Quarantine Pizza Making - Quasi-Chicago Thin
One of the things that I've been doing in quarantine is honing a new pizza dough recipe - something that is close to a Chicago Thin. I first posted about a Chicago thin formulation four years ago in February of 2016 , but I haven't really been happy with it over the years. I've settled into a dough formulation that I'm starting to hone in on that makes a 12" pie. The resulting dough is sexy. Like it is soft and supple. It includes butter AND oil, which I think is part of the reasoning for how the dough feels. I also don't use any pan lube in this recipe, which is a first for me. You can see the finished product above - featuring a mozz/cheddar blend and these thick-cut Old World Roundy's pepperoni via Mariano's via Instacart. I just kind of wandered into them and now love them. Below, you can see the upskirt. Or...undercarriage if you will. I've been baking the pies at between 400 and 450 degrees with the 'convection' *o