check out my Chicago thin crust pizza from tonight!

[nonlinear]

although most people associate Deep Dish pizza with Chicago/midwest, in reality the vast majority (about 95%) of 'mom and pop' shops and regional chains serve a style called "Chicago thin." as the name implies, the crust is thin and crispy, and instead of using the triangle pie-cut, the pizza is cut into squares called the Chicago box cut or party cut. The Winnipeg-based chain Gondola Pizza has a handful of franchises in Calgary, and they also serve this style of pie, but it's really not the same thing i'm used to eating (especially when it comes to the sauce and sausage), so i like to make it myself.

i've been making pies for several years now, but have never really got to posting anything about it on beyond. i was taking some pics tonight, though, to post on pizzamaking.com (nerdcore pizza forum), so I thought I would post them on here as well to see if anyone was interested in this kinda thing... either in offering critiques or criticisms of this pie, or talking about recipes, etc.

this is on a generic chicago thin dough (hand kneaded for 20-25 minutes - ouch!), with Red November #2 sauce, roasted garlic, boccacino mozzarella, pepperoni, hot italian sausage, and red peppers from my garden. cooked on a stone at about 550 F for like 8 minutes. i can give dough or sauce recipes if anyone is interested.

anyhow, feast your fuckin' eyes on this:

http://www.pizzamaking.com/forum/index.php?action=dlattach;topic=6368.0;attach=16181;image


http://www.pizzamaking.com/forum/index.php?action=dlattach;topic=6368.0;attach=16182;image


http://www.pizzamaking.com/forum/index.php?action=dlattach;topic=6368.0;attach=16183;image


http://www.pizzamaking.com/forum/index.php?action=dlattach;topic=6368.0;attach=16184;image


http://www.pizzamaking.com/forum/index.php?action=dlattach;topic=6368.0;attach=16185;image


http://www.pizzamaking.com/forum/index.php?action=dlattach;topic=6368.0;attach=16186;image


http://www.pizzamaking.com/forum/index.php?action=dlattach;topic=6368.0;attach=16187;image


http://www.pizzamaking.com/forum/index.php?action=dlattach;topic=6368.0;attach=16188;image

[nonlinear]

^^i tried to post the pictures in the thread the normal way, but they are showing up as links. anyone know why?

[97acura]

Eff..... that looks delicious. Nice work :drool:

[TomcoPDR]

Can you take photos comparing it to a credit card? :drool:

[Mr. Burns]

Holy fuck... that looks incredible.:drool:

[Baron O' Funk]

:drool: :drool: :drool:

[Weapon_R]

Looks awesome, put up your recipe for the dough

[topmade]

Originally posted by Weapon_R
Looks awesome, put up your recipe for the dough
+1 I wouldn't mind trying it out :drool:

[dj_rice]

That looks delicious also, try putting some fresh basil on at the end before eating :thumbsup:


Have you tried pizza from Chicago Deep Dish?They're my #1 choice

[Kona9]

Nice work! I grew up with Pizza. My Mother and step Dad had a few little pizza joints as I was growing up.

The best part is, he makes the same style thin crust. I just had some Gondola the other night. Although I still have to give some props to Louis at Vogglio for a decent, crispy, thin crust.

Your excellent pizza set up there just made me hungry. Thanks!!



:thumbsup:

[black13]

The Chicago Deep Dish pizza's in this city are about the worst pizza's I've ever had.

But that looks delicious! Maybe open up a place.

[cdnsir]

Wow!!! I can never look at Delissio's the same way EVER again...

[xxxazntigerxx]

wow look so good i want pizza now

[nonlinear]

These are recipes snagged from pizzamaking.com. i absolutely love this sauce recipe and use it in all my pies. this is my first time using this particular dough recipe, but it turned out really great. there are a shit ton of other recipes on that site.

