Chicago Thin Crust Tavern Style Pizza
Chef Tom returns to the Windy City for inspiration in this Chicago Thin Crust Tavern Style Pizza recipe. It features a sweet sauce made from San Marzano tomatoes balanced with heat from sport peppers and spicy pepperoni. With a thin cracker-like crust and toppings all the way to the edge it will have you reaching for another square.
250g (1 cup 10 tbsp) all-purpose flour
12g (1 tbsp) sugar
7g (1 tsp) Jacobsen Salt Co. Kosher Sea Salt
5g (1 1/2 tsp) yeast
36g (1 tbsp) Saica Sicilian Extra Virgin Olive Oil
150g (3/4 cup) warm water, 110ºF
1 (28 oz) can Ciao San Marzano Whole Tomatoes
2 tbsp Saica Sicilian Extra Virgin Olive Oil
2 tbsp sugar
1 tbsp Cattleman’s Grill Italiano Seasoning
2 cloves garlic, crushed, peeled
12-16 oz low moisture mozzarella, grated
Fresh oregano leaves
To mix the dough, combine all of the dry ingredients in a food processor. Drizzle the water and oil in while the processor is running. The dough will form quickly and ball up and work its way around the wall of the processor. When this happens, let it go for ten seconds, then turn off the processor.
Dump the dough out onto your work surface. Knead by hand just until the dough looks smooth on top, about 20 seconds. Form into a ball and transfer to an oiled container. Cover and let rise until doubled in size.
Roll dough balls and refrigerate
When the dough has risen, turn out onto your work surface and divide into two equal portions. Roll into dough balls. Place each in its own small oiled bowl. Cover and let rest for 30 minutes in the refrigerator.
Roll out dough
After the dough has rested, transfer each dough ball to a well flour surface. Using a rolling pin, roll the dough out until it is about 12” in diameter and very thin. Place the thin rolled skins on wire racks and let sit out on the counter overnight, uncovered. This will dry the dough out and help to achieve the cracker-like crust.
Combine sauce ingredients
To make the sauce, combine all ingredients in a food processor or blender and blend until smooth. Transfer to your Lodge Enameled Dutch Oven and cook until thickened and reduced to about two cups quantity. Transfer to the refrigerator and let cool completely.
Preheat bbq grill
Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF with the Yoder Smokers Wood Fired Oven attachment installed. Let preheat for 30-45 minutes.
Roll out dough and layer toppings
Transfer your dried pizza dough disc to a lightly floured pizza peel. To build the pizza, first spread the sauce over the dough, reaching all the way to the edges. Next, sprinkle about one tablespoon of oregano leaves over the sauce. Top with the grated low moisture mozzarella, spreading it all the way to the edges. Top the cheese with pepperonis and sport peppers.
Prepare pizza pan and launch pizza
Pour about two tablespoons of olive oil onto a sheet pan. Slide the sheet pan into the Yoder Smokers Wood Fired Oven for 30-60 seconds to preheat. Launch the pizza onto the sheet pan with the peel. Close the lid and let cook for five minutes.
Check and turn pizza
After five minutes, try sliding the peel under the pizza. If it easily releases and is beginning to crisp, then take it off of the sheet pan with the pizza peel. Remove the sheet pan from the oven. Launch the pizza directly onto the deck of the oven. Close the lid and cook another three minutes.
Brown and turn pizza
Spin the pizza and continue cooking until the cheese on top is browned and the bottom of the pizza is crispy but not burnt. This should take roughly 9-12 minutes total, so play close attention and don’t walk away from the grill for long.
Remove pizza from grill and serve
After pulling the pizza from the oven, slice into squares.
This recipe yields two pizzas for 16 total servings.
- Serving Size
- 1 slice of pizza
- per serving
- 23 grams
- Saturated Fat
- 10 grams
- 57 milligrams
- 1186 milligrams
- 52 grams
- 3.8 grams
- 8.2 grams
- 23 grams