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Post by stljeff on Sept 24, 2012 20:04:08 GMT -6
Possibly the easiest thin crust pizza, and it's quite tasty (but it ain't Manhatten style ! ), is the St.Louis style pizza which can be made in 30 minutes from start to finish and it's extremely easy. Another ATK pizza BTW. If you're going to make true St. Louis-style pizza, you'll need to get provel cheese. I'm not certain it's readily available outside of St. Louis though. It's a mixture of provolone, cheddar, and Swiss. When melted it has a very soft, creamy texture and will burn the dickens out of the roof of your mouth if you eat your slice too quickly. Oh yeah, you've got to cut your pizza into squares rather than slices too!
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Post by razorx on Sept 24, 2012 21:13:46 GMT -6
Ya want to make it regional and speed things up eh.... Chicago Style less than 2 miles from home. One slice will darn near fill you up. Lou Malnati's Pizzeria Chicago style hot dogs and pizza are both awfully good.... Chicago-style pizza or pie typically refers to a deep-dish pizza style developed in Chicago, United States. Chicago-style pizza has a crust up to three inches tall at the edge, slightly higher than the ingredients, which include large amounts of cheese and chunky tomato sauce, acting as a large bowl. Besides deep-dish, the term also refers to stuffed pizza, another Chicago style. Both styles of pizza are usually eaten with a knife and fork. While in Chicago most pizzerias also serve thin-crust pizza that is generally also in a style characteristic to the city, the term Chicago-style pizza is mainly used to describe the deep-dish style of pizza away from the Chicagoland area. en.m.wikipedia.org/wiki/Chicago-style_pizza
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ShadowsDad
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Post by ShadowsDad on Sept 24, 2012 21:51:30 GMT -6
Provel cheese... ATK approximates it with a blend of white american and monterey jack, and 3 drops of liquid smoke. I assume it's only available near St.Louis. It certainly isn't here in Maine. Cut into squares... Yes, and fight for the corners.
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ShadowsDad
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Post by ShadowsDad on Sept 24, 2012 21:58:46 GMT -6
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ShadowsDad
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Post by ShadowsDad on Sept 26, 2012 11:15:56 GMT -6
In the interest of making the thin crust pizza recipe slightly more convenient I'm conducting an experiment. I'm making dough to day. My intention is to let it work for 2-3 days in the refrigerator, then freeze it for a week or 2. Then thaw it for at least a day and see what happens.
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ShadowsDad
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Post by ShadowsDad on Jan 9, 2013 16:35:50 GMT -6
Do you have to refrigerate for a whole day? I can never plan that far ahead lol! RM, I've been playing with extended stays in the refrigerator for the dough. So far I've gone as far as making the dough 8 days ahead and it's worked fine. We don't like to be tied into scheduling meals a day or so in advance either since we're retired and things just come up. Having an 8 day window makes it a no brainer... Dowe want pizza in a week? We can nail it down that much. FWIW, we don't have hands that open the refrigerator to stare inside, so the reefer in the shop hovers near 32°F and that's where the dough is kept. I'm also beginning to keep the dough in 2 bowls. Then after it warms up, just dump it out and it's already in a round shape. That makes it super easy to finish forming. Our cheese blend is 1.25# of domestic provolone and 8 ozs of provolone with a bit more age on it for a sharper flavor. Shred and mix the 2. The flavor is perfect for us.
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