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Chicago Style / Re: Kenji’s Chicago Thin
« Last post by GoodZaBro on Today at 12:51:23 AM »I made the dough recipe and did to pizzas. One with the overnight drying and the other just a 3 day cold ferment (the overnight dry was 2 day CF).
Pizza 1 was regular rolled dough, 3 day CF, 2 hours to room temp, rolled out. It was okay. Nothing special but also not bad.
Pizza 2 was overnight cured. It was cracker crispy but also chewy. Like a well done saltine. It wasn't great. Very dry. I'm a big fan of the pizza at Pizza Chicken Ice cream so I was bummed it didn't come closer to theirs given the refence to their Westont pizza place
Pizza 1 was regular rolled dough, 3 day CF, 2 hours to room temp, rolled out. It was okay. Nothing special but also not bad.
Pizza 2 was overnight cured. It was cracker crispy but also chewy. Like a well done saltine. It wasn't great. Very dry. I'm a big fan of the pizza at Pizza Chicken Ice cream so I was bummed it didn't come closer to theirs given the refence to their Westont pizza place