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America's Test Kitchen's Chicago thin crust pizza recipe delivers the perfect balance of crispy edges and chewy centers that make this style legendary. The secret lies in a precise dough formula and high-heat baking technique that transforms ordinary pizza into a foldable masterpiece.
I've tested countless variations, and this method consistently produces the signature Chicago texture—no shortcuts, just proven science.
What sets this recipe apart is the dough preparation, where precise ingredient ratios and a short resting period create the ideal structure. A light dusting of cornmeal before baking ensures crispy edges while maintaining that signature foldable quality.
The sauce is simple but essential—just tomato, garlic, and a touch of oil—to let the cheese and toppings shine without overpowering the crust.
The result is a pizza with a crispy, almost papery crust that gives way to a chewy interior, all topped with melted cheese and your choice of ingredients. This isn't just another pizza recipe; it's a method that achieves the exact texture and flavor profile that made Chicago-style famous.
Whether you're feeding a crowd or treating yourself, this recipe delivers professional-quality results every time.
Ready in just 30 minutes with minimal effort, this pizza requires no special equipment beyond a baking sheet and oven. The key is patience during the dough resting and precise baking temperatures to achieve that perfect crispy-chewy contrast.
Once you try this method, you'll never go back to traditional thick crust again.
Ingredients for america's test kitchen chicago thin crust pizza
Precision ingredients for that signature Chicago thin crust texture and crispy-chewy contrast.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 3 ½ cups | Sifted for optimal texture |
| Instant Yeast 🍞 | ½ tsp | Active dry works too |
| Granulated Sugar 🍚 | ½ tsp | Enhances yeast activation |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt preferred |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality for flavor |
| Warm Water 💧 | 1 ¼ cups | 110°F for optimal yeast |
| Cornmeal 🌽 | ¼ cup | For crispy crust edges |
| Canned Tomato Sauce 🍅 | 1 ½ cups | No salt added preferred |
| Garlic Cloves 🧄 | 3 cloves | Minced for sauce |
| Shredded Mozzarella Cheese 🧀 | 2 cups | Freshly shredded preferred |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated for flavor |
| Toppings 🍕 | 2 cups | Your choice (pepperoni, veggies) |
The dough formula is non-negotiable for authentic Chicago texture. King Arthur flour or Bread flour from the grocery store's baking aisle ensures the right protein structure—all-purpose works but lacks that signature chew. Instant yeast activates faster, but active dry yeast works if proofed longer. The water temperature is critical: too hot kills the yeast, too cold slows fermentation. Use a thermometer—110°F is ideal. For yeast, Red Star or Saf-Instant are reliable brands. Store flour in airtight containers to prevent moisture absorption, which can throw off your dough consistency.
No cornmeal? Semolina works equally well for crispy edges, though it's pricier. The tomato sauce should be simple—just crushed tomatoes, garlic, olive oil, and a pinch of salt. Rao's or Muir Glen no-salt-added cans save time. Fresh garlic cloves are non-negotiable; jarred garlic lacks depth. Mozzarella quality varies wildly: Whole Foods' fresh mozzarella or Sargento Natural shredded (not pre-shredded) melts best. For Parmesan, grate it yourself—pre-shredded contains anti-caking agents that make it grainy. Toppings can be anything, but keep them balanced: too many veggies can make the crust soggy.
Dough keeps 2 days refrigerated in an airtight container, or 3 months frozen for quick weeknight pizzas. Proofed dough rises best in a warm oven with a bowl of hot water for 10 minutes before shaping. Sauce can be prepped 1 day ahead and stored in the fridge. Cheese should be added fresh before baking to prevent melting during prep. Leftovers? Reheat in a 375°F oven for 10 minutes to restore crispiness—microwaving turns the crust rubbery.
Why You'll Love This Recipe
- No-Knead Magic: Honestly, the dough comes together in five minutes—just mix the flour, yeast, sugar, and olive oil, then let it rest. No punchy arms, no sticky mess, just hands-off relaxation while the yeast does all the work.
- Crispy-Creamy Crust: That perfect Chicago thin crust—chewy center with a shatteringly crispy edge? The secret’s in the olive oil and salt ratio. It’s the kind of texture that makes you pause mid-slice just to admire it.
