How to Make Chicago's Lesser Known (Equally Delicious) Thin-Crust Pizza 

I didn't want to put my credit card info in for the free trial, so I transcribed the video into this. Hope you all enjoy: Chicago-Style Vito and Nick’s Thin Crust Pizza Dough Ingredients: 2-1/2 cups all purpose flour 2 tsp. sugar 1-1/2 tsp. instant yeast 1 tsp. salt ¾ cup, plus 2 tbsp. COLD water 2 tbsp. Extra virgin olive oil* *On Diners Drive-ins and Dives, they add milk, not olive oil. Not sure how much, since they were making a huge batch and added a half gallon. (No olive oil). Sausage Ingredients: 1-1/2 lbs. coarsely-ground pork 1 tbsp. toasted fennel seeds 1-1/2 tsp. sugar 1-1/2 tsp. salt 1 clove garlic minced fine ¾ tsp. black pepper ¼ tsp. dried oregano ¼ tsp. red pepper flakes Sauce Ingredients: 8 oz. can tomato sauce 1 tbsp. tomato paste 2 tsp. sugar ½ tsp. Italian seasoning ½ tsp. fennel seeds Other Ingredients: 3 cups Whole Milk Mozzarella cheese, grated. ½ tsp. Oregano Dough Instructions: Combine all DRY dough ingredients in a food processor for a few seconds to mix thoroughly. Pour the oil into the water, and then slowly feed the oil/water mixture into the running food processor. Run for about a minute or until dough comes together. Lightly grease the counter with a little olive oil & knead the dough a few times, then pat it into a ball. Place dough into a lightly greased bowl, cover with plastic. Let rise at room temp for about 2.5 hrs., or until doubled in size. While dough is rising, work on the sauce and sausage. Sausage Instructions: Put the fennel seeds in a ziplock and roll with a roller, to break the seeds open. Add all sausage ingredients together and combine until mixed thoroughly. Place sausage mix in a bowl, cover with plastic, and let “marinate” in the fridge for at least one hour. Sauce Instructions: Add all Sauce Ingredients into tomato sauce and whisk together. Assembly Instructions: Place a pizza stone in the oven. Pre-heat oven to 500 degrees. Heat pizza stone for one hour. After dough is finished rising, lightly flour the counter, and cut dough ball in half. Using your fingertips, poke dough down into two approximately 8-inch flattened rounds. With a rolling pin, roll out the dough further, into two 12” circles. Cut two pieces of parchment paper just larger than the rounds. Place the parchment paper on a pizza peel, and then place the dough on the parchment paper. (From comments, I added parchment paper instead of using corn meal.) Divide the sauce in half and put one half on each round, spread to the edge, using the back of a spoon. Split the sausage mix in half and put dime-size pieces all over each pizza. Divide the Mozzarella cheese in half and sprinkle 1-1/2 cups all over on each pizza (3 cups total). Divide the Oregano in half and sprinkle ¼ tsp. on each pizza. Slide pizza onto pre-heated pizza stone. Cook one at a time unless you have two pizza stones and two ovens. Let cook for 5 minutes, then remove parchment paper. Continue cooking for a total cook time of 10-14 minutes or until brown on top. Let pizza(s) cool for 5 minutes. Cut three times across, rotate 90 degrees, and make three more cuts, for square pieces.

Thin crust is what Chicagoans generally eat. The "Chicago Deep Dish" is more of a special, once in a blue moon kind of thing, and a thing for all you tourists.

Chicago Style Thin Crust Pizza DOUGH 2-1/2 C AP flour 2 tsp sugar 1-1/2 tsp instant yeast 1 T salt 3/4 C + 2 T cold water 2 T EVOO Stir together in processor, about 60 secs. lightly grease counter. Knead and fold just enough to combine. Put in a greased bowl & cover with plastic wrap. Let rise about 2-1/2 hrs or until doubled in size. SAUCE 1- 8oz can tomato sauce 1 T tomato paste 2 tsp sugar 1/2 tsp italian seasoning 1/2 tsp fennel seeds Whisk together SAUSAGE 1-1/2 lbs coursely ground pork 1 T fennel seeds, toasted. (Put them in a ziplock and run over them with a rolling pin.) 1-1/2 tsp sugar 1-1/2 tsp salt 1 garlic clove, minced to a paste 3/4 tsp black pepper 1/4 tsp oregano 1/4 tsp red pepper flakes Mix in a mixer until well incorporated and tacky. Place in fridge for at least an hour. Dough makes 2 pizzas. Stretch into a round, approx 8 inches. Then using a rolling pin, roll into a 12" round. Corn meal the bottom before baking. Dime-sized sausage on pizza. Cheese all the way to the edge. Regular cheese...no low fat or skim. Sprinkle with 1/4 tsp of oregano after assembly but before baking. Oven to 500 deg. for 10-14 mins.

