Chicago Style Thin Crust Pizza Dough

This Chicago Style Thin Crust Pizza Dough is not a cracker-style tavern crust. It’s modeled after my local South Side Chicago pizza shop that’s been making their thin crust pizza recipe the same way since 1964 — thin and well-baked, with crisp edges and a slightly chewy center.

If you grew up eating neighborhood Chicago thin crust that wasn’t dry or brittle, this is that style of pizza. I’m sharing a simple one-bowl homemade pizza dough that rises for 24 hours at room temperature, then can be stored in the fridge for up to a week. Use this thin crust pizza dough as a base and add your favorite toppings. Try it with Mushroom Broccoli Pizza With Homemade Crust or use Homemade Organic Italian Sausage and your favorite veggies!

A Quick Look At The Recipe

• Recipe Name: Chicago Style Thin Crust Pizza Dough
• Ready In: 5 minutes
• Makes: 2 pizza doughs
• Main Ingredients: 00 flour, yeast, salt
• Flavor Profile: soft, chewy, in the center crisp on the edges
• Dietary Info: eggless, no seed oils, vegan
• Difficulty: Easy!
• Why You’ll Love It: neighborhood Chicago thin crust style pizza (not cracker-style pizza)

Why You'll Love This Recipe

• 5 Ingredients: I love that this organic pizza dough only has just 5 simple ingredients.
• Make Any Pizza: You can make any pizza flavor you want with this dough. Top it with your favorite toppings!
• Make Ahead: This is a great homemade pizza dough to make ahead of a party, then you can just roll it out, top it, and bake for an easy dinner when you're hosting.
• Nostalgic Chicago Pizza: I grew up eating this old school Chicago style thin crust pizza, so it's incredibly nostalgic. Crispy edges, chewy center, and cut into square slices will take you to a small South side Chicago neighborhood.
• Organic Pizza Dough: While store bought pizza dough can have enriched flour and preservatives, this homemade pizza dough has just 5 organic ingredients, making pizza night not only delicious but healthier!

Growing up on the South side of Chicago, we ate traditional Chicago style thin crust pizza instead of the iconic deep dish pizza that you could find downtown. Our local pizza place, Fox's Pizza, has been serving this Chicago style thin crust pizza that is thin, chewy, and slightly crispy on the outer edges since 1964!

The round pizzas are cut into little squares instead of the classic triangle slice, which was always my favorite part as a kid as I could grab a tiny triangle corner for the perfect ratio of crispy crust and chewy center. This is my go to homemade pizza dough recipe that we make all the time!

If you're looking for more nostalgic Chicago recipes, check out Organic Chicago Style Hot Dogs With Sauerkraut, Sourdough Irish Brown Bread With Guinness, or Organic Caramel Corn Without Corn Syrup.

Chicago Thin Crust vs. Tavern-Style Cracker Crust

This recipe is not a tavern style cracker crust pizza. This recipe is modeled off my favorite pizza shop from childhood, growing up on the South side of Chicago. Here's some clarification on the two different styles of Chicago thin crust pizza.

• Both are Chicago — just different traditions.
• This Recipe: Long-fermented, thin, slightly chewy in the center with crispy edges.
• Tavern Style: Short-fermented, very dry, cracker-like. This is more similar to a flatbread. If you're looking for this type of pizza, try Quick Homemade Flatbread Pizza Dough (No Yeast).

Ingredients

• Yeast: You can use instant yeast or active dry yeast, either works for this recipe. If using instant, you don't need to bloom it (but still can).
• Cane Sugar: You need just a pinch to activate the yeast.
• 00 Flour: Organic 00 flour is best for pizza dough, I like to use Guisto's.
• Extra Virgin Olive Oil: I use a little bit of olive oil in this homemade pizza dough, my favorite is Carapelli.

*For a full list of ingredients and measurements, visit the recipe card below.

What is 00 flour and why is it better for pizza dough?

The number 00 refers to fineness of the milling of the flour. 00 being really extra fine, so this flour is very soft and has a very fine texture. The 00 flour will absorb water easier because of its super fine texture, therefore making your pizza dough more stretchy and easier to work with as well.

This creates a light pizza dough that is soft and chewy (as opposed to a crust that can be brittle). So it allows for a char on the crust, while still being a chewy and soft crust – which I love! This dough also has that crust that bubbles up a little, which is my fave!

This pizza dough needs to rest on the counter for 24-30 hours. Then, it can be stored in the fridge for up to 1 week, and the flavor will develop even more. So, you have to plan your pizza night — and make this dough in advance. But, because it's so easy to make, you can just make it anytime to prep ahead. And it's flexible because it can be stored in the fridge for up 1 week and it will develop more flavor if you let it sit in the fridge longer.

