This recipe was developed over two years of experimenting to get that perfect "Cracker" crust we love in our Tavern Style Pizzas in Chicago. This recipe is started with a Biga, which is a pre-ferment that gives the dough that rich depth of flavor that we all know & love! So don't be afraid to do this right.
Also, with this recipe you want to weigh your ingredients. I spent years making pizzas with inconsistent results even though I was measuring everything the same way by volume. The problem wasn't on my measurements, the problem is the inconsistency in volume of flour. So anyway, I won't rant to you about the importance of weighing your ingredients, just do it.
Appreciate the support, give us some feedback by email or on social media - Johnny
Click the image to download the PDF recipe