Tavern Style Chicago Thin Crust Pizza

10 mins
Serves 1
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Directions

  1. 1In a food processor, combine bread flour and cold butter. Pulse until butter is in small, gravel-like bits.
  2. 2In a food processor, combine bread flour and cold butter. Pulse until butter is in small, gravel-like bits.
  3. 3In a food processor, combine bread flour and cold butter. Pulse until butter is in small, gravel-like bits.
  4. 4Dissolve yeast in 90g of ice cold water and salt in another 90g of ice cold water.
  5. 5Dissolve yeast in 90g of ice cold water and salt in another 90g of ice cold water.
  6. 6Dissolve yeast in 90g of ice cold water and salt in another 90g of ice cold water.
  7. 7Add yeast water and salt water to the flour-butter mixture in the food processor. Pulse for 20–30 seconds until dough is evenly hydrated.
  8. 8Add yeast water and salt water to the flour-butter mixture in the food processor. Pulse for 20–30 seconds until dough is evenly hydrated.
  9. 9Add yeast water and salt water to the flour-butter mixture in the food processor. Pulse for 20–30 seconds until dough is evenly hydrated.
  10. 10Transfer dough onto a work surface and knead for 2 minutes until it forms a homogeneous ball.
  11. 11Transfer dough onto a work surface and knead for 2 minutes until it forms a homogeneous ball.
  12. 12Transfer dough onto a work surface and knead for 2 minutes until it forms a homogeneous ball.
  13. 13Round dough into a ball, place in a bowl, cover and ferment for 2 hours.
  14. 14Round dough into a ball, place in a bowl, cover and ferment for 2 hours.
  15. 15Round dough into a ball, place in a bowl, cover and ferment for 2 hours.
  16. 16After 2 hours, divide the dough into two equal pieces. Perform a preshape and let rest for 20 minutes.
  17. 17After 2 hours, divide the dough into two equal pieces. Perform a preshape and let rest for 20 minutes.
  18. 18After 2 hours, divide the dough into two equal pieces. Perform a preshape and let rest for 20 minutes.
  19. 19Press each dough ball flat with a pizza pan and roll out into a 12” round.
  20. 20Press each dough ball flat with a pizza pan and roll out into a 12” round.
  21. 21Press each dough ball flat with a pizza pan and roll out into a 12” round.
  22. 22Use pizza docker or fork to pierce the dough to prevent bubbles from forming during baking.
  23. 23Use pizza docker or fork to pierce the dough to prevent bubbles from forming during baking.
  24. 24Use pizza docker or fork to pierce the dough to prevent bubbles from forming during baking.
  25. 25Spray parchment paper with olive oil pan spray and generously sprinkle with fine grind cornmeal.
  26. 26Spray parchment paper with olive oil pan spray and generously sprinkle with fine grind cornmeal.
  27. 27Spray parchment paper with olive oil pan spray and generously sprinkle with fine grind cornmeal.
  28. 28Place rolled out pizza dough on parchment paper, stack on a sheet tray, and refrigerate for 4-24 hours (preferably 24 hours) to cold ferment.
  29. 29Place rolled out pizza dough on parchment paper, stack on a sheet tray, and refrigerate for 4-24 hours (preferably 24 hours) to cold ferment.
  30. 30Place rolled out pizza dough on parchment paper, stack on a sheet tray, and refrigerate for 4-24 hours (preferably 24 hours) to cold ferment.
  31. 31Scoop out half a cup of crushed tomatoes from a can.
  32. 32Scoop out half a cup of crushed tomatoes from a can.
  33. 33Scoop out half a cup of crushed tomatoes from a can.
  34. 34Add tomato paste, salt, sugar, chili flakes, basil, oregano, onion powder, and garlic powder to the tomatoes.
  35. 35Add tomato paste, salt, sugar, chili flakes, basil, oregano, onion powder, and garlic powder to the tomatoes.
  36. 36Add tomato paste, salt, sugar, chili flakes, basil, oregano, onion powder, and garlic powder to the tomatoes.
  37. 37Blend until herbs are broken down and everything is well combined.
  38. 38Blend until herbs are broken down and everything is well combined.
  39. 39Blend until herbs are broken down and everything is well combined.
  40. 40Mix ground pork with salt, black pepper, chili flakes, red wine vinegar, ground fennel seed, and minced garlic.
  41. 41Mix ground pork with salt, black pepper, chili flakes, red wine vinegar, ground fennel seed, and minced garlic.
  42. 42Mix ground pork with salt, black pepper, chili flakes, red wine vinegar, ground fennel seed, and minced garlic.
  43. 43Preheat the oven to 550°F (285°C) with pizza steel or upside-down sheet tray.
  44. 44Preheat the oven to 550°F (285°C) with pizza steel or upside-down sheet tray.
  45. 45Preheat the oven to 550°F (285°C) with pizza steel or upside-down sheet tray.
  46. 46Spread pizza sauce over dough.
  47. 47Spread pizza sauce over dough.
  48. 48Spread pizza sauce over dough.
  49. 49Distribute half of the Italian sausage in rough balls evenly on top of each pizza.
  50. 50Distribute half of the Italian sausage in rough balls evenly on top of each pizza.
  51. 51Distribute half of the Italian sausage in rough balls evenly on top of each pizza.
  52. 52Sprinkle half of the mozzarella cheese over the sausage, spreading edge to edge.
  53. 53Sprinkle half of the mozzarella cheese over the sausage, spreading edge to edge.
  54. 54Sprinkle half of the mozzarella cheese over the sausage, spreading edge to edge.
  55. 55Season with dried oregano, basil, and salt.
  56. 56Season with dried oregano, basil, and salt.
  57. 57Season with dried oregano, basil, and salt.
  58. 58Slide pizza onto preheated pizza steel or sheet tray and bake for 10 minutes.
  59. 59Slide pizza onto preheated pizza steel or sheet tray and bake for 10 minutes.
  60. 60Slide pizza onto preheated pizza steel or sheet tray and bake for 10 minutes.

