Chicago thin crust pizza is a staple of my childhood. It’s truly the perfect balance of crust to cheese to toppings for me. St. Louis thin crust is a totally different animal with a yeast-less cracker dough that can rival even the best thin-crust pizzas. It’s the square-cut showdown you didn’t know you needed.
In this class:
Chicago Thin Crust Pizza
St. Louis Style Pizza
Watch the Class Below:
More About the Class:
Chicago pizza dough is a well hydrated and enriched dough which means we’re adding butter into it. It’s not like Neapolitan or NY-style of pizza dough. It’s a much sturdier dough to create a nice firm base for a lot of toppings. The sauce is very simple to highlight all the beautiful toppings you want to add. St. Louis pizza dough is made with baking powder to help the dough mass rise up. Topping it with the signature Provel cheese blend to officiate the beauty of this cheesy pizza. I will say that no yeast makes the crust very fragile to a lot of toppings and they also slide easy. With the firm crust and the pizza seasoning, Chicago-style is my pizza showdown winner.
In this class:
Chicago Thin Crust Pizza
St. Louis Style Pizza