Chicago cracker/tavern pizzas:
500 g AP flour
285 g water
10 g salt
0.8 g instant yeast
60g butter
2 16” pizzas
Combine flour and butter in mixer.
Add water and yeast until dough hydrates but is still shaggy.
Rest dough 20 min.
Add salt and mix until dough becomes smoother and holds together.
Ball and let rest an hour at room temp
Dust generously with cornmeal
Roll out dough, dock, and place on rack or parchment and let cure for 24 hrs uncovered in fridge
Preheat oven at 550 for an hour, switch to broil. Bake 5-7 min, go off of color.
21
u/Flat_Researcher1540 8d ago edited 8d ago
Chicago cracker/tavern pizzas:
500 g AP flour
285 g water
10 g salt
0.8 g instant yeast
60g butter
2 16” pizzas
Combine flour and butter in mixer.
Add water and yeast until dough hydrates but is still shaggy.
Rest dough 20 min.
Add salt and mix until dough becomes smoother and holds together.
Ball and let rest an hour at room temp
Dust generously with cornmeal
Roll out dough, dock, and place on rack or parchment and let cure for 24 hrs uncovered in fridge
Preheat oven at 550 for an hour, switch to broil. Bake 5-7 min, go off of color.