White Lilly Chicago Style Pizza

[Randy]

Trying a Chicago style pizza using a low gluten flour.
Will let you know Wednesday how it came out.

Randy

8 ounces water
½ Tea. yeast
1/4 oz salt
2 Tea sugar
1 pound flour
2 TBS olive oil
2 TBS cornmeal

[Randy]

It is the whitest dough I have ever made.  Yellow cornmeal would have helped.
I am letting the first rise happen in the bowl.  The dough will then be divided into and placed in the refrigerator for the night.

Randy

[DKM]

Mixing it now.

[DKM]

I used yellow cornmeal, looks ok but a very different feel.  I'll be cook it this evening.

DKM

[Randy]

I thought the same thing about the feel.  This could be a bummer but no guts, no glory. When I put the olive oil in the pizza pan I will flip the dough one time to give it a good coat of oil to help it brown.

Randy

[Randy]

Interesting crust, more like white bread but very crispy on the outside.  I am running late so I will post a picture tomorrow.
Not bad at all.

Randy

[DKM]

I had a harder time forming mine.  It didn't spread as well or easy.

Taste ok.  I'm going to try a some other syles.

Sorry Camera is busted so no pictures

[Randy]

I agree with DKM this is not a keeper but it was interesting.  It had a very crisp external crust with a white bread type inside structure.

Randy

[itsinthesauce]

I use this basic recipe all the time, but leave out the cornmeal. However, i use this for thin crust.

[DKM]

I'm going to try a Neapolitan with White Lilly flour.

DKM

[itsinthesauce]

Thought I'd share this thin crust pizza, made last night.

[DKM]

I really miss my camera  

Hope to make the Neapolitan tonight.

DKM

[itsinthesauce]

Actually, I must confess; I just took the picture, my kids made the pizza. You gotta train em when they're young.