Thanks for watching my video, "How to Make the Best Homemade Chicago-style Thin Crust Pizza in Your Own Kitchen!" Be sure to click SUBSCRIBE, share, and leave some love in the comments!
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This recipe will make one 16" (or two 12") Chicago-style pizzas.
The tools you need:
• Mixing bowl
• Rolling pin
• Flat counter/surface to roll dough
• 16" pizza pan
• Conventional oven
• Cornmeal
The Crust:
• 3 cups of high gluten flour
• 2 tsp dry active yeast
• 1 tsp sugar
• 1 tsp salt
• 1 1/4 cup warm water
- Combine water, yeast, and sugar and let bloom for 10 minutes.
- Pour into flour in large mixing bowl.
- Combine with a large fork and then knead with your hands until incorporated.
- Cover the bowl with a kitchen towel and let the dough rise 1-2 hours. Pound it down, then let rise an additional 1-2 hours.
- Roll pizza dough to 1/8th inch thickness.
The Toppings (in the order applied, very important):
• Full Red Extra Heavy Tomato Puree (Stanislaus is what's I use)
• Parmigiano Reggiano (freshly grated)
• Fresh Basil
• 1 lb Italian sausage (we love Russo's in Chicago)
• Other Toppings as Desired
• Whole Milk Mozzarella (freshly grated)
• Oregano (dry)
- Remember, the best, freshest ingredients make the best pizza!
Baking Notes:
- Bake pizza on a cornmeal-covered pizza pan in conventional oven at 450° for 10 minutes.
- After 10 minutes, slide the pizza directly on the oven rack and cook and additional 10 minutes.
Enjoy!
Eddie
Questions? eddieshomemade@gmail.com
@eddieshomemade
12 авг 2024
