Hybrid New Haven/Midwest thin crust.

Sorta a hybrid apizza/Midwest thin crust style. 100% rouge de Bordeaux flour 60% hydration 2.5% salt 4% oil 1% sugar .25% yeast Overnight room temp ferment. Proof a few hours. Rolled with a rolling pin in cornmeal. Baked real dark. @oonihq Koda 16 oven preheated high for 30m. Dropped to super low when launched. Then very high for last few moments after the crust was browned underneath the way I wanted it. It’s not crackery like a typical Chicago thin crust but more chewy/crisp like a New Haven. I like it.

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