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To make with a food processor, combine all the ingredients and process until the dough forms a ball that rides around the blades.

The dough can also be made in a food processor or by hand.

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.

Going without can throw off the hydration level of your dough, and by extension, the success of your dough.

Using a scale to measure your ingredients is strongly advised here - at the very least for the flour. 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.View the recipe for the finished pizza, as well as recipes for the accompanying sauce and Chicago-style Italian sausage.įeatured in: Kenji López-Alt Spent 5 Months Studying Chicago Thin-Crust Pizza. This recipe is part of our complete recipe for a Chicago thin-crust pizza.

#Nytimes cooking full

Also strongly recommended: Following the full three- to five-day cold fermentation in Step 3, which makes rolling easier and results in a lighter crust. Because flour is compressible, a cup can vary in weight by as much as 50 percent, completely throwing off the hydration level of your dough.

It’s strongly advised to use the mass measurements for everything, but at the very least, use it for the flour. If you do, there are a few things to note: Both mass measurements in grams and volume measurements in cups and spoons are provided. This is the secret to getting the crunchiest, most cracker-crisp crust, and it also makes topping and moving the pizzas a snap. It’s stretched with a rolling pin, then allowed to sit uncovered overnight until it has lightly dried to the texture of a flour tortilla. Compared with many other styles of pizza dough, this one is relatively easy.