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Chicago Thin Crust Pizza Dough

This pizza crust recipe is inspired by America’s Test Kitchen. Bryan Roof from ATK went to Vito and Nick’s Pizzeria on Pulaski in Chicago, to learn how to make their pizza...one of the best Pizza joints ever…anywhere! Especially if you prefer thin and crispy over the famous Chicago deep dish. This pizza dough is super easy and incredibly delicious!


  • 2 ½ cups flour- all purpose
  • 2 teaspoons sugar
  • 1 ½ teaspoons instant yeast
  • 1 teaspoon salt
  • ¾ cup plus 2 tablespoons cold water
  • 2 tablespoons extra virgin olive oil
  • Cornmeal for dusting


  • Add flour, sugar, yeast and salt into the bowl of a food processor and pulse several times to combine. Measure out the cold water and add the olive oil. While the processor is running, slowly pour the water and oil down the feed tube and process until the dough comes together. It will form a shaggy ball and clear the sides of the food processor bowl.
  • Spray your countertop lightly with cooking spray and transfer dough to the counter. Knead a few times and shape the dough into a ball. Spray a bowl with cooking spray, place the dough in the bowl, and cover with plastic wrap. Leave the dough on the counter to rise until it has doubled in size. That should take about 2 to 2 ½ hours.
  • About 45 minutes before the dough is ready, place your pizza stone in the oven on the bottom rack and heat the oven to 475°. If you happen to have a double oven and two pizza stones, great…if not you’ll have to cook one pizza at a time.
  • While the dough is rising and oven is heating up prepare your pizza sauce and toppings. (See my Easy No Cook Pizza Sauce recipe)
  • When the dough is ready, transfer to a lightly floured counter. Divide the dough into two equal pieces and sprinkle each with flour. Using your fingertips, form each half into a small round disk, about 7-8 inches. Then using a rolling pin, roll the dough out into about 12 inch circles, using additional flour as needed.
  • Sprinkle your pizza peel with corn meal. If you don’t have a pizza peel, sprinkle a sheet of parchment paper with cornmeal. Transfer the dough to the peel ensuring that the dough will slide on the cornmeal…if not, add a little more cornmeal. If using parchment you can leave the pizza on the parchment paper though out the cooking process. Add about ½ cup pizza sauce, your desired toppings, and about 6 ounces (1 ½ cups) of mozzarella cheese (preferably, freshly grated…it melts better).
  • When it’s topped the way you like it, make sure the pizza will still slide on your peel/pan. If not lift up the edge of the pizza and toss some more corn meal under the dough. Next, slide your pizza onto the hot pizza stone. Depending on the type of stone you have it may be easier to get the stone out of the oven and set it on the stove top rather than trying to slide the pizza into the oven. If using parchment, add the pizza on the parchment directly on top of the pizza stone. The parchment method is a little easier and less messy...but, whatever works best for you.
  • The pizza will need to cook 12-15 minutes, depending on how dark you like your pizza. We like ours well browned on the top and the edges dark and crispy….just like at Vito and Nick’s. Let the pizza cool for a few minutes and then slice into squares, top with Parmesan and crushed red peppers if desired and enjoy!