Chicago Tavern with 48CF and 48CC

[PizzaGarage]

What is a cold cure and a room temp cure?

The "cold cure" is basically a made up term( not sure who came up with it) and I made up"room temp cure" so I could explain the differences between a cold cure and a room temp cure

Essentially "cure" means putting your rolled out dough in the refrigerator ( cold cure) or leaving it out of the refrigerator at room temperatures(room temp cure)

The process in each case dries out the dough creating a crust that can be made thinner ( yet hold the same amount of toppings) and gain more crisp in the crust. 

[PizzaGarage]

Man, you are crushing.  I like the higher hydration for accounting for the cold cure on the crust. 

As a noob can I ask a bunch of questions? 

-What size pizza that is and how many grams you're shooting for?  For a 14" 300g seems to be too thick for my liking, I tried kenjis 250g and that was entirely way too thin, so I next rip I'm going to try 275g

-What size are those sheet pans?  Are those half pans?  I love the perforated pans, I didn't even know that existed. 

Those are 12" and 170g (6oz),  sheet pans are half pans and made of aluminum. I needed a smaller sheet pan so I could experiment in the garage fridge.

[PizzaGarage]

i live in mn.  this is the style of pizza that i grew up with, it was the most common pizza style around here at least that i remember.  we would pick it up from the local shop before delivery options made it to our area.  even today its a very popular style and in my neighborhood is one of the oldest that i remember still being in the same location with the same owners(they still dont deliver and never have to my knowledge).  your pizza looks a lot like this and if you put it in front of me, i would believe it.  i've never wanted to make tavern style because i can get the best in my neighborhood.  i kinda want to try making it now after seeing this. 

Awesome looking pizza!  not sure if it's common or not but if you go to my local place and pick up a pizza to go they put the pizza on a cardboard disc and put that into a large white paper bag with their logo on it, i always loved the packaging.

The pizza bags were awesome, few places use them anymore because you can't stack multiple pizzas and the biggest reason is the staples. When the customer pulls out the pizza the staples can end up in the pizza.... Not good! My parents first pizza shop used bags and I don't ever recall any complaints about staples...

[kori]

The "cold cure" is basically a made up term( not sure who came up with it) and I made up"room temp cure" so I could explain the differences between a cold cure and a room temp cure

Essentially "cure" means putting your rolled out dough in the refrigerator ( cold cure) or leaving it out of the refrigerator at room temperatures(room temp cure)

The process in each case dries out the dough creating a crust that can be made thinner ( yet hold the same amount of toppings) and gain more crisp in the crust.

Ahhhh, I understand.

Thanks for the explanation