For a time in Chicago, I lived above a wonderful pizzeria. They featured a super thin, pub style 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, but you can scale that as you wish. Also, while pepperoni is a must, this pie can handle all the toppings you want to throw at it. Let’s make the best thin crust pizza you’ve ever had; Chicago Pub Style Pizza!
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