My LMWM broke. Other than that, pretty solid. My first experience with a Chicago Thin eating or making.
Mixed my own sausage, sauce, oil packed Giardiniera, dusting of pecorino.
The center piece held, decent browning. It’s still a little chewy probably from my flour blend. (HG/BF 50/50). I could probably drop the hydration by another 5 points with HG flour. Or…just use BF like the recipe calls for.
My stone clocked at 560. 12 minutes total give or take a tad. I’ll have to try with steel. I also needed more semolina, or perhaps a coarse corn. It’s missing that textural component. It quite as crispy as I’d like, probably do the stone instead of steel.
I’ll make it again.
by Scoop_9
16 Comments
This looks SO good! It’s been on my to make list for awhile
Looks awesome, nice work
All 12min on the screen? I’ve found that removing the screen for the last couple of min really adds a nice crust. YMMV
Looks great btw!
Love the pic of the naughty bottom! Those brown spots look about perfect.
Wish it had more cheese to cover all those spots, but I would still demolish.
This recipe is the best pizza I’ve ever made myself. 10/10
Recipe
Aaaaaye Plus!! Looks amazing!
Tried attempting this in the Ooni, but it’s definitely better suited for a lower, slower cook.
What does LMWM stand for?
tavern style, not thin crust
Needs more giardiniera
the cheese looks off
The cheese melted weirdly almost like vegan cheese
I stopped using screens and started building my pies on parchment paper, which slide nice and easy onto my pizza steel. Steel hits over 700 F, and pies are done in 2-4 minutes depending on toppings and how quick I’ve been throwing the next one in there. Parchment doesn’t burn and the bottom crisps up as good as with cornmeal on a stone/steel.
I love pizza with a thin crust.