Red November Sauce (#2)
28 oz 11.3 NTSS (1.053 g/cc) tomato puree (plum san marzano-type, or 6-in-1 toms)
14 g sucrose (sugar)
7 g salt
3.5 g herbs & spices (see below)
3.5 g garlic powder
3.5 g onion powder

herbs & spices (dried & crushed)
earthy component
4 vu oregano
2 vu marjoram
1 vu parsley
sweet component
4 vu basil
2 vu tarragon
1 vu fennel seed
savory component
2 vu rosemary
2 vu thyme
spicy component
1 vu paprika
1 vu black pepper

Notes:
"vu" stands for volume unit since the measurements are expressed in ratios. If measured accurately and the herbs are crushed sufficiently, the total mass should be 3.5g when 1 vu = 1/8 tsp.
Instructions:
Add the sucrose (table sugar) and salt to the sauce first and whisk. In a separate sealable container measure and mix all the herbs and spices as well as the garlic and onion powders. I recommend choosing a volume unit that allows you to match your quantity of puree exactly. Trying to divide the herbs and spices after mixing will lead to uneven distribution. Seal the container and shake well. Pour the mixture into a microwaveable container such as a small Pyrex measuring cup. Add just enough filtered water to the mixture so that it is completely moist, but not suspended in water. Follow the microwave instructions in my two previous posts. Add the herbs and spices to the puree. Whisk and place in refrigerator to chill for at least 6 hours before using.


Loowater generic Chicago thin dough (1/3 water replaced with 2% milk; makes 1 - 14" crust)

All-Purpose Flour (100%): 258.4 g | 9.11 oz | 0.57 lbs
Water (33.3333%): 86.13 g | 3.04 oz | 0.19 lbs
ADY (1%): 2.58 g | 0.09 oz | 0.01 lbs | 0.68 tsp | 0.23 tbsp
Salt (1%): 2.58 g | 0.09 oz | 0.01 lbs | 0.46 tsp | 0.15 tbsp
Milk (fresh) (16.6667%): 43.07 g | 1.52 oz | 0.09 lbs | 8.61 tsp | 2.87 tbsp
Total (152%): 392.77 g | 13.85 oz | 0.87 lbs | TF = 0.09

Warm water and milk to 37 C, and add salt to dissolve. Add yeast and allow to bloom for 5 minutes. Add half of the flour and knead for 8 minutes (it's like pulling taffy at this point). Add remaining flour and attempt to fully combine. Note: Because the dough is very dry, it will not form into a cohesive ball; rather it will be loose and scrappy with some raw flour left unincorporated. I find that I have to keep "folding" the crust on itself, putting flour in between the folds each time. In total, the kneading takes about 25 minutes by hand. if you have a stand mixer, this will be a piece of cake.

Rising: After proper mixing, the dough will be very stiff. Place dough in oiled bowl and allow to rise for a minimum 1 1/2 in oven with light on and hot water along with for humidity. Divide and let rise on counter for another hour or two or move to fridge for later use. You can keep the fridge for several days... the longer you ferment, the more complex your crust flavour will be.

Sheeting: I sheet my crusts onto flour-coated parchment paper, so that when i transfer the pie to the stone i can just slide the paper on (i've had way too many fuckups with folded pies, half the toppings sliding onto the damn stone, etc.). Roll out dough the best you can using more bench flour to in the process. The dough will be pretty stiff but shouldn't be too difficult to get to finished size by rolling by hand. Roll dough to approximately 1/8" - 3/16" thickness. Use a fork or docker to dock the pie (make a bunch of holes in the crust so air bubbles don't eff up the pie).

Baking Instructions: heat your oven as high as possible and heat pizza stone for 1 hour. Slide pie (on paper) right onto stone and cook until crust is crisp and golden brown - approximately 10 minutes .

[GQBalla]

wow post recipe for dough and sauce please!

looks great OP!

[nonlinear]

Originally posted by black13
The Chicago Deep Dish pizza's in this city are about the worst pizza's I've ever had.

But that looks delicious! Maybe open up a place.

