Test cook Bryan Roof cooks host Julia Collin Davison a surprising Italian classic: Chicago Thin-Crust Pizza with Homemade Italian Sausage.
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I love only thin crust pizza.
This was such a great video! Thank you so much for the tutorial!!!
It may be "lesser known" outside of Chicago, but it's what most people order 98% of the time in Chicago.
The recipe for the sausage calls for 1 1/2 lbs coarse ground pork – that's 24 ounces. The instructions call for 6 oz of finished sausage per pizza. You will have sausage left over.
Looks Great but she's kinda blowing a lil' too smoke up ur A$$! Smdh
Why all purpose flour? I would have thought that would have been a high gluten flour for sure.
Uno's Deep Crust soupy pizza came to Chicago in early 70s. I was at one of their first locations on Rush Street in Chicago. I've been eating thin crust pizza since I could sit in a high chair, always cut in squares. It drives me crazy when someone tries to call Deep crust pizza "Chicago Style" Pizza. THIN CRUST PIZZA IS CHICAGO PIZZA, NOT PIZZA Served IN A CAKE PAN!!!
What about the source of the water? I've heard pizza guys swear that water tapped from Lake Michigan is a key ingredient.
Spider-Man 2 brought me here
But the cook used milk in her crust?❤
Holy cow. got to seal the bag of fennel seeds to grind. What if you did not seal it?
cups, teaspoons, tablespoons…. weight?
thin crust pizza is not Chicago, it's New York and it's not Real pizza. Deep dish is The only way to go and That is the Chicago way.
Man, finally a video without all those pesky weights. I only wish they would use some more descriptive (not to mention accurate ) measures, like a peck, pinch, smidgen or a bissell.
For example use a peck of flour, a pinch of salt, a smidgen of yeast and a bissell of sugar.
Growing up in the Chicago suburbs, I didn't have deep dish pizza until I was an adult.
Our family had an Italian restaurant for 75 years and they made the best thin crust pizza I ever had. Of course, I grew up eating it every week, so there's a bias there. lol. My mother made the pizzas on the weekends and she'd bring one home on Friday nights. When I got older I was allowed to go into the kitchen and make my own.
I'll try this and see how it works. He definitely got the sausage right. No food processor though. Using one to make dough is like eating pizza with a knife and fork. It's just wrong. lol
Delicious. Thanks. Very easy
This recipe is 🔥 I have made it numerous times out in Colorado (I am from Chicago originally). Even my dad was raving about this pizza, and he is a total Chicago pizza snob!
"Lesser known" to people outside of the area.
Growing up in Chicago I never heard of deep dish until I was 18 or 19 years old.
Lesser known but more ubiquitous
Made this last night, was great, if you want it really crispy I would advise a pre bake for 3-4 min. I just wish I didn't have to log on or join something to print the recipe out.
why is she so round?
Made the pizza 2 days ago. Gotta say, it was absolutely delicious, and definitely reminded us of Vito and Nick's! This is definitely going into our rotation.
the recipe is paywalled. does anyone know what cut of pork is used for the coarse grind?
Good recipe. I cooked it on my cast iron pizza pan. Thanks
Chicago is know for the murders and crime…
Lessor known? Thin crust is original Chicago style. Deep dish wasn't created till years lator after WW2.. thin is in 😀
the thinner the better, always cut in squares. That's Chicago style pizza.
What is the best substitute for the pork? Cant use pork. Tried beef, tasted kind of off.
Lesser known? Real Chicagoins know all about the tavern style cuts you get a most of your local joint, like villa Palermo's and Vito's and Nick's
South Side Of Chicago Thin Crust Pizza For Len Kasper Is Hungry Lunch Dinner Tonight
What season is this episode from, can you please help?