Home Run Inn-Style Chicago Pan / Thin
A clone of Home Run Inn's tender pan pizza at 42% hydration with a generous 24% corn oil, which gives the crust its signature short, rich, almost shortbread-like bite. A stiff dough is kneaded well, given two warm rises, then patted into a dark perforated pan and baked hot.
A clone of Home Run Inn's tender pan pizza at 42% hydration with a generous 24% corn oil, which gives the crust its signature short, rich, almost shortbread-like bite. A stiff dough is kneaded well, given two warm rises, then patted into a dark perforated pan and baked hot.
Ingredients
Method
Dissolve the salt in the warm water, stir in the yeast and let it bloom about 5 minutes.
Add half the flour and mix; once combined add the oil and half the remaining flour and knead about 5 minutes. Add the last of the flour and knead 3 minutes more. The dough will be stiff; add water a teaspoon at a time only if it stays scrappy.
Cover and rise in a warm spot about 2 hours, punch down, then rise another 2 hours.
Without overhandling, pat the dough out to size on a dark perforated disk or pan and pinch up a small rim.
Top with sauce, toppings and a generous layer of shredded low-moisture part-skim mozzarella.
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