Tommy's Pizza (Columbus) Laminated Tavern Clone
Aimless Ryan's clone of Columbus, Ohio's Tommy's: a stiff all-purpose dough at about 43% hydration with lard and a touch of sugar, given a short bulk rise then a long cold ferment as rolled skins. Two half-weight balls are floured and rolled together into one laminated skin for the signature blistered, two-layer crunch. No docking, no par-bake; baked straight on a hot stone.
Aimless Ryan's clone of Columbus, Ohio's Tommy's: a stiff all-purpose dough at about 43% hydration with lard and a touch of sugar, given a short bulk rise then a long cold ferment as rolled skins. Two half-weight balls are floured and rolled together into one laminated skin for the signature blistered, two-layer crunch. No docking, no par-bake; baked straight on a hot stone.
Ingredients
Method
Mix all ingredients into a stiff, cohesive mass (the mixer will labor). Cover and bulk-ferment at room temperature about 4 hours, then refrigerate overnight.
Scale into balls of just over 4 oz each. Let them rest until softened, then work in pairs: flatten each ball by hand, coat with flour, stack two, and roll them together into one roughly 10-inch skin.
Do not dock. Wrap the rolled skins and refrigerate at least 16 hours (two days is better) to develop the blistered bottom.
Sauce and cheese the cold skin and peel it directly onto a stone preheated to 500-550 F. Bake until the cheese melts and the crust is crisp with a crunchy bottom layer and a softer top layer. Cut into squares.
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