There is a lot of good pizza in Chicago. I'm not trying to compete with those guys. In fact, when I have a craving for a good pie, I usually order it. However, I have found that while I love the thin crust pizza we can get around here, I always feel like it could be thinner. Ergo today's post.
Thinner Crust:3 cups flour
1/3 cup olive oil
2 pinches of salt
1 cup of warm water
It makes enough for two big pies (plus left over dough for tomorrow's use). Use a rolling pin with plenty of flour and roll that bad boy out into whatever thin shape your heart desires.
Red Sauce Pizza: Some like to buy pizza sauce or make it, but I find it too thin. I prefer the sweetness and texture of tomato paste as the base sauce. I throw down a thin layer of garlic powder and pasta sprinkle over it and proceed with toppings. Pictured is half of a hamburger from the Bad Ass Burger recipe, pulled apart into small sausages with stewed tomatoes and extra sharp cheddar cheese.
White Sauce Pizza: Homemade white sauce (small amount of roux, mixed with milk, parmesan cheese, garlic, and salt). The toppings are mushrooms, clams, and mozzarella cheese.
The pies are baked at 425 until they are done. Use your eyeball to tell when they are done.
The same crust can be made on a grill for an Italian style pizza. I didn't believe you could simply throw an uncooked crust on the grill (no stone) until I visited a friend of mine. He took me to a dinner party where the host prepared pizzas on the grill. They came out tasting like the pizza I had in Italy. Whenever I make pizzas now, I tend to make them on the grill. However, this time around I was wanting more of a Chicago thin crust pizza. Perhaps the grilled pizzas will be featured in a future post.
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