Perfect Chicago Thin-Crust (Tavern Style) Pizza at Home

today we are teaching you how to make authentic

thin

crust

chicago

style

pizza

in your own

home

oven so the first step to making any

pizza

is to make the dough so let's get started we are going to use 600 grams of ap dough and the best dough for

chicago

style

pizza is sarasota that's what we're going to use today it's the same as most pizzerias in chicago use now we're going to add our instant dry yeast this bread machine yeast is the kind i like to use so we're going to add our salt now we're going to add a little bit of sugar we're going to beat all these dry ingredients now we add our water and finally our corn oil this goes right into a mixer and we're going to run it on low speed for just a minute or two so the dough is done when it no longer sticks to the sides and what you'll find with this dough is that it's really dry this dough only has about 50% water whereas the detroit style dough we made in n our last video it was about 73, so this is a lot of water. er dough, so just remove all the dough from the paddle, we don't even need to use a dough hook for this and when you're done, the dough shouldn't look like a dumpling, it should just look like this. dough and that's

perfect

so all we're going to do is take the dough and squash it like this give it the appearance of a dumpling if there are a lot of shoddy little pieces like this it's no problem this is part from working with a dry dough now we're going to take all of this and we're going to put it in a sealable plastic bag so when you seal it don't seal it completely leave it open on the side a little bit so it can breathe squish out all the excess air and squish it back into that dumpling shake this is going to go in the fridge for about five to 48 hours and while you do that there is going to be condensation and it's going to make the dumpling stick better good now we're going to get to our piz salsa za for this sauce I'm going to use a 12 ounce can of tomato paste and some tomato puree now that our puree is added to the measuring cup we're going to go ahead and add this tomato paste this follows being a little bit too thick so I'm going to add a little bit of water when you have added the correct amount of water your sauce should look like this ok now we are ready to add our additional ingredients to the sauce we have a little bit of sugar salt lots of oregano red bell peppers and, finally some fennel ok let's smash this fennel would you do the honors kyle yeah it smells like licorice yeah you gotta smash it real hard just hit it get all your frustrations and anger hit it strong there you have it that is

perfect

and finally we will finish it with a little garlic powder all now that our sauce is prepared we are ready to form the pizzas so this is our dough that has been refrigerated for about 30 hours if it does not have 30 hours y You can use five or six hours, but it gets better as you give it more time, so it should look like this.

Now that we're done you can see all the little crumbs are incorporated and it's a soft dough it can also be a bit sticky so to keep it from sticking you're going to use a generous sprinkle of flour on the dough and on the work surface already that this recipe makes two pizzas we're going to divide the dough in half and we're going to set one of these aside for later the chicago style dough isn't really pressed it's actually rolled out so we're going to press it a little bit but most of the work will be done with our rolling pin so we make sure it has plenty of flour in it let me start rolling it out so we're not necessarily trying to get it in a circle right now we're just trying to get a nice big chunk and flatten dough from time to time as you want to lift the dough just to make sure it doesn't stick if it starts to stick.

If you need more flour, you want to start from the middle and work your way out when you have more flour. to the dough about an eighth of an inch or less thick, then you're done well once you've rolled out the dough. to a nice

thin

piece, then you can go ahead and take a pizza pan or even a plate and use it as a kind of template to make your nice round pizza. This is a 14 inch plate and the pizza we're making is going to be 14 to 15 inches and I'm going to start cutting around the edge I'm going to leave about a half inch margin all the way around we take the edge off and what we're left with it's a nice round pizza alright so now that our dough is cut we're going to transfer it back onto our pizza pan but with a piece of parchment paper what you want to do is go around the edges making sure it doesn't stick too much to your surface and then move all we're going to do is fold it in half fold it in half again pick it up and unfold it like this smooth out the wrinkles and now we'll take a second piece of parchment paper place it over the top and now all this it can go in the fridge for anywhere from 20 minutes to an hour putting it in the fridge makes the dough easier to handle once we're going to make the pizza right now it's time to prepare our cheese we're going to use You can use a block of whole milk mozzarella for this and I definitely recommend that you grate your own cheese because the quality of the cheese will be much higher and it won't burn as much so when we grate our cheese we want to use a grater with these really big holes to get big chunks of cheese so you can see what size chunks we have here. and we're going to do that until we get 8 to 10 ounces of cheese for a 14-inch pizza, so when you use some of the real fat cheeses, they can get very soft and can be very difficult to grate, so I actually shoved put this piece of cheese in the freezer for about 10 minutes just to firm up a bit and that makes it a lot easier to grate well i think that's going to be enough cheese so we're going to get the pizza dough out of the fridge and we are going to put in our pizza peel i like to use rice flour and you can use regular flour if you want but sometimes it can leave a residue this rice flour works great just a little bit now we can take our pizza put it like this and you want to make sure that during the whole process it moves very well, so first we are going to add our sauce.

I like to use about four big scoops like this for a pizza this size and this style of pizza. the edge is ok now that your sauce is added you will want to put about a third of your cheese on the pizza at this point you don't want to put all of it we have our

home

made sausage and yes it continues raw by putting it raw it preserves the fat and flavor that it's inherent in the sausage and if you precook it you're going to lose some of that with our sausage in place now we're going to add our remaining two thirds of cheese right now our cheese is fully loaded onto the pizza with the sausage we're going to give it a shake up little bit to make sure it moves it does and now it's ready for the oven right now with our pizza in the oven we're going to cook it at about 450 degrees for about 10 to 12 minutes ok it's been about 12 minutes . let's take a look and see what we got oh it looks good it looks tasty i like to put the dough on a cooling rack for a few minutes after taking it out of the oven just so the steam can escape and it won't soak up the bottom of the dough ok I can't wait to dig into this thing we're going to cut it up listen to that crunch we always cut it into squares when we're in Chicago

tavern

style cutting it into two or three inch pieces as usual and there it is our classic chicago style ready to eat pizza ok that will work for our version o f chicago style thin

crust

pizza hope you liked the video and most importantly hope you try it at home if you like the video please send us a like and hit the subscribe button it helps the channel a lot and as always pizza outside