Chicago Thin Crust Pizza – Yes, it’s a thing.

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Chicago Thin Crust Pizza – Yes, it’s a thing.

In Deep Dish 101 Lesson 3, I told you about 3 styles of Chicago pizza.
Thin crust is one of them.

Here’s a refresher, courtesy of Dr. Screeny McShots-a-lot, DDS (doctor of digital screenshots):

1) Chicago Thin Crust -  Similar to many midwest cracker thin style pizzas, Chicago thin crust pizza has a smooth, sweet, often zesty, almost paste-like tomato sauce, generous amounts of shredded mozzarella, and is typically cut into squares (aka box-cut or party cut). Pepperoni is an available topping in Chicago, but often comes second to Italian Sausage. Contrary to what many people on TV tell you, when Chicago locals order pizza, this is the style we usually order. Many in Chicago consider Deep Dish to be a tourist thing. (They clearly haven’t eaten mine!) Popular thin crust shops include Vito & Nick’s, Rosati’s, Barnaby’s, D’Agostino’s, Aurelio’s and hundreds of other great spots all over the city and suburbs.

So you’re probably asking, “how can I make this glorious style of pizza at home?

Well, I’m glad that you probably asked!

I’ve been working on both dough and sauce recipes (and italian sausage too!) for a home version of the typical style of thin crust pizza that you’re likely to find in Chicago and its surrounding suburbs.
Before I get to the recipe, I want to talk a little more about this style of pizza.
Many people from other cities will say something like:
this looks just like the thin crust pizza from my home town of [INSERT TOWN NAME HERE], and to that my response is, yeah, it probably does, because this style of pizza (or a variation of it) has been made in the midwest about as long (or longer) than Deep Dish Pizza has been around (deep dish was invented in 1943), and because of it’s thin and crispy crust, sweet and sometimes zesty sauce, similar versions of this square-cut pizza enigma are now sold nationwide by major pizza chains that sometimes rhyme with “Bleetzza Butt” and “Schlominoes”.

So… what’s the deal with the squares?

Well, “pizza al taglio” or “pizza by the slice” is not a new thing. It’s origins are Roman.
We’re not exactly sure where the “party-cut/tavern-cut” originated in the USA (besides a party or tavern),
but it’s most likely that square-cut slices originated with rectangular pizzas, like East Coast Sicilian (i.e. – L&B Spumoni Gardens) and “Grandma” style bakery pizzas.

Square Sicilian Slices from L&B Spumoni Gardens in Bensenhurst, Brooklyn NY - photo by Adam Kuban

Square Sicilian Slices from L&B Spumoni Gardens in Bensenhurst, Brooklyn NY – photo by Adam Kuban

Aside from the party-cut’s Roman and East Coast origins, it’s just an easy way to cut pizza into more pieces, so you can potentially serve a dozen people with one pizza instead of just getting 6 or 8 wedges.

more pics:

Now, you might say “but this looks kinda like New York style, but you just rolled it instead of tossing, and then cut it into squares”. Well, yeah, but there’s other differences. Chicago style thin crust is baked a bit longer and the crust is typically baked much crispier than a New York slice. No folding will be happening here.
We know that pepperoni is popular nationwide, but Italian Sausage is a popular topping in Chicago – not so much in NY - and we put our Italian sausage on RAW. On the East Coast,  if they even offer sausage, they pre-cook it, and the flavor is different when you do that.

OKAY, let’s talk about making Chicago Style Thin Crust Pizza at home:

Chicago Style Thin Crust Pizza is a little more complicated than making deep dish.
First off, there’s the pizza dough. It’s pretty much your typical pizza dough.
My recipe has been adjusted slightly to make it easy to roll out your dough.
You may need to adjust for your local humidity levels by using less water.
If you don’t want to make your own dough, you can get away with store-made pizza dough.
(I know, you’re saying to yourself, “that’s not very complicated!”; just hang in there, because here it comes…)

Here’s my 2 main rules for preparing thin crust dough:
1) You have to roll it out thin. Like an 1/8th of an inch thin.
2) You have to prepare it so it doesn’t stick to the pizza pan/pizza screen/pizza stone.

Number 1 is the easy part. The place where you have options (and potential disasters) is number 2,
and it all depends on how you plan on baking your pizza,
and how much of a mess you want to clean up afterward.

