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Old 01-21-2012, 09:14 AM   #1
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Great New York/Neopolitan crust

16oz. 110 degree water
1 tsp. dry active yeast
4 1/2 cups all purpose flour (king arthur is the best)
1/4 cup virgin olive oil
1 Tbsp salt

Let yeast and water proof together for 5 mins

Add oil then flour then salt. Kneed for 3-5 mins in kitchen aid mixer with the hook attachment. Dough will be on the wetter side. Pour into bowl and let rise for 3 hrs. After 3 hrs punch dough down and layout on a floured bench. Cut into 4 equal doughballs. Lighty coat with vegetable oil and put into separate zip lock bags to further ferment to aquire a better tasting crust. Put doughballs into fridge for 24-48hrs. When rdy to make a pie let dough sit at room temp for 1-2 hrs before shaping the dough.

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Old 01-21-2012, 10:05 AM   #2
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Welcome to DC. That looks great!
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Old 01-21-2012, 10:13 AM   #3
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Looks good, nice job.
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Old 01-21-2012, 11:25 AM   #4
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Thin crispy crust for me. Chicago can keep their deep dish pizza. We have a barroom that makes a thin crust pizza. One size only. In the summer the line is around the corner and still growing. It was voted the best pizza in New England by our Boston Food Critic, The Phantom. About six years ago, I had a pizza party for six out-of-town vistors. Not one slice left.
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Old 01-21-2012, 11:36 AM   #5
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Nestlund, your pizza looks fabulous! Save me a slice.

Quote:
Originally Posted by Addie View Post
Thin crispy crust for me. Chicago can keep their deep dish pizza.
Addie, on an earlier post you claimed you weren't a food snob. With this statement and the "what don't you want to see on your plate?" thread I'm beginning to think that was a complete fabrication.

I find that most people who say they don't like Chicago deep dish have never had a good one. Their comparing it to something they've seen at Pizza Hut or Domino's. Me, I love 'em. A good deep dish stuffed pizza is like a real meal. Giordano's on Rush Street used to have the best, but it's been some 30 years since I lived there and I just can't put away the pizza as well as I used to.
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Old 01-21-2012, 11:42 AM   #6
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Quote:
Originally Posted by Steve Kroll View Post
Addie, on an earlier post you claimed you weren't a food snob. With this statement and the "what don't you want to see on your plate?" thread I'm beginning to think that was a complete fabrication.

I find that most people who say they don't like Chicago deep dish have never had a good one. Their comparing it to something they've seen at Pizza Hut or Domino's. Me, I love 'em. A good deep dish stuffed pizza is like a real meal. Giordano's on Rush Street used to have the best, but it's been some 30 years since I lived there and I just can't put away the pizza as well as I used to.
My dislike of deep dish pizza comes from the fact that I don't like bread. By the time I am on my third slice, I am eating just the topping and leaving the crust behind. I made a tomato sandwich last night. I don't know why I used the bread. I picked all of it off and left just enough to hold the sandwich together. I will eat bread that has flavor. Whole wheat, pumpernickel, and marbled rye.
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Old 01-21-2012, 11:46 AM   #7
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Quote:
Originally Posted by Addie View Post
My dislike of deep dish pizza comes from the fact that I don't like bread.
A true Chicago stuffed pizza doesn't have that much bread. It's all filling. The crust is on the bottoms and sides. Everything else is meat, sauce, cheese, and veggies. The only thing that's really unusual about it is they put the sauce on top.

It should be right up your alley!

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Old 01-21-2012, 11:53 AM   #8
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Quote:
Originally Posted by Steve Kroll View Post
A true Chicago stuffed pizza doesn't have that much bread. It's all filling. The crust is on the bottoms and sides. Everything else is meat, sauce, cheese, and veggies. The only thing that's really unusual about it is they put the sauce on top.

It should be right up your alley!

I would use a fork to eat just the topping.
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Old 01-21-2012, 12:26 PM   #9
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Quote:
Originally Posted by Steve Kroll View Post
A true Chicago stuffed pizza doesn't have that much bread. It's all filling. The crust is on the bottoms and sides. Everything else is meat, sauce, cheese, and veggies. The only thing that's really unusual about it is they put the sauce on top.

It should be right up your alley!
I've seen Chicago stuffed pizza on TV and eaten it as well. Every version I have seen had much more crust than a Neapolitan pizza.

I prefer a thinner pie with a bottom crust no thicker than a nickle and a thin coating of pizza sauce on it then toppings.

It's really not that I haven't had a really good one, It's that I don't like that style of pizza.
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Old 01-21-2012, 01:08 PM   #10
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Does anyone make a deep dish pizza with whole wheat crust? I prefer thin crust pizza with whole wheat, but it's hard to find.
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