Homemade Chicago Thin Crust Pizza Dough Recipes

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THIN-CRUST PIZZA DOUGH

A quick, easy, and delicious recipe for thin-crust pizza.

Provided by Lynda Q

Categories     Bread     Pizza Dough and Crust Recipes

Time 15m

Yield 4

Number Of Ingredients 5



Thin-Crust Pizza Dough image

Steps:

  • Dissolve yeast and sugar in hot water in a bowl. Let stand until yeast forms a creamy foam, 5 to 8 minutes.
  • Mix 1 3/4 cup flour and salt in a large bowl. Pour in yeast mixture; mix well until dough comes together.
  • Transfer dough to a floured surface and knead until smooth, adding remaining 1/4 cup flour if dough is too sticky, about 2 minutes. Roll dough into a 12-inch circle. Transfer to a greased pizza pan.

Nutrition Facts : Calories 231.5 calories, Carbohydrate 48.3 g, Fat 0.7 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 0.1 g, Sodium 293.8 mg, Sugar 0.4 g

1 teaspoon active dry yeast
¼ teaspoon white sugar
¾ cup lukewarm water
2 cups all-purpose flour, divided
½ teaspoon salt

THE REAL CHICAGO DEEP DISH PIZZA DOUGH

I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.

Provided by owensjo

Categories     Bread     Pizza Dough and Crust Recipes

Time 6h25m

Yield 8

Number Of Ingredients 6



The Real Chicago Deep Dish Pizza Dough image

Steps:

  • Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
  • Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
  • Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
  • Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.

Nutrition Facts : Calories 298.5 calories, Carbohydrate 37 g, Fat 14.3 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 361.5 mg, Sugar 0.9 g

2 ¼ teaspoons active dry yeast
1 ½ teaspoons white sugar
1 ⅛ cups warm water - 110 to 115 degrees F (43 to 45 degrees C)
3 cups all-purpose flour
½ cup corn oil
1 ½ teaspoons kosher salt

OLD WORLD CHICAGO-STYLE THIN CRUST PIZZA

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 3h10m

Yield two 14-inch pizzas

Number Of Ingredients 14



Old World Chicago-Style Thin Crust Pizza image

Steps:

  • In a small bowl, combine the milk, water, yeast and sugar. Lightly whisk and let sit until bubbly and the yeast is bloomed, about 5 minutes. Add the oil.
  • Mix the all-purpose flour and salt in a stand mixer fitted with a dough hook. Set the mixer to medium-low speed and slowly add the yeast mixture until entirely incorporated, scraping down the sides of the bowl to get everything homogenous. Knead on medium low until the dough is glossy and forms a rough ball, about 5 minutes. Place the dough in a lightly oiled bowl and cover with plastic wrap. Set it in a warm part of the kitchen until doubled in size, about 2 hours.
  • Place a pizza stone on the bottom rack of the oven and preheat to 450 degrees F.
  • Split the dough into 2 balls. On a lightly floured surface, roll one of the balls of dough as THIN as possible with a rolling pin. To get an even "trimmed" circle, use a large round lid to trim a rim around the dough. Sprinkle some semolina flour on a pizza peel. Carefully transfer the round of dough to the peel. Dock the crust with a fork or docker, poking holes all over the surface to keep it thin and crispy.
  • Working quickly, add half of the pizza sauce almost all of the way to the edge of the crust, leaving about a 1-inch border. For the pepperoni side, place an even layer of pepperoni directly on top of the sauce on half of the pizza. Combine the skim- and whole-milk mozzarella in a large bowl and top the entire pizza with half of the cheese. Top the pepperoni side with some more scattered rounds of pepperoni. For the sausage side, spread half of the giardiniera on top of the cheese, then dollop with hunks of the Italian sausage on top. Transfer to the pizza stone in the oven and bake until golden and bubbly, 12 to 15 minutes. Transfer the pizza to a cutting board with the pizza peel. Make another pizza with the remaining ingredients.
  • Let the pizza rest for 4 or 5 minutes, then cut into small squares--never triangles. This is called the party cut. Why? Because no matter what's going on, when you're eating Chicago thin crust, it's always a big ol' party.

1/2 cup warm skim milk (about 110 degrees F)
1/4 cup warm water (about 110 degrees F)
3/4 teaspoon active dry yeast
1/2 teaspoon sugar
2 teaspoons corn or vegetable oil, plus more for the bowl
2 1/4 cups all-purpose flour, plus more for the work surface
1/2 teaspoon kosher salt
Semolina flour, for sprinkling
1/2 cup pizza sauce
4 ounces sliced pepperoni
1 1/4 cups freshly grated skim-milk low-moisture mozzarella
1 1/4 cups freshly grated whole-milk low-moisture mozzarella
1 cup giardiniera, roughly chopped if large pieces
8 ounces bulk sweet Italian sausage, broken up into small pieces

THIN CRUST PIZZA DOUGH

An easy, basic pizza dough for thin crust pizza. Makes two pizzas. Preheat oven to 400 degrees F (200 degrees C). Top dough with your favorite sauce and toppings, leaving the edge of the pizza (about 3/4 inch) clear. Place pan in center of oven. Bake 15 minutes.

