As I Chicago native and a follower of Kenji’s work, I was excited to see him put out this recipe. I ended up doing the 5 day fermentation for the dough. I was able to pick up some of the J.P. Graziano hot Giardiniera – which in my opinion is essential for the recipe whichever brand you decide to use. I cooked mine on the back of a pan and honestly it was good but the crust just isn’t the same as it could have been with a pizza stone. I also used Berkshire pork, which I enjoyed. Open to any questions or comments ☺️
by Rough-Organization73