Confederation's Cup final today - and Chicago pies will be on the menu.
Yesterday I got started on some Chicago thin crust doughballs (first time for me) - talk about some stiff dough! 50% hydration. I had enough of eyeballing Chicago Bob's photos, so decided to give it a try. After nearly 20 hours in the fridge, the dough looks like it rose a couple millimeters. hmmm... I took it out of the frige this morning, will let it counter rise for the last few hours.
I'll also be making some emergency Chicago deep dish pizza- this time around with Semolina. I remember seeing some solid looking formulations around here, so that will be new as well. "Remember Jon - no overkneading!!" Hopefully this time around I get that flaky, pie like crust. I do have some vegetable shortening on hand, so will probably give that a try as well.