I love pizza. All kinds of pizza. Chicago is renowned for it’s deep dish pizza, and there are sworn followers of the big chains’s deep dish pies (I prefer Lou Malnatis). As much as I like Chicago style deep dish pizza, it is really for tourists. It seems most times we eat it we are when we have family and friends in town.
Thin crust pizza is my go to staple to order out, have delivered, or make. There are as many opinions as to who has the best thin crust pizzas as there are places that deliver, and I certainly have my opinions. Chicago being Chicago, many places just put too many toppings on their thin crust ‘za–especially cheese. Not only does typical Chicago thin crust have too many toppings to mask the flavor of the crust, most places cut your pie into 3 inch squares instead of ‘pie slicing’ it. I have eaten pizza in many places all over the country, and the Chicagoland area is the only place I’ve been that delivers your pizza cut for a seven year old’s birthday party. Blasphemy! A perfect slice must include the edge crust, the true test of a quality pie.
I have been attempting to make pizza for most of my adult life, and only in the past few years have I gotten pretty good at it. It is a simple process, but it requires some experience (repetitions) to get the feel of how the dough is coming together. There are three pieces of equipment that are absolutly necessary to make quality pizza at home:
- A pizza stone. The bigger the better.
- A pizza peel
- An oven that can get to at least 475 degrees. I use the convection roast mode on my oven to make the fan blow hot air over the surface of the pie.
Pizza Dough Recipe: