Chicago Thin Crust Pizza Recipe

When most people think of Chicago pizza, the deep-dish style immediately comes to mind. But locals know there’s another beloved classic: Chicago Thin Crust Pizza. Known for its cracker-like crust, edge-to-edge toppings, and square-cut slices (a.k.a. party cut), this regional favorite offers a totally different experience from its thick, doughy cousin. If you’re craving bold flavors, a crispy bite, and that unmistakable tavern-style charm, this recipe delivers authentic Chicago flavor right from your home oven.

Chicago Thin Crust Pizza Recipe

Recipe by Chef Sadat KhizarCourse: MainCuisine: American, ItalianDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

350

kcal

Chicago Thin Crust Pizza Recipe

Ingredients

• 2 1/4 cups all-purpose flour

• 1 tsp sugar

• 1 tsp salt

• 1 tsp active dry yeast

• 3/4 cup warm water

• 2 tbsp olive oil

• 1/2 cup pizza sauce

• 1 1/2 cups shredded mozzarella cheese

• 1/2 cup sliced pepperoni (or your choice of toppings)

• 1/2 tsp dried oregano

• 1/2 tsp dried basil

• Olive oil for greasing

Directions

• In a small bowl, combine warm water, sugar, and active dry yeast. Stir and let it sit for about 5 minutes, or until it becomes frothy.
• In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil. Stir until the dough begins to form. Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic.
  
• Place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rise for 1 hour or until it doubles in size.
• Preheat your oven to 475°F (245°C). If you’re using a pizza stone, place it in the oven while it preheats.
• Once the dough has risen, punch it down and divide it into two portions if you want smaller pizzas. Roll out the dough on a lightly floured surface into a thin round shape, about 12 inches in diameter.
• Transfer the rolled dough to a greased baking sheet or a pizza stone. Spread a thin layer of pizza sauce over the dough, leaving a small border around the edges. Sprinkle the shredded mozzarella cheese evenly over the sauce. Add your choice of toppings, like pepperoni or vegetables.
• Sprinkle dried oregano and basil over the pizza. Drizzle a small amount of olive oil around the edges for extra crispiness.
• Place the pizza in the oven and bake for 15-20 minutes or until the crust is golden and crispy, and the cheese is melted and bubbly.
• Remove from the oven and let it cool for a couple of minutes before slicing and serving. Enjoy!

Recipe Video

Serving Suggestions

To enjoy your Chicago thin crust pizza the way locals do, cut it into squares, not wedges—this is called the “party cut” and it’s perfect for sharing. Pair your slices with a cold beer or a classic Chicago soft drink like Green River. For a true tavern-style experience, serve with a side of Italian beef or a simple chopped salad. This pizza is great for casual dinners, game nights, or anytime you’re feeding a hungry crowd.

Savings Suggestions

Making pizza at home is already a budget-friendly alternative to takeout, but here are a few ways to stretch your dollar even further:

• Buy ingredients in bulk: Purchase flour, cheese, and canned tomatoes in larger quantities to reduce cost per use.
• Make your own dough and sauce: Homemade versions are not only tastier but also significantly cheaper than pre-made options.
• Use leftovers creatively: Extra dough can be frozen for later, and leftover toppings can be used in pasta, omelets, or salads.

FAQs

Q: Is Chicago thin crust the same as deep dish?
A: No, they’re completely different styles. Thin crust is crisp, flat, and typically cut into squares, while deep dish has a thick, buttery crust and is baked in a pan.

Q: What type of flour should I use for the crust?
A: All-purpose flour works well, but using a high-gluten or bread flour will give the crust extra chew and strength, helping it stay crisp under toppings.

Q: Can I make the dough ahead of time?
A: Absolutely! You can refrigerate the dough for up to 3 days or freeze it for up to a month. Just let it come to room temperature before rolling out.

Q: Why is it cut into squares?
A: The square cut (or “party cut”) is a Chicago tradition. It’s great for sharing and helps control portions, especially at gatherings or taverns.

Q: What are the best toppings for this style?
A: Traditional choices include Italian sausage, pepperoni, green peppers, onions, mushrooms, and giardiniera. But feel free to get creative!