{"id":777,"date":"2023-12-04T23:53:58","date_gmt":"2023-12-04T23:53:58","guid":{"rendered":"https:\/\/foodian.net\/?p=777"},"modified":"2023-12-04T23:53:58","modified_gmt":"2023-12-04T23:53:58","slug":"chicago-thin-crust-tavern-style-pizzadough","status":"publish","type":"post","link":"https:\/\/foodian.net\/?p=777","title":{"rendered":"Chicago Thin-Crust (Tavern-Style) PizzaDough"},"content":{"rendered":"
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Chicago Thin-Crust (Tavern-Style) PizzaDough<\/h2>\n
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Ingredients<\/h3>
  • 300<\/span> g<\/span> bread flour<\/span><\/li>
  • 7<\/span> g<\/span> sugar<\/span><\/li>
  • 7<\/span> g<\/span> salt<\/span><\/li>
  • 1<\/span> g<\/span> instant yeast<\/span><\/li>
  • 150<\/span> ml<\/span> cold water<\/span><\/li>
  • 30<\/span> g<\/span> canola oil<\/span><\/li>
  • semolina flour for dusting<\/span><\/li>
  • olive oil for coating<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>

    Preparing the dough<\/h4>
    • Combine the flour, sugar, salt and yeast in the bowl of a stand mixer. Whisk together to combine.<\/span><\/div><\/li>
    • 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. <\/span><\/div><\/li>
    • Knead on medium-low speed until the dough is smooth and pulls away from the sides of the bowl, about 5 minutes. <\/span><\/div><\/li>
    • You should have about 500 grams of dough at this point<\/span><\/div><\/li>
    • Transfer the dough to a lightly floured work surface<\/span><\/div><\/li>
    • 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.<\/span><\/div><\/li>
    • 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.<\/span><\/div><\/li>
    • If you are not going to use the dough right away, you can freeze it at this point.<\/span><\/div><\/li><\/ul><\/div>

      Cure the dough<\/h4>
      • Take the dough out of the refrigerator and let it rest for about an hour. <\/span><\/div><\/li>
      • Use a rolling pin to roll each of the dough balls into a thin 12-14 inch circle<\/span><\/div><\/li>
      • 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). <\/span><\/div><\/li><\/ul><\/div>

        Make the pizza<\/h4>
        • Preheat the over to 500\u2109 (use a pizza stone if available)<\/span><\/div><\/li>
        • Cover each crust with your sauce and toppings of choice.<\/span><\/div><\/li>
        • Cook the pizza for about 5-7 minutes or until the crust is crispy and the toppings are done.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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