What makes Windy City pizza such a unique experience is the combination of a made fresh – flakey thin crust, mounds of mozzarella, fresh meats and a hand crushed and seasoned tomato sauce. Assembled in this order and baked for 45 minutes creates a pizza that tastes like nothing you have ever tasted… unless you’ve taken a trip down the Magnificent Mile.
This is the fallout that a lot of these anti vax places will be suffering. They feasted on the media attention and subsequent support of hundreds of anti vaxers online and dozens packing their restaurants in defiance.
I could see owners being in the middle of that hoopla and thinking they had it made with their new found supporters. Many of us warned that those people won't be there once the social media firestorm dies down and you'll have lost a good percentage of your non anti vax customer base as well.
No sympathy, this is the end result of smiling through your defiance with a bunch of dumbasses mucking it up in your restaurant shouting empty promises about supporting you.
POW was the same owner as WIthout Papers so pretty happy to see it go down
After months of hands on market testing I have determined that Noble Pie is my favorite pizza place and would like to replicate their recipe at home if possible. Does anyone have a good dough recipe that will be most like Noble Pie? Thinking airy/bubbly, crispy outer edge that's still chewy. Looking closely at pictures it's like the dough creates many small bubbles of crispy goodness.
After months of hands on market testing I have determined that Noble Pie is my favorite pizza place and would like to replicate their recipe at home if possible. Does anyone have a good dough recipe that will be most like Noble Pie? Thinking airy/bubbly, crispy outer edge that's still chewy. Looking closely at pictures it's like the dough creates many small bubbles of crispy goodness.
Thanks in advance
hey kcin
being that i live in kelowna i can tell you i've never had noble pie pizza. however, i've been making my own pizza forever. this is recipe i use and it's awesome - crispy on the outside, but still chewy on the inside....
Spoiler!
Pizza Dough
yield – 2 crusts, 14”
Ingredients
· 3 1/2 to 4 cups bread flour, plus more for rolling
· 1 teaspoon white sugar
· 1 envelope instant dry yeast
· 2 teaspoons kosher salt
· 1 1/2 cups water, 110 degrees F
· 2 tablespoons olive oil, plus 2 teaspoons
Directions
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, at least 1 hour. ***I usually put it in the oven set to 105F.
Cut the dough into 2 equal pieces. Place each piece of dough onto a piece of parchment paper that has flour sprinkled on it. Form the dough into a circle shape and then use a rolling pin to flatten the pizza crusts to a consistent thickness (approx. 3/8”). Leaving the crusts on the parchment paper, slide them onto pizza trays (or cookie trays) and let them rise (in the oven @ 105F) for 45 minutes - 1 hour. Remove the pizza shells from the oven and reset oven to 525F. While oven is warming up, make your pizzas.
Cook time for the pizzas will be 6-9 minutes (maybe more depending on the oven).
If you have pizza stones, make sure they are in the oven BEFORE setting the oven to 525F.
Place the pizzas in the oven while still on the parchment paper. After about 4 minutes you should be able to pull the parchment paper out, leaving the pizzas to finish cooking on either the pizza tray or pizza stone
**the dough freezes great – put what you don’t want after the “first rise” in the freezer wrapped in saran wrap
**if your oven has both a 'roast' and 'bake' setting, i've found pizzas turn out way better on the 'roast' setting. i'm not sure what the oven does differently, but they are so much better on 'roast'.
another great pizza must is home made pizza sauce - suuuuper easy and so good....
Spoiler!
Homemade Pizza Sauce
Prep Time:5 mins Cook Time:30 mins
Ingredients:
1 (28-ounce) can San Marzano tomatoes (or the best quality you can find)
2 tablespoons olive oil
1/4 cup grated onions (or finely diced for chunkier texture)
3/4 teaspoon dried oregano
1 teaspoon dried basil
1/4 -1/2 teaspoon red pepper flakes (depending on heat preference)
3 cloves garlic (grated or minced)
2 teaspoons granulated sugar
1 teaspoon salt
Directions:
1. If your tomatoes are packed whole, pour them into a large bowl and using your hands break down the tomatoes so that they’re chunky but not completely liquidy. This can also be done with an immersion stick blender by just pulsing it a few times. Set aside.
2. In a medium saucepan over medium heat, add the olive oil, grated onions, oregano, basil, and red pepper flakes. Allow the oil to cook the ingredients for 3-4 minutes, stirring as necessary. Add the garlic and continue to cook for another minute.
3. Add the tomatoes from step #1, along with the sugar and salt. Turn the heat down to low-medium and allow the sauce to simmer for at least 30 minutes. Taste the sauce and adjust seasonings to preference. If you’d like a more concentrated tomato flavor, you can continue to simmer the sauce for an addition 1-2 hours.
4. Sauce can be used ‘as is’ or if you prefer a smoother sauce, do a light puree in a blender
5. Use the sauce for pizzas immediately or allow to come to room temperature before storing in containers. Sauce can be refrigerated for up to 1 week or frozen for up to 3 months. Notes:
1. This recipe can also be made with fresh tomatoes when they’re in season. You would need about 1 1/2- 1 3/4 pounds of tomatoes. Mark an “x” on the bottom of each tomato using a sharp paring knife. Add the tomatoes to boiling water for just 1 minute. Remove tomatoes carefully and peel. Continue from step #1 in recipe.
