How to Make Chicago's Lesser Known (Equally Delicious) Thin-Crust Pizza

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.

Combine 2.5 cups of all-purpose flour, 2 teaspoons of granulated sugar, 1.5 teaspoons of instant yeast, and 1 teaspoon of table salt in a food processor for about 3 seconds.

Pour in 3/4 cup plus 2 tablespoons of cold water and 2 tablespoons of extra virgin olive oil into the food processor and mix until the dough starts to come together, about 60 seconds.

Lightly grease the counter with a little olive oil and knead the dough by pressing with the palm of your hand and giving it a quarter turn each time, just enough to combine.

Shape the dough into a ball and place it in a lightly greased bowl, cover with plastic wrap, and let it rise at room temperature until doubled in size, about 2.5 hours.

Prepare the sauce by mixing 1 (8-ounce) can of tomato sauce, 1 tablespoon of tomato paste, 2 teaspoons of sugar, 1/2 teaspoon of Italian seasoning, and 1/2 teaspoon of fennel seeds in a bowl until combined.

In a separate bowl, combine 1.5 pounds of coarsely ground pork with 1 tablespoon of fennel seeds, 1.5 teaspoons of sugar, 1.5 teaspoons of salt, 1 minced garlic clove, 3/4 teaspoon of black pepper, 1/4 teaspoon of dried oregano, and 1/4 teaspoon of red pepper flakes. Mix on low speed for 60 to 90 seconds until combined.

Cover the sausage mixture with plastic wrap and let it marinate in the fridge for at least 1 hour.

After the dough has risen, split it in half into two 10-ounce pieces on a floured counter.

Roll out each piece of dough to about 12 inches in diameter and 1/4 inch thick, dusting the counter and rolling pin with flour as needed.

Dust a pizza peel liberally with cornmeal and transfer the rolled-out dough onto the peel.

Spread half of the prepared sauce over the dough, pushing it to the edge with the back of a spoon.

Add about 6 ounces of sausage in dime-sized pieces evenly over the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens