![]() ![]() You’ll need a rolling pin, a large pastry mat or clean, dry, smooth surface, like a marble countertop or your tabletop. The restaurants use a dough sheeter to do most of the hard work. The place where you have options (and potential disasters) is Step number 2,Īnd it all depends on how you plan on baking your pizza, and how much of a mess you want to clean up afterward. Like 1/4 to an 1/8 of an inch thin.īefore it bakes, it doesn’t stick to the peel,Īfter it bakes, it doesn’t stick to the pizza pan/screen/stone. ![]() Here’s my 2 main rules for preparing thin crust dough:ġ) You have to roll it out thin. (I know, you’re saying to yourself, “that’s not very complicated!” just hang in there, because here it comes…) If you don’t want to make your own dough, you can get away with using store-made pizza dough. You may need to adjust for your local humidity levels by using less water. My recipe has been adjusted slightly to make it easy to roll out your dough. It’s pretty much your typical pizza dough, although some dough handling methods will vary from restaurant to restaurant. OKAY, let’s talk about making Chicago Style Thin Crust Pizza at home:Ĭhicago Style Thin Crust Pizza is a little more complicated than making deep dish.įirst off, there’s the pizza dough. On the East Coast, if they even offer sausage, they often pre-cook it, and cut it into discs, and the flavor is different when you do that. We know that pepperoni is popular nationwide, and it’s popular in Chicago too, but Italian Sausage is the topping of choice in Chicago – not so much in NY – and we put our Italian sausage on RAW. Also, because of the rolling/sheeting, there’s not typically a big handle of crust on the outer edge to facilitate the folding that East Coasters often do with their slice. Chicago style thin crust is baked a bit longer and the crust is baked crispier than a typical New York slice. Now, you might say “this looks kinda like New York style, but you just rolled it instead of tossing, and then cut it into squares”.Well, yes, but there’s some differences. Square Sicilian Slices from L&B Spumoni Gardens in Bensenhurst, Brooklyn NY – photo by Adam KubanĪside from the party-cut’s Roman and east coast origins, it’s just an easy way to cut pizza into more pieces, so you can potentially serve a dozen people with one pizza instead of just getting 6 or 8 wedges. – L&B Spumoni Gardens) and “Grandma” style bakery pizzas. We’re not exactly sure where in the USA the “party-cut/tavern-cut” originated (besides a party or tavern),īut it’s most likely that square-cut slices originated with rectangular pizzas, like east coast Sicilian (i.e. Well, “ pizza al taglio” or “pizza by the slice” is not a new thing. “ this looks just like the thin crust pizza from my home town of ,“ and to that my response is, “ yeah, it probably does,“ because this style of pizza (or a variation of it) has been made in the midwest about as long (or longer) than Deep Dish Pizza has been around (deep dish was invented in 1943), and because of it’s thin and crispy crust, sweet and sometimes zesty sauce, similar versions of this square-cut pizza enigma are now sold nationwide by major pizza chains that sometimes rhyme with “Bleetzza Butt” and “Schlominoes”. Many people from other cities will say something like: * I’ll keep updating this article if/when I manage to locate any additional info on that subject. The general and most plausible origin provided by taverns is a version of “we started serving pizza in little squares as a bar snack and then it got popular, so then we started selling pizza that way.” Vito & Nick’s (a TAVERN! – 1946) appears to be the most likely originator, with Home Run Inn (also a TAVERN! – 1947), Italian Fiesta (1947) and a handful of other restaurants and taverns following close behind. While pizza has been in Chicago at least as early as 1909, it’s not entirely clear who invented the style we know as Chicago Tavern Style Thin Crust. You should also have good results using the RDD Quick Dough Recipe! ** Also, Scroll Down To See The Note Further Down About Milk in the Recipe (which I took out of the latest version) ![]() “OK, cool… but where is the thin crust pizza recipe?” – Eagerly McImpatientpants Dang! So Pushy! Okay fine – You can DOWNLOAD THE RECIPE FROM THIS LINK! I sure hope you’ll read the stuff below too. I’ve been working on both dough and sauce recipes (and italian sausage too!) for a home version of the typical style of thin crust pizza that you’re likely to find in Chicago and its surrounding suburbs.īefore I get to the recipe, I want to talk a little more about this style of pizza. So you’re probably asking, “ how can I make this glorious style of pizza at home?“ In Deep Dish 101 Lesson 3, I told you about 3 styles of Chicago pizza ( There are 4 now). Welcome to: Chicago Thin Crust Pizza – Yes, it’s a thing. ![]()
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