Happy New Year!

Zorba

"The Veiled Male"
Supporting Member
Joined
Apr 2, 2020
Messages
14,041
Location
Merritt Island, Fl
I thought I'd start a Happy New Year thread - so Happy New Year!

Noisemakers were pre-staged:
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this is my Happy New Year's Eve attempt at Chicago crust, probably my 50th attempt over the past 20+ years to duplicate it. I've never managed to get it right, but this one flew close, had that elusive & nice quality of a Chicago crust that seems to be a combination of pie/biscuit/pizza dough. I wasn't really happy with the finished color, too dark, which I attribute to the sugar this format called for, I'll eliminate that next go around, but I feel like I'm on to something here overall.

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this is my Happy New Year's Eve attempt at Chicago crust, probably my 50th attempt over the past 20+ years to duplicate it. I've never managed to get it right, but this one flew close, had that elusive & nice quality of a Chicago crust that seems to be a combination of pie/biscuit/pizza dough. I wasn't really happy with the finished color, too dark, which I attribute to the sugar this format called for, I'll eliminate that next go around, but I feel like I'm on to something here overall.
Pizza from a cast iron skillet can't be bad! Looks good from my point of view.
 
this is my Happy New Year's Eve attempt at Chicago crust, probably my 50th attempt over the past 20+ years to duplicate it. I've never managed to get it right, but this one flew close, had that elusive & nice quality of a Chicago crust that seems to be a combination of pie/biscuit/pizza dough. I wasn't really happy with the finished color, too dark, which I attribute to the sugar this format called for, I'll eliminate that next go around, but I feel like I'm on to something here overall.

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Lol I made some deep dish from scratch last night too! Used a 1 hour fast rise beer dough recipe.

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this is my Happy New Year's Eve attempt at Chicago crust, probably my 50th attempt over the past 20+ years to duplicate it. I've never managed to get it right, but this one flew close, had that elusive & nice quality of a Chicago crust that seems to be a combination of pie/biscuit/pizza dough. I wasn't really happy with the finished color, too dark, which I attribute to the sugar this format called for, I'll eliminate that next go around, but I feel like I'm on to something here overall.

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I like how you think.

Made ours in a 12” cast iron skillet, crust is sourdough with a little semolina, olive oil, salt, honey and cold risen. Layered mozzarella, parmesan, Romano, Asiago, pepperoni, bacon and Italian sausage.

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