The restaurants use a dough sheeter to do most of the hard work.
You’ll need a rolling pin, a large pastry mat or clean, dry, smooth surface, like a marble counter-top or your tabletop.
You’ll also need all purpose flour and/or semolina, and some non-stick cooking spray if you’re using a pan or screen. The method you use will determine how much of a mess you will likely create from the ingredients I just mentioned.

Not every thin crust pizza restaurant does it the same, so I’ll try to explain a few of the ways that I have encountered thin crust pizza that I would consider the general methods.
Feel free to do whatever works for you that you’re comfortable doing in your own kitchen.
After all, YOU’RE the one trying to bake delicious pizza while avoiding having to call the fire department.

1) The “Every Local Pizza Joint” Chicago Thin Crust style:
A number of pizzerias in Chicago-land prescribe to this method:
1) Flour up your dough ball, roll your dough thin [dough sheeter], slather on a canned sweet tomato puree or watered down paste (often doctored up with herbs and spices), cover generously with shredded mozzarella (or a mozz/provolone blend – some also add cheddar, parmesan, romano or other cheeses), dot the pizza with a few dozen quarter-sized chunks of freshly made raw fennel-laced Italian sausage. Add rest of toppings (if necessary) and bake until the sausage is golden and the cheese starts to get spots of brown. Cut into squares.

2) Vito & Nick’s style :
I grew up in the burbs, so the only time I ever went to the south side was the rare occasion when my family would take me and my brothers to White Sox games at Comiskey Park, so I never had the opportunity to try Vito & Nick’s until my adult years when a co-worker brought some in for an office party.
Great stuff. Lots of similarity to the pizzas of my youth. I love how they intentionally run the cheese and sauce to the edge to get that crispy burnt “Pequody” cheese thing that we all love.“They burn!” Rose exclaimed proudly in the DDD video that I can no longer locate on youtube.
Also, Italian beef with giardiniera on a pizza is one of the best things on this planet.

Nick & Vito’s dusts the dough ball with flour (they use a lot of flour), runs it through a sheeter (possibly more than once) – YOU’LL HAVE TO JUST ROLL YOURS BY HAND WITH A ROLLING PIN – , and then they trim the outer crust with a pizza wheel/cutter.
Then they spoon on the tomato sauce – they like to go all the way to the edge, then throw on the cheese and toppings, and bake them to well done. It’s a really delicious pizza and in my top 3 for the style.
If you want to see them in action making this style, you can watch the clip from Chicago’s Best or search the interwebs for the Diners Drive-Inns and Dives episode which also features them.

3) Barnaby’s Family Inn style:
Originally from the Chicago suburbs, I grew up with Barnaby’s pizza.  They have a lot of locations (some in other states). The one I frequented the most was the now-closed Schaumburg location. It was an old-school family style pizza parlor with wood booths and a little TV mounted in the corner near the ceiling that would occasionally show White Sox games and other sports with it’s “ONTV” descrambler box (anyone remember those?). Barnaby’s had a big window where you could watch them make the pizzas (a common feature of this chain of restaurants). There were big trays of dough balls, dough sheeters and giant benches of semolina flour (we thought it was cornmeal, but now we know better).
I seem to remember them doing the initial stretch by hand in the bench of semolina and then running it through the dough sheeter . There was a great crispy sandy bottom crust on this pizza.
I’ve been trying to reproduce it by putting a small mound of semolina under my ball of dough while I roll it out. It’s still a bit of a work in progress. Barnaby’s also runs their sauce pretty close to the edge, but they do leave you some “bones” to grab onto. Not all of the Barnaby’s locations were the same. Some of them, like the Northbrook location (it still exists, and makes the best pizzas of all the Barnaby’s still standing) crimp the outside of the dough by hand, which not only keeps the sauce from going over the edge, but also gives the pizza a great look and nice crispiness.

Variations of those 3 methods exist, but I think you have the idea.

PEPPERONI: Above or below the cheese?

I’ve seen it both ways in Chicago. I personally prefer pepperoni on top because I like a little char on my pepperoni (or both above and below if you don’t have a heart condition).

Making Thin Crust Pizza, LEAST MESSY:

Lightly dust your dough ball with flour and then roll it out to size. Dock it with a fork, then transfer to a lightly greased perforated pizza pan or pizza screen. Build your pizza, bake in a preheated oven, preferably one with a pizza stone.

