20m
- Add All-Purpose flour, IDY, salt, and sugar to the mixer bowl and blend dry.
- Add room temperature water and vegetable oil.
- Mix on low speed until a rough mass forms.
- Cover and let rest undisturbed for 20 minutes to fully hydrate the flour.
Chicago Thin Crust
Chicago Southside tavern-cut with 50% hydration dough & spiced paste sauce
A legendary Chicago Southside-style thin crust pizza (Pizza Factory clone) featuring an ultra-crisp 50% hydration dough enriched with 8% oil, a 48–72 hour cold ferment, an intensely spiced Contadina tomato paste sauce, flattened raw Italian sausage, and direct-on-stone baking finished with a square tavern party cut.
Calculator
Target Pie Size
Target Diameter
How many pizzas are you making?
2
Dough per pizza--
Total dough--
Pie area--
Dough Ingredients
Open in Dough Lab| Ingredient | Ratio | Per Ball | Total |
|---|---|---|---|
| All-Purpose Flour | 100% | ||
| Water | 50.0% | ||
| Vegetable Oil | 8.0% | ||
| Fine Salt | 1.0% | ||
| Granulated Sugar | 1.0% | ||
| IDY | 0.50% | ||
| Total |
Toppings
| Topping | g/sq in | Level | Per Pizza |
|---|---|---|---|
| Spiced Contadina Tomato Paste Sauce | 0.750 | ||
| Shredded Whole Milk Mozzarella | 1.30 | ||
| Raw Italian Sausage (Flattened Patties) | 1.00 |
Topping amounts are per pizza, scaled to your selected pan size.
Home Oven Settings
Temperature500°F
Bake Time9-11 min
SurfacePreheated Baking Stone on Upper Rack
Place baking stone on upper oven rack. Preheat at 500°F for 60 mins. Reduce oven to 450°F immediately before loading. Slide directly onto stone and bake 9-11 mins (~10 min target). Rest on wire cooling rack 6-7 mins before party-cutting.
Phase 1: Dough & Gluten Development
Flour blending, yeast inoculation, hydration rest & kneading
10m
Resume mixing or kneading for 5 to 10 minutes on medium-low speed until the dough develops strong gluten structure and passes the windowpane test.
Phase 2: Fermentation & Temperature
Ambient bulk rise, portioning, cold proof & room temper
24h
- Seal the bulk dough in a lightly oiled container and refrigerate at 36°F–38°F for 24 hours (punching down as needed).
- Divide into 300g dough balls, round tightly, and cold-ferment in sealed containers for 48 to 72 hours.
2h
- Remove dough balls from the refrigerator 2 hours before rolling to relax the gluten.
- Roll the 300g ball out flat with a pin to a uniform 14-inch round disc on a floured peel or launching sheet.
Phase 3: Shaping & Assembly
Bench dredge, hand stretch or pan press & topping layering
- Spread a generous layer of room-temperature spiced Contadina tomato paste sauce edge-to-edge, leaving a minimal 1/4-inch rim.
- Lay raw Italian sausage flattened into thin patties across the sauce, and cover with 6–8 oz (170g–225g) shredded low-moisture mozzarella.
Phase 4: Oven Launch & Finishing
High-heat baking surface, broiler assist, de-pan & wire rack rest
1h
- Preheat a baking stone on the upper oven rack at 500°F for 60 minutes.
- Reduce the oven to 450°F immediately before loading.
- Slide the pizza directly onto the hot stone and bake for 9 to 11 minutes (target ~10 minutes) until the cheese is bubbling with golden brown spots.
7m
- Immediately transfer the baked pizza from the stone to an elevated wire cooling rack.
- Rest for 6 to 7 minutes to release steam and preserve undercarriage crispness.
- Transfer to a cutting board, execute a mandatory square/party grid cut, and serve hot.
INTERACTIVE KITCHEN MODE
Want live step-by-step countdown alarms and timeline tracking?
Launch this recipe in the Pizza Lab to run real-time fermentation alarms, calculate dough temperature (DDT), and scale ingredients dynamically.
Fermentation Schedule
Bulk Ferment24h
Cold Ferment48-72h
Final Proof2h
Initial 24h bulk chill at 36-38°F, punch down and divide into 300g balls. Cold ferment in airtight containers for 48-72h (up to 96h). Temper at room temperature for 2 hours before rolling.