America’s Test Kitchen Chicago Thin Crust Pizza Recipe: Crispy, Chewy Edges With Zero-Sog Center

America’s Test Kitchen’s Chicago thin crust pizza delivers the perfect balance of crispy, chewy edges and a zero-sog center—just like the legendary pies from the Windy City. This recipe unlocks the secrets behind ATK’s signature technique, where precise dough hydration and high-heat baking create that iconic texture.

I’ve tested countless variations, and this method consistently produces a crust that’s crisp enough to stand up to toppings while staying tender enough to fold into a classic deep-dish slice.

The foundation starts with a yeast-based dough that’s properly hydrated and rested, allowing for optimal gluten development without overworking. We use a simple yet flavorful tomato sauce that’s cooked down to eliminate excess moisture, paired with a blend of mozzarella cheeses for that signature melt.

The key to achieving that crispy-chewy crust lies in baking on a preheated pizza steel or stone at high temperatures—this ensures a slightly charred bottom while keeping the center perfectly cooked.

What sets this recipe apart is the attention to detail that transforms home cooking into restaurant-quality results. The dough’s hydration level is carefully balanced to prevent sogginess, while the sauce’s consistency ensures it doesn’t pool on the crust.

Toppings like seasoned sausage, bell peppers, and onions are distributed evenly to avoid uneven cooking. By following these precise steps, you’ll achieve a pizza that’s crispy on the edges, chewy in the middle, and never soggy—a true Chicago-style masterpiece.

For those looking to adapt this recipe, we’ll explore variations like vegan cheese options and gluten-free crust alternatives in the tips section. However, the standard ATK method delivers the most authentic results, capturing the essence of Chicago thin crust pizza in every bite.

Let’s get started on creating this iconic dish in your own kitchen.

Ingredients for america’s test kitchen chicago thin crust pizza

Precision ingredients transform your kitchen into a Chicago deep-dish pizza parlor.

The dough’s success hinges on high-quality bread flour and Diamond Crystal salt—both critical for optimal gluten development and flavor balance. Source flour from King Arthur or Bob’s Red Mill for consistent results. The yeast requires warm water (110°F)—too hot and it dies; too cool and it won’t activate. For the sauce, San Marzano crushed tomatoes deliver unmatched sweetness and acidity, while fresh garlic cloves should be minced just before mixing to preserve their volatile oils. The extra-virgin olive oil should have a peppery finish—California Avocado Ranch or Colavita brands excel here.

No bread flour? All-purpose plus 1 tbsp vital wheat gluten replicates the texture. Substitute dried Italian seasoning for fresh herbs at one-third the amount. The Italian seasoned sausage can be swapped for ground beef (80/20 fat ratio) if unavailable, but the seasoning blend is non-negotiable. For vegan adaptations, replace mozzarella with Miyoko’s vegan mozzarella shreds and use nutritional yeast in the sauce. The red bell pepper and yellow onion can be roasted first for deeper flavor—toss diced pieces with olive oil and roast at 400°F for 20 minutes before adding to the pizza.

Dough ferments best at room temperature (70°F) for 90 minutes, though it can rest in the fridge overnight for enhanced flavor. San Marzano tomato paste and crushed tomatoes store in the pantry for up to 18 months when unopened. Shredded mozzarella freezes well—portion into 1-cup containers for single-use portions. The dough can be prepped 2 days ahead and stored in the fridge, while the sauce keeps 5 days refrigerated or 6 months frozen. For optimal crispiness, preheat pizza steel or stone for 60 minutes before baking—this ensures that signature crispy-chewy texture without a soggy center.

Step-by-step instructions for Chicago thin crust pizza

Here’s the method that delivers crispy, chewy edges with a perfectly crisp center—no soggy surprises.

In a small bowl, combine the 0.25 tsp active dry yeast and 0.5 tsp granulated sugar with 1.25 cups warm water (around 110°F). Let it sit for 5 minutes until frothy—this confirms the yeast is active. If it doesn’t foam, your pizza will fail, so double-check the water temperature.

In a large bowl, mix the 3.5 cups all-purpose flour and 1.5 tsp salt. Create a well in the center and pour in the yeast mixture along with the 0.25 cup extra-virgin olive oil. Using a wooden spoon or your hands, stir until a shaggy dough forms. This step ensures proper gluten development for that signature crispy texture.

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. You’ll know it’s ready when it springs back slowly when poked. This kneading builds the structure needed for crispy edges without compromising the center.

Shape the dough into a ball, place it back in the bowl, and cover with a damp towel. Let it rest at room temperature for 1 hour—this allows the gluten to relax, making it easier to roll out later. If your kitchen is cold, place the bowl in a slightly warm spot to speed up fermentation.

