Chicago-Style Thin-Crust Pizza recipe
If you’re a pizza fanatic, chances are you’ve had every kind there is, from thin-crust to deep-dish and everything in between. Have you ever had the pleasure of trying a pizza with a thin crust that was made in the Chicago style? It is common practice to ignore this wonderful pizza in favor of its more well-known deep-dish relatives, but anybody who appreciates a crust that is crisp and full of flavor should give it a go at least once.
A Chicago-style thin-crust pizza has a crust that is very thin and crunchy, and it is covered with a thick layer of tomato sauce, gooey cheese, and any toppings that you like. The crispiness of the crust works well in tandem with the smoothness of the cheese and the saltiness of the sauce to create the ideal harmony of tastes and sensations.
This article will guide you through the process of making a Chicago-style thin-crust pizza that can compete with the version served at any pizza restaurant.
For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup semolina flour
- 1 tsp salt
- 1/2 tsp sugar
- 1/2 tsp instant yeast
- 2 tbsp olive oil
- 1/2 cup lukewarm water
For the sauce:
- 1 can crushed tomatoes
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
For the toppings:
- 2 cups shredded mozzarella cheese
- Your choice of toppings (pepperoni, sausage, onions, peppers, mushrooms, etc.)
- Begin by making the crust. In a large bowl, mix together the all-purpose flour, semolina flour, salt, sugar, and instant yeast.
- Add the olive oil and lukewarm water to the bowl, and stir until the dough comes together.
- Knead the dough on a floured surface for about 5 minutes, until it’s smooth and elastic.
- Place the dough in a greased bowl and cover it with plastic wrap. Let it rest for at least an hour, until it has doubled in size.
- While the dough is rising, make the sauce. In a saucepan, heat the olive oil over medium heat.
- Add the minced garlic and sauté for about a minute, until it’s fragrant.
- Pour in the crushed tomatoes, dried basil, dried oregano, salt, and pepper.
- Reduce the heat and let the sauce simmer for about 20 minutes, until it’s thick and flavorful.
- Preheat your oven to 450°F.
- Roll out the pizza dough on a floured surface until it’s thin and even.
- Transfer the dough to a lightly oiled pizza pan or baking sheet.
- Spread the tomato sauce evenly over the dough, leaving a small border around the edge.
- Sprinkle the shredded mozzarella cheese over the sauce.
- Add your desired toppings on top of the cheese.
- Bake the pizza for 10-15 minutes, until the cheese is melted and bubbly and the crust is crispy and golden brown.
- Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.
Now you know how to prepare a delectable pizza with a thin crust in the manner of a Chicago pizzeria right in your own kitchen! You are welcome to try out a variety of toppings in order to discover the combination that works best for you. This pizza is ideal for a relaxed evening meal, as well as for serving guests or family members when you have them over for supper. Enjoy!
Chicago-Style Thin-Crust Pizza recipe faq
Q: What is the difference between Chicago-style thin-crust pizza and other thin-crust pizzas?
Chicago-style thin-crust pizza is unique in that it has a cracker-like crust that’s crispy and crunchy. The crust is thinner than other thin-crust pizzas, such as Neapolitan pizza, and is often cut into squares instead of slices.
Q: Can I use a different type of flour for the crust?
You can experiment with different types of flour, but all-purpose flour and semolina flour are the best options for achieving a crispy, crunchy crust.
Q: How long does the dough need to rise?
The dough should rest for at least an hour, until it has doubled in size. You can let it rest for longer if you have the time, but be sure to keep an eye on it so it doesn’t over-rise.
Q: Can I make the sauce ahead of time?
Yes, you can make the sauce ahead of time and store it in the refrigerator for up to a week. Just be sure to let it come to room temperature before using it on your pizza.
Q: Can I freeze the pizza dough?
Yes, you can freeze the pizza dough for up to a month. After it has risen, divide the dough into portions and wrap each portion tightly in plastic wrap before placing them in a freezer bag. When you’re ready to use the dough, let it thaw in the refrigerator overnight before rolling it out.
Q: How can I prevent the crust from getting soggy?
One way to prevent the crust from getting soggy is to preheat your oven and pizza pan or baking sheet before placing the dough on it. Another way is to bake the crust for a few minutes before adding the sauce and toppings. This will help the crust get crispy before it gets weighed down by the toppings.