Chicago Thin

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Bakers %

100% Flour or 2 1/4 cups

22% Water or 1/4 cup

41% Milk or 1/2 cup

7.0% Corn Oil or 1 1/2 Tablespoon

1 A% Active Dry Yeast or 3/4 teaspoon

1.5 Fine Sea Salt or 3/4 teaspoon

0.7 Sugar or 1/2 teaspoon

Mix and rest 2 hours

Use or place in refrigerator for up to 2 days in plastic bag

Reference

http://www.realdeepdish.com/RDD-ChicagoThinCrust.pdf

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