Pepperoni and Giardiniera Pizza - Chicago Thin Experiments - January 2025
Wintertime is indoor pizza time around our house. That brings with it a dilemma: What style of dough do I make that satisfies everyone. You see...Nat and the kids prefer what we call 'outdoor pizza' - something that is probably described as "Neapolitan-adjacent". A higher-hydration dough that has a large (or at least 'larger') cornicione that is typically (or ideally) covered in Leopard spots . Some might say'Dough-forward'. I prefer something closer to Chicago Tavern Pizza and/or Bar Pies . Thin, crispy and 'toppings-forward'. I even like 'stunt pizzas' - like BBQ chicken and more recently....a Buffalo Chicken Dip Pizza (that...in my mind... Nat 'invented'.) Since I'm stuck using the indoor/kitchen oven, I have to either make a choice (make one dough or the other) or....make both. This past weekend, I picked one: Chicago Thin. And....due to travel, I ended up making a same-day dough (not ideal). The sam...