Chicago Tavern-Style Thin Crust (Dry-Cured Skins)
A cracker-thin Chicago tavern crust at 50% hydration with 10% oil and very little yeast, cold-fermented for up to five days. The defining move is rolling the skins thin, then leaving them out overnight to dry into a leathery sheet so the baked crust turns out crackly and crisp all the way through.
A cracker-thin Chicago tavern crust at 50% hydration with 10% oil and very little yeast, cold-fermented for up to five days. The defining move is rolling the skins thin, then leaving them out overnight to dry into a leathery sheet so the baked crust turns out crackly and crisp all the way through.
Ingredients
Method
Whisk the flour, sugar, salt and yeast together, then add the cold water and oil. Mix on low with a dough hook until shaggy, rest 10 minutes, then mix on medium-low about 5 minutes until silky.
Divide into two ~250 g pieces, shape into balls, coat lightly with oil and seal each in its own container at least three times its volume.
Ferment for flavor: at least overnight in the fridge, ideally 3 to 5 days.
The day before baking, roll each ball out very thin to a 14-inch circle on a surface dusted with semolina or cornmeal, resting the dough if it springs back.
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