Pizza Dough for 2 pizzas 2.5 cup AP flour 1.5 tsp Instant Yeast 2 tsp Sugar 1 tsp table salt 3/4 cup + 2 tbs Cold Water 2 tbs EV Olive Oil

YES!!! Thank you Bryan! This is true Chicago style thin crust pizza and is what we grew up eating. The addition of fennel seeds is a must.

Thank you, thank you, thank you for saying what you did about Chicago's pizza!! I am so tired of people thinking that all we eat is deep-dish pizza. As you said, this is something geared more toward tourists. I am from the Chicago area even though I've lived in California for 30 plus years and all we ever ate is thin crust pizza. I didn't know anything about deep-dish until I was a teen and it wasn't bready like people from the east coast think. If they had thick bread deep-dish then that particular place didn't know what they were doing because the crust for the deep-dish is also thin. Californians think the same thing also. I have one thing to say about those who think they know about Chicago's pizza, go try it for yourselves!!!

I love the look of those pizzas and could eat one whole pizza in about 20 minutes alone and it reminds me of the pizza I use to buy at a few country stores outside of Saginaw, Michigan each time I drove there and after leaving town. Bryan did a great job with the ingredients and his family must have him making some for them too at home.

Made the pizza 2 days ago. Gotta say, it was absolutely delicious, and definitely reminded us of Vito and Nick's! This is definitely going into our rotation.

Once again confirmed...Chicago has theeee best pizza!! 🍕

That looks SO GOOD! I need to see if I can make this. I’m salivating

I have been looking for a this crust pizza! I love in Chicago! That's one of the best pizzas in the city! Thank you!

I love the thinner crust and longer cooked pizza, I can't wait to try this.

This recipe is 🔥 I have made it numerous times out in Colorado (I am from Chicago originally). Even my dad was raving about this pizza, and he is a total Chicago pizza snob!

This was a delicious pizza! I added thin sliced onion and mushrooms. Then baked it for 15 minutes at 500 on a pizza pan. (I don't own a stone.) I did put some corn meal on the pan to keep it from sticking which worked well and gave it an authentic feel. The pan worked perfectly! Definitely will make this again.

Making this tonight! Have all of my ingredients ready and the sausage made. I so hope it works out!

This was spectacular. I mixed the sausage the night before, which really allowed the garlic and fennel to perfume the meat. Super crispy crust and juicy sausage as advertised. I couldn’t find whole milk mozzarella, so I had to settle for grating a block of part skim. It worked just fine. Make this. You won’t be sorry. 👍🏻🍕

This was such a great video! Thank you so much for the tutorial!!!

I'm from Chicago and our thin crust is the best pizza. Tourists come for the deep dish, the lifers order a deep dish once a year and order a thin crust weekly. :P

Just made for for friends from chicago. They said best pizza ever. Love you guys. Best pizza ever. Sausage was key. Again thanks!

Having tasted deep dish pizza and watching Julia's reaction to this pizza, you'd have to say that Chicago has the best pizza in America!

Like watching everything you make. Looking forward to seeing more!😊

Great job. Born and raised in Chicago and I've had lots of Vito and Nicks pizza. Best pizza on the planet.

Love it! Although in Chicago, it’s referred to as “Tavern-Style Pizza,” Tourists eat Deep Dish and Stuffed Crust, real Chicagoans eat Tavern-Style.

this is what I have been looking , thin crust pizza. I cant wait to try it. thanks for sharing it.

Love the recipe. Thanks

I’ve been looking for this!! Thank you. 🍕🍕🍕♥️

This is just like the pieces that I grew up on back home in the suburbs of Chicago. Thank you for showing me how to make this because it’s very hard to find good pizza in LA.

I’ve made this recipe several times and it’s my go too. Sausage is amazing!

Made the sausage today for tomato sauce. Excellent!!! Can’t wait to try the pizza!

I made a similar dough and boy was it good. The key is not the food processor it’s the no kneading. It doesn’t bubble when your cook it. You guys outdid yourself

From a former Chicago resident living in California, I have seen no other recepie I want to try first. I love the thin Chicago pizza with triangle corners!!!

Tavern style pizza is the best expression of Chicago pizza. Vito's and Nick's is my all-time favorite.

If you don't want to make your own sausage or sauce I find that Johnsonville Sweet Italian is the Chicago Flavor and a jar of Classico sauce with a spoonful of sugar is very much like the sauce on the pizzas I grew up eating flavor wise.

I grew up on Vito and Nick's Pizza. This show has saved my life, since I moved to Texas and I have pizza withdral.

