Tavern Style Chicago Thin Crust Pizza

Steps

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1. 1
   In a food processor, combine bread flour and cold butter. Pulse about 10 to 12 times until the butter is broken down into small, gravel-like bits.
   ▶ ≈0:50
2. 2
   Dissolve the yeast in 90g of ice cold water and the salt in another 90g of ice cold water.
   ▶ ≈1:24
3. 3
   Add the yeast water and salt water to the flour-butter mixture in the food processor. Pulse for 20 to 30 seconds until evenly hydrated, being careful not to overmix and preserve the butter layers.
   ▶ ≈1:37
4. 4
   Transfer the dough onto a work surface and knead for 2 minutes until it forms a cohesive ball.
   ▶ ≈2:02
5. 5
   Round the dough into a ball, place it in a bowl, cover, and let it ferment for 2 hours.
   ▶ ≈2:23
6. 6
   After 2 hours, divide the dough into two equal pieces. Pre-shape by folding the sides and rounding into balls. Cover and let rest for 20 minutes to relax the gluten.
   ▶ ≈2:36
7. 7
   Press each dough ball flat with a pizza pan or large pot, then roll out to a 12-inch round, ensuring even thickness and slightly thicker edges.
   ▶ ≈3:20
8. 8
   Use a pizza docking tool (or fork) to pierce the dough by rolling 7 to 8 times in two directions to prevent large bubbles during baking.
   ▶ ≈4:05
9. 9
   Spray parchment paper with olive oil spray and generously dust with fine cornmeal. Place the rolled dough on top.
   ▶ ≈4:31
10. 10
    Stack both dough pieces on a sheet tray and refrigerate uncovered for 4 to 24 hours (preferably 24 hours) to cold ferment and develop a skin for a crispier crust.
    ▶ ≈5:04
11. 11
    Make the pizza sauce: scoop out about half a cup of crushed tomatoes from the can. Add tomato paste, salt, sugar, chili flakes, basil, oregano, onion powder, and garlic powder to the remaining tomatoes.
    ▶ ≈6:23
12. 12
    Blend the sauce with an immersion blender until the dried herbs are broken down and everything is well combined.
    ▶ ≈6:38
13. 13
    Make the Italian sausage: combine ground pork with salt, black pepper, chili flakes, red wine vinegar, ground fennel seed, and fresh garlic. Mix until well combined.
    ▶ ≈7:03
14. 14
    Shred the full-fat aged mozzarella cheese using the largest holes of a box grater. You'll need about 450g total for two pizzas.
    ▶ ≈7:44
15. 15
    Preheat the oven to 550°F (285°C) with a pizza steel or an upside-down sheet tray inside.
16. 16
    Remove the pizza dough from the refrigerator. Spread the pizza sauce evenly over the dough, pushing it from the center all the way to the edges.
    ▶ ≈8:17
17. 17
    Distribute half of the Italian sausage (about 225g per pizza) in quarter-size chunks evenly over the sauce, around the perimeter and throughout the middle.
    ▶ ≈8:37
18. 18
    Sprinkle half of the shredded mozzarella cheese (about 225g per pizza) generously over the sausage, spreading it all the way to the edges.
    ▶ ≈9:11
19. 19
    Sprinkle each pizza with a strong pinch of dried oregano (about 1 teaspoon), dried basil (about 1 teaspoon), and a pinch of salt to season.
    ▶ ≈9:23
20. 20
    Slide the parchment with the assembled pizza onto a pizza peel, then transfer into the preheated 550°F oven onto the pizza steel or sheet tray.
    ▶ ≈9:35
21. 21
    Bake for about 10 minutes until the crust is deeply baked, the cheese is bubbly and golden brown, and the pizza is deeply roasted with some char.
    ▶ ≈9:51