Chicago Thin Crust Pizza

Chicago thin crust. Ultra thin, ultra crispy, topped with the perfect balance of with Pickled Peppers and Calabrian Chilli Honey Sausage. A recipe by the master of pizza @pizzawithperez.

Equipment

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Gozney Turning Peel Link

Gozney Turning Peel

£59.00

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Pizza Server Link

Pizza Server Link 1

Pizza Server

Prices from £39.00

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Pizza Rocker Link

Pizza Rocker Link 1

Pizza Rocker

£35.00

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Ingredients

Step 1:

Prepare the pickled peppers by placing all of the ingredients, apart from the sliced peppers, into a saucepan and bring to the boil.

Step 2:

Place the sliced peppers in a sterilised jar and pour the brine over the top and leave for 24 hours.

Step 3:

Prepare your cracker thin dough up to step 7.

Step 4:

Place the chilli honey sausage ingredients in a large bowl and use your hands to combine everything together.

Step 5:

Heat the Gozney to 350C / 660F with a medium flame and heat a cast iron pan for a few minutes until very hot. Remove the pan from the oven then add the sausage mix and cook in the pan for 3-4 minutes until the meat has just cooked through then set aside to cool.

Step 6:

Using your hands and a rolling pin open the cracker thin pizza dough into a 10-12 inch circle then use a dough docker, or a fork, to perforate the dough all over.

Step 7:

Heat the Gozney to 340C / 650F with a low flame and launch the dough into the oven to bake for 2-3 minutes, making sure to turn the dough every 30 seconds or so. When the crust is starting to turn a very light brown and there are some darker spots underneath remove it from the oven and leave to cool.

Step 8:

Top the cooled dough with the tomato sauce, aged mozzarella and the cooked pork mince, making sure to spread the sauce almost to the edge.

Step 9:

Heat the Gozney to 360C / 675F with a low flame and place your cracker thin pizza in the oven and cook for 3-4 minutes, turning the pizza frequently, then turn the flame up at the end to help caramelise the top.

Step 10:

Place the pizza on a board and cut into squares before garnishing with the dried oregano, shredded basil, pecorino-Romano and the pickled peppers. Drizzle with a little olive oil and serve.