Used Kenji’s chicago style dough recipe. Sauce is homemade, these might be my best yet.
by chambe88
4 Comments
SparkSam
omg that crunch looks perfect!! i would absolutely demolish those crispy edges first.
WiscoBrewDude
You cut that into squares, right?
GhostProtocol2022
I’ve made that recipe twice with good success. How long are you cold fermenting? I’ve just been doing a day or two, but I’m curious to try longer to see what happens.
4 Comments
omg that crunch looks perfect!! i would absolutely demolish those crispy edges first.
You cut that into squares, right?
I’ve made that recipe twice with good success. How long are you cold fermenting? I’ve just been doing a day or two, but I’m curious to try longer to see what happens.
https://preview.redd.it/wd6i8w3pg91g1.jpeg?width=5712&format=pjpg&auto=webp&s=b7d5a7df7278f9ee36a25a595b85eff9b534f9e9
Did my first similar a week ago. Was spectacular.
Almost let mine get too thin. How’s you get yours thinner?