Old World Chicago Style Thin Crust Pizza Recipes

CHICAGO STYLE THIN CRUST PIZZA

Steps:

• Mix the sugar into the water followed by the yeast and let it sit for 10 minutes, or until the yeast starts to foam/bubble.
• Mix in the butter followed by the mixture of the flour, cornmeal, and salt, until it forms a dough.
• Knead the dough on a floured surface until it is soft and elastic (a finger pressed into it will leave an indent that will bounce back out a little) before dividing in two and transferring to two greased bowls, covering it and letting it sit at a little higher higher than room temperature until it rises to double in size, about 2 hours.
• One at a time, knock the dough down, roll it out into a large disc, spread half the butter over half of the dough and fold the other half over onto the buttered half before folding in half again and again and again, before forming into balls and rolling them back out into thin discs and placing them onto large baking dishes.
• Spread the pizza sauce out over one of the crusts, sprinkle on the cheese and topping and bake in a preheated 500F/260C oven until the cheese has melted and the crust is crispy and golden brown, about 10 minutes.

NEW YORK STYLE THIN CRUST PIZZA

Steps:

• Preheat oven to 500 degrees F. If you have one, place a pizza stone on the bottom rack of the oven.
• Divide the dough in half and roll into a 12-inch circle, about 1/2-inch thick.
• Dust pizza peel or baking sheet with cornmeal. Place rolled out dough on peel. Brush pizza dough with 2 tablespoons olive oil. Spread 1 cup tomato sauce evenly over dough, leaving a 1/2-inch border along the edges. Sprinkle 1/4 cup basil leaves on top of sauce and then top with 1/2 cup Parmigiano-Reggiano. Finally, top with 1/2-pound mozzarella slices. Bake for about 8 to 10 minutes, or until cheese is bubbling and the edges are golden brown. Repeat with remaining ingredients to make 2 pizzas.
• In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.

THE BEST HOMEMADE CHICAGO PIZZA SAUCE EVER!

Steps:

• Stir all well. I use a whisk. Let sit for "a couple-two-tree" hours. What could be easier? You can use this for pasta sauce too with some meatballs and sausage. I put the raw meat in and gently simmer it for an hour or so. It gives the sauce a hearty flavor. You gotta try this one!

OLD-WORLD PIZZA

Steps:

• In a bowl, dissolve yeast in water. Stir in sugar, salt, oil and flour. Beat vigorously 20 strokes. Cover and let rest about 15 minutes. , With buttered fingers, pat crust into a greased 15x10x1-in. baking pan. Cover with pizza sauce. Top with next four ingredients. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until crust and cheese are lightly browned.