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Chicago Thin Crust Pizza
A faithful recreation of the buttery, flaky Chicago thin‑crust pizza made famous at Vito & Nix. The dough is enriched with cold butter, cold‑fermented for 24 hours, and baked at a blistering 550°F on a pizza steel for a crisp, corn‑meal‑studded crust. Topped with homemade Italian sausage, aged mozzarella, and a thick, herb‑forward sauce.
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Cost Breakdown
Critical Success Points
- • 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.
Safety Warnings
- • The pizza steel reaches >500 °F; use oven mitts when handling.
- • The docking tool/fork is sharp – handle with care to avoid cuts.
- • Cold butter can be slippery; keep hands dry when handling dough.
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