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Pub style thin

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Inspired by J. Kenji Lopez-Alt's recent pub style pizza vision quest, started experimenting with the recipe and landed on a winner. Bread flour 50% hydration 12% evoo 2.5% salt 2.5% sugar 3% corn meal .5% yeast 24 hr cure at room temp 24 hr cure in fridge
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Chicago Thin Crust

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Experimented with a new dough recipe for Chicago thin pub style pizza. First time using diastatic malt and corn meal in the dough. Turned out fairly well in the Ooni. Using a rolling pin to get the dough thin is key. The top cooked more quickly than the bottom so next time will preheat the oven at high heat for longer (~40 min) and then turn lower to cook.
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