Chicago Naples Mashup

[Disgraziato]

Hey Everyone

First time post!

I started making naturally leavened bread around 7-8 years ago and like anybody else that has gone down this path, I've become obsessed with pizza.

I don't have a high temp oven and I've been trying to hack my way into a Naples style pizza for years. It was always good but never great. One day I realized, my real favorite pizza was the thin stuff I've eaten since I was a little kid in Chicagoland.

Ever since then I've been making weird hybrids. They are thin and crispy but topped like Naples style pizzas. Very simple. Here's some pics! So much knowledge here on the forum!

[Disgraziato]

Couple more pics of the crust structure. It's extremely crispy and holds the toppings nicely .

[foreplease]

Interesting ideas and pizzas. Welcome to the forum.

[TheRealJonnyD]

It looks kinda like tonda romana from here. Nice pies.

[Disgraziato]

Thanks guys!

Yes. I've been watching a lot of thin crust videos. Those Roman thin crusts seem a lot like this. I haven't been taking the topping all the way to the edge like they seem to.

I'm also using a lower moisture mozzarella than I think they use.

Perhaps I should be posting these in the cracker crust section 🤔🤔🤔