Chicago Thin Crust

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.