Perfect Chicago Thin-Crust (Tavern Style) Pizza at Home!

Many thanks to loowaters on pizzamaking.com for this dough recipe.

This video teaches how to make Perfect Chicago Thin Crust (Tavern Style) Pizza at Home.

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Chicago Thin Pizza Recipe

This Makes Two 14-inch pizzas

By Weight:

All Purpose Flour (100%): 610 g | 21.5 oz | 1.34 lbs
Water (50%): 305.14 g | 10.76 oz |
Rapid Rise Yeast: (1.5%): 9.15 g | 0.32 oz | 3.0 tsp | 1 tbsp
Regular/Fine Salt (1.5%): 9.15 g | 0.32 oz | 1.87 tsp | 0.62 tbsp
Sugar (0.7%) 4.45 g | 0.151 oz |1.0 tsp | 0.36 tbsp
Corn Oil (3%): 17.95 g | 0.63 oz | 4 tsp | 1.33 tbsp
Total (155.25%): 955.84 g | 32.76 oz | 2.05 lbs
Single Ball: 477.92 g | 16.38 oz | 1.02 lbs

By Volume:

All Purpose Flour: 4 cups using the "dip and sweep" method
Water: 1 and 1/4 cups
Rapid Rise Yeast: 3 teaspoons
Regular/Fine Salt: a little less than 2 teaspoons
Sugar: 1 teaspoon
Corn Oil: 4 teaspoons

Chicago thin pizza sauce:

26 to 28 oz tomato puree
12 oz tomato paste
1 tbsp dried oregano
3/4 tsp salt
1 tsp sugar
1/2 tsp ground fennel
1 pinch red pepper flakes
1/4 tsp garlic powder

Add water to achieve desired consistency.


Directions:

Dry ingredients: Put flour, yeast, salt into mixing bowl. Whisk mixture together.
Wet ingredients: Add water and corn oil to flour.

Use paddle attachment on low setting to combine all ingredients, about 2 minutes. Remove excess dough from the paddle and pack in to a rough, crumbly dough ball. Place dough ball into a large, partially sealed plastic bag and refrigerate for 6 to 48 hours (more time is better).

Roll the dough out using a rolling pin on a floured surface until it is about 1/8 inch thick. Use a pizza serving tray or plate and cut circle measuring about 15 inches in diameter. Remove excess dough trimmings and save them for some other use. Transfer circle of dough onto a pizza serving tray lined with parchment paper. Cover top of dough with another sheet of parchment paper and refrigerate for 20 minutes to 2 hours. Additional dough pieces and trays can be stacked if making multiple pizzas. If the pizzas will be in the refrigerator for longer than 2 hours, wrap them with shrink wrap to prevent the dough from drying out.

When ready to make pizza, move the dough onto a pizza peal sprinkled with rice flour or flour to prevent the dough from sticking. The dough does not need to thaw after removing from refrigerator -- simply remove pizza from refrigerator and begin topping the pizza.

Add about 4 large spoonfuls of sauce, a generous amount of cheese, and your toppings.

Bake the pizza on a pizza stone or baking steel in an oven pre-heated to 450 degrees. Bake time will average about 10 to 12 minutes. Pop any bubbles that form during the bake using a long fork or skewer.

Remove from oven and place on a cooling rack when the cheese is just starting to brown and the bottom of the pizza appears light brown. Place it onto a serving tray, slice the pizza tavern style, and enjoy!

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