Ingredients
2 c. all-purpose flour, plus more for surface
1/4 c. medium-grind cornmeal
1 1/2 tsp. kosher salt
1 tsp. instant yeast
1/2 tsp. granulated sugar
1 c. lukewarm water
2 tsp. extra-virgin olive oil, plus more for bowl
1 (14-oz.) can whole tomatoes, drained
2 tsp. extra-virgin olive oil, plus more for drizzling
Kosher salt
All-purpose flour, for surface
Medium-grind cornmeal, for dusting
Pinch of dried oregano
Pinch of red pepper flakes
1 clove garlic, thinly sliced
2 c. shredded low-moisture mozzarella, divided
1 c. finely grated Parmesan, divided
Sliced onion, banana peppers, pepperoni, and/or cooked sausage, for topping (optional)
Preparation
Step 1In a large bowl, whisk flour, cornmeal, salt, yeast, and granulated sugar until combined. Add water and oil and mix until a shaggy dough forms.Step 2Transfer dough to a lightly floured service and knead until dough smooth, moist but not wet, and can be formed into a ball, 2 to 3 minutes.Step 3Divide dough into 2 equal pieces and form into balls. Place in 2 large, oiled bowls and cover with plastic wrap; let proof at room temperature at least 3 hours, or transfer refrigerator and proof overnight or up to 48 hours.
Step 1In a food processor or blender, process tomatoes, oil, and a few pinches of salt until smooth. Adjust seasoning if necessary.Step 2Place a piece of parchment under a 12" cast-iron skillet and trace out the bottom so you know how large your pizza needs to be. Transfer skillet to oven and preheat to 500º, letting skillet get ripping hot.Step 3If dough has been in fridge, let sit at room temperature 30 minutes. Transfer first ball of dough to a lightly floured service. Using your fingers, pound and shape into a circle. Using a rolling pin, roll out dough to fit parchment circle you’ve traced.Step 4Carefully remove skillet from oven and sprinkle bottom with a few pinches of cornmeal. Transfer dough to skillet and slightly press down so cornmeal sticks to dough.Step 5Working quickly, ladle 3 tablespoons sauce into center of dough. Using back of ladle, spread sauce over pizza to edges. (You shouldn’t see any dough here; we want no crust visible after pizza has cooked.) Scatter a few slices of garlic over sauce and dust with oregano and red pepper flakes.Step 6Cover pizza with half of mozzarella and half of Parmesan, making sure cheese reaches edges of pizza and even hits sides of skillet. Add desired toppings.Step 7Drizzle a bit of oil around edges of dough so it flows under pizza and gets crispy. Transfer to oven and bake until cheese in center is melted and bubbly and cheese on end has started to crisp and even burn slightly, 10 to 15 minutes, depending on the strength of your oven.Step 8Using a spatula, transfer pizza to a cutting board. Cut pizza into squares and serve immediately.Step 9Repeat with remaining dough and ingredients.
That’s right, the Windy City, celebrated for creating colossal deep-dish pizza, has a lesser known thin crust pizza subculture. The cornmeal (added beneath the dough in the skillet) is indispensable for its signature texture, and you’ll likely find the pizzas cut into squares, not triangles. The sauce and cheese go right up to the edges of the dough, so the perimeter gets nice and crispy. For the sauce, I used a bit of my experience working in one of the best pizza shops in the world to know that the sauce can be nothing more than whole, canned tomatoes blended with a bit of olive oil and salt. Forget the jarred stuff for this recipe. Instead, you’ll add garlic, oregano, and red pepper flakes to the pizza itself. They basically melt into the pizza and help create a perfect, delicious symphony. Tried this recipe? Let us know how it came out in the comments below!
