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  1. cookandeat

    Gino's East Pizza Crust

    For those of you who want to clone a Giordano's stuffed pizza this is probably as close as you can get. http://www.pizzamaking.com/forum/index.php/topic,30449.0.html
  2. cookandeat

    Need help in recreating a pastry like pizza crust

    I understand that this dough is full of oil. I'm trying to find out how to get the texture as seen in my pics. Should the dough be baked cold to achieve the layering? How do I get it to be dryer and less greasy also? Decrease water and fats or just the fat content?
  3. cookandeat

    Need help in recreating a pastry like pizza crust

    So are you saying to just add yeast to croissant dough? The bake time is generally 35-45mins for this pizza.
  4. cookandeat

    Need help in recreating a pastry like pizza crust

    So basically is just like puff pastry? The only thing with this dough is it's less greasy and dryer than puff pastry. Do I just cut down on the hydration and butter?
  5. cookandeat

    Need help in recreating a pastry like pizza crust

    No baking Guru's on here?
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  9. cookandeat

    Need help in recreating a pastry like pizza crust

    I'm trying to figure out a pizza crust I like very much. The crust is full of layering which I assume if from (fats). The layering I'm after is like a pie crust however it's lighter, more airy, and drier. By drier I'm mean the water or the fat content is lower. I struggle getting layers when...
  10. cookandeat

    Chicago isn't just deep dish pizza

    I agree with all the other toppings but in Chicago the pepperoni is mostly under the cheese.
  11. cookandeat

    Chicago isn't just deep dish pizza

    Sorry. Had to add pics later. I thought I could post pics simply from my smartphone.
  12. Chicago isn't just deep dish pizza

    Chicago isn't just deep dish pizza

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  16. cookandeat

    Chicago isn't just deep dish pizza

    In fact, Chicago used to be known for it's thin crust and still is too many other Chicagoans. Here is a Chicago pizzeria quality pizza recipe I've been messing with for the past week or so. 14 inch dough formulation: 200g AP flour (I used King Arthur) 94g water (47%) 10g corn oil (5%) 1/8 tsp...
  17. cookandeat

    Neapolitan style pizza without the clay oven

    Go check out pizzamaking.com. Absolute geniuses over there when it comes to Neo.
  18. cookandeat

    Pizza dough recipe

    No. Each of those doughs are completely different. NY style is 58-62% hydration with zero to 2% oil. Deep dish has tons of oil in it (20% ish) with less water than NY style. For the best pizza gurus on the net go to pizzamaking com Hope this helps.
  19. cookandeat

    Improve my chicken tacos

    I use breast meat and el milagro corn tortillas. Is that ok?
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