Home Pizza Recipe Crispy Chicago Thin Crust Pizza Recipe: Authentic Tavern-Style Pizza at Home

Pizza Recipe

Crispy Chicago Thin Crust Pizza Recipe: Authentic Tavern-Style Pizza at Home

November 24, 2025

There’s a special kind of love that Chicagoans have for pizza, and if you’ve ever tasted a real Chicago thin crust pizza, you know exactly what I’m talking about. It’s not New York style. It’s not Neapolitan. It’s not deep dish.

Chicago thin crust stands in its own category—paper-thin, crispy all the way through, cut into tavern-style squares, and bursting with bold Italian-American flavor. And as someone who grew up making both Italian and American styles of pizza, I can tell you: this crust is addictive.

Over the years, I’ve tried dozens of dough variations—hydration tweaks, different flours, oil levels, even fermentation lengths. Eventually, I landed on the dough that never lets me down.

A Chicago thin crust pizza recipe that turns out light, crispy, perfectly blistered, and strong enough to hold all the toppings you love.

Today, I’m sharing that exact recipe—my favorite version. Fully tested. Fully perfected.

Let’s step inside my kitchen.

⭐ What Makes Chicago Thin Crust Pizza Different?

Before we cook, let’s talk personality. Because Chicago tavern-style pizza isn’t the same as the cracker-thin pizza you might find elsewhere.

A true Chicago thin crust pizza is:

Crispy all the way through (no floppy slices here)
Rolled extra thin, almost like a flatbread
Cut into squares instead of triangles (“party cut” or “tavern cut”)
Baked with a sturdy bottom that stays crisp even under heavy toppings
Made with a low-hydration dough for that signature cracker snap
Rich with Italian herbs—oregano, garlic, basil
Topped edge-to-edge (no wide rims or fluffy cornicione)

If deep dish is the king of indulgence, thin crust is the soul of Chicago’s pizza scene.

This is the pizza you eat at old neighborhood taverns.
The pizza you share with friends over cold beer.
The pizza that disappears faster than you expect.

Let’s make it.

🧾 Ingredients for the Best Chicago Thin Crust Pizza Recipe

Below is the full, precision-tested ingredient list. I’ve included weight measurements for accuracy.

Ingredients & Measurements Table

Ingredient	Measurement
All-purpose flour	2 ¾ cups (330g)
Warm water	½ cup + 2 tbsp (150ml)
Olive oil	¼ cup (60ml)
Vegetable oil	1 tbsp
Instant yeast	1 tsp
Sugar	1 tsp
Salt	1 ½ tsp
Garlic powder	½ tsp
Dried oregano	1 tsp
Cornmeal (optional for dusting)	2–3 tbsp
Pizza sauce	1 cup
Shredded mozzarella (low moisture)	2 cups
Toppings (sausage, pepperoni, onions, peppers, etc.)	As desired

These ingredients give you that classic Chicago tavern-style texture—crispy edges, structured center, flavorful dough, and a golden finish.

🍕 Step-by-Step Instructions: How to Make Authentic Chicago Thin Crust Pizza

Follow the steps exactly the first time you make it. After that, you’ll understand the flow so well you’ll start tweaking it like a pro.

Step 1: Activate the Yeast

In a small bowl:

Warm water
Sugar
Yeast

Stir and let sit for 5 minutes.
It should bubble lightly on top.

Even though this is a low-hydration dough, yeast gives the crust its subtle lift and airy snap.

Step 2: Mix the Dry Ingredients

In a large bowl:

Flour
Salt
Garlic powder
Oregano

Mix everything thoroughly so the seasoning is evenly distributed. That’s key for a flavor-packed crust.

Step 3: Add the Oils and Yeast Mixture

Pour in:

Yeast mixture
Olive oil
Vegetable oil

Mix until the dough begins to come together.

It will look dry at first.
That’s exactly how Chicago thin crust dough should look.

Step 4: Knead Until Smooth (But Not Soft)

This dough should NOT feel like Neapolitan dough. It’s intentionally firm.

Knead by hand for 8–10 minutes or with a mixer for 5 minutes.

You want a smooth, tight ball that almost feels like pasta dough.

When you press it with your finger, it shouldn’t bounce much.

Step 5: Rest the Dough (Short Rest, Not a Full Rise)

Place the dough in a lightly oiled bowl.
Cover and rest for 35–40 minutes.

This quick rest relaxes the gluten so you can roll the dough ultra thin.