Making Thin Crust Pizza, SLIGHTLY MORE MESSY:

Lightly dust your dough ball with flour and then roll it out to size. Dock it with a fork, then gently transfer to a flour/semolina-dusted pizza peel. Build your pizza as quickly as possible with the least amount of force, so the dough doesn’t stick to the peel. Before you bring your pizza and peel over to the oven give your peel a gentle test-shake to make sure the pizza is going to slide off of the peel and onto your preheated pizza stone.  If your dough is stuck to the peel, your ingredients will fly off into the oven and create lots of smoke. If you’re stuck during the test-shake, try using a spatula to unstick it and then toss a little more semolina (or flour) between the dough and peel to keep it loose.

Troubleshooting the baking process:

If you’re baking without a perforated pan or screen and directly on the stone, the crust won’t be your major problem for sticking. The cheese and sauce will, especially if you’re running cheese and sauce all the way to the edge; not only are you likely to get a little more smoke coming from your oven (ventilate your kitchen well), but also, you may need to do some strategic “unsticking” of the edges of your pizza from the stone, using a metal spatula or something similar, before attempting to remove the pizza with your peel.

You might be able to avoid all of this by building your pizza on top of a sheet of baking parchment placed on your peel, then sliding the pizza and parchment directly onto the stone. Your crust may not get as crispy as baking directly on the stone, but the parchment should make it easier to remove your pizza with the peel.
Keep in mind that although parchment is meant for baking,
so have a fire extinguisher handy when you bake pizzas. It’s a good idea to have one anyway.

OK, hopefully, I haven’t completely scared you away from thin crust pizza, but I just want you to be prepared and get the methods down before jumping into what I would call an intermediate level pizza baking experience. So, good luck to those of you willing to try it, and feel free to post comments and questions here and on the facebook page.

I’m certain that this is not the last discussion I’ll have on Chicago Thin crust, and there’s likely to be a recipe revision or two, but I think you’ll do OK with the recipe I’ve developed, so without further ado…

Hey Look! A Chicago Style Thin Crust Pizza Recipe!

This dough can take on different characteristics, depending on how long you knead it, how long you let it rise, and whether you decide to give it a rest overnight in the fridge (or not), and what temperature the dough is when you roll it out and bake it (not to mention: what temp you bake at and for how long). These variables are entirely up to you. If you follow the recipe, you’ll get close to the basic Chicago thin crust style, but any of these choices can make your crust take on different characteristics: puffiness, crispiness, chewiness, etc. I hope you’ll experiment and figure out what works, and please feel free to let us know how it worked for you.

201402-thincrusttest-017201402-thincrusttest-012201402-thincrusttest-002 201402-thincrusttest-003 201402-thincrusttest-004 201402-thincrusttest-005 201402-thincrusttest-006 201402-thincrusttest-007 201402-thincrusttest-008201402-thincrusttest-013 201402-thincrusttest-014If you think it's all just deep dish, you don't know Chicago Pizza.

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For the Love of Deep Dish, MAKE A PIZZA ALREADY!

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Hi there.
You may or may not have noticed that there is now a top menu link to the

If you haven’t had the opportunity to read the other articles on the website, but are just itching to make a deep dish pizza, do yourself a favor and…

It doesn’t take very long to make deep dish if you have all of your ingredients and equipment ready to go, but don’t set yourself up for failure by trying to grab all the stuff at the very last second.

You can make deep dish pizza dough that’s ready to use in as little as 90 minutes
(although a 2 hour rise is recommended).

Here’s a few basics:
• While your dough finishes rising, pizzafy and preheat your oven.
• While your oven is preheating, get out your hardware: a deep dish pizza pan, serving spatula, pan gripper (or potholders if you don’t have a gripper), and a trivet or extra potholder to go under your hot pizza pan.
• It can take 5 to 15 minutes to build your pizza, so when your oven is preheated (or if you have a pizza stone which has been heating for at least 45 minutes) spray the bottom of your pizza pan with a little cooking spray; then press out your dough.
• Cover the bottom with overlapping slices of mozzarella, dot the pizza with bits of raw italian sausage (and/or pepperoni) to cover; then cover completely with crushed tomatoes.Take about 1/8th cup grated romano/parmesan into your hand about 12 inches over the pizza, and sprinkle the cheese over the top like snow. You don’t need much. Now your pizza is ready to go into the oven.
• When your pizza is ready, let it rest for about 5 minutes before cutting into it so the liquids don’t go spilling out all over.

