PHOTO: ANDREW BUI; FOOD STYLING: BROOKE CAISON
Some people consider a standard New York slice to be “thin crust”. Hand. Thin pizza can be found all over the country. I grew up going to a great place in New Jersey called the Chimney Rock Inn that baked a tiny cracker-thin pizza that I still crave constantly. The inspiration for this recipe comes from a place that may be totally shocking to some … Chicago.
That’s right, the Windy City, celebrated for creating a colossal deep dish pizza, has a subculture of thin, lesser-known pizza. Cornmeal (added under the dough in the pan) is indispensable for its characteristic texture and you will likely find pizzas cut into squares, not triangles. The sauce and cheese go all the way to the edges of the dough, so the perimeter becomes nice and crunchy.
For the sauce, I used a little of my experience of working in one of the best pizzerias in the world to know that the sauce can only be canned whole tomatoes blended with a little olive oil and salt. Forget the canned stuff for this recipe. Instead, you’ll add garlic, oregano, and chili flakes to the pizza itself. They basically melt in pizza and help create a perfect and delicious symphony.
Tried this recipe? Let us know how it turned out in the comments below!
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Returns:
6 – 8
portions
Preparation time:
0
hours
15
min
Total time:
4
hours
0
min
Dough
all-purpose flour, plus more for the surface
medium ground corn flour
granular sugar
extra virgin olive oil, plus more for the bowl
Pizza
(14 ounces) can of whole tomatoes, drained
extra virgin olive oil, plus more to sprinkle
Multi-purpose flour, for surface
Medium ground corn flour, for dusting
A pinch of red pepper flakes
garlic clove, thinly sliced
low moisture mozzarella grated, divided
finely grated parmesan, divided
Sliced onion, banana peppers, peppers and / or cooked sausage, for garnish (optional)
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Dough
- In a large bowl, beat the flour, corn flour, salt, baking powder and granulated sugar until the mixture is smooth. Add water and oil and mix until a stiff paste is obtained.
- Transfer the dough to a lightly floured service and knead until dough is smooth, moist but not wet and can be formed into a ball, 2 to 3 minutes.
- Divide the dough into 2 equal parts and form balls. Place in 2 large bowls greased with oil and cover with cling film; let it rise at room temperature for at least 3 hours, or transfer to the refrigerator and let it rise overnight or up to 48 hours.
Pizza
- In a food processor or blender, blend the tomatoes, oil and a few pinches of salt until smooth. Adjust the seasoning if necessary.
- Place a piece of parchment under a 12-inch cast iron skillet and trace the bottom so you know how big your pizza needs to be. Transfer the pan to the oven and preheat to 500º, letting the pan warm up.
- If the dough has been in the refrigerator, let it rest at room temperature for 30 minutes. Transfer the first ball of dough to a lightly floured service. Using your fingers, tap and form a circle. Using a rolling pin, roll out the dough to fit the circle of parchment you have drawn.
- Carefully remove the pan from the oven and sprinkle the bottom with a few pinches of cornmeal. Transfer the dough to the pan and press lightly so that the cornmeal sticks to the dough.
- Working quickly, pour 3 tablespoons of sauce into the center of the dough. Using the back of a ladle, spread the sauce over the pizza up to the edges. (You shouldn’t see any dough here; we want the crust not to be visible after the pizza is cooked.) Sprinkle a few slices of garlic over the sauce and sprinkle with oregano and chilli flakes.
- Cover the pizza with half mozzarella and half parmesan, making sure the cheese reaches the edges of the pizza and also hits the sides of the pan. Add the toppings you want.
- A drizzle of oil around the edges of the dough so that it runs under the pizza and becomes crunchy. Transfer to the oven and bake until the cheese in the center has melted and bubbling and the cheese eventually started to crisp and even burn slightly, 10 to 15 minutes, depending on the strength of the oven.
- Using a spatula, transfer the pizza to a cutting board. Cut the pizza into squares and serve immediately.
- Repeat with the remaining dough and ingredients.
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PHOTO: ANDREW BUI; FOOD STYLING: BROOKE CAISON
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