins, 3% is the sweet spot, this produces a rather dry crust that stays crispy longer and is strong enough to hold heavy sausage toppings.    My definition of a Chicago thin is a rather dry but crispy very thin crust.

Title: Re: Chi-town thin pics
Post by: Garvey on March 29, 2015, 11:38:51 AM
Bob, now I see how a real chi thin should look. What temp you cooking at and for how long? What is a cutter pan?

Brewman--I saw your post of your undercooked pizza on the other thread and came over to this thread to find some pix to point you to, but I see you've found it yourself!

Bob can certainly answer about his cook times, etc., but the best advice is "Know thine oven."  Every oven is different.  Gas/electric.  Runs hot/cool.  Cycles on and off differently.  Can/can't retain heat well.  And on and on.  Getting to know your oven and how different types of pizza behave in it is the best thing anyone can do to step up their pizzamaking. 

For me and my oven, I use a two-stone setup: one high and one low.  I start the pizzas low, where the crust cooks more, and finish high, where the toppings cook more.  Yes, shuttling pizzas back-n-forth to different spots in the oven requires some patience and diligence, but that's my oven and it works for me.  The stones help retain heat and moderate some of the variances that the oven will go through as it cycles on and off, etc.  But that's me and my oven.  Nate has a convection oven, for example, and PizzaGarage has a commercial deck oven, so their baking protocols are different.  As I imagine yours is, too.

I've never had much success with cutter pans, personally.  My crusts turn out too blonde for my liking.  But that's me.  We have screen people here, cutter pan people, foil people, bare stone people, no stone people, and on and on.  That's the beauty of this place.  No worries: we'll all help you get there.

HTH.

Cheers,
Garvey
Title: Re: Chi-town thin pics
Post by: Brewman on March 29, 2015, 02:21:40 PM
Thanks Garvey. I think I'll try the cooking on the stone next time. Even though I didn't like the pizza, my kids loved it, so no waste. Am I better off using convection? My oven has convection but I don't use it. I just use the regular bake setting and rotate the pizza 180 degrees halfway through the cook.
Title: Re: Chi-town thin pics
Post by: BTB on March 29, 2015, 07:25:49 PM
Bob, now I see how a real chi thin should look. What temp you cooking at and for how long? What is a cutter pan?
Here's a cutter pan.  I prefer to always use a cutter pan for Chicago thin crust pizzas.       --BTB
Title: Re: Chi-town thin pics
Post by: CDNpielover on March 29, 2015, 08:33:57 PM
Question to Chicago Bob, Garvey and others with much experience in Chicago thins.  Now keeping most things the same, (flour, hydration percentage, salt, IDY, oven temperature, stone and pan, etc.) what specifically have you seen happen to the same dough recipe when you go from 2% oil to 6% oil?

Will cause a noticeable decrease in chewiness of the crust.
Title: Re: Chi-town thin pics
Post by: Garvey on March 30, 2015, 08:59:59 AM
Higher oil also creates a more moist and soft crust

Is it really that simple?  I don't think of DD as particularly soft, and it's 25% oil.  I've found that when I drop oil to 4% is makes it more bready and chewy.  But even with that, it all depends on the rest of the protocol, doesn't it?  Knead time, fermentation time, TF, baking procedure, etc.  There are a lot of variables.  I can get a crisp and crackery crust out of an 8% dough when it's a no-knead, 72-96 hr fermentation, rolled thin and baked directly on the stone, etc.

Title: Re: Chi-town thin pics
Post by: PizzaGarage on March 30, 2015, 10:09:59 PM
Sure, it would be easy to write a book on the variables, we know there are many right.

The question was for a thin, and if all conditions and formulas the same, the higher oil will create a softer crust ( less crispy and an easier bite). It depends on the person, a DD is a soft crust to me, just as an 8% would be ( no kneed, short or long ferment)   Any percentage over 5% really, creates a crust that has no snap and in a few minutes, continues to lose crispyness.   People can debate variables all day long, assume it's a properly mixed and mid 40's hydration, AP flour baked on stone at 475.  Typical of a good Chicago thin. 
Title: Re: Chi-town thin pics
Post by: PizzaGarage on March 30, 2015, 10:27:30 PM
I took a look on line.  Interestingly, there is a Tom Lehman article for Pizza Today. "Oil Affects Dough" September 10, 2012.  Tom states that the addition of oil creates a softer crust and surprisingly, states that oil over 5% creates that effect.  Of course other good information in the article.
Title: Re: Chi-town thin pics
Post by: Pete-zza on March 30, 2015, 10:39:30 PM
PizzaGarage,

I don't know if we are talking about the same thing, but there is a Q&A on oil in pizza dough at Pizza Today at http://www.pizzatoday.com/departments/in-the-kitchen/dough-doctor-tom-lehmann-calculates-party-sized-pizza/

Peter
Title: Re: Chi-town thin pics
Post by: PizzaGarage on March 30, 2015, 10:48:34 PM
Thanks for posting...

It's not the exact article, but it does say the majority of the same things, so maybe an excerpt from the article I mentioned.  Unreal how much he knows about anything big or small....just amazing.  I wish he would write one big book about everything he knows, but it guess we can find it through his articles to some degree....
Title: Re: Chi-town thin pics
Post by: Pete-zza on March 30, 2015, 10:59:10 PM
PizzaGarage,

According to Tom, a book may be on its way:

Reply 20 at http://www.pizzamaking.com/forum/index.php?topic=32393.msg320352;topicseen#msg320352

BTW, the cite for the article you mentioned is http://www.pizzatoday.com/industry-news/oils-affect-dough/

Peter
Title: Re: Chi-town thin pics
Post by: bigMoose on April 13, 2015, 09:27:03 AM
I am still learning the Chicago thin style.  Made 4 pizzas on Saturday for a gathering.  A thin and crispy, Chicago thin, NY style, and a Detroit style.  The crispy, NY and Detroit met my marks for acceptability.  I am questioning my Chicago thin...as I am not experienced in this style.

Out of the oven, I gave it about a 4 minute rest on a cookie rack.  Then cut it.  It appeared very flexible and soft.  The crust seemed to stiffen up at about 7 or 8 minutes out of the oven and seemed better.  Is this characteristic of this style?
Title: Re: Chi-town thin pics
Post by: Garvey on April 13, 2015, 10:06:45 AM
I doubt you'll get universal agreement on the definition. 

A better way to ask this would be to go to the thread from whence your recipe came and post there, regarding specifics.  Or if you "winged it," then start a new thread with your full recipe--sauce and all.
Title: Re: Chi-town thin pics
Post by: bigMoose on April 13, 2015, 10:08:40 AM
Thanks Garvey, it was your dough and sauce recipe (from paste).  Question reposted here by Garvey's receommendation, http://www.pizzamaking.com/forum/index.php?topic=17662.msg375476#msg375476 (http://www.pizzamaking.com/forum/index.php?topic=17662.msg375476#msg375476)