So now you have some tips and you’ve got the recipe.

For the love of deep dish,



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Happy Birthday Lou Malnati’s!

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On March 17th, 1971,

(Yes, St. Patrick’s Day!),
Lou Malnati opened his very first Deep Dish Pizza restaurant in Lincolnwood, IL.
Lou’s was my very first deep dish and it has forever influenced my love of the style.

Original Lou Malnati's
Keep the deep dish coming!


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DD101 Extra: A Quick Post About Deep Dish Pizza

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The only cheese that breaks the “on the bottom” rule
a light sprinkle of grated Romano/Parmesan on top of the tomatoes.




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DD101: EXTRA – Always Room For Improvement 2 (Electric Pizzaloo)

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2014! New year – New Recipe!

No, it’s not the Chicago Thin Crust recipe. I’m still working on that.
(If you are up for trying an intermediate level recipe and you have some skills,
here’s my latest test recipe for Chicago style thin crust: click here to download the PDF )
Follow RealDeepDish on Facebook to check out the progress and join in on the fun.

I have updated the main recipe for Deep Dish Pizza.

(some of you know it as the Deep Dish Holy Grail Recipe)

You can find it here: CLICK HERE TO DOWNLOAD THE PDF

Why the update?

Two reasons:
1) My crusts were turning out really thin (not always a bad thing), so I was a bit concerned about stability, and I thought you could benefit with a little bit more dough to work with.

2) I wanted to make the dough less stiff and closer to the soft puffy cloud, memory-foam-mattress-like texture that you see when Marc Malnati presses out his dough on TV.
Overall, I wanted to give you all a better dough that was easier to use. While I was at it, I did a slight revision on the instructions as well.
I favor hand-mixing and kneading instead of using a mixer,
because it is not hard to do (especially with the new recipe), and it shouldn’t take you very long.

Use 3/4 lb (3 links) of Italian Sausage for a 12″ pizza.
Place dabs of sausage down on top of the cheese so they are just touching, until you have a “web” of sausage covering your whole pie. This is better than pressing out a large patty, and you will reduce the possibility of your sausage shrinking into an island in the middle of your pizza. It’s also easier to do this with food service gloves.

Go easy on the sauce.
For a 12″ deep dish, use 14 to 16 oz (by volume) of crushed tomatoes (drained, if your brand of tomatoes is on the watery side). Cover the whole pie, all the way to the inside edge.

Use protection.
No, not that kind. Put a sheet of heavy duty aluminum foil over the top rack of your oven to keep the top burners from burning your pizza before it’s done.
Check out the “Pizzafication” page for more info.

Don’t Overbake.
A 12″ deep dish should take 35-40 minutes in a preheated 450-460 degree oven.
Smaller pizzas will bake faster. A 9 or 10 inch pie will take 25 to 30 minutes.

Give it a rest.
You just took your pizza out of the oven. I know it’s tempting but don’t cut into it.
Not yet. Give it 5-10 minutes to settle. Your pizza is still technically cooking. The moisture needs to get reabsorbed by the sausage and there’s still steam coming off of those tomatoes. Cut into it too soon and you’re going to have a puddle of liquid in your pan. If you still have puddles forming, it’s not the end of the world. Click here for a video tip on grease control.

If you liked one of the previous versions of the Deep Dish recipe,
you can still find them at the links below:
Deep Dish 2013Deep Dish 2012Deep Dish 2011

If you’re counting calories:

One slice of deep dish sausage pizza is about 620 calories.
That’s if you’re cutting a 12″ deep dish into 6 slices.
If you cut a 12″ deep dish into 8 slices, each slice is about 465 calories.

You can now get the nutritional breakdown of a Real Deep Dish recipe slice of cheese or sausage deep dish pizza (both 1/6 and 1/8 portion sizes from a 12 inch pie) at .
Just search the food database for “”.

On that site, you can track your calorie intake, watch your sodium and potassium levels, and set fitness and weight goals. YOUR GOAL is to be as healthy as possible so every once in a while, you can eat a slice of Deep Dish Chicago Heaven without having a coronary.

