Tried out Kenji’s tavern style this weekend
I’ve been messing around for years with quasi-Neapolitan style in my home oven and getting passable but not great results so decided to try something different since I’ve always loved this thin crust style of pizza.
Turned out really good overall, definitely will be making it again and dialing it in. This was done in a home oven on a baking stone, pizzas were 11-12 inches. Used whole fat low moisture mozz and parm reg.
Crust was nice and crispy with a little bit of soft chew in the center. Might have used a little too much cheese as it was kinda greasy and the cheese was kinda sliding off the pie and onto the stone I the oven, but still very good.
I want to get a 14 inch baking steel, and larger peels so I can make them bigger next time, and planning to start experimenting with making my own sauce too.
Would love to hear any tips or feedback from others who make this style.