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Chicago Thin Crust Pizza
Luis Perez · gozney.com · 2024 · 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 · 475–525°F bake (this recipe: 660°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
120g
Cheese
100g
Dough weight
391g
Process
Bake temp
660°F / 349°C
Bake time
3-4 min
Oven
home standard
Surface
stone
Ingredients (8)
- saltsea salt150g
- sugarwhite sugar150g
- sugarhoney25g
- cheese mozzarellashredded aged mozzarella100g
- sauce tomatocrushed tomatoes120g
- sugarcooked chilli honey sausage60g
- cheese otherPecorino-Romano—
- oilOlive oil—
Toppings (20)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheeseRecipe for
- over cheeseup to step 7.
- over cheeseHungarian wax peppers225g
- over cheesedistilled white vinegar
- over cheesePinch of turmeric
- over cheese1 bay leaf
- over cheesepeppercorns0.5 tsp · 2.1g
- over cheesepork mince450g
- over cheese½ tsp black pepper0.5 tsp · 2.1g
- over cheese½ tsp garlic powder0.5 tsp · 2.1g
- over cheese½ tsp onion powder0.5 tsp · 2.1g
- over cheesedried oregano2 tsp · 1g
- over cheesefennel seeds2 tsp · 8.4g
- over cheeseCalabrian chillies20g
- over cheesearlic cloves
- over cheese½ shallot
- over cheesedry white wine
- over cheesecracker thin dough ball220g
- over cheesepicked peppers60g
- post bakeShredded basil