Ingredients

  • 360 g bread flour
  • 360 g bread flour
  • 360 g bread flour
  • 40 g cold butter
  • 40 g cold butter
  • 40 g cold butter
  • 180 g ice cold water
  • 180 g ice cold water
  • 180 g ice cold water
  • 5 g yeast
  • 5 g yeast
  • 5 g yeast
  • 7 g salt
  • 7 g salt
  • 7 g salt
  • 1 28oz can crushed tomatoes
  • 1 28oz can crushed tomatoes
  • 1 28oz can crushed tomatoes
  • 100 g tomato paste
  • 100 g tomato paste
  • 100 g tomato paste
  • 12 g salt
  • 12 g salt
  • 12 g salt
  • 20 g granulated sugar
  • 20 g granulated sugar
  • 20 g granulated sugar
  • 1 g chili flakes
  • 1 g chili flakes
  • 1 g chili flakes
  • 2 g dried basil
  • 2 g dried basil
  • 2 g dried basil
  • 2 g dried oregano
  • 2 g dried oregano
  • 2 g dried oregano
  • 2 g onion powder
  • 2 g onion powder
  • 2 g onion powder
  • 2 g garlic powder
  • 2 g garlic powder
  • 2 g garlic powder
  • 450 g ground pork
  • 450 g ground pork
  • 450 g ground pork
  • 7 g salt
  • 7 g salt
  • 7 g salt
  • 2 g black pepper
  • 2 g black pepper
  • 2 g black pepper
  • 2 g chili flakes
  • 2 g chili flakes
  • 2 g chili flakes
  • 5 g red wine vinegar
  • 5 g red wine vinegar
  • 5 g red wine vinegar
  • 2 g ground fennel seed
  • 2 g ground fennel seed
  • 2 g ground fennel seed
  • 5 g fresh garlic
  • 5 g fresh garlic
  • 5 g fresh garlic
  • 450 g full-fat aged mozzarella cheese
  • 450 g full-fat aged mozzarella cheese
  • 450 g full-fat aged mozzarella cheese
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried basil
  • 1 tsp dried basil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

food processorpizza dockerrolling pinpizza peelpizza steelimmersion blender

Tips

  • Dissolve yeast and salt separately in water before adding to food processor.
  • Do not overmix the dough.
  • Cold ferment the dough for at least 4 hours, preferably 24 hours, to develop a crisp crust.
  • Use a pizza docker or fork to pierce the dough to prevent bubbles.
  • Use parchment paper with cornmeal for easy transfer and crispier crust.
  • Use full fat aged mozzarella for best melt and flavor.
  • Season pizza toppings with dried oregano, basil and salt