Pat's pizza Thin crust

[Madmikemat49]

Does anyone know how Pats Pizza in Chicago makes their crust. Grew up a few blocks from the original location on Sheffield. Best thin crust I've ever had

[algae21]

Roll your crust as thin as you can get it, and then let it cure on the counter over night or about 8 hours minimum.   It will harden to a thin, transparent, disc and you can proceed as normal.  You'll have to count on a little bit of shrinkage of the diameter.  I usually go an inch bigger with a 14" crust. 

Sometimes I'll rush a bit and the bottom will still be a little moist.  That's no problem, it will still turn out fine.

[pizzafella]

Check out Kenji Lopez-Alt's youtube video on Chicago thin crust style pizza. He spent time learning the technique Pat's uses to "cure" the crust as algae21 describes, and walks through the dough recipe and process in detail.

My experience is that your results will vary by the relative humidity in your location. For example, Kenji is in the PNW, and we all know Chicago was built on a swamp. For me, in the arid mountain west, the recommended cure times are far too long, and 4-6 hours are more than enough, IMO. 

[Cartersauce11]

In a video, Pat also mentioned they dust with bread crumbs, not cornmeal or anything.