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 quickly, which prevented too much gluten from forming and kept the crust crisp. A no-cook tomato sauce—a combination of canned tomato sauce, tomato paste, sugar, and dried spices—and shredded mozzarella sprinkled all the way to the outer edges covered the dough. And finally, we baked the pizza until the edges were crisp and dark, ensuring a version so authentic, you may think you’re in the Windy City.