Chicago-style thin crust – Shrimp, red onion, kalamata olive, and feta

Used the Chicago Thin crust recipe from NY times/ J. Kenji Lopez Alt. I've done the Italian sausage and giardiniera combo a few times and wanted to switch it up to a combo my father would use for his homemade pizzas. Shrimp with feta/red onion/kalamata olives. Will add some sauteed spinach with garlic next time. This dough ball had a week-long cold ferment in fridge before rolling and curing overnight on parchment paper

500 degree oven on stone, lower third. hour+ preheat time. 13 minutes in oven then 2-3 minutes on wire rack to cool before cutting party style.

Tavern Style Thin Crust