Thin-Crust Pizza in the Chicago Style
If you love pizza, you’ve probably tried all of them, from thin-crust to deep-dish and everything in between. Have you ever tried a Chicago-style pizza with a thin crust? People often overlook this great pizza in favor of its more famous deep-dish cousins, but anyone who likes a base that is crisp and full of flavor should give it a try at least once.
Thin-crust pizza made in the Chicago way has a crust that is very thin and crunchy. It is filled with a thick layer of tomato sauce, melted cheese, and any toppings you want. The smoothness of the cheese and the saltiness of the sauce go well with the crispiness of the bread to make the perfect balance of tastes and textures.
This article will show you how to make a Chicago-style thin-crust pizza that is just as good as any pizza you can get at a restaurant.
For the bottom:
1 1/2 cups all-purpose flour
1/2 cup semolina flour
1/2 teaspoon of sugar 1/2 teaspoon of instant yeast
2 tablespoons of olive oil
1/2 cup lukewarm water
For the condiment:
1 can of tomato paste
1 tablespoon of olive oil
2 chopped garlic cloves
1 tsp dried basil
1 tsp dried oregano
To taste, salt and pepper
For the sauces:
2 cups shredded mozzarella cheese
Your pick of toppings, such as pepperoni, sausage, onions, peppers, mushrooms, etc.
Make the base first. Mix the all-purpose flour, semolina flour, salt, sugar, and instant yeast together in a large bowl.
Add the olive oil and hot water to the bowl and mix until the dough comes together.
Knead the dough for about 5 minutes on a floured surface, until it is smooth and pliable.
Put the dough in a bowl that has been oiled, then cover it with plastic wrap. Let it sit for at least an hour, or until the size has doubled.
Make the sauce while the dough is rising. Warm the olive oil in a pot over medium heat.
Add the chopped garlic and cook for about a minute, until the garlic smells good.
Add the crushed tomatoes, dried basil, dried oregano, salt, and pepper.
Turn down the heat and let the sauce cook for about 20 minutes, or until it’s thick and full of flavor.
Set the oven’s temperature to 450°F.
On a greased surface, roll out the dough until it is thin and even.
Move the dough to a pizza pan or baking sheet that has been lightly greased.
Spread the tomato sauce evenly over the dough, leaving a small line around the edges.
Shred the mozzarella cheese and sprinkle it on top of the sauce.
Put the toppings you want on top of the cheese.
Bake the pizza for 10 to 15 minutes, or until the cheese is melted and bubbling and the bread is crisp and golden brown.
Take the pizza out of the oven and let it cool for a few minutes before slicing and serving.
Now you know how to make a delicious Chicago-style thin-crust pizza in your own kitchen. You are welcome to try a lot of different toppings to find the one that works best for you. This pizza is great for a casual dinner with friends or family, or to serve when you have people over for dinner. Enjoy!
What makes Chicago-style thin-crust pizza different from other thin-crust pizzas?
Thin-crust pizza made in the Chicago way is different because the base is like a cracker and is crispy and crunchy. The crust is smaller than other thin-crust pizzas, like Neapolitan pizza, and is often cut into squares instead of pieces.
Q: Can I make the crust with a different kind of flour?
You can try out different kinds of flour, but all-purpose flour and semolina flour work best for making a crust that is crispy and crunchy.
How long does it take for the dough to rise?
The dough should rest for at least an hour, or until it has doubled in size. If you have time, you can let it rest for longer, but keep an eye on it so it doesn’t get too big.
Q: Can I make the sauce before I serve it?
Yes, the sauce can be made in advance and kept in the fridge for up to a week. Just make sure to let it get to room temperature before putting it on your pizza.
Q: Can I put pizza dough in the freezer?
Yes, the dough can be frozen for up to a month. After the dough has risen, split it into pieces and tightly wrap each piece in plastic wrap before putting it in a freezer bag. When you’re ready to use the dough, let it thaw overnight in the fridge before you roll it out.
How can I make sure the crust doesn’t get soggy?
One way to keep the crust from getting mushy is to heat up your oven and pizza pan or baking sheet before you put the dough on it. You can also bake the bread for a few minutes before adding the sauce and toppings. This will help the base get crisp before the toppings start to weigh it down.