How do I make THIN-crust Chicago-style pizza?

Question

Although Chicago is famous for its deepdish, I actually prefer the thin-crust pizza that I have only been able to find in Chicago. The crust is VERY thin and crisp, almost like a cracker (not like NYC-style greasy floppy), and usually cut into squares. Those who have been to Barcello's in Chitown know what I mean. I have been unsuccessful at locating similar fare in NYC, so I'd like to attempt to make it myself.

Answer 1

I've converted the recipe below for home use from a professional one peublished in Pizza Maker's Quarterly. The measurements are by weight so you'll need a scale to do this well, but I included approximate volume measurements as an option. I use metric because in small quantities it is more precise than standard units of measure. Yields four 10" pizzas. Anything in [brackets] are my additions.

Ingredients:

Flour, All Purpose 700 grams approx 5-1/8 cups
Salt 10.5 grams approx 2.5 teaspoons
Olive Oil 56 grams approx 2 tablespoons, a little over
Water 315 grams approx 1-1/3 cups + 1 tablespoon
Sugar 10.5 grams approx 2.5 teaspoons
Compessed Yeast 17 grams approx 4 teaspoons

How to Prepare:

PROCEDURE
(Thin crust)

1) Add the water to the mixing bowl, than add the salt and sugar to the water.
2) Add the flour, followed by the compressed yeast.
3) Begin mixing at low speed and gradually pour in the oil over about 60 seconds.
4) Continue mixing for a total of about 4 to 5 minutes at low speed, or until about 1/4 of the flour is still seen as white, dry flour in the mixer.
5) Transfer the dough mix to a plastic tub and cover to prevent drying.
6) Allow the dough to ferment/rise in the tub for 4 to 5 hours.
7) Bring the dough to the bench and scale into desired weight pieces, then form into [4] balls.
8) Place the dough balls into dough boxes, wipe lightly with oil, and cross stack in the cooler for two (2) hours. Down stack the dough boxes and nest to prevent drying.
9) Remove dough balls from the cooler 2 hours before anticipated use, and allow to warm at room temperature.
10) Flatten the dough ball(s) by hand and roll with pin to give a finished skin of desired thickness.
11) Trim the dough to the desired diameter using a knife or pizza cutter.
12) [Apply sauce, toppingd, and cheese as desired.]
13) Pizzas can be baked on the deck/stone or on a screen/disk if desired. [I bake on pizza stone at 500 F at home.]

Original recipe at: http://www.pmq.com/recipe/view_recipe.php?id=85

Answer 2

I also like the really thin crust pizzas but have a problem making them at home. I found out that if you put the pizza ingredients on a lavosh shell it will give you that thin cripsy crust you are looking for.

Answer 3

Crispy crust comes from cooking in a hot hot hot oven on a pizza stone. The pizza stone will wick moisture directly from the crust.