Michael Richards
TVWBB Emerald Member
@Rich G don't be mad at me because my son already is, but for the first time since I started making pizza I am using a different dough. I have always used Rich's "Nearly-politan" Pizza Dough. My family love it and and my son loves loves loves it. However, my wife has been into thin crust pizza lately (it reminds her of her and dads favorite pizza on the New Jersey Shore Boardwalk) and asked me to make her some. It was her 40th BDAY last Sunday and yesterday was her last day of the school year so I had to make this for her and now. My son is not happy, he doesn't understand why we are messing with prefectiction (his words not mine) and if he has to clean the pizza dough containers it should be for his regular dough.
So I started to research thin crust pizza, and I decided J. Kenji López-Alt's Chicago Thin-Crust (Tavern-Style) Pizza Dough from the New York Times was the best first attempt. In case you don't have the Times here are some screenshots.




So I wiped up a triple batch (for 6 pies) on Tuesday night and they went right into the fridge.
My goal was to take them out last night, roll them out, and let them sit on the counter for 20 ish hours, but i got thrown into one of those crazy work days that took me working until midnight. So this morning at 5 I got them out of the fridge and at 7 I rolled them out and stacked them on the counter top with butcher paper between each one. I struggled to get them completely round, it got better as I went along. The pictures are NOT of my first attempt.


Today is my telework day, I am pretty booked now until 5, but when I go up from the basement office between meetings I am going to keep rotating which pizza skin is on top.
I will check back in with you guys tonight letting you know how it goes with this new recipe.
So I started to research thin crust pizza, and I decided J. Kenji López-Alt's Chicago Thin-Crust (Tavern-Style) Pizza Dough from the New York Times was the best first attempt. In case you don't have the Times here are some screenshots.




So I wiped up a triple batch (for 6 pies) on Tuesday night and they went right into the fridge.
My goal was to take them out last night, roll them out, and let them sit on the counter for 20 ish hours, but i got thrown into one of those crazy work days that took me working until midnight. So this morning at 5 I got them out of the fridge and at 7 I rolled them out and stacked them on the counter top with butcher paper between each one. I struggled to get them completely round, it got better as I went along. The pictures are NOT of my first attempt.


Today is my telework day, I am pretty booked now until 5, but when I go up from the basement office between meetings I am going to keep rotating which pizza skin is on top.
I will check back in with you guys tonight letting you know how it goes with this new recipe.
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