Chicago Thin Crust Pizza


Recipe by: Randy Pollak

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Chicago Thin Crust Pizza
Votes: 5
Rating: 4.4
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Votes: 5
Rating: 4.4
You:
Rate this recipe!
Instructions
  1. Place all ingredients in a mixer bowl and using a dough hook, mix until it forms a ball. You may have to add additional water one tablespoon at a time.
  2. Oil a one gallon Zip-Loc bag, and place dough ball in bag. Place in warm area of kitchen and allow to rise for at least 4 hours. For maximum flavor, you could cold-ferment the dough overnight in the refrigerator.
  3. Remove dough ball from bag and divide in half. Knead a bit and form each half into a ball. Flour and set aside covering with plastic wrap and a dry dish towel. Allow to rest for at least 2 hours.
  4. Preheat oven and a pizza stone to 500F for at least 30 minutes. Roll a dough ball out to 14" diameter. Dock the dough with a pizza docker or you can use a fork. Liberally dust a peel with flour. Place dough on peel and insert in oven on the stone. Bake for two minutes. Remove from oven and repeat with remaining dough ball. If you are cooking only one pizza, go ahead and freeze the other crust. It will fit perfectly in a Zip-Loc two-gallon bag.
  5. Top your pizza as desired and return to oven. Cook until crust and cheese is browned.
Recipe Notes

* Eden Barley Malt Syrup can be found at Whole Foods and
most health food stores. It can also be purchased online.

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