Been craving a pan pizza recently, and gave Kenjis a try. I left the dough to proof on the counter for almost 25 hours, and then balled up in the band for another 3, so I was definitely over the time limit, but they came out great. For me, that airy oily dough and crust is ta money maker, plus the burnt cheese edge.
Those are HEB pepperoni, pre sliced. I find they cup well, and I always use full fat mozz that I shred.
Looking to do the Chicago style next, and tips?
by Starr1005
4 Comments
What kind of pan? Cast iron?
Looks amazing! Where can I find Kenji’s recipe? I’m new to this sub.
Looks great! My wife likes it extra soft so I only brown my own at the bottom, then finish it under the broiler to crisp the top cheese.
If you’re doing a Chicago style pub pizza I think the key is the sausage. Our sausage is really distinctive and it gives it the flavor you recognize. Otherwise you just follow the dough recipe to get it thin enough to have a bit of crunch when it’s cooked.
Yes! [Made this last night too](https://imgur.com/a/REXo3k0)! I’ve upped the amount of ingredients just a bit to fit our two 12″ cast irons. We love doing these. SO DAMN EASY! (as long as you remember to start it the day before).