I havw neverr had spinach on a pizza this looks good
LeakyFurnace420_69
yummm
what makes this “chicago tavern style”?
RancorHi5
Brian Lagerstroms Chicagoland tavern style
330g or 2.5 C. AP FLOUR 4g or 1.5 tsp YEAST 6g or 1 tsp SALT 170g or 2/3c WATER 30g or about 2 TBPS BUTTER
I blitzed it all in a food processor until shaggy then kneaded by hand a couple minutes, let it go in the refrigerator a couple days, rolled onto parchment paper (to aid with launching) and baked at 500 on a pizza steel
3 Comments
I havw neverr had spinach on a pizza this looks good
yummm
what makes this “chicago tavern style”?
Brian Lagerstroms Chicagoland tavern style
330g or 2.5 C. AP FLOUR
4g or 1.5 tsp YEAST
6g or 1 tsp SALT
170g or 2/3c WATER
30g or about 2 TBPS BUTTER
I blitzed it all in a food processor until shaggy then kneaded by hand a couple minutes, let it go in the refrigerator a couple days, rolled onto parchment paper (to aid with launching) and baked at 500 on a pizza steel