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Use this recipe. Here is the recipe folks. This will yield five 14 inch pies. Flour (100%): 1235.62 g | 43.58 oz | 2.72 lbs Water (62%): 766.09 g | 27.02 oz | 1.69 lbs IDY (.5%): 6.18 g | 0.22 oz | 0.01 lbs | 2.05 tsp | 0.68 tbsp Salt (2%): 24.71 g | 0.87 oz | 0.05 lbs | 4.43 tsp | 1.48 tbsp...

BOOM! If you're from chicago this is a must.

The cheese was to die for.

Crust flavor will improve greatly. These pizzas range from 2-4 day cold ferments. Recipes to follow.

This pie was off the charts! My 1st par bake too.

Pepp and mushroom for dinner tonight.

Same recipe as before but this time i did a 36 hour bulk ferment, balled up the dough for a a 14in. pie and then put back into the fridge for about 6 more hours.

Chips and salsa from chilis Chicken Black beans Red onions Mild jalepenos Cheddar jack cheese Garnish with cilantro and tomatoes after pulling from oven

16oz. 110 degree water 1 tsp. dry active yeast 4 1/2 cups all purpose flour (king arthur is the best) 1/4 cup virgin olive oil 1 Tbsp salt Let yeast and water proof together for 5 mins Add oil then flour then salt. Kneed for 3-5 mins in kitchen aid mixer with the hook attachment. Dough will...