Cooking Enthusiasts: Chicago Style Thin Crust Pizza

Video Description

My recipe for Chicago Style Thin Crust Pizza RECIPES: 10, 12, 14, 16-inch pizza total dough weight in grams. Bake at 485°F on baking steel OR stone, preheated for one hour on the center rack, for 13 minutes OR to the desired level of doneness in cheese. Oven temperatures vary. Note, you may experience varying cook times depending on the size of the pizza and the volume of toppings. Adjust as needed so your crust, toppings, and cheese bake to the desired doneness without scorching. Percentages provided in the 16" recipe only, as other recipes were based on this formula and rounded up to the nearest even number. SINGLE 10" Yield About 170g Hydration: 55% - 103 grams all-purpose flour - 57 milliliters or grams water - 3 grams gluten flour - 3 grams salt - 3 grams oil - 1 grams sugar - 1 gram instant yeast SINGLE 12" Yield About 256g Hydration: 55% - 155 grams all-purpose flour - 85 milliliters or grams water - 5 grams gluten flour - 5 grams salt - 4 grams oil - 2 grams sugar - 1 gram instant yeast SINGLE 14" Yield About 363g 365 Hydration: 55% - 220 grams all-purpose flour - 121 milliliters or grams water - 7 grams gluten flour - 7 grams salt - 6 grams olive oil - 2 grams sugar - 2 grams instant yeast SINGLE 16" Yield About 469g Hydration: 55% - 284 grams all purpose flour (100%) - 156.2 milliliters or grams water (55%) - 8.5 grams gluten flour (2.990%) - 8.5 grams salt (2.990%) - 7.1 grams oil (2.470%) - 2.8 grams sugar (1.040%) - 2.6 grams instant yeast (0.910%) PIZZA SAUCE 28 oz crushed tomato 16 oz tomato sauce 12 oz tomato paste 2 tablespoons sugar 2 teaspoons Italian seasoning 2 teaspoons salt 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon black pepper 1/2 teaspoon Aleppo pepper 1/2 teaspoon crushed red pepper Prepare sauce by combining all ingredients in a blender or food processor and process until smooth. This is a cold sauce, which is topped on pizza at room temperature. Can be frozen, thaw at room temperature for at least 4-5 hours before use on pizza. ITALIAN SAUSAGE 16 oz ground Pork 2 cloves OR 4g garlic cloves minced 2 teaspoons whole fresh toasted then cracked fennel seed 1 teaspoon whole fresh toasted then cracked anise seed 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon ground black pepper 1/2 teaspoon dried Italian seasoning 1/2 teaspoon crushed red pepper flake (optional 1/2 teaspoon Aleppo pepper) Prepare seasoning by first toasting whole fennel and whole anise seed in a saucepan over low heat, until fragrant. Remove from heat, cool momentarily, then place in a sandwich or small ziplock bag, and crack with a rolling pin, by rolling over seeds on a flat, hard surface. Then combine in a mixing bowl into pork sausage with all other ingredients, mix well and marinate in the refrigerator for 90 minutes before using. To use, rest at room temperature for 30 minutes, portion no larger than a quarter (chunk sausage) top onto pizza uncooked and sausage will bake to completion. Browning sausage prior to baking will result in some loss of flavor. Suggested Topping Weights (MAXIMUM WEIGHT per ingredient, by size) SIZE --------------------------------------------------------------- 10" -------- 12" -------- 14" -------- 16" -------- ============================== INGREDIENT ============================= SAUCE ----------------------------------------------------------- 3oz ------- 4oz -------- 5.5oz ---- 7oz -------- (4-CHEESE BLEND TOTAL WEIGHT) ------------- 5.5oz ---- 7oz -------- 10oz ----- 13.5oz --- GALBANI WHOLE MILK MOZZ. ---------------------- 1.5oz ---- 2oz -------- 3oz ------- 4oz -------- GREAT VALUE WHOLE MILK MOZZ. ------------- 1.5oz ---- 2oz -------- 3oz ------- 4oz -------- TILLAMOOK WHOLE MILK PEPPER JACK ---- 1.5oz ---- 2oz -------- 3oz ------- 4oz -------- PARMESAN CHEESE ------------------------------------- 1oz ------- 1oz -------- 1oz ------- 1.5oz ----- SAUSAGE ------------------------------------------------------ 2.5oz ---- 4oz --------- 6oz ------- 8oz ------- PEPPERONI --------------------------------------------------- 1.5oz ---- 2oz -------- 2.5oz ----- 3oz ------- MUSHROOM -------------------------------------------------- 1oz ------- 1.5oz ----- 2.25oz -- 3oz ------- GREEN PEPPER ---------------------------------------------- 1.5oz ---- 2oz -------- 3oz -------- 4oz ------- JALAPENO PEPPER -------------------------------------- 1.5oz ----- 2oz -------- 3oz -------- 4oz ------- *(optional) ----------------------------------------------------- 1.5oz ----- 2.25oz --- 3oz -------- 3.5oz ---- Your results will vary, use SUGGESTED weights as a baseline, experiment to taste in crafting your desired results. I used these brand-name cheeses, in my recipes but experiment to your tastes. *I also ADD an optional whole milk Fontina cheese when I want a premium creaminess, with excellent cheese pull.