Sausage and Giardiniera Chicago Thin Pizza Progress - February 2023
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-_FE3yPzF-O96im3qKgirwfMrZ48nr2zP1ygPQrqiYsbnyhITC3bEoRtjkx_GjMx7sS4RZAh8PJm1Ht9buDOGNUhD_e6UTeBrVufvIAMFQTuA8XixiFOLcTaescwSrTaMXS2TLWYd3UOQvPD2sL91qJLtZEX-Sm1yV8uVzu-OTrvdCDt3WtvTbQ/w640-h482/PXL_20230204_010339862.MP.jpg)
Thanks to John Carruthers at Nachos and Lager (and Crust Fund Pizza ), I've made some progress on my thin crust Tavern pizza the past few weeks. I call it "Chicago Thin", but it seems that "Chicago Tavern-Cut" has been the most widely-adopted in the pizza-making regions online. I've been playing around with this on-and-off for about a year. That includes cold curing. And room-temperature curing. The post that featured John and his recipe on Wordloaf was really good as it provided me with a few tweaks and some additional details. It was also scaled down for two dough balls. I've settled into making a batch of dough for 2 14"(ish) tavern pizzas that first ferments in bulk in the fridge, then the day prior to baking, I ball and stick back in the fridge. The morning of my bake: I roll out and cure the dough in between pieces of parchment paper. They dried out and started to get a little-bit brittle along the edges this time, but I...