Monicals (found in Illinois and Indiana) is the target here, and I have a little bit of work to do but this is in my eyes (and taste buds) very close.
Second pizza is because my wife was craving the Casey’s jalapeno popper pizza, it’s really good and so was my version.
This crust is done with a rolling pin after cold proofing for a day and then bringing to room temp for ease of rolling. I then cure the crusts in the fridge, sandwiched in parchment paper, overnight.
I make the sauce and I use a mozz/provolone blend from a restaurant supply store. It’s baked on a steel, in a home oven at 550.
by StarWolf64dx
33 Comments
Looks great.
Beautiful. Truly a piece of art
Looks really good!
I’ve recently made 3 pub style thin crust pizzas and Yours look awesome!
After I cured the “skins”, I cooked one and froze the other two, pulling them out and bringing to room temp before using. I also cooked mine on a baking steel in My home oven.
Would. Great job!
Looks damn delicious, now I want some thin crust pizza
These are gorgeous. Awesome work!
Looks like you did a great job
Awesome looks delicious
I’ve been setting mine in front of a fan for an hour to cure. It’s a lot easer than taking up all that room in the fridge. I also discovered laminated dough recently and I’m loving it for this style.
That looks really good. Is there any sauce on the jalapeno version?
What size dough balls do you use?
Love it!
I would absolutely crush that jalapeño one. Can we get a breakdown on the ingredients for that one?
Oh my god send me one!!! Seriously I think it looks amazing!
Dude you’ve nailed it! I love thin crust and I’m really picky about it. Looks great
Ohhhhh, I’d smash that jalapeño pizza right about now! 🤤
Looks great. But a little too much cornmeal id say if I was being picky
Nice job! (Why is pizza so good?)
That looks awesome. Would you share the recipe?
Looks good as long as it’s not too crunchy
Monicals is soo good dang you just brought back some memories. This looks great
LOOKS DELICIOUS! I’ll be right over! 🍕😋🤘
Yum! 😛😛
Bellisimo, Chef!
Would eat at least one bite. Maybe 10
Awesome 🤩
Bar quality for sure 😀
good looking pie!!!
Cutting round pizza like that should be a crime.
looks amazing
Grew up as a Monical’s kid and it’s forever the defining pizza style I try to emulate at home. Just had some last night on a trip back home to see my family.
The thing that always throws me for a loop is that their crusts develop some incredible little air pockets despite being so thin. I know it’s not a laminated dough or anything, but it drives me nuts trying to replicate at home.
I can get thin crust (and I like the newer method of curing the dough open air) but no air pockets.
I can get air pockets (from leavening) but then it’s not thin.
Monical’s is a tricky beast, man.
Impressive 🤙🏽
Looks dank 🤤