Making Silo pizza at home

[p1zzaNwine]

My sister took me to this incredible place called The Silo restaurant in Illinois, and now I'm obsessed with their pizza.
It's got this super thin, crispy, but also soft that's almost impossible to get right at home.
I've been trying to replicate it, but it's not quite getting that same texture. Does anyone know how they do it?

I'm curious about the dough recipe, the sauce, and especially the technique for getting that perfect crispy crust.
Any tips or recipes would be a huge help! I'd love to try and get close to the real thing without having to drive back to Illinois.

 

[romanesco_67]

I remember stopping at The Silo during a road trip a few years back, and that crust stuck with me too. When I tried making it at home, I found that using a pizza steel and letting the dough sit in the fridge for a couple of days really helped. It gave the crust that nice mix of crispy and chewy. I also used dough with more water than usual, about seventy percent, and bread flour for extra strength. Baking at the highest oven temperature with a steel or stone made a big difference in getting that texture right.

 

[elques0]

I remember stopping at The Silo during a road trip a few years back, and that crust stuck with me too. When I tried making it at home, I found that using a pizza steel and letting the dough sit in the fridge for a couple of days really helped. It gave the crust that nice mix of crispy and chewy. I also used dough with more water than usual, about seventy percent, and bread flour for extra strength. Baking at the highest oven temperature with a steel or stone made a big difference in getting that texture right.

That sounds great! I've been trying to get better at making crust since I had an awesome pizza on a trip last year. It was crispy and chewy. Quick question, do you shape the dough while it's still cold or let it warm up first? And do you bake with fan mode or just regular heat? I've got a steel too, but still working on the texture. Thanks for sharing!

 

[gennadly300]

You can check out Chicago tavern-style dough. It’s thin, crispy, and often cured in the fridge for a few days to dry it out a bit before baking. Rolling it out thin and docking it with a fork helps release steam and keeps the crust crisp. Are you baking on a steel or stone, and what temp are you using?

 

[Jr_Rubedo]

My guess is their sauce is really reduced so there’s not a lot of water hitting the dough, which helps the crust stay crisp. I also wouldn’t be surprised if they use a blend of flours, something like part bread flour for chew and part all purpose to keep it from getting too tough. That combo plus high heat usually gives you that nice balance.