- Game for Any Meal: Between us, this dough works for everything: weeknight dinners, game-day snacks, or a last-minute lunch. I’ve even used it for garlic knots (my kids’ favorite) and calzones—same dough, endless possibilities.
- Budget-Friendly Leftovers: Flour, yeast, and olive oil won’t break the bank, and a single batch stretches to three pizzas. Freeze the dough balls for emergencies, or reheat slices straight from the fridge—no sad, soggy leftovers here.
Step-by-step instructions for america's test kitchen Chicago thin crust pizza
Here's the precise method to achieve that signature crispy crust with a perfectly chewy center.
Mix the Dough and Let It Rest
In a large mixing bowl, combine the 3.5 cups all-purpose flour, 0.5 tsp instant yeast, 0.5 tsp granulated sugar, and 1.5 tsp salt. Whisk until evenly distributed and no dry spots remain. This ensures consistent yeast activation throughout the dough.
Create a well in the center and add the 0.5 cup extra-virgin olive oil and 1.25 cups warm water. Using a wooden spoon, gradually mix the ingredients from the edges toward the center until a shaggy dough forms. The dough should be slightly sticky but manageable. Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic. You'll know it's ready when it springs back slowly when pressed.
Shape the dough into a ball, place it back in the mixing bowl, cover with a damp kitchen towel, and let it rest at room temperature for 1 hour. This initial rest allows the gluten to relax and the yeast to activate properly, setting the stage for that signature crispy crust.
Prepare the Dough for Rolling
After the initial rest, punch down the dough to release any air bubbles. Divide it into 4 equal portions (about 10 ounces each) and roll each portion into a ball. Cover with the damp towel again and let rest for an additional 30 minutes. This second rest ensures each dough ball maintains its shape when rolled out later.
While the dough rests, preheat your oven to 475°F. This high temperature is crucial for achieving that signature crispy crust. Line two baking sheets with parchment paper and lightly dust each with the 0.25 cup cornmeal. The cornmeal creates a barrier that prevents sticking and adds to the crust's crispiness.
Roll and Assemble the Pizzas
Working with one dough ball at a time, place it on a lightly floured surface and roll it out into a 12-inch circle, about 1/8-inch thick. The key here is even thickness—any thicker spots will result in undercooked dough, while thinner spots will burn. Rotate the dough as you roll to maintain even pressure.
Transfer the rolled-out dough to the prepared baking sheet dusted with cornmeal. Spread 3/8 cup of the canned tomato sauce evenly over each pizza, leaving a 1/2-inch border for the crispy crust. Sprinkle each pizza with 1/2 cup shredded mozzarella cheese and 1/8 cup grated parmesan cheese. Distribute the 2 cups toppings evenly, keeping the center slightly lighter to prevent sogginess.
Bake to Crispy Perfection
Bake the pizzas on the preheated baking sheets for 12-15 minutes, rotating the sheets halfway through the baking time. The edges should be deep golden brown and crispy, while the center should be just set but still slightly soft to the touch. You're aiming for that signature Chicago thin crust texture—crispy on the edges with a chewy center.
Remove the pizzas from the oven and let them rest for 2-3 minutes before slicing. This brief rest allows the cheese to set slightly and prevents the toppings from sliding off. Slice each pizza into 8 equal wedges and serve immediately. The combination of crispy crust, chewy center, and melted cheese creates the perfect balance of textures that defines Chicago thin crust pizza.
Pro Tips For Making America'S Test Kitchen Chicago Thin Crust Pizza
- Mix Oil Last: The dough calls for olive oil mixed into the flour, not added separately. I learned this the hard way—adding oil first makes the dough gummy and hard to handle. Spritz your hands with oil instead of rubbing them, and fold the dough gently to avoid overworking it.
- Proof at 75°F: This recipe’s dough rises best at a warm but not scorching 75°F (use an oven with the light on if your kitchen’s too cold). I used to eyeball it and end up with dough that either didn’t puff or overproofed. A cheap thermometer solves this—trust the numbers.
- Skip the Over-Stretching: The dough is delicate—don’t fight it. If it resists stretching, let it rest 10 minutes under a towel. I once yanked it too hard and got a sad, uneven crust. Work slowly, and use your fingertips to coax it into shape, not your palms.
- Preheat That Steel: The cast-iron or steel pan needs to be screaming hot before the dough goes in—think 500°F for 30+ minutes. I rushed this once and got a doughy, undercooked center. A pizza stone? Great, but a well-seasoned steel works just as well.
