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Chicago Thin-Crust Pizza
Unknown · americastestkitchen.com · 2018 · Original
Chicago Tavern / Party-Cut (asserted)
Chicago Tavern / Party-Cut (Chicago): cracker-thin, cut into squares (not wedges), rolled with rolling pin, what Chicagoans actually eat
Style norms: 45–55% hydration (this recipe: 50%) · 475–525°F bake (this recipe: 500°F)
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 temp
500°F / 260°C
Bake time
8-12 min
Oven
home standard
Surface
stone
Ingredients (9)
- flourall-purpose flour2.5 cup · 354g
- sugarsugar2 tsp · 8.4g
- yeastinstant or rapid-rise yeast1.5 tsp · 6.3g
- saltsalt1 tsp · 6g
- waterplus 2 tablespoons cold water0.75 cup · 177.8g
- oilextra-virgin olive oil2 tbsp · 27.2g
- cheese mozzarellawhole-milk mozzarella cheese12 oz · 340g
- sauce tomato1 can can tomato sauce—
- 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 oregano0.5 tsp · 0.3g
- over cheeseItalian seasoning0.5 tsp · 2.1g
- over cheesefennel seeds0.5 tsp · 2.1g