Looking for a good Chicago-style thin crust recipe

I absolutely love Chicago-style thin crust pizza. Can someone share a good recipe for this style of pizza? Most of the Chicago-style recipes I'm seeing online are for deep dish. The ones I am seei... (more)

Marcos F.
posted about 4 years ago

Chicago Cracker - Thin - Frank Nitti

For this pizza I made the ricotta cream recipe from The Pizza Bible. It was definitely the winner above and beyond plain ricotta and I highly recommend trying it to anyone wanting a little extra tas... (more)

Thumb img 4206
Matthew D.
posted over 2 years ago

Pizza same day


If you want pizza the same day. Can you just use 37 deg water instead of cold? ? And just let rest for an hour befor baking?

Or do i have to change the recepie? ?

Christian S.
posted about 2 years ago

First stab at a thin crust pizza!!

So this is my first post here and I'm excited to join the community and learn from you call.

We just made our first thin crust pizza straight out of the pizza bible! The dough came out really sti... (more)

Kim S.
posted over 1 year ago

thin crust margherita soggy in the center

Thin crust margherita soggy in the center please help and give me guidance or direction

dj B.
posted almost 2 years ago

Thin crust pizza

Just read your Pizza Today article on thin crust pizza. Noted the comment "you allow your dough to mature for at least 24 hours and you bring your dough to approximately 65 F before use".

Is that ... (more)

Thumb walt facebook
Walt K.
posted about 2 years ago

Pizza Day

Made four thin-crust pies and a Sicilian for friends and family yesterday. The Sicilian had good oven spring but could have used a tad more sauce. I used my regular formula for the Sicilian but raise... (more)

Thumb t1
Mike K.
posted about 3 years ago

Making pizza for 40 people - help!

We've got our first catering gig! (sort of). My sister is letting my boyfriend and I cater her son's birthday party. There will be about 40 adults there. The only thing is that we haven't ever made m... (more)

Kim S.
posted over 1 year ago

National Salami Day

NSD on September 7th sparked this contribution. Thin crust with a similar dough to Tony Gemignani's Master Dough.

Thumb t1
Mike K.
posted about 1 year ago

Tony's flour, Nicky Giusto's malt...

Family has visitors over on Sunday from Amsterdam and I was asked to make a couple of pies.

I went with Tony's Artisan 00 flour, 64% hydration, 1% of Nicky Giusto's malt, 1% ADY, 2% Sea salt & 1% ... (more)

Thumb t1
Mike K.
posted over 3 years ago