Chicago Thin Frico - Bar Pie Adaptation - January 2022

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Applying the formulation with a 51% hydration factor from last week and a 190 gram dough ball yielded a nice result.  Laying on a ring of Vermont White Cheddar lead to a nice frico.  Notes:  I used ZERO bench flour and was able to roll out the ball to a something close to 12".  Using Crisco as the sort of 'paste', I was able to stretch the skin out and it didn't snap back. This one has Roni cups and a heavy hand of post-oven Romano.  No baking steel involved, but I think I need to go back to putting the steel on the rack above to provide for that refractory heat in order to get the top just.right (well done).  


Location: Downers Grove, IL, USA

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