Pizzas are always a first love but bagels pay the bills. We bought a new Fish revolving tray oven and I finally carved out some time to make some pizza in it. These ovens are pretty synonymous with Chicago thin crust or “tavern” pies. Back home in Indiana they called them Una or cracker crust. It’s more like a saltine and doesn’t have cornmeal in it. This guy was baked at 550° for probably 6 or 7 minutes. I just watch it rotate around and usually when it looks ready, let it go around one more time.
by mraaronsgoods
18 Comments
Yum
Looks fantastic!
How you get it so perfectly round
You did good
Fuuuuuuuuuck you!!!!
Thats looks great, do you have a recipe you could share ? I’d love to give it a try
Damn you got that oven in your house!?
When’s the party my pizza friend? 😁
Mind sharing dough recipe and process?
how do you get a crust that thin? do you roll it out?
Lozz moisture mozz? 60% hydration? Proof schedule?
Are you rolling the dough to flatten it so much?
Nice job
As someone from Chicagoland you definitely did an authentically great job
Recipe for the dough.
Char ♥️
Looks delicious! Growing up near Chicago, it was tavern style that I loved, not deep dish.
I’m gonna post this to pizzacrimes for the crime of not inviting me!
That looks sooooooo good! In Trenton, we’d make Tomato Pies. Thin, crispy crust with a stronger emphasis on the tomatoes. So good! Yours is making me hungry again and I literally just ate dinner a half hour ago.