Chicago Tavern-Style Pizza Is Nothing Like Deep Dish

על המתכון

מצרכים

• 103g (¾ cup plus 2½ tablespoons) water, cool (60°F-70°F)
• 6g (1½ teaspoons) granulated sugar
• 6g (1 teaspoon) table salt
• scant 1⁄4 teaspoon instant yeast
• 160g (1 cup plus 5 tablespoons) King Arthur Unbleached All-Purpose Flour
• 28g (3 tablespoons plus 1 teaspoon) cornmeal
• 28g (2 tablespoons) unsalted butter, cold

אופן ההכנה

1. To make dough: In small bowl, whisk together water, sugar, salt, and yeast.
2. In medium bowl, mix together flour and cornmeal, then add butter and use fingers to work in butter until mixture looks like coarse sand.
3. Add wet ingredients and mix until homogeneous. Flour work surface, turn dough out, and divide in half (166g per piece). Shape each piece into a ball, cover, and let rest at room temperature for 30 minutes.
4. To shape: Generously flour work surface and line baking sheet with parchment. Working with one piece of dough, roll into 13" round. Transfer to prepared baking sheet. Repeat with second piece of dough, then transfer to parchment and stack on top of first.
5. Cover rounds loosely with plastic wrap or loose-fitting cover to slow the drying process and refrigerate for 8-12 hours or up to 3 days. Remove from fridge and use as directed; recipe for sauce and toppings follow.
6. Chicago Tavern-Styl