I'm trying to figure out a pizza crust I like very much. The crust is full of layering which I assume if from (fats). The layering I'm after is like a pie crust however it's lighter, more airy, and drier. By drier I'm mean the water or the fat content is lower.
I struggle getting layers when...
In fact, Chicago used to be known for it's thin crust and still is too many other Chicagoans. Here is a Chicago pizzeria quality pizza recipe I've been messing with for the past week or so.
14 inch dough formulation:
200g AP flour (I used King Arthur)
94g water (47%)
10g corn oil (5%)
Hi everyone. I love the more authentic chicken tacos taste. I use a very basic recipe that is very good. However I feel it needs a sauce (aioli) to bring it all together.
Corn Tortillas (chared over the gas burner)
Grilled chicken seasoned with salt, pepper and granulated...