Author Topic: Chi-town thin pics  (Read 23940 times)

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Offline CDNpielover

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Re: Chi-town thin pics
« Reply #240 on: Yesterday at 08:33:57 PM »
Question to Chicago Bob, Garvey and others with much experience in Chicago thins.  Now keeping most things the same, (flour, hydration percentage, salt, IDY, oven temperature, stone and pan, etc.) what specifically have you seen happen to the same dough recipe when you go from 2% oil to 6% oil?

Will cause a noticeable decrease in chewiness of the crust.