Chicago Thin-Crust Pizza
You know Chicago deep‐dish pizza. Now meet its slimmer, crunchier sibling.
WHY THIS RECIPE WORKS
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 food processor. Because of the high speed of the blade, the processor brought the dough together quickl...