Same Day (3 Hour) Chicago Thin Crust Recipe

[spacelooper]

I have been using this recipe for quite some time now and it is my go to for Chicago Thin crust. I have posted this on a few FB Pizza groups and have had good feedback and success.I thought I would post it here so others might try it. I laminate and par bake and feel these 2 elements are crucial in getting the right crust texture and consistency of this style.


Chicago Thin Sauce Recipe is as Follows:

Stanislaus FULL RED Heavy Puree   28 oz
Pastorelli Sauce (or fave canned Pizza Sauce)         15 oz can
Tomato Magic or Alta Cucina (immersion blended)    13 oz
Salt            1 tsp
Black Pepper      1 tsp
Onion Powder      .5 tsp
Garlic Powder      .25 tsp
Thyme         .25 tsp
Basil            .5 tsp
Oregano         .5 tsp
Marjoram         .5 tsp
Grnd Fennel      .25 tsp
Italian Seasoning    1 tsp
Paprika         4-6 dashes
Sugar         1 tsp

[kori]

Nicely done.

[Pete-zza]

Todd,

FYI, I added a link to this thread in the compilation of "emergency doughs" at:

https://www.pizzamaking.com/forum/index.php?topic=8297.msg71576#msg71576

Peter

[spacelooper]

Todd,

FYI, I added a link to this thread in the compilation of "emergency doughs" at:

https://www.pizzamaking.com/forum/index.php?topic=8297.msg71576#msg71576

Peter

Cool... Thank You, Peter.

[Garvey]

Interesting list of sauce components.  Purely randomly selected?   

[PizzaGarage]

Nice!

Par-bake is the way to go for these and looks really crunchy.  Nice documentation too and write up.

[spacelooper]

Interesting list of sauce components.  Purely randomly selected?   

Haha... yeah My Chicago Thin sauce journey started with your Pizza Factory sauce... it has morphed into this. Although the spices are the same the flavor profile and consistency are different.

[foreplease]

This is a great contribution to the forum. Thorough and complete.i was skeptical about par baking but your results speak for themselves. Thank you!

[Chicago Bob]

Back in the day, 70's , Every place I worked always used same day dough.  This was a nice write up spacelooper!!   

[foreplease]

Back in the day, 70's , Every place I worked always used same day dough.  This was a nice write up spacelooper!!   

Good to see you CB.

[Pete-zza]

Good to see you CB.

 

Peter

[Chicago Bob]

Good to see you CB.

           

           Thanks Tony!!   Hope all is swell.   

[Chicago Bob]

Peter

    Ahhhh Peter....you ole rascal.         I jus dropped in to see what condition your condition was in!! 

[RHawthorne]

    Ahhhh Peter....you ole rascal.         I jus dropped in to see what condition your condition was in!! 

Well look who's back! It's been a while since we've heard from you. I hope you're doing well.

[rkrider99]

Made this last night. Wow, what can I say. This is the flaky, crisp, tender crust that I've been looking for.

Of course, I did have issues, mostly mine.  You said a hot oven, so I used my Blackstone at 600-625 degrees. Tried to par bake the first crust, blew up like a pita, even after docking it what I thought was excessive. Tore it up trying to get it off the stone, but flipped it over and topped the torn up side.

Made the second skin, and put it on a pizza pan to par bake. Worked much better. Let the skins cool and then made the better par baked skin the first pizza for the wife. You have to please her. She thought it was outstanding.

Used the torn up skin to make my pizza, and it was all I had hoped for. I did over bake it. I think the temp was way too high. Next time I'll lower the temp to around 550-575 degrees, and either lower the sugar or delete it all together.

I didn't get any pictures of the first pizza, but here's a half og mine showing the cracker crumbs I've been looking for.

[spacelooper]

Made this last night. Wow, what can I say. This is the flaky, crisp, tender crust that I've been looking for.

Of course, I did have issues, mostly mine.  You said a hot oven, so I used my Blackstone at 600-625 degrees. Tried to par bake the first crust, blew up like a pita, even after docking it what I thought was excessive. Tore it up trying to get it off the stone, but flipped it over and topped the torn up side.

Made the second skin, and put it on a pizza pan to par bake. Worked much better. Let the skins cool and then made the better par baked skin the first pizza for the wife. You have to please her. She thought it was outstanding.

Used the torn up skin to make my pizza, and it was all I had hoped for. I did over bake it. I think the temp was way too high. Next time I'll lower the temp to around 550-575 degrees, and either lower the sugar or delete it all together.

I didn't get any pictures of the first pizza, but here's a half og mine showing the cracker crumbs I've been looking for.

Man, that looks great! Those saltine cracker crumbs are the dead give away. Glad you liked it. I bake at 585F on a Stone in a Home Oven just for reference. That pizza looked great though... love the crumbles.