Chicago Thin-Crust Pizza
Recipe Overview
Overview
Chicago thin-crust pizza is a beloved staple that stands apart from its deep-dish counterpart. The key to this pizza lies in its unique dough, which is drier and more oily, creating a cracker-like crust that is both crispy and satisfying. Kenji López-Alt expertly guides you through the process, emphasizing the importance of using precise measurements for the flour and water to achieve the perfect texture.
As you prepare the dough, you’ll notice how easy it is to roll out and shape. This pizza is designed for sharing, making it ideal for gatherings or casual dinners. The toppings are simple yet flavorful, with mozzarella and Italian sausage being classic choices. Kenji’s tip to use low-moisture mozzarella ensures that the cheese melts beautifully without making the crust soggy.
One of the standout features of this pizza is its sauce, which is more complex than typical pizza sauces. With fresh garlic and Italian seasoning, it adds a robust flavor that complements the toppings perfectly. The addition of giardiniera brings a delightful kick, making each bite exciting.
After baking, the pizza emerges with a beautifully browned crust and a satisfying crunch. The small squares make it easy to enjoy, and you might find yourself going back for seconds. This Chicago thin-crust pizza is not just a meal; it’s a celebration of flavors and textures that will transport you straight to the heart of the Midwest.
Recipe Details
Steps & Tips
Measure 300 grams of all-purpose flour, 7 grams of salt, 7 grams of sugar, and 1 gram of instant yeast.
Tip: Use a scale for measuring flour to ensure accuracy.
Mix the dry ingredients together in a bowl.
Tip: Mix dry ingredients well to avoid killing the yeast.
Add 150 grams of water to the dry ingredients.
Add 30 grams of olive oil to the mixture.
Mix the ingredients in a stand mixer with a dough hook on low speed until it forms a shaggy ball.
Tip: If mixing by hand, knead for about 10 minutes for best results.
Cover the dough with a towel and let it rest for about 10 minutes.
Knead the dough for about five minutes until smooth and silky.
Divide the dough into two balls, each weighing about 250 grams.
Shape each ball into a smooth skin and lightly coat with olive oil.
Place the dough balls in Ziploc bags and let them proof for at least three hours or overnight in the fridge.
Tip: For better flavor and texture, let the dough ferment in the fridge for at least overnight.
Roll out the dough on a floured surface into a 14-inch circle.
Tip: Let the dough rest at room temperature before rolling to make it easier to work with.
Transfer the rolled dough to a baking sheet or pizza peel.
Tip: Allow the dough to cure overnight for a crispier texture.
Prepare the pizza sauce with fresh garlic, granulated garlic, Italian seasoning, and tomato paste.
Tip: Spread sauce all the way to the edge to prevent burning.
Spread the sauce evenly over the dough, all the way to the edges.
Add 8 to 12 ounces of mozzarella cheese evenly over the sauce.
Dollop raw Italian sausage over the cheese.
Tip: Use raw sausage for better flavor as it cooks on the pizza.
Add drained hot giardiniera on top of the sausage.
Bake the pizza in a preheated oven at 500 degrees for about 10 to 12 minutes.
Let the pizza rest for about three minutes after baking.
Tip: Use low-moisture, full-fat mozzarella for best melting results.
Tip: Sprinkle Romano or Parmesan after baking for added flavor.
Cut the pizza into small squares for serving.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Ingredient: Sausage
→ Substitution: Plant-Based Sausage
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Chicago thin crust pizza is typically cut into small squares for easy sharing.
- •The dough for Chicago-style pizza is drier and more oily than traditional pizza dough.
- •Using low-moisture mozzarella helps achieve a crispy texture on the pizza.
- •Giardiniera is a popular topping in Chicago, adding a spicy and tangy flavor.
