Pizza aficionados, gather around! We’re about to embark on a culinary journey to the heart of the Midwest, where the pizza is as rich in history as it is in flavor. Forget what you’ve heard about Chicago’s deep-dish reputation; today, we’re slicing into the city’s lesser-known but equally beloved thin crust pizza.
Kenji López-Alt, a name synonymous with food science wizardry, spent a tantalizing five months on a quest to perfect a recipe for this regional delight. His adventure was not for the faint of heart—it involved late-night pizza texts, a marathon of eating excursions, and an intimate relationship with flour, sausage, and tomato sauce. His dedication to the craft has given us a game-changing technique to achieve that coveted crisp crust in our very own kitchens.
Chicago thin crust pizza, also known as tavern-style or Midwest thin crust, is a marvel of the pizza world. It’s the kind of pie that’s just as easy to share with a crowd as it is to devour solo. Picture this: a crust so thin it could be mistaken for a saltine, yet it possesses a crispness that echoes with each bite. It’s a canvas for a robustly seasoned sauce and a golden layer of caramelized mozzarella, often adorned with hand-torn sausage and perhaps a sprinkle of fiery giardiniera. This isn’t your New York-style pizza with its puffy edges; Chicago’s thin crust boasts sauce and cheese right to its crispy, nearly blackened fringe.
let’s talk about the cut—this pizza is traditionally served in small, square pieces, perfect for popping into your mouth without a second thought. The phrase ‘I’ll just have one more piece’ becomes a test of willpower when each morsel is a bite-sized invitation to indulge.
Crafting Your Own Chicago Thin Crust Pizza at Home
You’ve been tantalized by the tales of Chicago’s thin crust pizza and are itching to create your own masterpiece? Well, you’re in luck, because I’m here to guide you through the process of crafting the ultimate homemade Chicago thin crust sausage pizza. Let’s roll up our sleeves and dive into the delicious world of pizza making!
The foundation of any great pizza: the dough. The dough recipe we’re using is inspired by the expertise of Bryan Roof from America’s Test Kitchen, who learned from the best at Vito and Nick’s Pizzeria. This dough is not just easy to make, but it also yields a crust that is thin, crispy, and sturdy enough to hold a mountain of toppings.
The Perfect Dough: Simple Yet Effective
To begin, you’ll need to combine flour, sugar, yeast, and salt in the bowl of a food processor. Give it a few pulses to mix everything together. Then, measure out your cold water and mix in the olive oil. With the processor running, slowly pour the water-oil mixture down the feed tube. Process until the dough forms a shaggy ball and clears the sides of the bowl.
Lightly spray your countertop with cooking spray and transfer the dough onto it. Knead it a few times and shape it into a ball. Spray a bowl with cooking spray, place the dough inside, and cover it with plastic wrap. Let it rise on the counter until it doubles in size, which should take about 2 to 2 ½ hours.
Preparing Toppings: Authentic and Adventurous Choices
While your dough is rising, it’s the perfect time to prepare your toppings. For an authentic Chicago experience, you’ll want to make an easy no-cook pizza sauce and freshly grate your mozzarella cheese for that perfect melt. And let’s not forget the sausage—the star of the show. You can follow the recipe by @pizzawithperez for a spicy kick with their Calabrian chili honey sausage, or keep it classic with hand-torn nubs of sausage.
Baking: Bringing it All Together
About 45 minutes before your dough is ready, place your pizza stone in the oven on the bottom rack and preheat it to a fiery 475°. If you’re lucky enough to have a double oven and two pizza stones, you can cook both pizzas at once. Otherwise, you’ll be baking them one at a time.
Once the dough has risen, transfer it to a lightly floured counter. Divide it into two equal pieces and sprinkle each with flour. Using your fingertips, form each half into a small round disk, then roll them out into roughly 12-inch circles with a rolling pin, using additional flour as needed.
Sprinkle your pizza peel with cornmeal. If you don’t have a peel, you can use the back of a sheet pan or a rimless cookie sheet. Transfer the dough onto the peel, making sure it slides easily on the cornmeal. If it doesn’t, sprinkle on a bit more.
It’s time to get saucy! Spread about ½ cup of your pizza sauce over the dough, then add your desired toppings and about 6 ounces of mozzarella cheese. Before you transfer your pizza to the oven, give it a little shimmy to ensure it will slide off the peel. If it sticks, lift the edge and toss some more cornmeal underneath.
Slide your pizza onto the hot pizza stone and bake for 12-15 minutes, depending on how dark and crispy you like your crust. We’re aiming for those dark, crispy edges and a well-browned top, just like at Vito and Nick’s.
Savoring Your Creation
Once out of the oven, let your pizza cool for a few minutes before slicing it into those iconic squares. Finish it off with a sprinkle of freshly grated Parmesan, a dash of crushed red peppers, and maybe a drizzle of olive oil for good measure.
Remember, the beauty of making pizza at home is the freedom to experiment with toppings. Whether you’re a fan of classic sausage or you’re adventurous enough to try pickled peppers and chili honey sausage, the possibilities are endless. And don’t forget, any leftover pickled peppers or cooked sausage will keep in the fridge, ready for your next pizza night.
Making Chicago thin crust sausage pizza at home is a rewarding endeavor that brings a piece of the Midwest right to your dining table. It’s a process filled with anticipation, from the rising of the dough to the sizzle of cheese on the hot stone. Each step is a building block towards that moment of bliss when you take the first bite of your crispy, savory creation. So, embrace the journey, enjoy the flavors, and most importantly, share the love and pizza with friends and family. After all, isn’t that what pizza is all about?
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