Quarantine Pizza Making - Quasi-Chicago Thin

One of the things that I've been doing in quarantine is honing a new pizza dough recipe - something that is close to a Chicago Thin.  I first posted about a Chicago thin formulation four years ago in February of 2016, but I haven't really been happy with it over the years.  I've settled into a dough formulation that I'm starting to hone in on that makes a 12" pie.

The resulting dough is sexy.  Like it is soft and supple.  It includes butter AND oil, which I think is part of the reasoning for how the dough feels.  I also don't use any pan lube in this recipe, which is a first for me.

You can see the finished product above - featuring a mozz/cheddar blend and these thick-cut Old World Roundy's pepperoni via Mariano's via Instacart.  I just kind of wandered into them and now love them.

Below, you can see the upskirt.  Or...undercarriage if you will.

I've been baking the pies at between 400 and 450 degrees with the 'convection' *on*.  Been saucing and cheesing it all the way to the edges - so no handle of any sort.

Here's where I'm at currently.  For now, I'm not using weights, but rather volumes (I know, I know).

1.5 cups APF
4 oz water
1 tablespoon EVOO
4 tablespoons of cubed unsalted butter.
1 teaspoon sugar
1 teaspoon salt
1.5 teaspoon ADY
1 tablespoon of this Pizza Dough Flavor from King Arthur

Using a food processor with the dough blade, combine all.  Add butter at the end.

Turn the dough out onto a little bit of bench flour and knead a few times.  Tuck into a zip lock bag and stow in the fridge for at least one night - but usually two nights.  Take out in the am and counter rise for the day.  About 2 hours before baking, bench flour - counter stretch/roll.

No pan lube. Dust top with light flower so it doesn't stick together.  Fold in half (top to bottom), then half again (right to left).  Drop into pan and unfold.  Stretch to edges.  Then cover with towel.

Right before topping, do a final push/stretch.  Dock with a fork.  Top with sauce (6 in 1's + butter), then pecorino dusting.   Then shredded cheese. 

In 'normal times' (that is...when I'm able to go to the store and shop myself instead of relying on Instacart deliveries every 10 days), I normally do a post-bake basil. 

Documenting here so I don't have to turn to my hand-scrawled notes going forward.


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