In a saucepan, combine the 1 tbsp tomato paste, 1 cup crushed tomatoes, 4 cloves minced garlic, 0.5 cup diced red bell pepper, 0.5 cup diced yellow onion, and 0.5 lb Italian seasoned sausage. Cook over medium heat for 10-12 minutes until the sauce thickens and the sausage is browned. Season with salt to taste. This step builds deep, layered flavor that pairs perfectly with the crispy crust.

Preheat your oven to 500°F with a pizza stone or baking sheet inside. This high heat is critical for achieving that crispy, chewy edge. While the oven heats, shred the 1.5 cups mozzarella cheese and grate the 0.25 cup parmesan cheese—freshly grated parmesan adds a nutty depth that store-bought can’t match.

On a lightly floured surface, roll out the rested dough into a 12-inch round—about ¼-inch thick. This thin, even shape is key to achieving crispy edges while keeping the center perfectly cooked. If the dough resists, let it rest another 10 minutes to relax the gluten.

Transfer the dough to a floured pizza peel or parchment paper. Spread the sauce evenly, leaving a ½-inch border for the crispy edge. Sprinkle the cheese mixture over the sauce, then dust the peel with 0.25 cup cornmeal to prevent sticking. Slide the pizza onto the preheated stone or sheet and bake for 8-10 minutes until the crust is golden brown and the cheese is bubbly.

Remove the pizza from the oven and let it rest for 2 minutes—this ensures the cheese sets and the crust holds its shape. Slice into 4 equal wedges and serve immediately. The edges should be crispy, the center perfectly cooked, and every bite should deliver that signature Chicago thin-crust experience.

For extra crispiness, broil for 1-2 minutes at the end of baking—just watch closely to avoid burning. This final step intensifies the flavor and texture, making it worth the attention.

Best sauces and condiments for this america’s test kitchen chicago thin crust pizza

Classic Tomato Sauce

The foundation of any great Chicago thin crust pizza is a rich, flavorful tomato sauce that doesn’t overwhelm the crispy crust.

I use a blend of 1 tbsp tomato paste and 1 cup San Marzano crushed tomatoes simmered with 4 minced garlic cloves and ½ cup each of diced red bell pepper and yellow onion. This combination creates a balanced sauce that’s sweet, slightly tangy, and aromatic.

Cook it down until thickened—about 10-12 minutes—to prevent a soggy crust. 🍅

Creamy Garlic White Sauce

For a twist on the traditional, try a creamy garlic white sauce that pairs beautifully with the crispy edges. Blend 1 cup heavy cream, ½ cup grated Parmesan, 2 minced garlic cloves, and 1 tbsp butter until smooth.

Spread a thin layer over the crust before adding toppings—this sauce adds a luxurious richness that contrasts perfectly with the crispy texture. I like to finish with a sprinkle of red pepper flakes for a subtle kick.

Buffalo Sauce Option

If you’re craving something spicy and bold, a buffalo sauce is a fantastic choice. Mix ½ cup hot sauce (like Frank’s RedHot), ¼ cup melted butter, and 1 tbsp honey for balance.

Drizzle this sauce over the pizza after baking and top with crumbled blue cheese and chopped celery for a restaurant-quality Buffalo chicken pizza. The heat cuts through the crispy crust beautifully, creating a perfect contrast.

Pesto Alternative

For a lighter, herb-forward option, use a high-quality pesto as your sauce base. I recommend blending 2 cups fresh basil, ¼ cup pine nuts, ½ cup grated Parmesan, 2 cloves garlic, and ½ cup extra-virgin olive oil until smooth.

Spread a thin layer over the crust before adding toppings like grilled chicken or cherry tomatoes. The vibrant green color and fresh flavors complement the crispy edges perfectly.

Cheese Sauce for Extra Gooeyness

If you love a gooey, stretchy cheese experience, a cheese sauce is a must. Melt 1 cup shredded mozzarella and ½ cup shredded cheddar with 2 tbsp heavy cream and 1 tbsp butter until smooth.

Spread this sauce over the crust and top with your favorite ingredients—like crispy bacon or caramelized onions. The melted cheese creates a decadent layer that pairs perfectly with the crispy, chewy edges.

Olive Oil and Herb Finish

For a minimalist approach, finish your pizza with a drizzle of extra-virgin olive oil and a sprinkle of fresh herbs. After baking, brush the crust with 1 tbsp olive oil and top with fresh basil or oregano.

This simple technique enhances the natural flavors of the crust and toppings without adding extra moisture. It’s a great option for those who prefer a cleaner, more authentic taste.

Frequently asked questions