Chicago Style Thin Crust

[DKM]

The first of 3 type of thin crust pizzas I'm making.


I used the basis of the following recipe:

http://www.pizzamaking.com/lehmann_crackerstyle.php

I used the sugar and the butter.

I used high gluten flour and baked at 450^o F for 14 minutes on a screen in the middle rack of the oven.

I was also impressed by the flavor and it was crisp, but the texture was not what I had planned on.

On to the pictures

[DKM]

After 12 hours on the counter

[DKM]

Rolled in the pan.

[DKM]

Topped

[DKM]

Cooked

[DKM]

I did something a little different for the sauce.  I took my normal 6-in-1 and put some in the blender with fresh basil and garlic.  once it was smooth I put it on the pizza.

DKM

[Randy]

I had the same thought about the texture but I noticed that your dough exceeded his directions on 25% white flour remaing.  I think we both mixed it to long.

Randy

[Trinity]

Here's mine for the day.

[DKM]

I had the same thought about the texture but I noticed that your dough exceeded his directions on 25% white flour remaing.  I think we both mixed it to long.

Almost all my white flour was gone in 2 minutes, so I guess that is possible even though I only mixed for about 4 minutes.

DKM

[DKM]

Here's mine for the day.

OOOOOO  

nice  

[Trinity]

Here's mine for the day.

OOOOOO  

nice  

Thanks:)

[Randy]

I think we have a winner.   Nice pizza Trinity

Randy