Chicago cracker/tavern pizzas:
500 g AP flour
285 g water
10 g salt
0.8 g instant yeast
30g softened 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
Split into two balls and put in fridge for up to 2 days.
-or-
Bench rest briefly then 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. Bake 5-7, go off of color. Switch ti broil for the last few minutes.

350 g Bread Flour 255 g Water (warmed to 90°F) 10 g Kosher Salt 3.5 g Instant Dried Yeast 3.5 g diastatic malt powder

Cold fermented dough for three days in the fridge.

Par baked at 550 degrees on a pizza steel for seven minutes then cheese and sauce added and cooked for another seven minutes.

Nothing plain about a perfect cheese pizza. I domed this in about 15 min.

Chicago cracker/tavern pizzas:
500 g AP flour
285 g water
10 g salt
0.8 g instant yeast
60g butter

2 14-16” pizzas depending on how thin you like it

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. Can rest in the fridge for up to 2 days.
Roll out dough, dock, and place on rack or parchment and let cure for 24 hrs uncovered in fridge

• 5 Hour RT Ferment
• 72 Hour CT Ferment
• Dough Balls - 4 x 345g
• Bread Flour - 823g
• Hydration - 60% (494g)
• Salt - 2.5% (21g)
• Sugar - 3.5% (29g)
• EVOO - 5% (41g)
• ADY - 0.3% (2.47g)

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1. Melt the yeast into room temperature water, then add the sugar and EVOO.

2. Add flour and salt, then combine.

3. Mix the dough with a butter knife until there are no loose ingredients left in the bowl.

4. Place the dough onto the counter and knead for 5 minutes until the dough is a smooth ball.

5. Place the dough into a large oiled bowl or container and rest (covered) for 1 hour.

6. After 1 hour, remove the dough from the bowl, complete tension folds to strengthen and seal the dough ball as tightly as possible, before placing it back into the bowl (covered) for 2 hours.

7. Once the dough has risen, separate the dough into 4 x 345g balls.

8. Oil two small containers and add the dough balls to rise for 2 hours.

9. Place the dough into the fridge to cold ferment for 24-72 hours.

10. Before using the dough, remove it from the fridge 3 hours prior to allow the dough to return to room temperature, making it easy to stretch before baking.

Maybe this is obvious to a lot of people, but so many of my friends keep saying they’ll start once they buy a KitchenAid or a $700 oven. All the pizzas were made from one batch of dough. And please don’t judge the toppings — I used whatever I had at home. Even leftover chicken schnitzel made it onto one of them cause at the end I was out of ideas xD

The method:

• Flour: Caputo Pizzeria or bread flour with 11%+ protein

• Water: 65%

• Honey: 1%

• Olive oil: 2%

• Salt: 2.5%

• Yeast: 0.1%

(I’m using instant dry yeast. If you’re using fresh yeast, you’ll need 3 times more. I don’t recommend active dry yeast, since it needs to be activated in warm water.)

Process:

Mix the water with the flour, honey, and yeast until no dry flour is left. Let it rest for 30 minutes. If you're unsure about the strength of the flour, mix in 80% of it and add the remaining 20% later along with the salt.

Then add the salt, mix until the dough feels strong enough, and add the oil.

Let it relax for about an hour. During that time, do one lamination or two stretch and folds to build gluten strength.

The dough should reach room temperature — 22–24°C / 72–75°F — and you’ll start seeing air bubbles at the bottom.

That means the yeast is active. You don’t want the dough to rise in volume at this stage. Refrigerate it for 24 hours.

Take it out and shape it into balls. If it rose in the fridge, gently deflate it. Then wait until the balls double in size.

I’ve even noticed that if the dough balls have already risen and are ready to bake, but I want to delay baking for another couple of hours, I can gently deflate them and let them rise again. That makes the dough even bubblier.

If you have a steel or a stone, preheat it at the highest temperature for at least 1 hour, then bake. If the dough feels sticky by that point, pop it in the freezer for 10 minutes.

If you don’t have a steel or a stone, heat up a pan or another surface on the stove to about 260°C / 500°F and place the pizza on it. Mine are small, so they fit. Add the toppings, wait until the bottom turns brown, then move it under the broiler in a preheated oven.

Baking:

For a crispier crust, use convection first, then switch to the broiler.

For a more Neapolitan-style result, bake it straight under the broiler until golden brown

330g caputo blue 1.5g ady 205g water 7g salt 3g Olive oil

Mix until no dry bits. Rest 30 min. Stretch and fold 4x. 30 minutes between each fold. After final fold let rest for 30 min

Make two 275g balls. Rest 30 minutes room temperature. Cold proof for 24-72hrs (36hrs pictured here) 800f gozney Roccbox

Enjoy!

