Pepperoni and Giardiniera Pizza - Chicago Thin Experiments - January 2025
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYCn8vnsauMrZ8dn9TH_niOxWuH1VHmbatPjcLaEXhOxz-CBzZi96mmm_QfBg-nTtld8MmU4jjSwRllc97MxoN5ruQfxyhC7nXwJQMSZICnCIB3FCuNDaC28NCTvxPvw7Ever5nBnDSR-jUgLB0a26kTDM0U8a3rKf5uAJ3npt9B_ws-pB0_lD1Qfng/w640-h482/PXL_20250121_000540108.MP~2.jpg)
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...