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Author Topic: Good golly...we are almost home free  (Read 41478 times)

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Offline foreplease

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Re: Good golly...we are almost home free
« Reply #120 on: June 08, 2019, 07:48:58 PM »
Thanks, Nate. I tried it tonight. There are some things I could do better next time and will try it again before long. Yours looked so good.
https://www.pizzamaking.com/forum/index.php?topic=26286.msg580918#msg580918
-Tony

Offline spacelooper

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Re: Good golly...we are almost home free
« Reply #121 on: July 16, 2019, 01:57:33 PM »
My first attempt at a Chicago Tavern Style. A 14" pie using the "Good Golly" dough recipe and Garvey's "Pizza Factory" Sauce recipe. Both great recipes. The Cheese was a mixture of what I had here consisting of Grande WMM and some Kraft Low moisture. For a first attempt I am very happy. I will definitely make again in the future and continue to dial in and tweak.

Offline Chicago Bob

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Re: Good golly...we are almost home free
« Reply #122 on: July 16, 2019, 03:53:11 PM »



   Niiice !!   :drool:
"Care Free Highway...let me slip away on you"

Offline Pizza Journey

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Re: Good golly...we are almost home free
« Reply #123 on: September 03, 2019, 10:51:59 PM »
I have lurked on this forum for a long time and signed up to say THANK YOU for this recipe! Truly a phenomenal pizza. It was about 95% perfect -- the only way it could possibly have been better is if it was slightly crunchier on the bottom. I'll have to experiment with cook times, temperatures, stone position in the oven to see if that could help. The pizza below is half pepperoni/sausage/mushroom (for me) and half pepperoni (for my wife and daughter).

It was so good that I couldn't believe I made it at home... better than the vast majority of pizzas from pizza joints. Excited to see how much better this can be as I refine the toppings and bake methods!

Offline Chicago Bob

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Re: Good golly...we are almost home free
« Reply #124 on: September 04, 2019, 12:11:10 AM »
Is this a same day dough?

     You did a good job... Welcome to the forum!!    :chef:
"Care Free Highway...let me slip away on you"

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Offline Pizza Journey

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Re: Good golly...we are almost home free
« Reply #125 on: September 04, 2019, 12:33:26 AM »
Is this a same day dough?

     You did a good job... Welcome to the forum!!    :chef:
Thanks! Yes, it was a same-day dough. I made the dough at around noon and baked the pizza at 6PM. Very interested to see how it would taste after a day or two. It was quite good as it was.

Offline Garvey

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Re: Good golly...we are almost home free
« Reply #126 on: September 04, 2019, 09:28:58 AM »
...the only way it could possibly have been better is if it was slightly crunchier on the bottom. I'll have to experiment with cook times, temperatures, stone position in the oven to see if that could help.

it was a same-day dough.

Try a cold ferment.  Same day dough is persona non grata in my house.  It's young, brash, unpredictable, and soft.

And use two stones: one high, one low.  The low stone cooks crust faster, while the top stone cooks toppings faster.  Shuttle between the two as needed.  I like to start low and finish high if needed.   Learning one's oven is the key to good pizza. 

Offline Mad_Ernie

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Re: Good golly...we are almost home free
« Reply #127 on: September 04, 2019, 11:05:02 AM »
And use two stones: one high, one low.  The low stone cooks crust faster, while the top stone cooks toppings faster.  Shuttle between the two as needed.  I like to start low and finish high if needed.   Learning one's oven is the key to good pizza.

This!  Listen to what Garvey says - he speaks bibles of truth.   ^^^

btw, nice looking pie  8)

-ME
Let them eat pizza.

Offline Slowhands1964

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Re: Good golly...we are almost home free
« Reply #128 on: November 10, 2019, 12:17:53 PM »
Gave this a shot last night.  Same day, 2 hr counter top, but used Garvey's paste sauce (which is mighty fine).....it was a huge hit. Also very practical, especially when the kids say they want pizza and you have no dough CF'ing in the fridge ;D..  Thanks to all,  this is a keeper...