Hey Look! Pizza! (aka Deep Dish Heaven)

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The Truth Will Set You Free.

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If you’ve been reading the articles at Real Deep Dish for a while,
you should already know this.
If you just got here, you may be in for a shocker:




Stop saying that it does. It does not. No. There is none. No cornmeal. Nope.

But why is Gino’s East crust so yellow?

The secret to their “secret, golden crust”:
Food dye, aka food color, aka egg shade, aka Yolkoline,
aka FDC Yellow #5 and #6.

But I swear I can taste the corn!

There’s a reason and it’s not cornmeal.
Don’t believe me? Go to your grocery store freezer aisle and look at the ingredient label on a frozen Gino’s East pizza.
Let me save you the trouble and show you a screenshot from the Gino’s East website:

Gino's East Ingredients
First, you will notice in the “dough” section of the ingredients, there is NO CORNMEAL, just a combination of wheat and malted barley flours and a bunch of nutrients (aka PIZZA FLOUR or All-Purpose Flour).

Second, you will see that Gino’s uses two kinds of vegetable oil, Olive Oil and…
wait for it…


Well, that can’t be all there is to it, can it?

The yellow food color could possibly be messing with your brain,
and some of the dough conditioners (sugar and cream of tartar)
could be messing with the crust texture and flavor a bit,
but yeah, that’s pretty much it.

So spread the word!
(with new stylish merchandise!)

Deep Dish Pizza DOES NOT Have Cornmeal In It!
The Truth Will Set You Free!


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This One Goes Out To Jon Stewart

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Chicago-Thin-CrustIt’s easy to compare apples to oranges, but let’s not talk about fruit.
Let’s talk PIZZA.

Chicago Deep Dish may be strange and unfamiliar to a New Jersey native, but it is PIZZA, regardless of what Jon Stewart and his East Coast “Pizza Truther” writing staff think.
But as my earlier fruit comparison suggests, let’s try comparing things that are a little closer to themselves.

I mentioned in an earlier post that Chicago has THREE distinct styles of pizza:
Deep Dish, Stuffed (blonde double-crusted step-child of Deep Dish), and Thin Crust.

If you’re going to keep dragging out this tired pizza war, let’s have the
New York slice go up against the mini-titan, CHICAGO THIN CRUST.

While Deep Dish is clearly superior to a New York slice,
Chicago THIN CRUST quite simply OBLITERATES it.

You wanna go, Stewart?!
Take on our Chicago Thin Crust!

Coming soon: An intermediate level Chicago Thin Crust Demo/Recipe/Type Dealie.
It’s not ready yet because there’s a few more variables than deep dish has.

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Welcome to Real Deep Dish.


Deep Dish 101 has just begun!
Click here to start your lessons!

You can also access the lessons below:

I'm impatient! Where's the recipe?!
Look for the links below with asterisks.
  • Deep Dish 101: Lesson 1
  • Lesson 2 - The Basics
  • Lesson 3 - Chicago Pizza Styles*
  • Lesson 4 - Nuts and Bolts
  • Lesson 5 – Making Deep Dish Dough - VIDEO
  • DD101: EXTRA - Leftovers / Reheating Deep Dish
  • DD101: EXTRA - Deep Dish Anatomy
  • DD101: EXTRA - Always Room For Improvement - Deep Dish Dough Update*
  • DD101: EXTRA - Pizzafication Of Your Oven
  • DD101: EXTRA - Always Room For Improvement 2 (Electric Pizzaloo)*
  • DD101: EXTRA - A Quick Post About Deep Dish Pizza
  • Join me on my quest for deep dish nirvana
    and get a crash course in Real Deep Dish!

    Can't wait for the next
    Deep Dish 101 Lesson?


    You should read them anyway. :-)
  • Rant 1
  • Rant 2 - The Deep Dish Pizza Conundrum
  • Rant 2.5 - Chicago Style Deep Dish Pizza SUCCESS!
  • Rant 2.6 - The Cornmeal Rant
  • Rant 3 - A Crusty Rant
  • Rant 4 - Deep Dish or Rant Hard! (Pizzeria Uno Rant)
  • Rant 5 - Nice Tomaters!
  • Photos and images used on this website are property of their originators or copyright holders. Original content created for is property of its creator. Food photos may be available for sale or license.

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