Nate's Chicago Thin (Comparable to Rosatis/other small Chicago franchises)

[pythonic]

After tinkering a bit I've finally done it.  I've made a thin crust that beats out all ma and pa pizza shops around me and even the little franchises like Rosatis, Maccianos or Barracos. I think it's even better than Aureilos.  If anybody wants to give it a whirl I'm dying for some feedback.  Hopefully this earns my first long awaited sticky.  LOL.

Formulation below for one 14 inch Chicago thin:

200g AP flour (I used Gold Medal)
90g water (45%) (about 100 degrees)
17g Corn Oil (8.5%)
1/4 tsp IDY
1/8 tsp Sea Salt
1/4 tsp Sugar

Combine water, sugar and salt.  Dissolve.  Add oil and IDY.  Add in the flour and stir until all raw flour in incorporated.  Gently knead the outside edges in the middle until its makes a ball (should be like 30 secs).  Wrap dough in plastic wrap and set in oven with light on for 2hrs.  Remove dough from oven and punch down.  Shape into ball again and set at room temp for another 1.5hrs.  I punched dough down another 2 times during this period.

Place stone on bottom rack and preheat oven to 500F with convection if you have it.  I did only a 30 stone preheat and it was plenty.  Gently roll dough out (slightly under 1/8 inch thick).  This attempt was not docked because I forgot but to ensure your crust stays flush with the stone I would encourage you to.  I baked this at 500F with convection for 5 mins and it was spot on franchise pizzeria quality.  Give it a shot and let me know what you think.  I wish my lighting was better though, too much yellow from the light bulbs.

[pythonic]

The rest.

[Pete-zza]

Nate,

You are now in two stickys:

http://www.pizzamaking.com/forum/index.php/topic,16422.msg160335.html#msg160335 (twice), and

http://www.pizzamaking.com/forum/index.php/topic,8297.msg71576.html#msg71576.

Peter

[pythonic]

Thanks Peter

[vic311]

Looks great Nate!!!  I will definitely try this recipe.

Did you go with a tomato paste base for your sauce?  I modified Garvey's sauce recipe and I have had alot of success with it.

Joel

[Pete-zza]

Nate,

You might play around with the image enhancement tool that Craig found and discusses at http://www.pizzamaking.com/forum/index.php/topic,28337.msg285688.html#msg285688. I took one of your photos and played around with it even though I have no idea as to what your pizza looked like in your particular setting. But, this is what I got:

Peter

[pythonic]

That a cool tool Peter.  Pic 2 and 3 are the closest to what it looked like.

[pythonic]

Looks great Nate!!!  I will definitely try this recipe.

Did you go with a tomato paste base for your sauce?  I modified Garvey's sauce recipe and I have had alot of success with it.

Joel

Joel I went with the standard 6 in 1 crushed tomatoes for this one.  I generally add salt, sugar, oregano and a dash of garlic to it.  I want to try some other sauces though for these pies since my other is for NY style.  How do you doctor your sauce up?

[vic311]

Where do you get the 6 in 1 from?  I would like to try those on a deep dish I am making this week.

1 12oz can of contadina's tomato paste
3/4 cup of water
salt
dash of sugar
oregano
onion powder
garlic powder
dash of paprika

[pythonic]

Caputos and Tony's Finer foods has them.  Not sure if those stores around Homer Glen.

[Garvey]

Ah, a classic pizza recipe that the Pizza Making Forum is known for: dough only.   

Nate, this thing looks awesome.  How about adding the sauce recipe, in measurements--how much salt, sugar, oregano, and garlic?  And is that garlic powder or actual garlic?  And how much cheese?

Measurements mean consistency and replicability.  I want to make YOUR pizza, not some half-a$$ed version of what I think it might have been.

Thanks,
Garvey

[Aimless Ryan]

I think you can say half-assed here.

[Aimless Ryan]

Yup.

[pythonic]

Yup.

Lol.  I even did pep on and under the cheese to test diff.

[Garvey]

I even did pep on and under the cheese to test diff.

Yes, that's the level of detail I want!!! 

So which was better?  Tell all, my good man!

[jeff v]

Where do you get the 6 in 1 from?  I would like to try those on a deep dish I am making this week.

FYI Italia Imports (143rd just West of Wolf) has a good selection of tomatoes including #10 size cans of 6in1's.

[dogboy]

I use this all the time as my main recipe. Although I use more sugar and add fennel seed in my dough. Many times my crust is to dark so I will try the 30 minute preheat instead of the 1 hour.
I use fennel seed in all my doughs and sauce.

[vic311]

FYI Italia Imports (143rd just West of Wolf) has a good selection of tomatoes including #10 size cans of 6in1's.

Thank you Jeff!!

I have gone to this store before and located pretty close.  I never noticed the 6 in 1 before but that was prior to this pizza craze I have ventured into.   

[pythonic]

Made another one.  Very happy with this crust.   I need to find a better Chicago sauce though. My NY sauce just isn't cutting it. 

Garvey:  There was roughly 7-8oz cheese on this pie.

[Chicago Bob]

 Just observed this tonight....
Let's not leave this behind in the dust jus cause you finally got your sticky!    This is a remarkable pizza and I wanna play. 
Where's the sausage and the tomato puree sauce? 
That crust looks very, very good Nate.....micro blisters, no gum.....you did good and I am going to get on this one right away. Thanks!