Flavor customization for these flavors
Classic Chicago Style
Start with the traditional combo: pepperoni slices and sweet Italian sausage crumbled on top. I like using Johnsonville sliced pepperoni for that classic flavor and Hillshire Farm sweet sausage for extra richness.
For a veggie option, try sautéed mushrooms and bell peppers with a sprinkle of red pepper flakes for heat. The key is keeping toppings minimal—Chicago thin crust shines when the focus stays on the crispy-chewy texture. 🍕
Spicy Buffalo Chicken
Swap the sauce for ½ cup buffalo sauce (like Frank's RedHot) mixed with ¼ cup ranch dressing. Top with shredded rotisserie chicken, crumbled blue cheese, and a drizzle of ranch after baking.
The heat from the buffalo sauce pairs perfectly with the cool, creamy cheese and crispy crust. I add a pinch of garlic powder to the sauce for extra depth. 🌶️
White Pizza Twist
Skip the tomato sauce and spread ¼ cup garlic-infused olive oil (mix 3 minced garlic cloves into ½ cup olive oil) over the rolled dough. Top with 1 cup ricotta cheese, ½ cup shredded mozzarella, and ¼ cup grated Parmesan.
Add thinly sliced prosciutto and fresh arugula after baking for a fresh, creamy contrast. This version is inspired by Chicago’s deep-dish roots but adapted for thin crust. 🧀
Breakfast Pizza Hack
Use 2 eggs beaten with ¼ cup milk as your "sauce" base. Top with cooked bacon bits, shredded cheddar, crumbled sausage, and sliced ham. Bake at 450°F for 10 minutes until the eggs are set.
Finish with fresh chives and a dash of hot sauce. This is a game-changer for lazy mornings—crispy crust, runny egg center, and salty-sweet toppings. 🍳
Sweet & Savory Dessert
For a dessert twist, spread ½ cup Nutella over the rolled dough and top with ½ cup chopped strawberries, mini marshmallows, and crushed graham crackers. Bake at 375°F for 12 minutes until the edges are golden.
Drizzle with warm caramel sauce before serving. The crispy crust balances the sweetness perfectly—trust me, it’s addictive. 🍓
Herb & Veggie Gourmet
Use roasted garlic purée (blend 4 roasted garlic cloves with 2 tbsp olive oil) as your sauce. Top with sautéed spinach, caramelized onions, goat cheese crumbles, and fresh basil.
Finish with a drizzle of balsamic glaze after baking. This elevated version proves Chicago thin crust isn’t just for pepperoni—it’s versatile enough for gourmet flavors. 🌿
Nutrition facts
Frequently asked questions
Why does this recipe use instant yeast instead of active dry?
Instant yeast activates faster and doesn't require pre-dissolving in water, making it ideal for this recipe's 1-hour resting time. While active dry yeast works, you'd need to dissolve it in warm water first and extend the proofing time by 15-20 minutes to achieve the same rise. The recipe's precision timing relies on instant yeast's consistency.
Can I make the dough ahead of time?
The dough keeps well for 2 days refrigerated in an airtight container. For longer storage, freeze the shaped balls for up to 3 months. Thaw overnight in the fridge before rolling out. The dough actually develops better flavor when rested longer, so this is a great time-saver for busy weeks.
What's the secret to getting crispy edges without burning the center?
The magic happens with 475°F heat and cornmeal dusting. The high temperature creates instant browning while the cornmeal acts as a barrier. Rotate pans halfway through baking and aim for 12-15 minutes total—edges should be golden brown, centers just set but still slightly soft to the touch.
Can I use this dough for other recipes besides pizza?
This versatile dough works beautifully for calzones, garlic knots, or even flatbreads. For calzones, fold the dough over fillings like mozzarella and sausage, seal tightly, and bake for 15-18 minutes at 450°F. The same dough formula delivers that signature crispy-chewy texture in all applications.
Why shouldn't I use pre-shredded cheese?
Pre-shredded cheese contains anti-caking agents that prevent proper melting and create grainy texture. Freshly shredded mozzarella melts smoothly, creating that perfect stretchy pull. For best results, use a mix of mozzarella (for melt) and Parmesan (for flavor) - never skip the freshly grated Parmesan!