Chicago cracker thin


Made Chicago cracker thin today. Dough recipe from the book using Heckers AP flour (same as Cerasota). The sauce was the book recipe but using Bonta and 7/11. I was a little lazy and didn't trim up the edges after rolling so they look a little rough. I also forgot to dock them but it didn't seem to matter. These were very tasty pizzas, especially with the homemade hot sausage and peppadews. I had never tried this style but I definitely like it.

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Chuck W.
posted over 2 years ago

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These look very similar to the Chicago thin crust pizzas I've tried. I've been meaning to try this recipe. Was it easy to roll the dough out using a pin?

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Raj Irukulla admin
posted over 2 years ago


The dough was no problem to roll out. I've had dough fight back in the past but this did not. It was fermented in the refrigerator for roughly 36 hours. I really liked the pizza; I have always liked super-thin bar style that is tasty but doesn't fill you up too much. I think I may stop by the restaurant supply place and pick up one of those rings that looks like a giant cookie cutter for trimming the rolled out dough.

Chuck W.
posted over 2 years ago


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