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It’s what we call it like the 300-mile mass of suburbs around the city of Chicago. It’s a vast place up there. You might think that deep dish pizza rules supreme.
How to make Thin Crust Pizza
Thin crust pizza is the pizza of the Chicago suburbs. It’s flaky. It’s crisp. It’s got a concentrated kind of sweet tomato sauce, and it’s got tons of cheese on top. The crust and this is a straightforward one to put together.
You don’t need to stand mixer. It would be best if you had a food processor. So grab that and into it measure 330 grams of all-purpose flour, 6 grams of salt, and four grams of yeast. Give it all a quick pulse to combine into that.
add 30 grams of cubed cold butter, and we’re going to follow that with a hundred seventy grams of about nine. Chicago Thin Crust Pizza Coupons Codes. Green water on the medium speed that’s going to take about 20 seconds to come together, and it’s going to sort of pebble up before it thoroughly combined butter might seem like a weird choice for pizza crust.
But in my experience, oil doesn’t do the trick here. The butter brings flakiness and crispiness. It’s almost like a pie crust instead of a pizza crust. I made this a bunch of times with oil, and it’s really crispbread out of the oven, but it dies right away.
It becomes tough within 5 minutes, and it doesn’t hold onto that signature thin-crust flaky crispness that we’re going for once all of our butter and water bring this dough together in the food processor. We’re going to flip it all out onto a work surface and give it a nice squeeze to combine.
this to some light needing to finish it off and bring it together. We don’t work too hard here. We’re just trying to get this more combined and build a bit of strength and take about 45 to 60 seconds of gentle needing at that point.
it over to a stainless steel bowl to rise at room temperature for about two and a half hours; while the dough is rising, we’re going to get our pizza toppings sorted out. As good a time as any to talk about tomatoes. So there’s In ways to turn canned tomato product into pizza sauce,
whole peeled plum tomatoes tomato puree diced tomatoes crushed tomato paste. There could be a whole series of videos devoted to just tomato products, and maybe that’s a good idea for the future. But today, we’re just concerned about what’s the best tomato product for thin crust pizza.
That’s a little bit more thick and sweet to start. I started with my go-to uncooked sauce, which is just a can of crushed tomatoes with salt, a little bit of sugar, and some seasonings, and I use that in the sheet pan pizza video if you want to check that out, and I had a good flavor, but it wasn’t sweet enough.
It wasn’t concentrated enough—some friends who had grown up with who tossed pies in the Suburban pizzerias of Chicago.
It’s mostly tomato paste and water with some sugar and some salt, maybe some spices added; many of this Chicago pizza is also cooked their sauce to concentrate it. I like the tomato paste idea a lot, but I wouldn’t say I like cooking. I think it adds a little bit of unnecessary complexity. So I want to replicate that, but I didn’t want to pull out a pan after 15 or 20 minutes.
So to do that, I went with tomato sauce, which is just tomato puree that has some onion powder and garlic powder. Add it in, and it’s kind of like starting with a cooked tomato sauce base into that. add some tomato paste to thicken it up, making it more concentrated and then your standard Italian seasoning type stuff.
have 40 Grams of tomato paste to that; we will add a half gram or a healthy pinch of dried—oregano, 5 grams of salt, and 10 grams of sugar. I’m going to blend this up real quick with my immersion blender to break things down. But you could also stir this to combine.
Could you give it a taste real quick? Make sure you like it should have a good depth of flavor. It should have a concentrated tomato situation, and it should be a little bit sweet once we’re happy with that. We’re going to set it aside, and I’m going to grab a whole stack of Natural Casing pepperoni pizza is probably used pre-sliced pepperoni here.
And this is one of the main ways I’m going to be departing from them. I’d love the Of this Force head stick pepperoni. It’s actually fermented. It’s real food. It only takes a second to slice them up for pizza.
So for me, it’s time. Well spent. I’m going to be slicing this stick of pepperoni and about 1/8 inch slices. Make sure to eat about every ten slices for good luck. Be a lousy little dog, like be the boy in there.
Cheese, but I also don’t love it. It’s covered in cellulose to prevent caking. It’s usually shredded too subtle for me and doesn’t melt quite right. So I bought a one-pound block of full-fat mozzarella. I don’t to be grating it on the thickest side of my box grater. You can find a course grated.
Mozzarella, your grocer or Italian Market, give those a try. So we’re going to work through that by giving it a great course, and then we’re going to set it aside at this point. You’re probably done with all your prep, but it probably took you like 15 minutes. It takes very little work to produce this pizza.
Any teenager can do it as an after-school job they’ll have to do like pure a sauce and put a piece of dough through a roller. Another thing to consider before we get started on making this pizza is to have some cornmeal Ready?
It’s not just the ball bearings that load the pizza into the oven. It’s a massive part of the flavor. It gives a crisp toasty corn vibe to the whole pizza.
It’s been two and a half hours, in our dough has risen by about 40 percent before shape. I’m going to preheat my pizza stone in the bottom of my oven at 550 degrees or as hot as your oven will go. = It won’t double like some of the others’ dogs, as I’ve shown you guys on this channel, but it should be risen and have some gas in it.
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