Provided by caradae

Categories     Bread     Pizza Dough and Crust Recipes

Time 50m

Yield 16

Number Of Ingredients 6



Thin Crust Pizza Dough image

Steps:

  • Mix warm water and sugar together in a bowl; add yeast. Set aside until yeast mixture becomes foamy, about 10 minutes.
  • Pour yeast mixture into a large bowl; add flour, olive oil, and salt. Knead dough for 6 to 8 minutes, adding more flour to keep dough from sticking to your hands if needed. Cover bowl and let sit for 20 to 30 minutes.
  • Grease 2 pizza pans or baking sheets.
  • Divide dough in half. Make each half into a ball shape and roll each into a flat, circular crust using a rolling pin.
  • Place 1 piece dough over your hands with your knuckles turned upward directly underneath the center of the dough. Using your knuckles and backs of your hands, toss the dough into the air in a circular motion, spinning the dough. This thins the center of the dough and forms the padded edge of the pizza. When the edge of the dough is about 1/4-inch thick, place the dough onto the pan. Pizza diameter will be about 10 inches. Repeat with other piece of dough.

Nutrition Facts : Calories 92.3 calories, Carbohydrate 18.2 g, Fat 1.1 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.2 g, Sodium 73.8 mg, Sugar 3.2 g

1 cup warm water (100 to 110 degrees F/40 to 45 degrees C)
¼ cup white sugar
2 ¼ teaspoons active dry yeast
2 ½ cups all-purpose flour, or more as needed
1 tablespoon olive oil
½ teaspoon salt

THIN CRUST PIZZA DOUGH

My family love this pizza crust, and this is our go-to recipe. It's healthier and less expensive than delivery and taste so much better. -Theresa Rohde, Scottville, Michigan

Provided by Taste of Home

Time 10m

Yield 2 pounds (enough for four 12-in. pizzas).

Number Of Ingredients 6



Thin Crust Pizza Dough image

Steps:

  • Place flours, yeast and salt in a food processor; pulse until blended. Add honey. While processing, gradually add water until a ball forms. Continue processing 60 seconds to knead dough., Turn dough onto floured surface; shape into a ball. Cover; let rest 10 minutes. Divide dough into quarters. Use immediately or securely wrap and freeze for later use. Freeze option:Wrap each portion of dough in plastic wrap and place in resealable freezer bags; freeze up to 1 month. To use, thaw in the refrigerator overnight. Proceed as directed.

Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 89mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

3-1/2 cups bread flour
1 cup whole wheat flour
5 teaspoons quick-rise yeast
1 teaspoon salt
1 teaspoon honey
1-1/2 to 1-2/3 cups warm water (120° to 130°)

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)

PIZZA SAUCE FOR CHICAGO THIN-CRUST PIZZA

In Chicago, pizza sauce tends to have an intensely savory flavor that comes from cooking down canned tomatoes heavily seasoned with dried herbs, like marjoram and oregano, and garlic. (This version uses a combination of fresh garlic and garlic powder.) There is debate over how sweet, how tart and how cooked the sauce should be. The sauce cooks pretty thoroughly on the pizza, so cooking it in advance changes it only incrementally. Sweetness and tartness can always be adjusted with extra salt or vinegar.

Provided by J. Kenji López-Alt

Categories     sauces and gravies

Time 5m

Yield About 4 cups (enough for 4 to 6 pizzas)

Number Of Ingredients 9



Pizza Sauce for Chicago Thin-Crust Pizza image

Steps:

  • Combine all ingredients in a blender or food processor, and pulse until mostly smooth but a few small bits of tomato remain. Store in a sealed container in the refrigerator for up to 1 week.

Nutrition Facts : @context http, Calories 76, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 301 milligrams, Sugar 7 grams, TransFat 0 grams

1 (28-ounce) can whole peeled tomatoes with their juices
1 (6-ounce) can tomato paste
4 medium garlic cloves, minced
2 tablespoons extra-virgin olive oil
2 tablespoons dried Italian seasoning (see Tip)
1 tablespoon granulated sugar, or to taste
2 teaspoons red-wine vinegar, or to taste
2 teaspoons garlic powder
1 teaspoon kosher salt (such as Diamond Crystal)

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