I concur. Here, "deep dish" = 2 inch thick bread with toppings on top. in chicago, deep dish pie actually has THIN crust... put into a deep dish pan, and literally FILLED with sauce, cheese, sausage, other toppings. sometimes there is a crust on top of all this. deep dish is literally a "pie" - like apple, cherry, pumpkin, whatever, except it's filled with dope pizza stuff :)

the "deep dish" pie served up here is another thing entirely.

[lilmira]

Damn that looks delicious. I love thin crust.

[nonlinear]

just reading some debate about blooming ADY in salt water... seems that the consensus is that ADY shouldn't be bloomed in salt water... might want to bloom ADY before adding salt, then. sorry, my first time using this recipe haha.

[7thgenvic]

I use to make home made pizza weekly with my room mates in Denmark! THE BEST WAY to make pizza forsure!

[RawB8figure]

Is there anywhere in calgary you can buy fresh made dough?

[theken]

...

[nonlinear]

Originally posted by RawB8figure
Is there anywhere in calgary you can buy fresh made dough?

yea, they sell it at italian markets. it's really not that hard to make, though

[RawB8figure]

looking at the dough recipe posted it doesnt look very easy. I will check linas on my way home . Thanks,

[bourge73]

Linas or the The Italian Store (behind where the Westjet customer service building use to be I beleive on Skyline Way? NE) cost u a couple of bucks and works awesome for pizza and calzones!

[RawB8figure]

thanks

[sputnik]

Originally posted by nonlinear
Loowater generic Chicago thin dough (1/3 water replaced with 2% milk; makes 1 - 14" crust)

All-Purpose Flour (100%): 258.4 g | 9.11 oz | 0.57 lbs
Water (33.3333%): 86.13 g | 3.04 oz | 0.19 lbs
ADY (1%): 2.58 g | 0.09 oz | 0.01 lbs | 0.68 tsp | 0.23 tbsp
Salt (1%): 2.58 g | 0.09 oz | 0.01 lbs | 0.46 tsp | 0.15 tbsp
Milk (fresh) (16.6667%): 43.07 g | 1.52 oz | 0.09 lbs | 8.61 tsp | 2.87 tbsp
Total (152%): 392.77 g | 13.85 oz | 0.87 lbs | TF = 0.09


Do you have a recipe that doesn't require a degree in chemistry?

[nonlinear]

^?

the recipe lists ingredients as mass percent, so that the recipe is general (i.e. you can make whatever amount you want). Absolute measurements have also been calculated for a single 14" crust - those are the various measurements after the mass percents.

So for example, the flour is the 100% mass baseline, and a 14" crust would need 258.4 g OR 9.11 oz OR 0.57 lbs. For the salt (1% mass of the flour), crust requires 2.58 g OR 0.09 oz OR 0.01 lbs OR 0.46 tsp OR 0.15 tbs.

is it really that difficult to understand?

[GQBalla]

whats ADY?

it was in the recipe

[nonlinear]

^active dry yeast

[cityhunter2501]

damn shouldn't have opened this thread before lunch...now I'm craving for thin crust pizza :banghead:

great looking pizza OP, wouldn't mind one with olives and anchovies and artichoke right now :drool:

[msommers]

God damn nonlinear, you take credit card?!

[sputnik]

Originally posted by nonlinear
^?

the recipe lists ingredients as mass percent, so that the recipe is general (i.e. you can make whatever amount you want). Absolute measurements have also been calculated for a single 14" crust - those are the various measurements after the mass percents.

So for example, the flour is the 100% mass baseline, and a 14" crust would need 258.4 g OR 9.11 oz OR 0.57 lbs. For the salt (1% mass of the flour), crust requires 2.58 g OR 0.09 oz OR 0.01 lbs OR 0.46 tsp OR 0.15 tbs.

is it really that difficult to understand?

Not all of us have digital coke scales in our kitchens.

How do you measure out 0.46 tsp?

[szw]

Originally posted by sputnik


Not all of us have digital coke scales in our kitchens.

How do you measure out 0.46 tsp?

Baking typically uses weight and not volume measurements, kind of weird to see the tsp and tbsp measurements there. But bakers are weird in general.

[nonlinear]

Originally posted by sputnik


Not all of us have digital coke scales in our kitchens.

