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Author Topic: Chicago Style Pizza Recipe I've Been Working On  (Read 3273 times)

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Offline loowaters

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Re: Chicago Style Pizza Recipe I've Been Working On
« Reply #20 on: April 03, 2016, 10:40:58 AM »
Regarding the semolina debate, I just don't like it. To me it adds a density that seems inauthentic.  I do cook hotter and shorter than most everyone I read on here, though.

Loo
Using pizza to expand my waistline since 1969!

Offline adacube

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Re: Chicago Style Pizza Recipe I've Been Working On
« Reply #21 on: April 03, 2016, 12:09:28 PM »
Are you still doing the 64-hr ferment (36+24+4)?  If so, I wonder if the long fermentation time leads to more gluten development.

I'm doing 24 hrs at room temp and 48 hrs in the fridge. I like the flavor it develops but maybe I could try decreasing it next time and see what it does to the texture.

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