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Author Topic: Chicago Thins at 600 degrees  (Read 757 times)

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Offline PizzaGarage

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Chicago Thins at 600 degrees
« on: July 29, 2017, 08:26:22 PM »
Did some thins for a party tonight and experimented with higher temps than the typical 475 I normally use.  Also, used all Trumps #50143 High Gluten, enriched, no bromate.

Flour All Trumps 50143
Water 61%
Oil (pure OO Minerva) 2%
Salt 1.75% (Sea)
Yeast .3%

1 min mix no oil low speed
add oil
mix for 1 min low speed
4 min medium speed


Batch was split in half, placed in covered bins and RT (75) for 24 hours, balled and CF at 36 for 48. Skins were placed in the fridge at 36 degrees for 1 hour, used right from the fridge and into the oven cold.

I typically use Ceresota or KAAP AP's for thins, the All Trumps makes a great pizza too and creates a thin crispy layer at the base of the crust and a slight chew above.  I don't know if I like it better than AP because I'm tired of having AP crusts or not.  Have to say it's really good.

The higher temps got some of the char I was looking for on the edges and bottom and like this characteristic which I have been unable to attain at lower temps.

Crust had full micro-blistering which I like a lot as well which I have been able to replicate consistently now by doing a 24 RT followed by either 24 or 48 CF.

Baked on stone at 600.

Some pics...and worth trying again, guests ate them all up so that was good!
« Last Edit: July 29, 2017, 08:36:01 PM by PizzaGarage »

Offline CDNpielover

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Re: Chicago Thins at 600 degrees
« Reply #1 on: July 30, 2017, 11:29:35 PM »
That pie is on point dude! 

Offline pythonic

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Re: Chicago Thins at 600 degrees
« Reply #2 on: July 30, 2017, 11:58:32 PM »
Absolute money.
If you can dodge a wrench you can dodge a ball.

Offline Garvey

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Re: Chicago Thins at 600 degrees
« Reply #3 on: July 31, 2017, 12:07:16 PM »
Do you have any inside pix of a cut piece?

Offline mrmojo1

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Re: Chicago Thins at 600 degrees
« Reply #4 on: July 31, 2017, 08:33:11 PM »
that looks awesome!!! 
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

-John Candy(Stripes)

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Offline Qapla

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Re: Chicago Thins at 600 degrees
« Reply #5 on: July 31, 2017, 09:04:06 PM »
Those look great. I would like to try something like it.

What type of yeast is that .3%?

Offline mrmojo1

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Re: Chicago Thins at 600 degrees
« Reply #6 on: July 31, 2017, 11:12:33 PM »
pizzagarage!  how long at 600?  sometimes i cook chi thin in my WFO and the floor is 600-700.  i love the crust this makes but i have to be very active spinning away from the fire every few minutes and i top out at about 10-11 mins max.  sometimes i have to pull to the mouth.  but i want to cook the sausage, and i think 10 mins in minimum,  but i get a nice thin crunchy layer like you speak of!!! 
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

-John Candy(Stripes)

Offline PizzaGarage

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Re: Chicago Thins at 600 degrees
« Reply #7 on: August 01, 2017, 04:56:54 PM »
Hey thanks guys!!!

Time wise these ran between 10-12 min, a couple cheese ones I did we pulled at 8

Yeast is SAF IDY

I don't have any inside pics, i was taking pictures and people thought that was pretty weird so I stopped....lol....

Really appreciate the kind words....

Offline mrmojo1

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Re: Chicago Thins at 600 degrees
« Reply #8 on: August 01, 2017, 09:58:17 PM »
your crust looks soo good!!!!!! is this in your normal oven?  i thought you had a conveyer oven in your garage? do you have a deck oven in there too??  awesome!!!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

-John Candy(Stripes)

Offline PizzaGarage

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Re: Chicago Thins at 600 degrees
« Reply #9 on: September 07, 2017, 09:04:39 PM »
I thought the All Trumps was just a little too much chew and after sitting in a pizza box for 30 minutes was rather "hard" so I asked the doc for advise , on the advise of TX Craig I went for GM Full Strength and used #53395 Enriched, non bleached and non bromated @ 12.6% as opposed to All Trumps 14.2%.

