First Try At Chicago-Style Thin Crust
Earlier this week, I posted the photos of my new cutter pans for Chicago thin crust pizza making and here as you likely guessed, it didn't take long for me to try to put it them through their paces. I grabbed a Aurelio's clone dough formulation from the PizzaMaking.com forums and dressed it with my usual set of ingredients: Chellino Scamorza cheese , pepperoni, hot Italian sausage and some red peppers. Finished with some parm and basil after it baked. Consider this step one in a long journey towards my next pizza quest: tavern cut, Chicago thin crust. We're living at Equation Boy/Man's house and thus, using their ovens. I haven't quite gotten enough practice to know how they'd perform. I put the pan on a lower rack and placed my baking steel on a rack just on top of the pie. Thinking...that there would be some thermal mass baking the top. That, indeed, worked great. The top of the pie came out perfectly well done. But the bottom? A little too we