Chicago Pub Style Pizza

Chicago Pub Style Pizza thin crust recipe

For a time in Chicago, I lived above a wonderful pizzeria. They featured pub style, Chicago thin crust pizza (the pizza that Chicagoans actually eat); thin, flaky crust, slightly sweet sauce, and a subtle cheese rim. I am proud to say that after years of tinkering, I have perfected the Chicago pub pizza at home, using a little science and a little more beer. A few notes; the recipe calls for enough dough to make 2 pizzas, however you can scale that as you wish (though if you’re like me and nervous watching the NHL entry draft, you want both!). Also, while pepperoni is a must, this pie can handle all the toppings you want to throw at it (like fried cherry tomatoes..). Let’s make the best thin crust pizza recipe you’ve ever had; Chicago Pub Style Pizza!

Chicago Pub Style Pizza thin crust recipe
Print Pin
5 from 5 votes

Pub Style Pizza

Chicago's classic pie
Course Main Course
Cuisine American, Chicagoan, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 4 hours
Servings 2 14″ pizzas
Author Jim

Ingredients

  • 3 cups AP flour
  • 3/4 cup warm water
  • 1/3 cup beer (neutral lagers work best)
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 2 tablespoons olive oil
  • 1 envelope rapid rise yeast
  • 1 cup crushed tomatoes
  • 1/4 cup tomato paste
  • 2 teaspoons Italian seasoning
  • 6 ounces pepperoni
  • Non-stick cooking spray
  • 3 cups mozzarella cheese
  • 1/2 cup grated Parmesan

Instructions

  • In your stand mixer or large bowl, combine water, sugar, yeast, and one cup of flour. Gently combine and let stand for 3 minutes.
  • Following the rest period, pour in beer and begin to mix (use the hook attachment on your stand mixer) on low. Gently pour in remaining flour, salt, and oil. Let mix for 5 minutes on medium low speed (scraping the bowl as needed to keep the dough in the bowl). The dough will be very tacky, that's good!
  • Transfer dough to a large bowl (sprayed with non-stick will help) and let rise on the counter for 2 hours, punching down once.
  • As dough rises, combine tomato paste, crushed tomatoes, pinch of salt, and Italian seasoning into small saucepot. Bring to just a simmer, whisking in the tomato paste. Set aside for future use.
  • Once dough is risen, preheat oven to 450 degrees; if you have a pizza stone, use it here also. Divide dough in half and roll out onto 14" pizza pan*, using bench flour as needed to prevent sticking. I recommend using a clean, clear counter with a dusting of flour and a rolling pin to get there. IF the dough really starts to spring back and fight, go grab a glass of wine and come back in 5 minutes.
  • Top each pizza with half of the sauce, mozzarella, half of the pepperoni, any optional toppings, and finished with a heavy sprinkle of the parmesan. Make sure to sauce to the very edge of the pizza, and add a bit extra cheese on the rim to form a crust.
  • Bake pizza on the pan for 14-16 minutes or until very brown on all sides. Serve as soon as you won't burn the roof of your mouth.

Video

No video available for this recipe.

Notes

*You may have a bit extra dough, you may not. There are too many factors to tell. If there is a bit extra, stuff some pepperoni inside of it and bake it for 15 minutes for a chef snack calzone. 

Nutrition

Serving: 214” pizzas | Calories: 400kcal

Recommended Recipes

4 Comments

  1. […] buddy Jim has been cooking up a storm lately. His Chicago pub style pizza recipe is drool-inducing, as is his hot honey fried chicken. I recently loaded up on boneless-skinless […]

  2. […] leftover dough, these wonderful rolls were invented. Don’t fret on the dough; make your own (this recipe rocks), though store-bought also very good. Don’t skimp on the icing either, and if you really feel […]

  3. […] to Jim Mumford, food writer and author of a forthcoming pizza cookbook, there are a few things I should look for in a top-quality store-bought pizza dough. “Fresh, […]

  4. […] the ingredients are the same, the result is not,” he says. “Calzones will usually stay with pizza toppings, and tend to be much more crisp due to the baking size, while a stromboli can have Italian cold […]

Comments are closed.

All rights reserved. All information for entertainment purposes only. All likeness to any other recipe is completely accidental, and all requests to modify any recipe should be sent to jim@jimcooksfoodgood.com. No information on this site is intended to cure/treat/diagnose any disease. Any posted calorie count is an auto generated estimate and will vary for your food. Privacy Policy and Terms of service at: https://jimcooksfoodgood.com/privacy-policy/