Chicago Style Thin Crust (Kenji López-Alt / NY Times recipe)

[Mark V]

I have not tried Kenji's recipe, but have a couple others. On those, you roll them out. I have tried the same doughs both rolled out and stretched, and I prefer the ones stretched. They taste better, IMHO. But, you can load more toppings on any rolled dough with better results. Also, if you add oil it gives you a better crust for more toppings, even stretched. I now keep both oil and non-oil dough balls in my freezer so I can change up when I want. I don't roll out an oiled dough anymore, much better for my tastes. I don't make pizzas with more than 4-5 toppings, though.

[Argoboy]

I have watched the video several times and I made the dough today so next week some time I will be baking a pizza. I am always trying different pizza dough recipes. The last pizza we made was in 12” cast iron pan and it was good, it was thick crust.

[Michael_in_TX]

Let us know how it turns out! I am very curious about this one.

[SheilaAnn]

Argoboy you can’t go wrong with kenjis fool proof pan pizza. This recipe is solid. It stands up to a heavily topped pizza the way BF likes it. He’s Sicilian and loves grandmas pizza.

https://www.seriouseats.com/foolproof-pan-pizza-recipe

I can repost pics if you are interested 👏🏼🍕💕🙌🏼

[Argoboy]

Thank you for your input, I just found Kenji’s NY style pizza sauce recipe.

[SheilaAnn]

I’m with Mark V I prefer the stretched myself. This is my 3rd or 4th “Chicago thin crust”. This time it was like a frozen home run inn pizza. Those who know, know.



full disclosure: this was not the kenji recipe of late. This was ATK. All done in one day.

[Skip]

Looks Great SheilaAnn ! Which ATK recipe did you use?

[SheilaAnn]

Skip my bad, I meant Cook’s Country (same PBS family, right?).

https://interactive.wttw.com/playlist/2019/09/03/cooks-country-chicago-tavern-style-pizza

[Skip]

Same place in my book @SheliaAnn. Thanks for the recipe.

[Argoboy]

I made Kenji’s Chicago style thin crust pizza tonight and it was very good. I made cooked NY style pizza sauce to go on it. I could not find hot Italian style pickled vegetables so I used pickled banana hot peppers. It was a long process but not a lot of work,I had trouble getting it rolled into a circle. I have one crust left, I cooked it in the Primo at 500F on a pizza stone.

[SheilaAnn]

Argoboy Banana peppers are a good sub for giardinera. So you really went the way of letting the dough just sit out for a few days?

[Argoboy]

The dough sat out for 24 hours after I rolled it, one side was a little dryer than the other. I was going to freeze the second crust but it ripped when I was moving if and it fell on the floor so I threw it away. It was a bit of an involved multi step process.

[SheilaAnn]

Yeah, I agree. 5 days for a pizza? I highly doubt Vito and nicks do this.

Anyways, I will try the recipe, but most likely proof overnight only. I’ll post my thoughts. Not this weekend, maybe next Friday.