Chicago Thin Crust Pizza

Ingredients

• 360 g Bread flour (All‑purpose or high‑gluten bread flour)
• 40 g Cold unsalted butter (Cut into small cubes; keep cold)
• 90 g Ice water (first portion) (Dissolve 5 g active dry yeast in this water)
• 5 g Active dry yeast (Proof in the first ice‑water portion)
• 90 g Ice water (second portion) (Dissolve 7 g salt in this water)
• 7 g Salt (for dough) (Dissolved in second water portion)
• 15 g Fine‑ground cornmeal (For dusting the pan and adding crunch)
• 120 g Crushed tomatoes (About ½ cup, drained from a 28‑oz can)
• 12 g Tomato paste (Adds thickness and richness)
• 12 g Salt (for sauce) (Season to taste)
• 20 g Sugar (Balances acidity)
• 1 g Crushed red pepper flakes (Adds a subtle heat)
• 2 g Dried basil
• 2 g Dried oregano
• 2 g Onion powder
• 2 g Garlic powder
• 450 g Ground pork (80/20 lean‑to‑fat) (For homemade sausage)
• 7 g Salt (for sausage)
• 2 g Black pepper (ground)
• 5 g Red wine vinegar (≈1 tsp)
• 2 g Ground fennel seed
• 5 g Fresh garlic (≈1 clove, minced)
• 450 g Full‑fat aged mozzarella (Block, not pre‑shredded; rip into shreds)
• 1 spray Olive oil spray (For greasing parchment)
• 2 g Additional dried oregano (for topping) (≈1 tsp)
• 2 g Additional dried basil (for topping) (≈1 tsp)

Instructions

1. Combine flour and butter

   Place 360 g bread flour and 40 g cold butter cubes into the food‑processor bowl. Pulse 10‑12 times until the butter is broken into pea‑size granules and the mixture resembles damp sand.

   Time: PT2M

2. Add liquids and hydrate

   Dissolve 5 g yeast in 90 g ice water (first portion) and 7 g salt in another 90 g ice water (second portion). Add both liquids to the flour‑butter mix and pulse 20‑30 seconds until just combined.

   Time: PT1M

3. Knead the dough

   Turn the dough out onto a lightly floured surface and knead for about 2 minutes until it forms a smooth, cohesive ball.

   Time: PT2M

4. First fermentation

   Place the dough ball in a medium bowl, cover with a lid or plastic wrap, and let sit at room temperature (≈70 °F / 21 °C) for 2 hours.

   Time: PT2H

   Temperature: 70°F

5. Divide and pre‑shape

   Turn the rested dough onto a work surface, cut into two equal pieces with a dough scraper, and round each piece into a tight ball. Cover and let rest 20 minutes.

   Time: PT20M

6. Flatten and roll

   Place one dough ball seam‑side up in a 12‑inch pizza pan. Press down with your hands, then use a rolling pin, turning 90° each time, to stretch to roughly a 12‑inch circle (about 8‑10 minutes total).

   Time: PT10M

7. Dock the dough

   Using a pizza docking tool (or a fork), pierce the surface 7‑8 times in each direction to prevent large air bubbles during baking.

   Time: PT2M

8. Cornmeal dust and cold ferment

   Spray parchment paper with a light coat of olive oil, sprinkle a thin layer of fine cornmeal, and transfer the docked dough onto it. Cover loosely and refrigerate uncovered for 24 hours to develop a dry skin.

   Time: PT24H

   Temperature: 40°F

9. Prepare the thick tomato sauce

   In a bowl combine 120 g crushed tomatoes, 12 g tomato paste, 12 g salt, 20 g sugar, 1 g chili flakes, 2 g dried basil, 2 g dried oregano, 2 g onion powder, and 2 g garlic powder. Blend with an immersion blender until smooth.

   Time: PT10M

10. Make homemade sausage

    In a bowl mix 450 g ground pork with 7 g salt, 2 g black pepper, 2 g chili flakes, 5 g red‑wine vinegar, 2 g ground fennel seed, and 5 g minced fresh garlic. Mix until just combined and refrigerate.

