Flaky Thin Crust Chicago Inspired Pizza
Experience the perfect balance of crunch and flavor with this Flaky Thin Crust Chicago-Inspired Pizza recipe, a must-try for pizza lovers seeking that signature Windy City twist. Crafted with a unique blend of all-purpose flour and cornmeal, the dough produces an irresistibly flaky yet crisp base, rolled super thin for the ultimate texture. Layered with tangy pizza sauce, a generous combination of melted mozzarella and Parmesan cheese, and your favorite toppings, every bite delivers bold, comforting flavors. Ideal for weeknight dinners or casual gatherings, this pizza bakes to golden perfection in just 20 minutes and is traditionally cut into squares for easy sharing. Whether you’re a fan of pepperoni or prefer veggie-loaded slices, this homemade Chicago-style thin crust is a delightful culinary adventure.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.25 cup Cornmeal
- 1 teaspoon Salt
- 1 teaspoon Granulated sugar
- 1 teaspoon Instant yeast
- 0.75 cup Warm water (110°F/45°C)
- 3 tablespoons Olive oil
- 0.75 cup Pizza sauce
- 2 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 cup Sliced pepperoni or desired toppings
Instructions
In a large mixing bowl, combine the all-purpose flour, cornmeal, salt, sugar, and instant yeast.
Gradually add the warm water and olive oil while mixing. Once the dough begins to come together, knead it on a lightly floured surface for about 5 minutes until it is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with plastic wrap or a clean kitchen towel, and let it rest in a warm place for 1 hour, or until it doubles in size.
Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven while preheating to ensure an extra-crispy crust.
Punch down the risen dough and divide it into two equal portions if making two smaller pizzas, or keep it as one piece for a larger pizza.
Roll the dough out on a floured surface to about 1/8-inch thickness, keeping it as round as possible. The goal is a very thin crust.
Transfer the rolled-out dough to a perforated pizza pan, baking sheet, or a pizza peel if using a pizza stone.
Spread the pizza sauce evenly over the surface of the dough, leaving a small border around the edges.
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the sauce, followed by your desired toppings such as pepperoni, sausage, or vegetables.
Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is bubbling and slightly browned.
Remove the pizza from the oven and let it cool for about 5 minutes before slicing into squares, as is traditional for Chicago-style thin-crust pizza.
Serve hot, and enjoy your flaky thin crust Chicago-inspired pizza!
Nutrition Facts
Calories |
3860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.6 g | 283% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 10076 mg | 438% | |
| Total Carbohydrate | 303.7 g | 110% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 17.4 g | ||
| Protein | 153.8 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2244 mg | 173% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2008 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
