Chicago Thin-Crust Pizza
americastestkitchen.com · 2018 · Original
Chicago Taverninferred from the title
DietNot vegetarian: sweet italian sausage. Reviewed: Italian sausage; mozzarella.
Against 5,130 pizza recipes
Chicago Tavern style, 50% hydration: drier than 88% of the 1,480 doughs that parse.
Chicago Tavern (Chicago): cracker-thin, cut into squares (not wedges), rolled with rolling pin, what Chicagoans actually eat
Tradition: 45 to 55% hydration (this recipe: 50%) · 475 to 525°F bake
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
354g
Water
178g
Hydration
50.2%
Salt
1.7%
Yeast
1.78%
Oil
7.7%
Sauce
15g
Cheese
340g
Dough weight
580g
Process
Bake details not stated on the source page.
Ingredients (9)
- flourall-purpose flour2 1/2 cup · 354g
- sugarsugar2 tsp · 8.4g
- yeastinstant or rapid-rise yeast1 1/2 tsp · 6.3g
- saltsalt1 tsp · 6g
- waterplus 2 tablespoons cold water3/4 cup · 178g
- oilextra-virgin olive oil2 tbsp · 27.2g
- cheese mozzarellawhole-milk mozzarella cheese12 oz · 340g
- sauce tomato1 can can tomato saucen/a
- sauce tomatotomato paste1 tbsp · 15.3g
Toppings (5)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseCornmeal
- over cheesesweet Italian sausage12 oz · 340g
- over cheesedried oregano1/2 tsp · 0.3g
- over cheeseItalian seasoning1/2 tsp · 2.1g
- over cheesefennel seeds1/2 tsp · 2.1g
Keep exploring
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Do something with it
- Scale this doughStart from 50% hydration and 1.7% salt, then set your own flour weight and ball count.
- Find the dough you wantAnswer a few questions about oven, time and crust and the tree points at the recipes that fit.
- See what hydration doesWhere 50% sits, and what changes as it goes up or down.
- Where it sits among the restEvery dough plotted by its numbers, with the Chicago Tavern group marked.
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