Saturday Pizzas Part Deuce

Whisky · 10-30-2021, 11:10 PM

Last weekend was Neapolitan.
https://www.bbq-brethren.com/forum/s...d.php?t=295050

Tonight I did a Chicago thin and NY. I've made both doughs before but usually I cook my Chi thin in the home oven. Wanted to try it in the Ardore at a little higher temp. It was much better.

Chi thin made with King Arthur AP flour and cooked at 625ish.

NY made with All Trumps HG and cooked at 750ish.

For both of these cooks I slid my corderite stone over the biscotto floor. Doughs were approximately 26 hrs.

First, Chicago thin- green pepper, mushrooms, sausage and pepperoni

Sent from my SM-G975U1 using Tapatalk

Whisky · 10-30-2021, 11:12 PM

New York- half cheese (basil post bake), half sausage and pepperoni.

Thanks

Sent from my SM-G975U1 using Tapatalk

tom b · 10-30-2021, 11:26 PM

Good looking pies! I like the looks of that Chicago thin.

gtsum · 10-31-2021, 02:39 AM

Excellent pies!

Sent from my iPhone using Tapatalk Pro

Bluebird · 10-31-2021, 05:23 AM

Those look fantastic!

Eckie · 10-31-2021, 07:56 AM

Delicious looking pies Whiskey! I've heard of Chicago deep Dish, but never Chicago thin. What's the difference in the dough/crust vs the NY, or other "standard" pizza? (Will I get caned for that comment?? Lol)

LYU370 · 10-31-2021, 08:27 AM

Great looking pies!!!

Quote:

Originally Posted by Eckie

Delicious looking pies Whiskey! I've heard of Chicago deep Dish, but never Chicago thin. What's the difference in the dough/crust vs the NY, or other "standard" pizza? (Will I get caned for that comment?? Lol)

Chicago thin is more of a cracker like crust, quite crispy. Your NY Pizza is the type you fold over the big triangle and eat.

Whisky · 10-31-2021, 09:10 AM

Quote:

Originally Posted by Eckie

Delicious looking pies Whiskey! I've heard of Chicago deep Dish, but never Chicago thin. What's the difference in the dough/crust vs the NY, or other "standard" pizza? (Will I get caned for that comment?? Lol)

My description of it would be its the only pizza I use a rolling pin on to get thin, use lots of oil in the dough, and cut party style. Generally cooked at lower temps for longer periods of time to get extra crispy.

However, this guy has more info if you care to read it:
https://www.realdeepdish.com/2020/11...s-its-a-thing/

Sent from my SM-G975U1 using Tapatalk

Stingerhook · 10-31-2021, 10:43 AM

Fantabulous!!!!!!!!!

ssv3 · 10-31-2021, 11:37 AM

Love both!

Big George's BBQ · 10-31-2021, 02:42 PM

Nice pies. Love a good pizza

10-30-2021, 11:10 PM	#1
Whisky is one Smokin' Farker Join Date: 12-12-14 Location: Pingree, ND	Saturday Pizzas Part Deuce Last weekend was Neapolitan. https://www.bbq-brethren.com/forum/s...d.php?t=295050 Tonight I did a Chicago thin and NY. I've made both doughs before but usually I cook my Chi thin in the home oven. Wanted to try it in the Ardore at a little higher temp. It was much better. Chi thin made with King Arthur AP flour and cooked at 625ish. NY made with All Trumps HG and cooked at 750ish. For both of these cooks I slid my corderite stone over the biscotto floor. Doughs were approximately 26 hrs. First, Chicago thin- green pepper, mushrooms, sausage and pepperoni Sent from my SM-G975U1 using Tapatalk Last edited by Whisky; 10-30-2021 at 11:18 PM..

10-30-2021, 11:26 PM	#3
tom b somebody shut me the fark up. Join Date: 10-12-15 Location: Temecula, CA	Good looking pies! I like the looks of that Chicago thin. __________________ LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe

10-31-2021, 05:23 AM	#5
Bluebird is one Smokin' Farker Join Date: 07-11-12 Location: Floyd Va	Those look fantastic! __________________ Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn, Weber Genesis, LBGE.

10-31-2021, 10:43 AM	#9
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	Fantabulous!!!!!!!!! __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

10-31-2021, 11:37 AM	#10
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	Love both! __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

10-30-2021, 11:12 PM	#2
Whisky is one Smokin' Farker Join Date: 12-12-14 Location: Pingree, ND	New York- half cheese (basil post bake), half sausage and pepperoni. Thanks Sent from my SM-G975U1 using Tapatalk

10-31-2021, 02:39 AM	#4
gtsum Babbling Farker Join Date: 08-30-03 Location: Richmond, VA	Excellent pies! Sent from my iPhone using Tapatalk Pro

10-31-2021, 07:56 AM	#6
Eckie Full Fledged Farker Join Date: 03-05-16 Location: Blackstone VA	Delicious looking pies Whiskey! I've heard of Chicago deep Dish, but never Chicago thin. What's the difference in the dough/crust vs the NY, or other "standard" pizza? (Will I get caned for that comment?? Lol)

10-31-2021, 02:42 PM	#11
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Nice pies. Love a good pizza __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD