Chicago thin-crust pizza from Cook’s Country Magazine, Aug/Sep 2018 (page 5)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ethedens on December 19, 2023

    So good. Have made many times

  • dbuhler on August 19, 2023

    This was delicious and so easy to make! I tend to gravitate towards thick crust pizzas so this was a nice change. My son loved that the slices were cut into squares because the middle pieces didn't have a crust! I sauce was flavorful, but the slices did end up a little watery...I'm not sure what caused that. I want to make this again!

  • twoyolks on October 16, 2018

    I followed the recipe pretty closely but my dough had a lot of oven spring so it wasn't really thin crust. I found the sauce to be too sweet and there seemed to be too much cheese.

  • sarahawker on September 06, 2018

    Made this twice now. Family (and husband from Chicago) LOVED this. The dough works very easily.

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