A D V E R T I S E M E N T


Author Topic: Chicago Double Decker Thin Crust  (Read 6627 times)

0 Members and 1 Guest are viewing this topic.

Offline mbetter

  • Registered User
  • Posts: 6
  • Location: Chicago, IL
  • I Love Pizza!
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

  • Lifetime Member
  • *
  • Posts: 13836
  • Location: Durham,NC
  • Easy peazzy
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.
"Care Free Highway...let me slip away on you"

Offline renchero

  • Registered User
  • Posts: 203
  • Location: Near San Antonio and Austin TX
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.
My friends say I am the best pizza maker there is.  But I know better.

Offline mbetter

  • Registered User
  • Posts: 6
  • Location: Chicago, IL
  • I Love Pizza!
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

  • Registered User
  • Posts: 1003
  • I wish could have pizza every day.
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.


A D V E R T I S E M E N T


Offline renchero

  • Registered User
  • Posts: 203
  • Location: Near San Antonio and Austin TX
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.

A D V E R T I S E M E N T


 

wordpress