Baker's Tips

• Always weigh ingredients for the best results.
• Make sure your yeast is good. If your yeast doesn't turn bubbly, then that means it's gone bad. Yeast will usually last for about 3 to 4 months. But, if it doesn't bubble, there's no point in continuing on with the recipe as it won't do its job. And that means you need to get some new yeast.
• The water should be warm, not hot. If the water is too hot, it will kill yeast. Anything 120°F or higher will kill yeast. For a reference point, your coffee is usually served to you at 160°F. So, just to give you an idea! And you don't want to use cold water either as that can slow down the rising or hinder the yeast from rising as cold water can make the yeast dormant.
• If using instant yeast, you can mix it straight into the flour (no need to bloom), but blooming works too. I like to also bloom instant yeast, as this just confirms that it's fresh!
• I use a 00 flour for my pizza dough for the reasons above, but you can also use all purpose flour in its place if you don't have 00 flour. But, if you love pizza and make it often, I would recommend purchasing some 00 flour.
• Make sure to use a high quality organic olive oil as that makes a difference in flavor.
• If your oven only goes to 500°F that's okay, just bake it as hot as it goes.
• You can use a pizza stone instead of a baking pan as well. If you are using a pizza stone, you may want to add some cornmeal to your pizza peel to help the dough from sticking.

How to Make Chicago Style Thin Crust Pizza Dough

1. Add yeast, cane sugar, ¼ cup water and let sit for 5 minutes or until bubbly. 

2. Add flour, salt, remaining ½ cup plus 1 tablespoon water and olive oil.

3. Mix with your hands until it comes together into a shaggy ball. No need to knead it or make a smooth ball. Cover bowl with plastic wrap and let rise for 24 to 30 hours at room temperature. Move to the fridge and use within 7 days.

4. Preheat the oven to 550°F. Divide the dough into two portions (you'll have 2 pizzas). You can bake both now or save one of the doughs for later (store covered in the fridge for up to a week). Roll out using a rolling pin to to 1/4 to 1/8-inch thick, it should be about 8-inches in diameter. Place dough on baking sheet lined with a sheet of parchment paper.

5. Top pizza with sauce and shredded mozzarella cheese.

6. Top with your favorite toppings and a little more cheese!

7. Bake at 550°F for 10 to 15 minutes. (If you are using a pizza oven preheat pizza oven to 900°F and bake for 2 to 3 minutes.) Cut into square slices!

Pizza Topping Ideas

• Mushroom Broccoli: Try the Mushroom Broccoli Pizza With Homemade Crust that uses this crust!
• Pepperoni Basil: Add pizza sauce, mozzarella on top of the sauce, pepperoni, and top with fresh basil after coming out of the oven.
• Sausage Mushroom: Use pizza or marinara sauce, the Homemade Organic Italian Sausage and mushrooms on top of classic mozzarella.
• Supreme: Add pizza sauce, mozzarella, pepperoni, green pepper, red onions, mushrooms, and black olives.
• Margherita: Add pizza sauce, mozzarella, tomato slices on top and top with fresh basil after baking.
• Greek: Add pizza sauce, mozzarella, tomato slices, red onion, feta, and Kalamata olives. Add an extra sprinkle of oregano on top after baking!
• Vegan: Use your favorite vegan tomato sauce, mozzarella or go cheese-less and add on veggies and a sprinkle of nutritional yeast!

How to Store Homemade Pizza Dough

Store extra dough in an airtight container in the fridge for up to 7 days. If you want to freeze this you can also do that! You can freeze the dough in an airtight container. Or, if you want to be extra awesome you can roll out the dough, place it on a baking sheet and freeze. Then wrap the frozen rolled out crust in plastic wrap and you have frozen pizza crust that is just ready to be topped and baked!

Chicago Style Thin Crust Pizza Dough FAQ's

Serving Ideas

• Serve with a side salad like Simple Green Salad with Homemade Dressing or Kale Apple Salad with Honey Dijon Dressing.
• Enjoy with a cool drink like Organic Pink Lemonade, How to Make Homemade Lemonade, or Strawberry Limeade.
• Serve with appetizers like Bone Broth Queso Dip, Lemon Herb French Fries, Garlic Lemon Sweet Potato Fries, Organic Dill Dip With Sour Cream, or Hot Honey Roasted Walnuts for game day snacks.

More Easy Dinner Recipes

Organic Meatloaf With Bone Broth

Healthy Sloppy Joe Bowls

Bone Broth Mashed Potatoes

Garlic Lime Chicken Taco Salad With Avocado Dressing