Chicago Thin

Dough Preparation

1. Combine flour, salt, sugar, and yeast in a large bowl
2. Add water and oil, mix until a rough dough forms
3. Kneading: Either 5 minutes in a stand mixer with dough hook, or 8-10 minutes by hand using olive oil on hands to avoid sticking (minimal additional flour)
4. Place in an oiled bowl, cover, and rise for 1-2 hours until doubled
5. Divide into 4 portions of 248g each
6. Form into balls and rest for 30 minutes before shaping
7. Chicago thin does not require overnight refrigeration

Shaping Instructions

1. Roll dough very thin (1/8 inch or less) for authentic Chicago style
2. Use a rolling pin on a lightly floured surface
3. Aim for a 12-14 inch circle
4. The dough should be almost translucent when held up to light
5. Transfer to a baking sheet or pizza pan
6. Prick the dough with a fork to prevent bubbles
7. Chicago thin should be crispy and cracker-like

Cooking Instructions

• Oven Temperature: 425-450°F (218-232°C)
• Cooking Time: 15-20 minutes
• Equipment: Baking sheet or pizza pan
• Place pizza directly on baking sheet
• Cook until crust is golden brown and crispy
• Chicago thin should be crisp throughout
• Can be cooked on a pizza stone for extra crispness

Chicago Thin Characteristics

• Very thin, crispy crust
• Cracker-like texture
• Lower hydration for crispiness
• Higher oil content for flavor
• Can handle light to moderate toppings
• Perfect for quick weeknight pizzas