    Time: PT10M

11. Grate mozzarella

    Using the large side of a box grater, shred the 450 g block of aged mozzarella into roughly 8 oz (225 g) for each pizza.

    Time: PT5M

12. Assemble the pizza

    Place the cold‑fermented dough (still on parchment) on a pizza peel. Spread about ½ cup of sauce from the center to the edge. Distribute half of the sausage (≈225 g) in quarter‑size chunks, then sprinkle 8 oz (225 g) shredded mozzarella. Finish with a pinch of dried oregano, a pinch of dried basil, and a light pinch of salt.

    Time: PT5M

13. Bake at high heat

    Preheat the oven with the pizza steel inside to 550 °F (288 °C). Slide the pizza onto the steel and bake for 10 minutes, or until the crust is deep golden‑brown and the cheese is bubbling and slightly caramelized.

    Time: PT10M

    Temperature: 550°F

14. Rest and serve

    Remove the pizza from the oven, let rest on a cutting board for 5 minutes, then slice and serve hot.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

22 g

Carbohydrates

38 g

Fat

24 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bread flour: All‑purpose flour (use 10% more)
• Instead of Cold unsalted butter: Margarine (less flavor)
• Instead of Active dry yeast: Instant yeast (use 4 g)
• Instead of Salt (for dough): Kosher salt (use 1.5×)
• Instead of Fine‑ground cornmeal: Polenta flour
• Instead of Crushed tomatoes: San Marzano whole tomatoes, crushed
• Instead of Tomato paste: Concentrated tomato purée
• Instead of Sugar: Honey (use 15 g)
• Instead of Crushed red pepper flakes: Hot sauce (adjust amount)
• Instead of Dried basil: Fresh basil (use 4 g)
• Instead of Dried oregano: Fresh oregano (use 4 g)
• Instead of Onion powder: Finely minced onion (wet)
• Instead of Garlic powder: Fresh garlic (use 1 clove)
• Instead of Ground pork (80/20 lean‑to‑fat): Ground beef (higher fat)
• Instead of Black pepper (ground): White pepper
• Instead of Red wine vinegar: Apple cider vinegar
• Instead of Ground fennel seed: Fennel pollen (use less)
• Instead of Fresh garlic: Garlic powder (use 1 g)
• Instead of Full‑fat aged mozzarella: Whole‑milk mozzarella
• Instead of Olive oil spray: Brush with oil
• Instead of Additional dried oregano (for topping): Fresh oregano
• Instead of Additional dried basil (for topping): Fresh basil

Equipment Needed

• Food processor
• Kitchen scale
• Mixing bowl (medium)
• Dough scraper
• Rolling pin
• 12‑inch pizza pan or sheet pan
• Parchment paper
• Pizza docking tool (or fork) (optional)
• Pizza steel (or upside‑down sheet pan)
• Pizza peel
• Immersion blender (optional)
• Box grater
• Oven

Critical Steps — Do Not Skip

• Keeping butter cold and only briefly mixing to retain flaky pockets.
• Cold fermentation (24 h) to develop a dry skin for extra crispness.
• Docking the dough to prevent large bubbles.
• Baking on a pre‑heated pizza steel at 550 °F for a true Chicago thin‑crust texture.

Chef Tips from the Video

• For an extra buttery flavor, brush the crust lightly with melted butter right after baking.
• If you don’t have a pizza steel, an upside‑down heavy baking sheet works, but preheat it longer.
• A light dusting of cornmeal on the peel (instead of parchment) also adds the signature popcorn‑like bite.

Troubleshooting

Storage

Refrigerator: Store leftover pizza in an airtight container for up to 3 days. Reheat on a hot skillet or under a broiler for crispness.

Freezer: Wrap individual slices tightly in foil and freeze up to 1 month. Reheat directly from frozen on a pre‑heated steel.

Room temperature: Do not store at room temperature longer than 2 hours.

Make-Ahead Tips

• The dough can be cold‑fermented up to 48 hours for even more flavor.
• Sauce keeps well refrigerated for 3 days; make it a day ahead.
• Homemade sausage can be prepared and frozen in portioned bags.