GM Full Strength Flour #53395
Water 61%
Oil (pure OO Minerva) 2%
Salt 1.75% (Sea)
Yeast .3%

1 min mix no oil low speed
add oil
mix for 1 min low speed
4 min medium speed

OK, so I've used all kinds of flours in the protein range and never had a dough come out of the mixer so perfect.  Silky smooth, white, non sticky, easy to handle it was just wonderful.  I don't know why that is or what makes this flour really different than any other but it was certainly different.  Has a great smell too  - really really nice.

This will get a 12 hr "bulk"  RT following by a balled 36 hour CF At 36 degrees.  We'll see what kind of crust comes out of it.

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Offline PizzaGarage

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Re: Chicago Thins at 600 degrees
« Reply #10 on: September 07, 2017, 09:15:56 PM »
your crust looks soo good!!!!!! is this in your normal oven?  i thought you had a conveyer oven in your garage? do you have a deck oven in there too??  awesome!!!

Yes, a deck oven - Blodgett 1048 I picked up from a fast food place that quit making pizza's...that was fine with me!  Pics of the old oven and my can stack lol....


Offline mrmojo1

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Re: Chicago Thins at 600 degrees
« Reply #11 on: September 08, 2017, 01:23:01 AM »
Yeah! That's is awesome!  Those 2 types of tomatoes are some of my favorites too!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

-John Candy(Stripes)

Offline Mad_Ernie

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Re: Chicago Thins at 600 degrees
« Reply #12 on: September 08, 2017, 10:10:08 AM »
I echo mrmojo1: AWESOME :o ^^^

I'm ready to see what kinds of wonderful pizzas you will make with the Blodgett and the Stanislaus tomato products.
Let them eat pizza.

Offline PizzaGarage

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Re: Chicago Thins at 600 degrees
« Reply #13 on: September 09, 2017, 06:33:07 PM »
So the dough fermented well after the 12 rt.  After the 36 CF the balls were placed too close together in the tray but i was able to separate.  Dough is soft, strong and easy to handle and cooked well at 600. Bake time was 8 minutes, crust did not burn but did have normal brownish spots as expected.  The crust has a very thin layer of crisp at the very bottom of the crust,  and was quite good, and I thought just as chewy as the all trumps.  The pieces outside stayed crispy for 10 min except the edge which was hard.  The inside was rather floppy.  Overall I would say the crust was not crisp for long but was excellent.  I think I'll continue to experiment and drop the hydration down to 55% next try.  Crust has full microblistering and good color.  Crust was very commercial  / pizzeria tasting as opposed to home made which I prefer.  Maybe because more people use this flour.

Offline PizzaGarage

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Re: Chicago Thins at 600 degrees
« Reply #14 on: September 09, 2017, 06:35:44 PM »
pics

The last pic is a piece of pizza with Hot Giardiniera which many places outside of Chicago don't have for some reason.  But, its the ultimate after topping for pizza in the entire world!
« Last Edit: September 09, 2017, 06:39:15 PM by PizzaGarage »

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Offline Mad_Ernie

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Re: Chicago Thins at 600 degrees
« Reply #15 on: September 09, 2017, 10:17:04 PM »
Nailed it again, dude.  8) :drool:
Let them eat pizza.

Offline mrmojo1

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Re: Chicago Thins at 600 degrees
« Reply #16 on: September 09, 2017, 11:03:48 PM »
Have mercy!! Do you ship??? Oh man!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

-John Candy(Stripes)

Offline Mad_Ernie

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Re: Chicago Thins at 600 degrees
« Reply #17 on: September 11, 2017, 10:48:16 AM »
Have mercy!! Do you ship??? Oh man!

Pizza porn at its finest!  :-D  ;D
Let them eat pizza.

Offline invertedisdead

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Re: Chicago Thins at 600 degrees
« Reply #18 on: September 15, 2017, 11:29:56 AM »
Nailed it PG!!

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