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Author Topic: Chicago Double Decker Thin Crust  (Read 8963 times)

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Offline mbetter

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Re: Chicago Double Decker Thin Crust
« Reply #20 on: November 08, 2019, 04:00:32 PM »
I'm going to give this one a shot tonight, but still split on whether to par-bake the top crust or not.

Offline Chicago Bob

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Re: Chicago Double Decker Thin Crust
« Reply #21 on: November 08, 2019, 06:10:25 PM »
I'm going to give this one a shot tonight, but still split on whether to par-bake the top crust or not.

  I believe you will find that in the forum posts where folks made this style.... They did not par bake the top crust. It is left soft so that it sorta melds with the other ingredients surrounding it. I've read where people have said it was almost undetectable, as another crust/dough layer when bitten into.
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Offline renchero

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Chicago Double Decker Thin Crust
« Reply #22 on: November 08, 2019, 07:41:00 PM »
Iíve done it both ways and I also found that parbaking actually made it much more difficult to braid the crust since once dough was sort of done and the other was fresh. So I donít par-bake my top layer. And it comes out awesome.
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Offline mbetter

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Re: Chicago Double Decker Thin Crust
« Reply #23 on: November 12, 2019, 01:31:52 PM »
I did it without par-baking, ended up a bit of a mess - had a leak in the bottom and the top crust turned into one giant bubble. Still tasty. I think next time, I'm going to try a sausage patty Lou's style inside.

Offline Garvey

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Re: Chicago Double Decker Thin Crust
« Reply #24 on: November 12, 2019, 01:46:15 PM »
The video from post #19 in this thread shows that Bill's parbakes their top crust, while others don't.  YMMV.


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Offline renchero

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Re: Chicago Double Decker Thin Crust
« Reply #25 on: November 12, 2019, 01:54:57 PM »
I do dock my top crust but still I have to skewer it during the bake to stop any big bubbles from taking over.

You can build and launch the entire pizza on parchment paper too. Iíve done that before and it works well and makes it so much easier to launch without it coming apart.
My friends say I am the best pizza maker there is.  But I know better.

Offline admillar

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Re: Chicago Double Decker Thin Crust
« Reply #26 on: May 22, 2021, 06:03:37 PM »
When you do the sauce/onion/sausage inside layer, is the sausage cooked or raw?  I'm Ok with raw sausage on the top of pizzas but not familiar with results of interior raw sausage.  Thanks in advance!

Offline renchero

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Re: Chicago Double Decker Thin Crust
« Reply #27 on: May 22, 2021, 06:07:57 PM »
I never added sausage to the middle. But if I did, Iíd add it raw. It would cook in there, thatís my guess.
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Offline PizzaGarage

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Re: Chicago Double Decker Thin Crust
« Reply #28 on: May 22, 2021, 11:11:12 PM »
I put sausage on raw.  Just make sure the sausage on bottom is more flat than round.  Just press down a bit to flatten.  Top crust should be par bake if you want to hold true to the original.  Watch the bottom crust and move to a screen.  If you prefer less browning then pre-cook your sausage.   You need these pies to cook a while if raw sausage is used. 

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