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Author Topic: Chicago Thin - a labor of love  (Read 166051 times)

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Offline invertedisdead

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Re: Chicago Thin - a labor of love
« Reply #500 on: August 28, 2017, 02:13:00 PM »
Looks like a few good days of pizza eating!

I actually found some pre-shredded whole milk mozz just a couple weeks ago from Grocery Outlet, which came in handy for a little pizza party I threw together. I usually never see whole milk either, so I figured it was worth trying.

Online mrmojo1

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Re: Chicago Thin - a labor of love
« Reply #501 on: August 30, 2017, 07:57:56 AM »
Garvey!!  Pizzas look awesome!! I can relate on the cheese shredding!!!  For some reason that is one hell of a chore after a while!!  I cant believe how many pizzas you made!!!  You are the man! I bet your friends loved it!!!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

-John Candy(Stripes)

Offline Garvey

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Re: Chicago Thin - a labor of love
« Reply #502 on: August 30, 2017, 10:48:05 AM »
Thanks, man.  It was crazy and physically taxing but a lot of fun, too.

Online nick57

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Re: Chicago Thin - a labor of love
« Reply #503 on: August 31, 2017, 07:59:26 PM »
Great pics. Gonna make 2 different style of pies for Saturday's OU football party. One of them is gonna be your PIzza Factory clone. We have a place in town that makes Chicago pies deep dish and thin. Their thin tastes almost like yours. All of my friends only go for the deep dish, so I am going to see how they like Chi Town thin. I already started with the dough today, the real trick is baking. The pies bake at different temps. Will cook yours last because of the lower cooking temp.
« Last Edit: August 31, 2017, 08:02:29 PM by nick57 »

Offline Garvey

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Re: Chicago Thin - a labor of love
« Reply #504 on: September 01, 2017, 10:31:11 AM »
Will cook yours last because of the lower cooking temp.

You bake your deep dish at higher than 450?

I've done thin at everything between 400 and 500, depending on recovery between pies, etc.  It'll work, no matter what.  I'd start with thin, TBH.  Hard to start with a casserole and move on from there.  A party cut thin is a good appetizer. 

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Online nick57

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Re: Chicago Thin - a labor of love
« Reply #505 on: September 01, 2017, 07:51:56 PM »
  Whew! Just got through making your Italian sausage, and the sauce. First time I tried your Pizza Factory clone I was blown away. It will be interesting to see what my friends think.  My other pie will be my NY style crust. I will cook the NY style first at 550 degrees on the stone. After it is done, I will drop the oven temp to 450 degrees and let the stone come back to temp, then bake the pie. 450 degrees seem to be the perfect temp for my oven. For the crust, I made it using my food processor. I pulsed till the dough just came together. I hand shaped it and threw it in a baggie and am letting it go for 48 hours. Yum, will post pics. Never made a deep dish, don't know if I am ready for that challenge. Don't think it would quite as good as a Chi Town  pie.
« Last Edit: September 01, 2017, 07:54:17 PM by nick57 »

Online nick57

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Re: Chicago Thin - a labor of love
« Reply #506 on: September 02, 2017, 08:25:51 PM »
Just as I thought. They liked my NY style. But Garvey, they really, really, liked your Pizza Factory pie. Can't blame em' I am partial to your pie also. 
« Last Edit: September 02, 2017, 08:30:41 PM by nick57 »

Offline Garvey

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Re: Chicago Thin - a labor of love
« Reply #507 on: September 03, 2017, 12:07:16 PM »
It's my favorite pizza, too!

 :D

Offline bobgraff

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Re: Chicago Thin - a labor of love
« Reply #508 on: December 31, 2017, 05:11:49 PM »
Hat tip to Garvey.  Great pizza!

Offline Jimmygee

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Re: Chicago Thin - a labor of love
« Reply #509 on: January 10, 2018, 12:01:33 AM »
Awesome pizza, Garvey! Signed up just to post my 48hr pizza in appreciation to your dedication. The best I've made yet!


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Offline invertedisdead

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Re: Chicago Thin - a labor of love
« Reply #510 on: January 10, 2018, 05:35:25 PM »
Awesome pizza, Garvey! Signed up just to post my 48hr pizza in appreciation to your dedication. The best I've made yet!

One hell of a first post! Thanks for sharing and welcome to the forum!

Online nick57

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Re: Chicago Thin - a labor of love
« Reply #511 on: January 10, 2018, 09:08:49 PM »
Garvey's is one of my fave styles to make. Good looking pie.

Online mrmojo1

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Re: Chicago Thin - a labor of love
« Reply #512 on: January 10, 2018, 10:55:28 PM »
man that looks good!!   damn!!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

-John Candy(Stripes)

Offline fugo

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Re: Chicago Thin - a labor of love
« Reply #513 on: January 11, 2018, 09:06:41 AM »
This is a great and versatile recipe.  I've done the full recipe with dough, sauce and sausage several times and loved it.  Last night I did something different.

My Blackstone regulator froze-up in the cold so I used the opportunity to work on my cast-iron Chicago thin.  Heated 14" cast iron on middle rack of my oven for an hour. Pan was 535 when removed from oven. Quickly put rolled out Garvey's Pizza Factory dough, 4 day CF in pan and dressed it with my NY-style sauce (Sclafani crushed tomatoes, oregano, basil, garlic powder, marjoram, salt, pepper, little olive oil) and Galbani WMM mixed with a little bit of oregano. I used the old pie maker's trick of rolling the dough onto a rolling pin and then unrolling into the pan instead of trying to drape the opened skin directly into the pan. Topped with red onion, green pepper and pepperoni.  Back into oven at 450 for 12 minutes.  Came out great - crispy bottom and edges, not cracker crust.   Recharged the pan and made a plain pie that came out great too, especially with a few red pepper flakes on top. Neither pie lasted too long.
Doug

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Re: Chicago Thin - a labor of love
« Reply #514 on: January 11, 2018, 10:49:29 PM »
looks delicious!!!!  nice pies!!
"My Doctor says I swallow a lot of aggression.  Along with a lot of pizzas!!"

-John Candy(Stripes)

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Offline invertedisdead

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Re: Chicago Thin - a labor of love
« Reply #515 on: January 11, 2018, 10:55:32 PM »
Yeah!! THIN IS IN!  :D

Offline Hermit

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Re: Chicago Thin - a labor of love
« Reply #516 on: January 12, 2018, 09:49:59 AM »
That pepperoni bell pepper is calling me  :drool:

Offline fugo

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Re: Chicago Thin - a labor of love
« Reply #517 on: January 12, 2018, 11:24:48 AM »
Thanks fellas.
Doug

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