A South Side tavern-style thin crust at 50% hydration with 8% oil and a 48 to 72 hour cold ferment, rolled cracker-thin and baked directly on a hot stone for a crisp, party-cut square pie. The long ferment and stone bake give the bottom its signature snap.
A South Side tavern-style thin crust at 50% hydration with 8% oil and a 48 to 72 hour cold ferment, rolled cracker-thin and baked directly on a hot stone for a crisp, party-cut square pie. The long ferment and stone bake give the bottom its signature snap.
Combine the dry ingredients in the mixer bowl, stir, then add the water and oil. Mix until the dough comes together, then let it sit covered 20 minutes to hydrate.
Knead until it reaches the windowpane stage, about 5 to 10 minutes.
Refrigerate 48 to 72 hours (24 hours minimum), punching down as needed during the first day; separate into two balls after the first day. Bring to near room temperature a couple of hours before baking.
Roll a ball out to about 14 inches, very thin. Top with a heavy hand of sauce, raw flattened sausage and other toppings, then about 6 ounces of shredded whole-milk mozzarella.
Every edit is kept, so the story of this dish stays whole — from the first time it was saved to the version on your screen now.
See the family treePreheat a stone at 500 F for an hour, then drop to 450 F. Slide the pie directly onto the stone and bake about 10 minutes, until the cheese browns and the crust is golden.
Rest the pizza on a cooling rack 6 to 7 minutes so the bottom stays crisp, then party-cut into squares.