please guys I need someone to give me a good recipe for chicago thin crust
I am opening a pizza place next week( OCT, 01) and i need to make a very good and taste pizza in the area where i live(chicago)
i need also an advice about what kind flour to use( if i want to use AP flour, should i use bleached or unbleached??) i will make 18 oz dough, will put them in trays and save them in walk in cooler( should i cover the trays when i put the dough inside the cooler or just keep them uncoverd like little caesars does??)
i will use 45qt hobart dough mixer...also i will use Anets dough sheeter,,,i am using also Middleby Marshall Conveyor ovens( what tempreture and time should i use to bake the pizzas??)
i will use 25lbs flour( i heard high gluten flour is the best for the pizza,,,i need to know if they come in 25lbs??)
please i will be appreciat your helps
i have a recipe from my friend but i don't trust it...
thanks in advance to everyone who will help