Chicago Thin Crust Pizza
Ingredients: bread flour, salt, sugar, instant yeast, light olive oil · 1452 min cook time · 650kcal · $12.50
Ingredients
300g bread flour, 7.5g salt, 7.5g sugar, 1.5g instant yeast, 30g light olive oil, 150g water, to taste semolina, 0.75cup pizza sauce, 0.5lb mozzarella cheese, 0.5lb pork sausage, to taste hot giardiniera, to taste pecorino romano
Instructions
1. Combine flour, salt, sugar, yeast, oil, and water in a stand mixer or food processor to form a dough.
2. Knead the dough for about 5 to 10 minutes until smooth and supple.
3. Divide the dough into balls, oil them lightly, and let ferment in the refrigerator for 3 to 5 days.
4. Roll out the dough on a board dusted with semolina into a 14-inch circle.
5. Cure the rolled-out dough by leaving it uncovered on parchment paper for 12 to 24 hours.
6. Preheat your oven and baking steel to 500 degrees Fahrenheit for at least 45 minutes.
7. Place the cured dough on a peel, top with sauce, mozzarella cheese, sausage, and giardiniera.
8. Bake the pizza on the preheated baking steel at 500 degrees Fahrenheit for about 10 to 12 minutes.
9. Sprinkle with pecorino romano and cut into squares using a rocking cutter.
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