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Author Topic: Chicago Thin - a labor of love  (Read 221139 times)

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Offline Pete-zza

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Re: Chicago Thin - a labor of love
« Reply #860 on: July 05, 2020, 04:20:05 PM »
I'm a relatively new member.  What is a "sticky"?
-mickey
mickey,

Threads that make it to sticky status go to the top of the list for a given topic. See, for example, the stickys for the Chicago style at:

https://www.pizzamaking.com/forum/index.php?board=25.0

You can see the pin symbols next to the threads in that list. Sticky threads are easier and quicker to find.

Peter

Offline Garvey

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Re: Chicago Thin - a labor of love
« Reply #861 on: July 05, 2020, 05:24:55 PM »
Garvey,

You have touched a lot of members with your recipe and your guidance. So, I just made your thread a sticky. Congratulations.

Peter

Wow, thanks, Peter!  I am honored, and I am glad so many people have enjoyed this.

     That one is another beauty.....wow!  :o     And that crust is just perfect man. 💰

           Congrats on your well deserved sticky Garvey!!  :chef:

Thanks, Bob!  Datís 3/4 lb of sausage on dere, believe it or not.  I made the dough Wed afternoon and made a round of pies on Friday night.  The dough was really springy and snapping back too much after just the 48 hrs.  So I let the dough chill until today, Sun AM, and it was much easier to work with, at just fewer than 96 hrs of cold ferment.  We also got a new oven a week ago, so Iím still dialing it in.



« Last Edit: July 05, 2020, 05:29:28 PM by Garvey »

Offline HansB

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Re: Chicago Thin - a labor of love
« Reply #862 on: July 05, 2020, 05:59:48 PM »
Garvey,

You have touched a lot of members with your recipe and your guidance. So, I just made your thread a sticky. Congratulations.

Peter

Well deserved!
Hans

Offline Jackitup

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Re: Chicago Thin - a labor of love
« Reply #863 on: July 05, 2020, 06:14:09 PM »
👊👊👊🤜🤛
Jon

ďThe two most important days in your life are the day you are born and the day you find out why.Ē            -Mark Twain

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

Offline Minolta Rokkor

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Re: Chicago Thin - a labor of love
« Reply #864 on: July 08, 2020, 10:54:41 AM »
Seeing this, I HAVE TO MAKE pizza factory dough TODAY
Pizza is about balance, nothing more nothing less

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Offline Minolta Rokkor

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Re: Chicago Thin - a labor of love
« Reply #865 on: July 09, 2020, 06:50:10 AM »
Nick:

Thanks for the kind words and the outstanding photographs.  Man, that pie looks so tasty and picture perfect.  You really nailed it!  I am glad to share this style of pizza with everyone who wants to try it.

Cheers,
Garvey

Garvey, what meat grinder should I buy for homemade sausage?

The manual one from Webstruant store? Like this?

https://www.webstaurantstore.com/weston-36-0801-w-8-deluxe-manual-meat-grinder/943360801W.html

Also with the pork shoulder, do I add in every bit of it, fat and all?

Just wondering on what equipment I need.
Pizza is about balance, nothing more nothing less

Offline Garvey

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Re: Chicago Thin - a labor of love
« Reply #866 on: July 09, 2020, 11:21:48 PM »
Garvey, what meat grinder should I buy for homemade sausage?

The manual one from Webstruant store? Like this?

https://www.webstaurantstore.com/weston-36-0801-w-8-deluxe-manual-meat-grinder/943360801W.html

Also with the pork shoulder, do I add in every bit of it, fat and all?

Just wondering on what equipment I need.

Sorry, but I really don't know what equipment to recommend.  I have the grinder attachment for the KitchenAid, and it works fine, but I also admit that I already owned it for other cooking purposes so I just rolled with what I had.

Remove all connective tissue and hard fat.  I'll see if there's a primer somewhere.  You want it to not be too lean.

ETA: good instructions on trimming: https://www.instructables.com/id/Homemade-Sausage/
and there are videos on YouTube.  Ultimately, you'll need to play around and get a feel.
« Last Edit: July 09, 2020, 11:32:09 PM by Garvey »

Offline CookingFiend

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Re: Chicago Thin - a labor of love
« Reply #867 on: July 10, 2020, 01:11:22 AM »
Sorry, but I really don't know what equipment to recommend.  I have the grinder attachment for the KitchenAid, and it works fine, but I also admit that I already owned it for other cooking purposes so I just rolled with what I had.

Remove all connective tissue and hard fat.  I'll see if there's a primer somewhere.  You want it to not be too lean.

ETA: good instructions on trimming: https://www.instructables.com/id/Homemade-Sausage/
and there are videos on YouTube.  Ultimately, you'll need to play around and get a feel.
FWIW - When Iím not up to buying pork, trimming and grinding my own, I can find really good coarse-grind pork in Asian or Mexican grocery stores - lots to choose from here in Northern California.  Purchase several pounds at a time, season per Garveyís recipe - itís really delicious - and freeze portions for future use.
-mickey
-mickey

Offline foreplease

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Re: Chicago Thin - a labor of love
« Reply #868 on: July 10, 2020, 12:24:57 PM »
Garvey, what meat grinder should I buy for homemade sausage?

The manual one from Webstruant store? Like this?

https://www.webstaurantstore.com/weston-36-0801-w-8-deluxe-manual-meat-grinder/943360801W.html

Also with the pork shoulder, do I add in every bit of it, fat and all?

Just wondering on what equipment I need.
I put every bit of it in when I make the sausage component of our big batch (54 lbs meat/80 lbs mix) Christmas meatballs. Once a year I grind everything in the back room of a butcher shop the guy lets me use. At home, for smaller batches I use the KA attachment and like it. A hand crank one such as you linked to should work very well. Seems they would take about the same amount of work to clean. A pot of boiling water is your friend.


Looking forward to seeing how your version of this style turns out. Next time I make it I need to make a post-it note to remind myself not to cut it in wedges.  ::)
-Tony

Offline Chicago Bob

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Re: Chicago Thin - a labor of love
« Reply #869 on: July 10, 2020, 12:32:35 PM »
To aid in cleanup of your grinder after meat, cheese, whatever.....run some day old crusty bread through just before disassembly.  ;)
"Care Free Highway...let me slip away on you"

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Offline Minolta Rokkor

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Re: Chicago Thin - a labor of love
« Reply #870 on: July 10, 2020, 02:20:21 PM »
Thanks for the info and help Garvey and Bob
Pizza is about balance, nothing more nothing less

Offline texmex

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Re: Chicago Thin - a labor of love
« Reply #871 on: July 23, 2020, 01:44:27 PM »
Thanks for the recipe, it's a good crunchy crust.
I used what I had on hand... jarred marinara sauce, raw mild italian sausage and chopped up string cheese.
I made this one on the stone, and used a cutter pan for the 2nd (450įF / 15 mins. in my home oven)
« Last Edit: July 24, 2020, 05:17:36 AM by texmex »
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