Unlike deep dish, Chicago thin crust doesn’t need a long rise.

Step 6: Roll It SUPER Thin

This part is crucial.

Roll the dough:

On a floured or lightly cornmeal-dusted surface
To less than ⅛ inch thick
With even pressure
Into a large circle or rectangle depending on your pan

It should feel almost like you’re rolling cracker dough.

If your edges look too thick, keep rolling.

Step 7: Transfer to a Pizza Pan or Baking Stone

This recipe works beautifully with:

A perforated pizza pan
A pizza stone
A baking steel
A cast-iron skillet

Drizzle a tiny amount of oil and place the dough gently.

Dock the dough all over with a fork to prevent bubbles.

Step 8: Add Sauce and Cheese

Chicago thin crust is all about balance.

Spread a thin, even layer of pizza sauce from edge to edge.
Then sprinkle shredded mozzarella generously.

You want cheese in every single tavern-cut square.

Step 9: Add Toppings (Optional but Highly Recommended)

Popular Chicago toppings:

Italian sausage
Pepperoni
Green peppers
Onions
Mushrooms

Chicago sausage, especially, is iconic—uncooked, pinched in little pieces and spread over the pizza.

Step 10: Bake Until Crisp and Golden

Preheat your oven to 475°F (245°C).

Bake for 13–16 minutes, depending on thickness and oven strength.

You’re looking for:

Deep golden edges
Crispy bottom
Bubbly cheese
Slightly blistered corners

When you lift a slice with a spatula, the crust should not bend.

Step 11: Slice into Tavern-Style Squares

This is non-negotiable.

Chicago thin crust = square cut.

It looks better.
It eats better.
It feels like real Chicago pizza.

You should have interior squares (“the sweet spot”) and edge pieces with a satisfying crunch.

Serve hot—and watch it disappear.

🔥 Tips & Tricks for the Perfect Chicago Thin Crust Pizza

1. Don’t add too much water

The low hydration is what gives the crust its cracker-like texture.

2. Use a mix of olive oil + vegetable oil

Olive oil adds flavor.
Vegetable oil adds crispiness.

3. Roll as thin as physically possible

This is a defining part of Chicago tavern-style pizza.

4. Use low-moisture shredded mozzarella

Fresh mozzarella releases too much water for this style.

5. Add herbs directly into the dough

It creates a richer, more aromatic crust.

6. Preheat your baking stone or steel

A hot surface = crisp bottom.

7. Dock the dough with a fork

Prevents unwanted bubbling.

8. Bake on the lowest oven rack

You want heat directly underneath the dough.

9. Let it rest 2 minutes before slicing

This keeps the toppings from sliding.

❓ Frequently Asked Questions (FAQ)

Q1: Can I freeze Chicago thin crust pizza dough?

Yes! Roll it into a ball, wrap tight, freeze up to 2 months. Thaw in the fridge overnight.

Q2: Why is my crust too hard?

You may have:

Rolled it too thick
Overbaked it
Added too much flour

Remember: thin is everything.

Q3: Can I make this without yeast?

You can substitute baking powder (1–1.5 tsp), but the flavor and texture won’t be the same.

Q4: Do I need cornmeal?

Cornmeal is optional for dusting but not required in the dough.
I like the light texture it adds.

Q5: What’s the difference between Chicago thin crust and New York thin crust?

Chicago is crispier and cracker-like
Chicago is cut in squares
Chicago is rolled thinner
Chicago has more herbs in the dough
NY is stretchable, foldable, and chewy

Two amazing styles—but completely different vibes.

Q6: Can I use a cast-iron skillet?

Absolutely.
It gives a crisp bottom and gorgeous golden edges.

Q7: Is this the same as bar pizza?

Similar, but Chicago tavern-style has:

Thinner crust
More oregano
Square cut
Edge-to-edge toppings

Bar pizza tends to be greasier and puffier.

❤️ Final Thoughts: You’re About to Make Unforgettable Chicago Thin Crust Pizza

There’s a reason Chicago thin crust has survived generations—it’s simple, bold, crispy, and wildly satisfying. And once you master this Chicago thin crust pizza recipe, you’ll find yourself making it again and again.

It’s the kind of pizza that brings people together.
The kind you make for movie nights, game nights, and random Tuesday cravings.
The kind that tastes like home, even if you don’t live anywhere near Chicago.

Roll it thin.
Bake it hot.
Cut it into squares.
And enjoy every crunchy, cheesy bite.