4 December, 2023
Chicago Thin-Crust (Tavern-Style) PizzaDough
Chicago Thin-Crust (Tavern-Style) PizzaDough
Ingredients
- 300 g bread flour
- 7 g sugar
- 7 g salt
- 1 g instant yeast
- 150 ml cold water
- 30 g canola oil
- semolina flour for dusting
- olive oil for coating
Instructions
Preparing the dough
- Combine the flour, sugar, salt and yeast in the bowl of a stand mixer. Whisk together to combine.
- Add the water and oil. Mix at low speed with the dough hook attachment, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the dough comes together in a shaggy ball. Cover the bowl and let the dough rest for 10 minutes.
- Knead on medium-low speed until the dough is smooth and pulls away from the sides of the bowl, about 5 minutes.
- You should have about 500 grams of dough at this point
- Transfer the dough to a lightly floured work surface
- Lightly flour your hands and divide the dough in half. Form two equal sized smooth balls and lightly coat each with olive oil. Put each dough ball into a quart sized ziplock bag.
- Let the dough ferment at room temperature for 1-3 hours and then refrigerate at least overnight. Optimally, let the dough ferment in the refrigerator for 2-3 days.
- If you are not going to use the dough right away, you can freeze it at this point.
Cure the dough
- Take the dough out of the refrigerator and let it rest for about an hour.
- Use a rolling pin to roll each of the dough balls into a thin 12-14 inch circle
- Place each crust on a separate piece of parchment paper dusted with a little semolina flour and rest uncovered for 4 hours (or overnight) to allow the crust to cure (dry out).
Make the pizza
- Preheat the over to 500℉ (use a pizza stone if available)
- Cover each crust with your sauce and toppings of choice.
- Cook the pizza for about 5-7 minutes or until the crust is crispy and the toppings are done.