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Author Topic: The Dangerous Chicago Pizza  (Read 792 times)

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Offline Dangerous Salumi

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The Dangerous Chicago Pizza
« on: January 12, 2020, 04:00:00 PM »
Spent a few days going over "Malnati's" recipes and created my own. Picked up some steel Chicago Pans, seasoned them and these are the results.
Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

Offline Dangerous Salumi

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Re: The Dangerous Chicago Pizza
« Reply #1 on: January 12, 2020, 04:07:27 PM »
Page 2
Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

Offline Dangerous Salumi

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Re: The Dangerous Chicago Pizza
« Reply #2 on: January 12, 2020, 04:11:02 PM »
Page 3
Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

Offline Dangerous Salumi

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Re: The Dangerous Chicago Pizza
« Reply #3 on: January 12, 2020, 04:14:58 PM »
Page 4
Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

Offline Chicago Bob

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Re: The Dangerous Chicago Pizza
« Reply #4 on: January 12, 2020, 05:16:44 PM »


   Me likey!  🤗
"Care Free Highway...let me slip away on you"

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Offline renchero

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Re: The Dangerous Chicago Pizza
« Reply #5 on: January 13, 2020, 08:55:02 AM »
Dang!  Very nice!  Did you end up using the dough recipe that had rice flour in it? 
My friends say I am the best pizza maker there is.  But I know better.

Offline Dangerous Salumi

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Re: The Dangerous Chicago Pizza
« Reply #6 on: January 13, 2020, 09:01:38 AM »
Dang!  Very nice!  Did you end up using the dough recipe that had rice flour in it?

Thanks. We don't use rice flour in this recipe.
Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

Offline renchero

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Re: The Dangerous Chicago Pizza
« Reply #7 on: January 13, 2020, 09:23:34 AM »
Care to share your dough percentages?  I’d love to try it!
My friends say I am the best pizza maker there is.  But I know better.

Offline Dangerous Salumi

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Re: The Dangerous Chicago Pizza
« Reply #8 on: January 13, 2020, 10:00:05 AM »
Care to share your dough percentages?  I’d love to try it!

I would start by reading this long thread and trying the first recipe. We use more semolina than this recipe. Plug those numbers into a dough calculator if you want to go up or down for the size of the pan and/or the amount of semolina and as the foot note says "... deduct the amount of semolina to ensure a proper balance of flour in total."

https://www.pizzamaking.com/forum/index.php?topic=6480.0
Have a Dangerous day!


“They say that competitive eating is the battleground upon which God and Lucifer wage war for mens souls my friends, and they are right.”  - George Shea, Chairman, Major League Eating

Offline renchero

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Re: The Dangerous Chicago Pizza
« Reply #9 on: January 13, 2020, 10:01:45 AM »
Ahh ok. I’ve tried that one before. Although mine didn’t turn out quite like yours did!  I ended using that variation with the smoking and rice flour blend and that was my best version so far. I’ll reread this thread though. Perhaps the more semolina is making that difference. Will have to try this weekend!
My friends say I am the best pizza maker there is.  But I know better.

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