Chicago Thin and Crispy Dough

Directions

1. 1

   Add water, milk, honey, and salt to the bowl of a stand mixer, then whisk until dissolved.

2. 2

   Add flour, then sprinkle yeast on top. Begin mixing on low speed (1st speed).

3. 3

   After 2 minutes, slowly add margarine while continuing to mix for another 4 minutes, totaling 6 minutes on low speed.

4. 4

   Stop the mixer, increase to medium speed (2nd speed), and mix for 2 minutes.

5. 5

   Stop the mixer again, increase to high speed (3rd speed), and mix for 1 minute.

6. 6

   Remove the mixing bowl, cover with plastic wrap, and let the dough rest for 15 minutes.

7. 7

   Divide the dough into 320g portions and shape into balls.

8. 8

   Place each dough ball into a lightly oiled, resealable container and refrigerate for up to 3 days.

9. 9

   When ready to use, remove the dough from the refrigerator and allow it to come to room temperature for at least 2 hours before stretching.