My re-creation of Candelite Chicago White Pizza.

12 Comments

1. 

   Low_Teq 2 years ago

   Perforated pan directly on the steel for 3 minutes, then slid directly onto the steel for about 7 more.

   Tavern style thin crust recipe, brush of olive oil (the very oil I roasted the garlic in), provolone, caramelized onions, whole garlic cloves, Parmesan, mozzarella, goat cheese.

   Confirmed you probably cannot O.D. on garlic

   [dough recipe](https://www.pizzamaking.com/forum/index.php?topic=17662.0) post #3 is from Garvey on pizzamaking. Com forums. It’s my go to tavern style. Also the sauce recipe in that post is tavern style perfection.

2. 

   jsmash1234 2 years ago

   Not thin enough to be Candlelite. Candlelite’s crust is basically a cracker

3. 

   TikaPants 2 years ago

   Looks fantastic!!

4. 

   ohhhtartarsauce 2 years ago

   🔥🔥🔥

5. 

   Pappas34 2 years ago

   Piadina

6. 

   fortunefades 2 years ago

   Looks excellent

7. 

   Time-Nature7373 2 years ago

   Thank you for this pizza pie, first rate.

8. 

   Efficient-Storm11 2 years ago

   Nice. Crust looks golden/delicious as opposed to the burnt thing a lot of people think is good nowadays

9. 

   bigboxes1 2 years ago

   Cool. I would try!

10. 

    Slimh2o 2 years ago

    Love garlic. I would love this pizza too…

    gimmegimmegimme!

11. 

    Under_Ach1ever 2 years ago

    Makes my mouth water. Looks so good!

12. 

    antiadmin666 2 years ago

    I liked this until I saw the pound of garlic on it lol.