Offline pythonic

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Re: Good golly...we are almost home free
« Reply #129 on: February 06, 2020, 03:01:40 PM »
Great looking pies everyone.  I work PT at a pizza place and I need to make up a batch of this dough and cook  it in the bakers pride oven.  Got to be a lot better than using a home oven.
If you can dodge a wrench you can dodge a ball.

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Offline Chicago Bob

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Re: Good golly...we are almost home free
« Reply #130 on: February 06, 2020, 03:25:10 PM »
Great looking pies everyone.  I work PT at a pizza place and I need to make up a batch of this dough and cook  it in the bakers pride oven.  Got to be a lot better than using a home oven.
not really.... Pre heat a cutter pan ... Or bake on steel.  🌴🍻
"Care Free Highway...let me slip away on you"

Offline pythonic

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Re: Good golly...we are almost home free
« Reply #131 on: February 07, 2020, 01:16:30 AM »
not really.... Pre heat a cutter pan ... Or bake on steel.  🌴🍻

I donít know about that.  When I finally got chance to cook my NY pizza in deck oven at work it was night and day.  Crust and cheese tasted way better.
If you can dodge a wrench you can dodge a ball.

Offline Mad_Ernie

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Re: Good golly...we are almost home free
« Reply #132 on: February 07, 2020, 08:27:38 AM »
I donít know about that.  When I finally got chance to cook my NY pizza in deck oven at work it was night and day.  Crust and cheese tasted way better.

Equipment does make a significant difference, whether it's a mixer, an oven, or whatever.

-ME
Let them eat pizza.

Offline Chicago Bob

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Re: Good golly...we are almost home free
« Reply #133 on: February 07, 2020, 01:21:35 PM »
Equipment does make a significant difference, whether it's a mixer, an oven, or whatever.

-ME
I agree with that... To an extent. Know thy oven!
I started out with an old gas oven with broiler drawer down in the bottom.....I learned how to cook some pretty decent thin crust pizza in that dude

I now work with an electric Frigidaire Professional Series oven in my kitchen island... With it's convection roast, convention bake, bad abbs broiler, ect. I can do lots of different pizza baking techniques with this thing.... Even without cutting the lock on it's cleaning function.  😎🌴
"Care Free Highway...let me slip away on you"

Offline romple

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Re: Good golly...we are almost home free
« Reply #134 on: March 27, 2020, 06:37:25 PM »
Thanks for the recipe :-D Wife's from Chicago and she said it's her new favorite thin crust  ;D

Only change from original post was let it ferment overnight in the fridge.

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Offline Chicago Bob

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Re: Good golly...we are almost home free
« Reply #135 on: March 27, 2020, 07:20:30 PM »
Thanks for the recipe :-D Wife's from Chicago and she said it's her new favorite thin crust  ;D

Only change from original post was let it ferment overnight in the fridge.

    I know that was tasty..... :chef::drool:
"Care Free Highway...let me slip away on you"

Offline saucelord

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Re: Good golly...we are almost home free
« Reply #136 on: August 01, 2020, 01:24:48 PM »
Howdy. Long time lurker first time poster. I'm a Chicagoan living out in Northern California. Things were getting pretty bad so I got a pizza steel and bought flour for probably the first time in my life. Even though my first pies had issues, the taste was totally there. I cried a little. LOL anyhow... Here's a pic of one of my recent pies. Basically following Nates recipe with my own tweaks. I really want to say thank you to everyone on this board. I've learned so much. Especially this recipe. Also thanks to Garvey for all his postings and his sauce recipe. I call it the infinity sauce cause there's like an endless amount of variations you can do with it. Also tom Lehmann. Thanks for all of your expert advice!!!
« Last Edit: August 01, 2020, 01:41:30 PM by saucelord »
There are those of you that have merely adopted the pizza. I was born into it...molded by it.

Offline foreplease

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Re: Good golly...we are almost home free
« Reply #137 on: August 01, 2020, 09:08:30 PM »
Looking good, saucelord. Welcome to the forum.
-Tony

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