Thin Crust Pizza Triumph
I don’t like to follow recipes exactly which is why I’m not a baker but my newest batch of pizza crust came out great probably because I followed a recipe exactly.
Chicago Style Tavern Pizza Dough
(Recipe from Cook’s Country)
5 cups flour
4 teaspoons sugar
2 teaspoons salt
3 teaspoons yeast
Combine dry ingredients and slowly mix in 1 and 3/4 cups of cold water and 4 teaspoons of olive oil. Let dough proof for 3 hours.
This low moisture dough is easy to roll out thin and produces a crackery, layered crust that cooks perfectly before the other ingredients start to burn.
Cook on a pan in a convection oven at 500 degrees for 14 minutes. Perfecto!
—Alex