Chicago Style Pizza Dough ( focaccia style )

Chicago style pizza dough

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Mix well.

Step 2

2. Ferment in fridge for 48 hrs.

Step 3

3. Bring to room temp and form into a wet dough.

Step 4

4. Divide into dough balls (300 g for large, 200 g for small).

Step 5

5. Use for Chicago style pizza.

Step 6

Cooking fan forced oven, 200 C X 10 min ( with water dish on the bottom to achieve good crust ) 170 C X 35 min