The Best Chicago Style Thin Crust Pizza Right at Home

MAKING THE DOUGH:

-Mix water, yeast, flour, sugar, and oil in a large bowl with your hands. Once dry and flaky, pour onto a countertop, add salt, and knead for about 5-7 minutes.

-Shape into a big dough ball and cover with plastic wrap for about 20 minutes (this gives time for the gluten to bind).

-After 20 minutes, section into 4 dough balls (about 9-10oz each) and place into oiled containers. Let those cold ferment in the fridge for 12-36 hours. If they pop out of the lid, just press it back down and close the lid.

MAKING THE PIZZA:

-Before stretching out, let dough sit at room temp for at least 30 minutes to relax. Stretch out extra thin using some semolina flour or a 2 to 1 ratio of flour and cornmeal.

-Par-bake in a pizza oven for about a minute and remove. Press down as much as possible to get it extra thin.

-Decorate pizza with your desired toppings and launch. Because it’s par-baked, you don’t need to worry about dusting the peel with extra flour. The pizza will slide off effortlessly.

-Bake for about 5 minutes or until extra charred and crisp. Garnish with Parmesan and basil and cut into square pieces (Tavern Style cut). Enjoy!