Chicago Thin Crust Pizza Recipes

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FLAKY THIN CRUST CHICAGO INSPIRED PIZZA

This recipe is one i have tweaked and re-tweaked over time to ultimately perfect my favorite 2 components in a pizza. A deliciously flaky thin crust, and a tomato sauce similar to that of a traditional Chicago deep dish pizza. Rich and sweet. Being from Chicago, it's only natural.

Provided by Iris Best

Categories     Low Protein

Time 1h20m

Yield 2 12-inch pizzas, 4-6 serving(s)

Number Of Ingredients 17



Flaky Thin Crust Chicago Inspired Pizza image

Steps:

  • Whisk together the flour, sugar and salt in a large bowl. Add the cubed, chilled butter and using your fingers, work the butter into the flour mixture until it is mostly incorporated, you want to have small butter lumps. Add the chopped garlic. In a large measuring cup, combine the warm water and instant yeast. Add to the flour mixture and, using a fork, combine until the mixture is evenly moistened. Knead the dough in your hands or on a lightly floured surface for one minute or so until the dough is smooth. Divide the dough in two, shape into balls, cover with a damp kitchen towel, and let rest for at least 30 minutes.
  • While the dough sits, you can start on the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring for about 30 seconds. Add the herbs, salt, and both black and red peppers, and cook, stirring, for another 30 seconds. Add the tomatoes, wine and sugar, and bring it all to a boil. Lower the heat and simmer, stirring occasionally, until it thickens, usually 20 to 30 minutes. Remove from the heat and let sauce cool before using.
  • Preheat oven to 500 degrees F (or as hot as your oven will get). Seriously, the hotter the oven, the better. If using a pizza stone, preheat it along with the oven.
  • It's time to shape the dough. Take one piece of dough and shape into a 12-inch circle on a lightly floured surface. I use a rolling pin to make it completely even, but you can also just use your hands (use a light touch). With a fork, prick the entire surface of the dough and bake for approximately 8-10 minutes.
  • Remove from the oven, and let it cool for 5 minutes. Top with tomato sauce, and add your favorite toppings. Going TOO thick on toppings may result in a soggy crust so be careful. Return to the oven and bake for another 8-12 minutes, or until the cheese is melted and begins to brown. Repeat with the second half of dough or store it in your fridge for later!

Nutrition Facts : Calories 559, Fat 30.9, SaturatedFat 15.7, Cholesterol 61, Sodium 1088.5, Carbohydrate 62.6, Fiber 4.4, Sugar 10.8, Protein 9

2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 tablespoon finely chopped garlic
1/2 cup butter, cubed and chilled
2/3 cup warm water
1/2 teaspoon instant yeast
2 tablespoons olive oil
1 tablespoon chopped garlic
2 teaspoons chopped basil
1 teaspoon chopped oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1 (28 ounce) can of coarsely crushed tomatoes
1 tablespoon dry red wine
2 teaspoons sugar

CHICAGO THIN CRUST PIZZA

Make and share this Chicago Thin Crust Pizza recipe from Food.com.

Provided by kab9885

Categories     < 60 Mins

Time 42m

Yield 2 12" crusts, 4 serving(s)

Number Of Ingredients 11



Chicago Thin Crust Pizza image

Steps:

  • FOR THE PIZZA: Process flour, sugar, yeast, and salt in food processor until combined, about 3 seconds. With processor running, slowly add cold water and oil and process until dough forms sticky ball that clears sides of bowl, 30 to 60 seconds.
  • Transfer dough to lightly oiled counter and knead until smooth, about 1 minute. Shape dough into tight ball and place in greased bowl. Cover bowl with plastic wrap and let dough rise at room temperature until almost doubled in size, 2 to 21/2 hours. Cover bowl tightly and refrigerate for 3 days. Minimum 1 day.
  • Cut dough ball in half. Return 1 dough ball to bowl and cover with plastic. Wrap the other ball and refrigerate until needed. Let the ball in the bowl sit for 1.5 hours room temperature. Preheat your oven to 450 to 500 with pizza stone in it. Stone must heat slowly.
  • After dough comes to temp, Transfer dough to lightly floured counter. Coat dough ball lightly with flour and gently flatten into 8-inch disk using your fingertips. Using rolling pin, roll dough into 12‑inch circle, dusting dough lightly with flour as needed. (If dough springs back during rolling, let rest for 10 minutes before rolling again.).
  • Cut parchment paper in rough circle. Leave enough room to grab paper when pizza is on it. Sprinkle paper with cornmeal and put crust on paper. Prick crust with fork and bake on pan for 2-3 minutes.
  • Pull dough from oven and assemble pizza.
  • Slide pizza and paper onto stone using pan for transfer.
  • Cook 10 to 14 minutes or until well browned.

Nutrition Facts : Calories 891.7, Fat 51.2, SaturatedFat 20.6, Cholesterol 116.6, Sodium 1895.1, Carbohydrate 67.7, Fiber 2.6, Sugar 3.2, Protein 37.9

2 1/2 cups all-purpose flour
2 teaspoons sugar
1 1/2 teaspoons instant yeast
1 teaspoon salt
3/4 cup cold water
2 tablespoons cold water
2 tablespoons extra virgin olive oil
1 tablespoon cornmeal
12 ounces sausage
12 ounces mozzarella cheese
1 teaspoon italian seasoning

HOMEMADE CHICAGO THIN CRUST PIZZA DOUGH

Craig's world famous Chicago pizza dough. makes 8-10 medium thin crust pizzas can add a handful of basil, chiffonade with 1 C Parmesan cheese instead of garlic for added fragrance and flavor. Garlic in the dough does not add a lot of flavor but adds incredible aroma as it's rising and cooking.

Provided by Papagayita

Categories     European

Time 2h10m

Yield 8-10 medium pizzas, 10 serving(s)

Number Of Ingredients 8



Homemade Chicago Thin Crust Pizza Dough image

Steps:

  • Mix yeast with warm water and salt and stir.
  • Combine wet ingredients (water with yeast, oil, beer/water) with garlic or basil and Parmesan cheese if using.
  • Add flour 1/2 cup at a time, stirring well until dough pulls together.
  • Knead until dough is silky smooth, adding flour until it does not stick to your hands. You want the dough to be moist and pliable but not too sticky.
  • Let dough rise until nearly doubled in size and punch down. Ideally do this several times to increase the pliability of the dough and flavor of the crust.
  • When you are ready to make pizzas, preheat the oven to 500 (550 ideally if possible) with baking stone on bottom rack (any floor tile will do well).
  • Punch down the dough and pull off a piece of dough about the size of your fist. Sprinkle the area you will roll out the dough with cornmeal and a small amount of flour and roll out the dough until it is about 1/8 inch thick. If you have the skills for it--toss the dough in the air.
  • Prick holes in the pizza with a fork all over.
  • Add toppings and slide into oven, making sure pizza peel (back of a cookie sheet will work) is very well covered in cornmeal so the pizza will easily slide off onto the baking stone.
  • Bake for 5-7 minutes until cheese is bubbling and edges are crispy.

Nutrition Facts : Calories 434.5, Fat 11.8, SaturatedFat 1.6, Sodium 121.9, Carbohydrate 68.7, Fiber 2.8, Sugar 0.2, Protein 9.8

7 cups flour
1/2 teaspoon salt
1/2 cup olive oil
2 cups warm water
4 teaspoons yeast
12 ounces beer (warm or warm water)
8 -10 garlic cloves, very finely minced (optional)
cornmeal, for rolling out (or polenta)

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