Chicago Thin Crust Pizza | Luis Perez | Gozney Dome

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat while maintaining flavor.

Italian sausage

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often more affordable.

pizza dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough adds fiber, while store-bought saves time.

pizza sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomato sauce

Homemade sauce can be healthier, while canned is budget-friendly.

Pour white vinegar into a bowl.

Add dry ingredients into the vinegar and mix.

Bring the mixture to a light boil, then turn off the heat.

Pour the hot vinegar mixture over the peppers and let steep for a minimum of 24 hours.

In a bowl, combine ground pork with onion powder, garlic powder, black pepper, fennel seed, oregano, garlic chilies, shallot, salt, honey, and dry white wine.

Mix the ingredients together thoroughly with your hands, then wash your hands.

Heat a 12-inch cast iron skillet in the Gozney Dome to about 400°F.

Add the sausage mixture to the hot skillet and cook until it reaches medium doneness, then remove and let cool.

Degas the pizza dough by pressing out all the air until it is paper thin.

Roll out the dough using a rolling pin to achieve a uniform thin crust.

Use a pizza cutter to trim the edges of the dough for a flush finish.

Poke holes in the dough using a dough docker or a fork to prevent swelling during par baking.

Transfer the dough onto a pizza peel and place it in the Gozney Dome, aiming for a deck temperature of 625 to 650°F.

Par bake the dough until it shows some caramelization on top and spotting underneath, then remove from the oven.

Spread crushed tomatoes over the par-baked crust, going all the way to the edge.

Sprinkle aged mozzarella cheese evenly over the sauce.

Distribute the cooked sausage over the cheese.

Increase the deck temperature to about 675°F for the final bake.

Bake the pizza on low flame until it is caramelized on top and has a nice crunch, then remove from the oven.

Cut the pizza into squares instead of triangles.

Garnish with oregano, fresh basil, Pecorino Romano, pickled peppers, and a drizzle of olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens