Recipe: Chicago Thin “Tavern Style”

Name: Recipe: Chicago Thin “Tavern Style”
Cuisine: American, Southern
Ingredients: Dough (provides enough for two 14 inch pies); Contains blend of Caputo Tippo 00 “Blue” Pizzeria flour (flour of choice for most top pizzerias; not available in stores) and King Arthur Sir Lancelot high protein (14%) wheat flour, plus dough improvement additives to enhance home-oven results; 6.6 oz Water – (NEVER tap, if your water is chlorinated — use bottled spring water); 2/3 tsp IDY; 2/3 tsp Kosher or Sea Salt; 2 1/4 T Olive Oil; 1Tbsp King Arthur Dough Improver; 1 tsp Sugar; Sauce (enough for two 14 inch pies); 3 T Tomato Paste (Hunts, Contadina, Cento — all work well); 1 t Dried Oregano; 1 t Dried Basil; 1 T Olive Oil; ½ t Salt (or more to taste); Pinch of Sugar; 8 oz Mozzarella (no more, no less!). For perfect texture and browning of cheese, use whole milk, low moisture (never soft or “wet” mozzarella on this style of pizza). Part skim can be used if you want to cut down on fat, but you will find that the whole milk (look for at least 7g of fat, with 4.5g saturated) will give you the best browning and texture; 1 oz grated Asiago; 1/2 oz very mild Provolone; 1/2 oz grated Parmesan