Chicago Thin-Crust (Tavern-Style) Pizza Dough
Updated Oct. 11, 2023
- Total Time
- 30 minutes, plus at least 3 hours’ and up to 5 days’ resting
- Prep Time
- 5 minutes
- Cook Time
- 3 days 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 300grams bread flour (about 2¼ cups, see Tips)
- 7grams sugar (about 1½ teaspoons)
- 7grams salt (about 1¼ teaspoons table salt or 1¾ teaspoons kosher salt)
- 1gram instant yeast (about ¼ teaspoon)
- 150grams cold water (150 milliliters, about ⅔ cup)
- 30grams neutral oil, such as light olive oil, vegetable oil or corn oil
- Semolina or cornmeal, for dusting
Nutritional analysis per serving (2 servings)
688 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 112 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 18 grams protein; 567 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the dough: Combine the flour, sugar, salt and yeast in the bowl of a stand mixer (see Tips). Whisk together to combine, then add the water and oil. Mix at low speed with the dough hook attachment, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the dough comes together in a shaggy ball. Cover the bowl and let the dough rest for 10 minutes. Mix on medium-low speed until the dough is silky and pulls away from the sides of the bowl, about 5 minutes. Transfer the dough to a lightly floured work surface.
- Step 2
Divide the dough: Using a bench scraper or knife, cut the dough into two even pieces, about 250 grams each. Using lightly floured hands, shape each piece into a smooth ball, then lightly coat each with oil, using your hands to cover every surface. Transfer each ball to a quart-size zipper-lock bag or other sealable container at least three times its volume. (Quart-size plastic deli containers also work for this.)
- Step 3
Ferment the dough: For good results, let the dough rest at room temperature until doubled in volume, about 3 hours. For better results, refrigerate the dough overnight. For best results, refrigerate the dough for at least 3 and up to 5 days.
- Step 4
The day before baking, roll the dough: Transfer one dough ball to a work surface generously dusted with semolina or cornmeal. (Refrigerated dough can be rolled straight out of the fridge, though allowing it to rest covered for 1 hour at room temperature will make rolling easier.) Using a rolling pin, roll the dough into a very thin circle 14 inches in diameter, lifting and rotating it occasionally (use a ruler or measuring tape to ensure the right size). Repeat with the second ball. If the dough feels like it keeps bouncing back as you try and stretch it, cover it with an inverted bowl or a clean kitchen towel, let it rest for half an hour, then try rolling again.
- Step 5
Cure the dough: Transfer the doughs to a flat surface lined with parchment paper or butcher paper. Allow to rest uncovered at room temperature overnight. The top surface of the dough should end up dry to the touch with a leathery feel. If they puff at all during curing, you can push any bubbles with a fork and push them down to flatten them.
- For this recipe, you’ll want an accurate baking scale and enough room to leave your stretched dough out at room temperature for a night. Using a scale to measure your ingredients is strongly advised here — at the very least for the flour. Going without can throw off the hydration level of your dough, and by extension, the success of your dough.
- If you want to make 2 (12-inch) pizzas instead, use 225 grams flour, 5 grams sugar, 5 grams salt, 1 gram yeast, 115 grams cold water and 22.5 grams oil. Use only ¾ of the toppings.
- The dough can also be made in a food processor or by hand. To make with a food processor, combine all the ingredients and process until the dough forms a ball that rides around the blades. Continue running the food processor for 30 seconds, then transfer the dough to a lightly floured work surface and continue as directed in Step 2.
- To make by hand, combine the dry ingredients in a bowl, add the oil and water, and stir with a wooden spoon until a stiff, shaggy dough is formed. Cover the bowl and let the dough rest for 10 minutes. Turn the dough out onto a lightly floured work surface and knead until smooth, 7 to 10 minutes. Proceed as directed in Step 2.
Private Notes
Comments
Hey Kenji -- we singletons love pizza too! Can the second boule of dough be frozen?
I'm going to give this recipe 5 stars for the accompanying article and recipes. This is taking me down a path I believe to finally a great home pizza. I've always known the secret was in the dough but thought my issues were ingredients. Over fermenting and drying, so simple and now the science explained and usable in a home kitchen. Thank you.
My experience with using semolina or corn meal for dusting is that it adheres to the bottom of the crust and can burn black and bitter when it hits the pizza stone. I've long used rice flour instead to make my dough slide off the peel.
I’d love to use some of my ancient sourdough starter in this. Any advice for quantity of starter or additional tips?
It does take time, but not much work. We used the sauce that is recommended. Then cooked it in a grill. It turned out great. Watch the humidity in step 5 as it may dry out.
I had freezing question too, and Kenji has answered that in his youtube vide of thin crust (not the NYT video bit the personal channel video) in timestamp 19 m 20 s, he says you can freeze after the dough disk is dried out, so essentially after this nyt resipe is finished.
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