Compared with many other styles of pizza dough, this one is relatively easy. It’s stretched with a rolling pin, then allowed to sit uncovered overnight until it has lightly dried to the texture of a flour tortilla. This is the secret to getting the crunchiest, most cracker-crisp crust, and it also makes topping and moving the pizzas a snap. Give this recipe a try. If you do, there are a few things to note: Both mass measurements in grams and volume measurements in cups and spoons are provided. It’s strongly advised to use the mass measurements for everything, but at the very least, use it for the flour. Because flour is compressible, a cup can vary in weight by as much as 50 percent, completely throwing off the hydration level of your dough. Also strongly recommended: Following the full three- to five-day cold fermentation in Step 3, which makes rolling easier and results in a lighter crust.
News Source: https://cooking.nytimes.com/recipes/1024060-chicago-thin-crust-tavern-style-pizza-dough