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I can't believe that it took me this long to try Noble Pie. It has taken the mantel of best pizza in the city for me. You need to plan ahead if you're wanting to do take out, as they do pre-orders for the day, but so worth it.
I'd say closest to NY style. Big 18" pizza with great dough. I think they ferment the dough for 3 days(?). I will most certainly be going back!
I can't believe that it took me this long to try Noble Pie. It has taken the mantel of best pizza in the city for me. You need to plan ahead if you're wanting to do take out, as they do pre-orders for the day, but so worth it.
I'd say closest to NY style. Big 18" pizza with great dough. I think they ferment the dough for 3 days(?). I will most certainly be going back!
Only downside I have found with Noble Pie is the requirement to plan your pizza night in advance. Definitely my favorite spot and want to try dine in one day.
Went to the Blackbird Pub in Auburn Bay last night and had the Meat Sweats pizza. Lived up to its name - would order again - very good.
As an aside, the day Meat Loaf died, knowing I was a huge fan a few friends took it upon themselves to send a couple orders of Blackbird's Kobe Beef Meatloaf to the house - also very good.
I have always wondered why a good beef like kobe or wagyu would ever be ground and used for meatloaf. I mean, the sentiment is nice and it sounds good on a menu, but… does it make much difference? I’d rather save a prime piece of beef for something else.
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Went to the Blackbird Pub in Auburn Bay last night and had the Meat Sweats pizza. Lived up to its name - would order again - very good.
As an aside, the day Meat Loaf died, knowing I was a huge fan a few friends took it upon themselves to send a couple orders of Blackbird's Kobe Beef Meatloaf to the house - also very good.
Hey my local!
There is some good food spread out over their menu.
__________________
Captain James P. DeCOSTE, CD, 18 Sep 1993
After months of hands on market testing I have determined that Noble Pie is my favorite pizza place and would like to replicate their recipe at home if possible. Does anyone have a good dough recipe that will be most like Noble Pie? Thinking airy/bubbly, crispy outer edge that's still chewy. Looking closely at pictures it's like the dough creates many small bubbles of crispy goodness.
Thanks in advance
Had noble last week and it was awful. Burnt to a crisp on take out.
I had it at 88 3 years ago and it was fantastic, then take out and was good, this time we threw a bunch out it was burnt.
For 2 pizzas at $100 bill it really made me PO
Second, for dough look up Robertas pizza dough recipie on google. I use that and My pizzas are way better than Noble.
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After months of hands on market testing I have determined that Noble Pie is my favorite pizza place and would like to replicate their recipe at home if possible. Does anyone have a good dough recipe that will be most like Noble Pie? Thinking airy/bubbly, crispy outer edge that's still chewy. Looking closely at pictures it's like the dough creates many small bubbles of crispy goodness.
Thanks in advance
IMO, the best home-made pizza doughs that I've made/had are made using long, slow proofing times - such as the Serious Eats recipe or the NYT recipe (Roberta's pizza dough)
I like proofing the dough for 2-3 days in the fridge, which gives it lots of time to build flavour and generate lots of those little air bubbles without overfermenting the dough (which will cause it to deflate and get too sticky). Also because I've baked a lot of sourdough over the pandemic, I've done the same using sourdough starter instead of commercial yeast and a long cold proof with good results (here's a sourdough pizza recipe that's pretty good).
The other key for home pizzas is to be able to get heat up your pizza as quickly as possible to try to match what happens in restaurant ovens - I've found having a pizza steel to be a gamechanger. I just got a $50 one from Canadian Tire, but they have much thicker ones that you can get online that are a bit pricier. When I am making pizza at home, I crank up the oven as hot as it will go (550degF for me, though many ovens top out at 500) and preheat the baking steel on the top rack (or maybe second to top depending on your oven) for 30 mins, then switch it to broil and toss in the pizza. Then the pizza gets cooked quickly both from the bottom (with the pizza steel very quickly dumping heat into the crust) and the top (from the broiler), and it only takes 6-8 mins depending on the size of the pizza. You can get an amazing tasting crust with a crispy bottom and a soft interior with a bit of practice.
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I like Papa John’s. I know pretentious disclaimers are always needed when talking about big chain shops, but I’ve always found them to be a decent option for late night eats and whatnot.
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One of the strengths of pizza is it has a higher floor than any other takeout food. Chain fried chicken or burgers can get really grim, but chain pizza is still satisfying unless they really screwed up.
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I like Papa John’s. I know pretentious disclaimers are always needed when talking about big chain shops, but I’ve always found them to be a decent option for late night eats and whatnot.
For chain stuff I do as well. Problem is they've gotten more out of hand than most chains for pricing. They rarely have single pizza deals and a medium pepperoni is like $22 now. It's ridiculous.
At least Pizza Hut, Dominoes, Pizza 73 all typically have some kind of $8-$12 deal going on for a single pizza. If I'm spending $22 I'll just spend a couple buck more and get a good neighbourhood or local pizza.
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