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Author Topic: Chicago Thin - a labor of love  (Read 188162 times)

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Offline xechostormx

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Re: Chicago Thin - a labor of love
« Reply #640 on: April 14, 2019, 01:51:21 PM »
Hi Garvey, I just wanted to thank you for this crust and sauce recipe. I came here looking for the NWI / chicago suburbs tavern pie, specifically my favorite crust in the whole world, House of Pizza in Hammond, Indiana and imagine my surprise when you actually called it out by name in this thread!

That being said, I hadn't realized the dough would need so much proofing initially, so I am only going to have about 26hrs on it for this first attempt. I am currently helping it along a bit out of the fridge,  as its starting to smell right, but dinner is in 3 hours so I'm just going to have to go for it.

I made a batch of your sausage yesterday and a small test batch of sauce, and I do have to say, I am super excited about it. I usually use the recipe for La Rosa's sauce (a great resturaunt owned by a great family on Indianapolis Blvd, Hammond from 1979 until 2012) but the Pizza Factory one is so unique compared to that I am super excited to try it.

I will be using a 1/4 baking steel in an electric oven on the middle  upper rack, set to bake at 500 for an hour and then turned to broil high once the pizza goes in. I will then let the broiler cool down before doing pizza #2  This seems to produce pretty good results from my research but this will be my first attempt.

I cant get Scamorza cheese out here so I am going to be trying a mix of 50% kraft low moisture whole milk mozzarella, 30% meijer brand unsmoked provolone and 20% cracker barrel sharp white cheddar today, to do something a little different.  I know of a couple places that used half whole milk and half part skim, a few that used grande mozz or a blend like this and who knows what Langel's uses... so Im hoping to get close to one of them.

 I hope it comes out half as good as the beauties you guys have put up and thanks again for all your hard work, just the thought of a taste of home has me super excited.
« Last Edit: April 14, 2019, 03:26:28 PM by xechostormx »

Offline xechostormx

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Re: Chicago Thin - a labor of love
« Reply #641 on: April 14, 2019, 08:21:05 PM »
here are my results. crust was kindof trash due to no rise, no gumline at all, flavors almost there but just not... this is all 100% because it didnt proof long enough and i had to pull it and quick rise it... basically a tavern tasting cracker crust. For my oven and this particular crust, i had to move position alot on the sausage to get it to setup right , for my 2nd pepperoni, i just put the steel 1 from the bottom at 550 with no broiler at all on parchment for 4 minutes and bare steel for 6, came out beautiful. i imagine the crust would have browned better if it had had the time to set up. considering I used a blend, the cheese didnt really stand out, going to go half whole fresh, half skim mozz next time. It was a 6/10 (10/10 for indy) kids and wife thought it was the best pizza ever :) heres some pics.

forgot to add the finished pepperoni but thats not worth another post.

« Last Edit: April 15, 2019, 09:27:33 AM by Pete-zza »

Offline Chicago Bob

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Re: Chicago Thin - a labor of love
« Reply #642 on: April 15, 2019, 10:24:16 AM »
boy i like the looks of that.....nice job!!   :chef:
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Offline Garvey

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Re: Chicago Thin - a labor of love
« Reply #643 on: April 16, 2019, 11:23:33 PM »
Garvey, is this the place? There are a few by that name but I don't think you mentioned which location you're referring to.

No, it was a one-off mom-n-pop shop, defunct since 1990 or so.

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