Im from Chicago.. that's a really good looking pizza. I can smell/taste it through my phone😋😋😋😋

I used the dough recipe and just store bought Italian mild sausage and still wow that is the best tasting pizza ever ,the key thing is the raw sausage cooked on the pizza give's it the most intense flavor ,couldn't find whole milk mozz and just used mozz most store's have in the 8oz block and made it 16 inch and cooked on a pizza screen at 500 low rack and it came out great nicely browned ,that pizza is the best .thank you American test Kitchen.

I love a cracker crust. Sammy's pizza in Green Bay Wisconsin! 💪💪 I worked there after high school and alot of packer players would come in!

Can't wait to make it! Thank'a!!

Omg.... I'm starving and this looks amazing!!!

The best pizza style in the world. Thank you. The only thing is that it could use significantly more cheese.

This looks amazing!

Chicago (thincrust) pizza is the best! Julia is correct. Being raised on it and moving away I long for it. I will be trying this recipe…

that was some satisfying pizza cutting 😍

Wonderful!!!😀

I lived by Vito & Nick's on Pulaski. We ate that pizza almost once a week! Your's looked great. And yes, they had to be dark! Thanks for sharing.

Vito and Nick's is by far the best you will ever have!

Big Johns Pizza in Whitehall Michigan makes a great Chicago pizza..square cut,edge to edge Pizza from Heaven..Since 1959

Nice recipe, we also like Pat's when we go out. We found the recipe sauce to be a bit sweet for us. 8oz canned tomato sauce has about 8g sugar to start, so adding 8g (2 tsp), gets to 16g.

I grew up in Chicago eating Aurelio's thin crust pizza. Loved it.

I have tried so many pizza doughs, this is the one I grew up with in my home town in Racine Wisconsin, Wells Bros. Tavern, if you ever get the chance give there's a try. Love this crust!

This is authentic. Sausage with fennel seeds and cooked under the cheese is what I am used to.

Made this last night, was great, if you want it really crispy I would advise a pre bake for 3-4 min. I just wish I didn't have to log on or join something to print the recipe out.

Thanks for the recipe!!!’ Too bad I don’t know how to download my pizza picture. It is incredible. It came up just like the one on the video. I have a pizza stone platter that made it truly the way it is on the video. Mine, I did marguerita with fresh mozzarella, slices of tomatoes and fresh oregano. It rocked the plate and the appetite of my family😁 Super!!!❤

Glad I found this!

We have a Barnaby's family Inn in Tallahassee Florida and its been here my entire life since 1973. They make the BEST Chicago thin style pizza BUT alas due to Covid after almost 50 years serving our town they went out of business last summer. So many folks here are devastated over this.

I’ve made this pizza recipe many times hands down the best homemade thin crust pizza. So easy to make Only from Chicago thanks cooks country

i have been there. What a bargain! By far my favorite pizza hands down. Take some home with you for your freezer. Reminds me of my childhood favorite pizza. Andy's Pizza.

I've always liked thin crust best. Up until a few years ago, I cooked it just until the cheese melted. Then one day I left it in the oven too long and the cheese was browned. I loved it. So I've done it that way ever since.

Excellent recipe and results! I've had local "tavern-cut" Chicago pizza a few times but it really is enjoyable to get a slice of authentic deep dish and/or stuffed when visiting. Long wait, too much cheese, many Chicagoans don't bother with it...we've heard, we've heard. 😂

Thank you for doing this!! I’ve lived on the south side of the city my whole life and no one I know gets deep dish pizza regularly. It’s a once-in-a-great-while choice. 95% of pizza is like what you featured here. For sure, nice and brown on top is the way to go👍👍

Very good. I'm hungry!

Fantastic Chicago thin crust pizza.

Thats exactly what I go for when I make my own! 👌

Growing up in the Chicago suburbs, I didn't have deep dish pizza until I was an adult. Our family had an Italian restaurant for 75 years and they made the best thin crust pizza I ever had. Of course, I grew up eating it every week, so there's a bias there. lol. My mother made the pizzas on the weekends and she'd bring one home on Friday nights. When I got older I was allowed to go into the kitchen and make my own. I'll try this and see how it works. He definitely got the sausage right. No food processor though. Using one to make dough is like eating pizza with a knife and fork. It's just wrong. lol

That is our Chicago thin crust, with fennel sausage. Yum. The BEST!

In lieu of the cornmeal, build your pizza on parchment paper. Slide your peel beneath it to transfer to stone or grate (oven or smoker). When on a grate, the parchment can be removed after 5ish minutes because the bottom has cooked enough to prevent any sagging. Makes it soooo much easier. Thank you for this great Thin-Crust Pizza recipe & procedure !

Good recipe. I cooked it on my cast iron pizza pan. Thanks

Julia, you are my favorite. You can cook anything you want for me.

Growing up in Chicago, I never knew anyone that liked deep dish pizza. Thank you!

I'm trying this next!

