I love thin crust, with San Marzano tomatoes from my garden, imported parm, some green olive oil, and full fat mozzarella which is always homemade. Weather permitting I’ll bake it outdoors on fire brick placed over the grate on my firepit and use the dome from a large Weber over the pie to act as an oven. When it’s almost done I’ll slide the pie off the fire brick onto the grate to char the bottom. In the winter I will cook it in the oven on fire brick and slide it off with a peel to an empty grate to char the bottom. Now the dough for winter pie is made the same day. Summer pie, the dough comes from a plastic tub from that’s been filled with dough and added to on a regular basis. It yields a thin chewy crust every time.
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