Anyone doing Chicago tavern style thing crust in a air impingement oven?
I do a thin and crispy. It is about a medium crispy. We parbake the crust about 3/4 done for the heavy pies. They come out crispy and don’t sag when you hold them up.
We also do the same for cheese pizzas. We will push the cheese pizza the length of the pan to shorten the cook time. I comes out cracker crispy and the cheese is not over cooked.