For any central IL peeps out there, I worked at Monical's for about six years. Pulling sausage is 10x easier if you wet the fingers that aren't holding the sausage with a bit of sauce. Edit, in addition to the oregano on top add some garlic salt.

This looks amazing and just like it does back home! Only thing that's missing (that I've been told makes a huge difference), is the Chicago tap water!

Another great episode...I might try this myself since pizza is a separate food group. Thanks!!

60619 checking in. With an RC is what my Friday nights looked like growing up.

Not from Chicago but love thin crust and this looks delicious

This must be fantastic because Julia and Bryan's Detroit style was a blast to make and tasted wonderful! I cannot wait to try this; in fact, I came here to review the Detroit recipe for the purpose of making it today but noticed the Chicago style video and thought what the heck, I'll watch it. So, now, I'm going to give the Chicago a shot this afternoon and see what happens. You guys are amazing...thank you very much!!

Great Pizza!

I made this last night and it was delicious and certainly worth making, my only caveat being the thickness of the crust. The crust is nice, especially off a well preheated stone, but it's thicker than what I know from Vito & Nicks. For that thinner crust I think the dough recipe here could make 3 - 10 or 12 inch pizzas. The sausage was spot on, in fact I used some for sausage gravy this morning with eggs. Full fat low moisture mozzarella was difficult to find, seems like part skim is the standard, by me at least. But I did manage to find it at Whole Foods. I'm not convinced the difference is major, but I may do a pizza with full fat on one side and part skim on the other to see how noticeable the difference is.

Yummy yummy

It’s a win-win with the dough measurements and the sauce. I only cook in pizzas in cast iron skillets. This one will go in my drop dead gorgeous Blacklock 12 inch skillet tomorrow. The meat topping will be some of the homemade turkey breast tamale leftover filling that I popped into ziplock 4 oz. little bags.

Question: When you get to the point where the dough is ready to use, can you store it in the fridge for later use? If yes, what is the best way to "containerize" it?

Made this recipe and would highly recommend it, because it just taste good for starters. Also a pretty easy recipe.

That's a LEGIT pie, I'd put the oregano on after it's out the over but that sausage nails it.

A Pizzaria here has the option of mozzarella or mozzarella and Romano cheese. I love both cheeses on my pizza for the Romano bite. What are your thoughts on using both?

Nice content dear my friend love pizza looks so yummyyy n delicious dear full watch dear

This is our regular style of pizza. We have some of the best thin crust sausage pizza ever.

I’m from Chicago, now in Florida, and grew up on this kind of pizza. Love Vito and Nicks. I try to tell people that this is true Chicago pizza, not the deep dish. Deep dish is good every once in a while. I’ve mastered making the deep dish pizza at home and have been trying for years to get that true Chicago thin crust tavern pizza taste. I stumbled on this video and will be trying this method tonight. Yours looked perfect, so I’m hoping the taste is just as perfect. I already have all the equipment as well as a really nice pizza oven. I went through 3 different pizza ovens till I found a nice commercial pizza oven that does the trick and gets to 700 degrees. I’ll come back with my outcome after I make the pizza tonight.

Not cool to force someone to sign up and pay to get the ingredients and recipe from your website

I went and bought a new bag of AP flower and a new in date jar of Instant yeast followed the instructions to a T but it never rose. I set it in my 85 deg garage for 2 1/2 to 3 hrs but it never rose. Gonna try warm water instead of cold and see if that helps.

Anybody out there remember Little Joe's on 63rd st? this video brings back memories.

Trying this tonight

Thanks for the recipe. Had a Cousin that worked at Phils on 47th near Pulaski ( for a guy from Canaryville) back in the day. Ahh the memories. But I have a ? Is anyone familiar with Capri Pizza? They were on 87th and LaCrosse, If memory serves. They had a great thin crust pan that was really good. Haven't been in Chi since "83, the last time I had it. I'd love to get the 411 on that, anyone???

Yummy

I had visited family in/near chicago quite a few times before I ever knew what a deep dish was. For pizza we mostly went to Home Run In and it was always thin crust ... NOMZ. >=)

Ketchup and fennel pizza. Yum

MY GRANDMA AND ROSEMARY WERE VERY CLOSE!!! Been there soo many times back in Lemont at the bowling alley

Great video! Most bars that make pizza this way add Hot Giardiniera as a topping. Make sure it’s packed in oil, not brine. Giardiniera packed in brine adds too much moisture to the pizza and will make a soggy crust.

O.K. I'm trying it.

Unfortunately my oven only goes to 425. Can I just increase the cooking time. If so how long would you say? Thanks, awesome video.

There's a third kind of Chicago style pizza: the amazing caramelized crust pizza created by Burt Katz at the legendary Gullivers, the Inferno in Evanston, Pequod's in Morton Grove and finally Burt's Place. It is made in a pan but different from any other deep dish.