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Crispy Chicago Tavern-Style Thin Crust Pizza

Crispy Chicago Tavern-Style Thin Crust Pizza - featured image
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A quick and easy recipe for a nostalgic, crispy thin crust pizza with a perfectly balanced tomato sauce and melty mozzarella cheese, inspired by classic Chicago tavern-style slices.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon cornmeal
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 cup (240ml) warm water (about 110°F/43°C)
  • 1 tablespoon olive oil (plus more for the pan)
  • 1 can (15 oz/425g) crushed tomatoes
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon sugar
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 cups (200g) shredded mozzarella cheese
  • Optional: sliced pepperoni, cooked sausage, mushrooms, or fresh basil leaves

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (110°F/43°C) with sugar and yeast. Stir gently and let it sit for 5-7 minutes until foamy.
  2. Make the dough: In a large bowl, whisk together flour, salt, and cornmeal. Pour in the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.
  3. Knead the dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic.
  4. First rise: Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for about 1 hour or until doubled in size.
  5. Prepare the sauce: Heat olive oil in a small saucepan over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds). Add crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer gently for 15-20 minutes until thickened. Remove from heat and set aside.
  6. Shape the dough: Punch down the dough and transfer it to a cornmeal-dusted surface. Roll or pat it out into a 12-inch (30cm) circle, about ⅛ inch (3mm) thick.
  7. Heat the pan: Place a cast iron skillet over medium-high heat and drizzle olive oil to coat the bottom. When hot, transfer the dough to the pan.
  8. Cook the crust: Let the dough cook for 3-4 minutes until the bottom is golden and crisp.
  9. Add toppings: Flip the dough carefully. Spread a thin layer of sauce over the cooked side, then sprinkle mozzarella cheese evenly. Add any optional toppings.
  10. Finish in the oven: Transfer the skillet to a preheated oven at 475°F (245°C) and bake for 7-10 minutes until the cheese is bubbly and golden.
  11. Serve: Remove from oven and let rest for 2-3 minutes before slicing.

Notes

Use cornmeal under the dough for extra crunch. Preheat skillet well before cooking dough. Avoid overloading toppings to keep crust crispy. Let pizza rest after baking to set cheese. Dough can be prepared up to 24 hours ahead and refrigerated. For extra crispiness, brush crust edges with garlic butter before baking. Rotate pan halfway through baking if crust cooks unevenly.

Nutrition

Keywords: Chicago tavern-style pizza, thin crust pizza, crispy pizza, homemade pizza, easy pizza recipe, mozzarella pizza, cornmeal crust

Find it online: https://zorbmeal.com/crispy-chicago-tavern-style-thin-crust-pizza-recipe-easy-homemade-slice-guide/