Sourdough Chicago-Style Thin Crust Pizza (Tavern-Style, Cracker Crust)

Video Description

Thin crust pizza (not deep dish) is actually the most popular style of pizza in Chicago. Chicago-style thin crust pizza is often referred to as “tavern-style” or “cracker crust” pizza because it features a cracker-thin crust and was first sold in bars and taverns in the early 1940s. Today, I’m sharing my recipe for sourdough Chicago-style thin crust pizza which uses sourdough starter instead of yeast to make the pizza dough rise. When I lived in Chicago for seven years, I definitely didn't give this style of pizza the respect it deserves. It's delicious! It's definitely an involved process, but it's very easy to make it "the right way" in your home oven. Recipe: https://grantbakes.com/sourdough-chicago-style-thin-crust-pizza/ Get hot Giardiniera here: https://amzn.to/3H4j7av Get mild giardiniera here: https://amzn.to/4k15ION As an Amazon associate, I earn from qualifying purchases. All of the recipes in the 52 Weeks of Sourdough series: https://grantbakes.com/52 Here is a link to the NYT Cooking video featuring Kenji Lopez-Alt that I referenced near the beginning of this video: https://youtu.be/hhLe5o7Fm5s?si=He7LCqdjWKdlbfC3 @AdamWitt @JKenjiLopezAlt