First Homemade Tavern Style

I'm a frequent poster, but always NY Style inspired for years. Finally got the itch to try my hand at a Chicago Tavern style pie. This isn't as photogenic as my NY Style ones I post, but this was incredible. It was sort of interesting the differences between both processes, mainly handling 50% hydration dough compared to 65% (which is probably a captain obvious statement). I did feel like this was slightly more work in comparison. This absolutely nailed the cracker thin but light airy crunch.