Thin Crust (Chicago or Tavern Style)

1

Count of 4 300g dough balls.

  • 750g Flour (KA)
  • 4g Yeast
  • 15g salt
  • 7g Sugar
  • 370g luke warm water (90-100f)
  • 60g Oil

Mix. Rest 20 mins. Recipe says to add oil after rest. Do whatever.

kneed

Place in gallon bags for 2-3 days (min over night)

DAY BEFORE – Rollout into 14″ and (per recipe) , dock, leave out on (room temp) in pan? Overnight. Basically drying out.

COOKING

Preheat oven to 500. 4-6oz sauce. 1 TBS Pecorino Parm. 6-8oz cheese to edges. toppings. 1/2 tsp dried oregano.

500 degrees about 10 minutes.

Recommended sauce:

  • 28 oz can tomato puree
  • 3 TB tomato paste
  • 1.5 tsp sugar (makes sweet sauce) adjust?
  • 1 tsp d oregano
  • 1 tsp d basil
  • 1 tsp salt
  • 1/2 tsp ground fennel
  • 1/2 gran garlic
  • PUREE IT ALL TOGETHER

Bryan

Related Posts

One Comment

Leave a Reply