Chicago Thin Frico - Bar Pie Adaptation - January 2022
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).