Chicago Thin-Crust Pizza

Name: Chicago Thin-Crust Pizza
Yield: Serves 4
Ingredients: 2 1/2 cups (12 1/2 ounces), all-purpose flour; 2 teaspoons, sugar; 1 1/2 teaspoons, instant or rapid-rise yeast; 1 teaspoon, salt; 3/4 cup plus 2 tablespoons, cold water; 2 tablespoons, extra-virgin olive oil; , Cornmeal; 12 ounces, sweet Italian sausage, casings removed; 12 ounces, whole-milk mozzarella cheese, shredded (3 cups); 1/2 teaspoon, dried oregano; 1 (8-ounce) can, tomato sauce; 1 tablespoon, tomato paste; 2 teaspoons, sugar; 1/2 teaspoon, Italian seasoning; 1/2 teaspoon, fennel seeds

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Appears in Cook's Country August/September 2018, Cook's Country TV

Main Courses

Pizza

You know Chicago deep‐dish pizza. Now meet its slimmer, crunchier sibling.

SERVES4

TIME1¼ hours, plus 2 to 2½ hours rising

has video

WHY THIS RECIPE WORKS

This recipe was inspired by the version we tried at Vito & Nick's; read more about our visit here. The trick for making an ideal Chicago Thin-Crust Pizza—a thin, crisp alternative to its doughy cousin—at home was to make the dough in a ...

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