Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Homemade Chicago Thin Crust Pizza Dough Recipe
    Lost? Site Map

    Homemade Chicago Thin Crust Pizza Dough

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    2 hrs

    10 mins

    Papagayita's Note:

    Craig's world famous Chicago pizza dough. makes 8-10 medium thin crust pizzas can add a handful of basil, chiffonade with 1 C Parmesan cheese instead of garlic for added fragrance and flavor. Garlic in the dough does not add a lot of flavor but adds incredible aroma as it's rising and cooking.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 10


    medium ...

    Units: US | Metric


    1. 1
      Mix yeast with warm water and salt and stir.
    2. 2
      Combine wet ingredients (water with yeast, oil, beer/water) with garlic or basil and Parmesan cheese if using.
    3. 3
      Add flour 1/2 cup at a time, stirring well until dough pulls together.
    4. 4
      Knead until dough is silky smooth, adding flour until it does not stick to your hands. You want the dough to be moist and pliable but not too sticky.
    5. 5
      Let dough rise until nearly doubled in size and punch down. Ideally do this several times to increase the pliability of the dough and flavor of the crust.
    6. 6
      When you are ready to make pizzas, preheat the oven to 500 (550 ideally if possible) with baking stone on bottom rack (any floor tile will do well).
    7. 7
      Punch down the dough and pull off a piece of dough about the size of your fist. Sprinkle the area you will roll out the dough with cornmeal and a small amount of flour and roll out the dough until it is about 1/8 inch thick. If you have the skills for it--toss the dough in the air.
    8. 8
      Prick holes in the pizza with a fork all over.
    9. 9
      Add toppings and slide into oven, making sure pizza peel (back of a cookie sheet will work) is very well covered in cornmeal so the pizza will easily slide off onto the baking stone.
    10. 10
      Bake for 5-7 minutes until cheese is bubbling and edges are crispy.

    Ratings & Reviews:


    Nutritional Facts for Homemade Chicago Thin Crust Pizza Dough

    Serving Size: 1 (185 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 434.5
    Calories from Fat 106
    Total Fat 11.7 g
    Saturated Fat 1.6 g
    Cholesterol 0.0 mg
    Sodium 121.9 mg
    Total Carbohydrate 68.7 g
    Dietary Fiber 2.7 g
    Sugars 0.2 g
    Protein 9.8 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.


    Over 475,000 Recipes Network of Sites