Chicago Thin From Bar Pie Chassis - January 2022
For the better part of 2021, I have been making (exclusively) Bar Pies at home to the exclusion of just about any other type of pizza. I've made the occasional Detroit-style, but for the most part, it has been 12" round Bar Pies for 10+ months . However, Bar Pies have a specific provenance - that of the east coast. New Jersey. Massachusetts. Those places make "Bar Pie". What do we make in Chicago? Something called Tavern pizza. Or Tavern-style pizza. Or, just Chicago Thin Crust. Bar Pie isn't too far from Chicago Thin, but it is a bit different. So, I've decided that 2022 is going to be my Chicago Thin/Bar Pie hybrid year. My maiden voyage down this path was this past weekend when I took a Chicago Thin recipe that I found on YouTube , modified it to be a little bit *more* like my base Bar Pie formulation in some ways, dropped the hydration down a bit and then, finally did a couple of downsizing from a 14" formulation to a 12"-based cha