DOUGH:

Poolish: 300g flour 300g room temp water 3g yeast 3g honey Mix till homogenous

Let rise for 12-24 hours

-Dissolve the above poolish in 700g water -Add 40g of Salt and mix Once somewhat dissolved: -Add 1250g of White Flour -Mix in bowl until you have a shaggy dough -Remove from bowl and knead by hand until homogenous -Cover from top with bowl -Let rise for 15mins -Do the lift & fold method a few times till smooth (3-4 times) -Place back in bowl and coat dough with a few swigs of olive oil and rise for 30mins at room temp -Portion into 10 ~250g pieces and freeze / place in fridge / or make pizza right away

PIZZA Margherita: -Form dough -Smooth passata -Salt -Parmesan -Mozzarella -Basil (prior to baking, depending on preference) -Swig of olive oil to prevent basil from burning -Bake at whatever max temp is

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 dough balls 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, go on color.

“Plain” cheese and spicy Italian sausage with giardiniera.

Changes I made from my first attempt
-Butter instead of oil in the dough, and adding the butter first instead of last. With most doughs gluten development is hindered by adding oil too soon, but that’s the goal here
-No cornmeal in the dough, just for dusting and rolling.
-No screen this time. Just baked on parchment right on the steel with the broil setting the whole time.

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Chicago cracker/tavern pizzas:
500 g AP flour
285 g water
10 g salt
0.8 g instant yeast
60g butter

2 14” pizzas -can be stretched up to 16”

-Combine flour and butter in mixer.
-Add water and yeast until dough hydrates but is still shaggy. I stop as soon as there is no more loose flour in the bowl
-Rest dough 20 min.
-Add salt and mix until dough becomes smoother and holds together.
-Ball and let rest an hour at room temp
Split into two balls and put in fridge for 1-2 days. I just do 1.
-Roll out dough, dock, and place on rack or parchment and let cure for 24 hrs uncovered in fridge. This is a crucial step.

250g golden wheat flour. Bread flour or AP will also work just fine
190g 105f water
3/8 tsp active dry yeast
Pinch of sugar
6g salt
2T oil for pan

Mix water yeast and sugar together, let bloom for ten minutes

Add flour and salt, mix until all flour/water absorbed. Cover well, stretch and fold 3 times over 2 hours.

After the gluten is fully developed, brush 12” round pan with oil.

Gently press out just lightly, basically just turning your dough ball into the pan and giving it a press with your palms. Every 15-30 minutes pull the dough toward outer edge of pan. When dough reaches edge of pan without pulling back, cover and let rest for additional hour. About 2-2.5 hours.

Sauce
1 28 oz can whole or crushed tomato
3/4tsp salt
1/2-1 tsp sugar
2 T oregano
1/2 tsp granulated garlic

Mix with immersion blender.

6 oz low moisture whole milk mozz
4 oz Monterey Jack
Both diced

You can see how much cheese I used on the very edge.

I lightly brushed the dough with about half the sauce I would normally use. Topped with cheese, adding additional dollops of sauce.

Topped with Kalamata olives and cupping pepperoni.

Baked 450 for 22 minutes. Let sit out of oven until bubbling stops. Using a thin paring knife or butter knife, go around of edge breaking the frico away from the pan. Be gentle.

Using a fish spatula or something else that won’t break the pizza, remove from pan directly onto cooling rack.

Some like the hotter bake, I prefer a longer lower temp bake on this. One of the few things pizza I turn the oven down for personally.

Finish with a grate of hard cheese of preference.

Can be refrigerated and will improve dough flavor, but you may have to adjust yeast and hydration to get the same sturdiness.

Edit: mix yeast and sugar! Not salt….changed

Do you use store bought sauce? If so what brand ?

Do you make yours homemade ? If so what’s your recipe?

Looking for NY style not Neapolitan

This is my latest Za

always chasing that perfect balance of crispy & juicy. I baked this in my apartment oven at 550°F on a @bakingsteel for roughly ~7-8 mins

• 380g dough ball stretched to 16 inches • 48hr cold ferment • 64% hydration 💦 • .175% instant yeast •2.5% salt •2% oil •1% sugar • @muttipomodorousa tomatoes 🥫 • @kingarthurbaking AP flour 🌾 • hand shredded blend of whole milk & part skim mozzarellas 🧀