How do you measure out 0.46 tsp?

i've got a digital "coke" scale, use it for cooking all the time. if you don't have one, i guess i would eyeball it as a 0.5 tsp.

if you don't like the recipe, don't make it :dunno:


Originally posted by szw


Baking typically uses weight and not volume measurements. But bakers are weird.

yea, it's because the density of ingredients varies widely. e.g. there is a BIG difference in mass between a cup of sifted flour, and a cup of packed flour. to get reproducible results, mass is best.

[nonlinear]

oops

[RawB8figure]

Well I went to Linas on center street. And they had everything I needed, minus the pizza stone. So they had pizza dough that was made today in the refrigeration display and it is sold by weight. The pizza dough I picked up was 2$ and made a 14" thin crust (roughly 5mm after cooking). The crust was fairly good, browned nicely. They also had all the ingredients to go with it, actually a pretty good selection.

[nonlinear]

yea, i've tried Lina's dough before. it's pretty good if you're looking for a more neopolian-style crust. I should note again that all of the italian markets in calgary (ones i've been to, anyhow) sell this type of dough, either fresh or frozen.

what type of sauce did you end up using?

[RawB8figure]

just off the self unico pizza sauce, didn't have alot of time.

[dubol]

Damn, that looks delicious. Thanks for posting this up.

[nonlinear]

moar pics from tonights pie.

i used the same crust recipe from the earlier posts, but we now have a bread maker which takes less time, is MUCH easier on my hands, and makes a far superior dough since it can actually incorporate all the flour (which is a prob i was having previously).

made this dough last thursday night. made a pie on friday and a pie tonight. here are pics of tonight's pie. i intended to get some nice crust shots, too, but cut this fucker up and totally forgot about it haha.


http://img10.imageshack.us/img10/9610/p4110036.th.jpg (http://img10.imageshack.us/i/p4110036.jpg/)

http://img404.imageshack.us/img404/8739/p4110035.th.jpg (http://img404.imageshack.us/i/p4110035.jpg/)

close up of the crust edge (look at how fucking sweet that is!!!). i LOVE edgeless pie.

http://img37.imageshack.us/img37/7059/p4110037.th.jpg (http://img37.imageshack.us/i/p4110037.jpg/)

[msommers]

Which thin-crust place in Calgary did you highly recommend? I thought Gondola, but they are a bunch of different ones in town...or are there all the same?

[nonlinear]

Originally posted by RawB8figure
Well I went to Linas on center street. And they had everything I needed, minus the pizza stone. So they had pizza dough that was made today in the refrigeration display and it is sold by weight. The pizza dough I picked up was 2$ and made a 14" thin crust (roughly 5mm after cooking). The crust was fairly good, browned nicely. They also had all the ingredients to go with it, actually a pretty good selection.

if you're looking for a stone, they have them at safeways for $10. or, better yet, try and find some unglazed quarry tiles (about $1 each). haven't been able to source those in yyc though.

[nonlinear]

Originally posted by msommers
Which thin-crust place in Calgary did you highly recommend? I thought Gondola, but they are a bunch of different ones in town...or are there all the same?

yes sir, gondola is what i recommended. they are all franchises from the same chain (or were at one point http://www.gondola-pizza.com/), however they are all independently owned, so the "specials" etc. seem vary among stores. i'm not sure to what extent the ingredients vary among stores.

i live in acadia now, and have been getting it from the acadia location for a couple of years ago, but i've also had it from the northmount location, the centre st location, and the sw location. all are good, although they do vary a bit.

while it's certainly not the *best* chicago thin crust i've ever had, it IS the only place to get that style in the city, so that is worth something ;)

[Dj_Stylz]

That website doesn't have any of the Calgary location's?

[nonlinear]

^^yea, i don't know what's up with that... they do, however, have the same exact logo, etc. maybe they were formerly franchises, or just aren't advertised on that site or something (?)

[nonlinear]

SW calgary location: http://www.gondolapizza.biz/

[Ukyo8]

man i want pizza now haha