Tried the Kenji Lopez Alt Chicago cracker thin dough for the first time. I left it in the refrigerator 3 days before rolling out and letting sit overnight. It tastes fine but it’s much thinner than I was expecting and I didn’t roll it out as big as his does.
by Pleasant_Fudge6134
6 Comments
That looks great. Chicago cracker is definitely thinner than Chicago tavern so maybe the latter is what you’ll like more.
Maybe? For some reason, I was thinking cracker and tavern were the same crust with different names. Lol
That crust looks exactly like the thin crust from Papa Murphy’s.
That looks so tasty, the flavor of the bacon and the peppers must be so nice.
Run that cheese and toppings all the way to the edge! Well, at least that’s my preference.
I make the dough at 115% of his measurements since it is too thin as you describe (and I have also experienced).