Did a plain cheese and a spicy Italian sausage with hot giardiniera
Dough was fermented for two days and then rolled out and left to “cure” overnight uncovered in the fridge. Made for a super crackery crust. Kind of feel like I nailed this one on the first try but I’d love feedback, especially from the Chicago and Midwest folks.
5×5 cut because nothing is better than bite size pizza.
Baked at 550. 3 min on a screen and finished directly on steel. Used the broil setting for about 2 min.
Here’s my dough recipe
Chicago cracker/tavern pizzas:
500 g AP flour
50 g fine yellow cornmeal
285 g water
11 g salt
0.8 g instant yeast
15 g oil
2 14” pizzas
-Combine everything except salt and oil in mixer.
Mix until dough hydrates but is still shaggy and not fully incorporated.
-Rest 20 min.
-Add salt and oil and mix until dough becomes smoother and holds together.
-Ball and let rest an hour at room temp
-Split into two balls and put in fridge for 2 days.
-Roll out dough, dock, and place on rack or parchment and let cure for 24 hrs uncovered in fridge
Bake at 550 on screen for 3-4 min – remove screen and bake until desired doneness
by Flat_Researcher1540