Chicago Style Thin-Crust Sausage and Onion Pizza

Pin It

These days, the Friday night dinner decision is an easy one. It is PIZZA NIGHT!! The dilemma is trying to figure out which one. Oh, the problems we have. When I ask my husband what kind he would like, he just gives me that look that says, You know which one. Then I ask him what toppings he would like, and he rolls his eyes. That response only means a Chicago-style thin-crust pizza with sausage and onion. I have other topping variations, but this is our hands down favorite. Of course, you can certainly make it a simple cheese pizza. You know what I say. Make it for you; make it your own.

Unlike a doughy or deep-dish Chicago pizza, this one has a thin, crisp crust with a simple, no-cook tomato sauce. The easy part about the recipe is the dough (which is made in a food processor), and the sauce can be made in advance.

The Dough:

It is made in the food processor, but it can be made by hand or in a stand mixer fitted with the dough hook. 

• If using a food processor, use the dough blade and use cold water to prevent the dough from overheating. 
• If making the dough by hand or in a stand mixer, use room temperature water, about 70° F.  
• If making the pizza the same day, allow the dough to rise at room temperature for 2 to 2 1/2 hours or until doubled in size. After the dough is kneaded, it can be stored in the refrigerator for up to 2 days. Just bring it to room temperature 2 hours before baking.

The Sauce

It is a simple, no-cook sauce of tomato sauce, tomato paste, a bit of sugar, Italian seasoning, and fennel seeds.  There is only 1/2 teaspoon of fennel seeds, so I do not feel the need to toast or crush the fennel seeds, especially because the sausage that I use already has fennel in it. I like to crush the Italian seasoning between my hands to release more flavor. I find it really makes a difference. And like the dough, the sauce can be made in advance and stored in the refrigerator for up to two days.

The Sausage

I am picky about my Italian sausage and only use Randolph Market Italian sausage, which I find at my local Sunset Foods Market. It has just the right balance of all the flavors, and I can get it mild or hot. But any Italian sausage to your liking can be used. 

The Onion

I use half of a small sweet onion, like Vidalia or Walla-Walla. I thinly slice the onion from pole to pole and then slice again against the grain for smaller slices. It doesn't take much onion for me, but use as much or as little as you like. One tip is to soak the onion in cold water to take away some of the raw onion bite (just make sure to dry the onion thoroughly before using).  Any leftover onion, use it to make Sweet Onion Cheddar Spread. Don't like onion? Just omit it.

The Cheese

Use a good quality whole-milk mozzarella and grate it yourself if at all possible.  I cannot stress that enough. Packaged pre-shredded cheese has stabilizers added, and it does not melt as well.

Equipment

I use a pizza peel (wooden or stainless steel) for the best results, but you can also use a rimless baking sheet.  A baking stone is also key to achieving that crispy crust. If you don't have one, you can try using a pizza pan, but I cannot speak from experience.

There is only one more thing to discuss, and it is important! How do you cut this pizza? Whether you use a large chef's knife or a pizza wheel, cut it into what some people call SQUARES!! That bothers me from a mathematical standpoint because they are not all squares. In fact, the "corner" pieces are small triangles, and those are all mine. The point is, DO NOT cut the pizza into traditional triangles. In my opinion, it just won't taste the same.

Now, who is ready to make their entire house smell like a pizzeria?!? Happy pizza-making!

Other pizzas you might enjoy...

Grilled Steak Fajita Sheet Pan Pizza
Hawaiian Pizza
Pepperoni, Sausage and Onion Sheet Pan Pizza
Salami and Arugula Pizza
St. Louis-Style Pizza

Thin-Crust Skillet Pizza

Turkey and Cranberry Barbecue Pizza

Printable Recipe

Chicago Style Thin-Crust Sausage and Onion Pizza

Makes 2 12-inch pizzas

For the Dough

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour, plus extra for rolling

2 teaspoons granulated sugar

1 1/2 teaspoons instant or rapid-rise yeast

1 teaspoon kosher salt

3/4 cup plus 2 Tablespoons cold water

2 Tablespoons Extra-Virgin olive oil

Cornmeal for dusting

1/2 small sweet onion, thinly sliced with the grain and then again against the grain, soaked in cold water, drained, and dried with a paper towel (about 1/3 cup)

12 ounces sweet or hot Italian sausage, casings removed if necessary

12 ounces whole-milk mozzarella cheese, shredded (about 3 cups)

1/2 teaspoon dried oregano

For the Sauce

1 (8-ounce) can tomato sauce

1 Tablespoon tomato paste

1 teaspoon granulated sugar

1/8 teaspoon garlic powder

1/2 teaspoon Italian seasoning

1/2 teaspoon fennel seeds

Crushed red pepper flakes for serving (optional)

For the Dough

Process the flour, sugar, yeast, and salt in a food processor fitted with the dough blade until combined, about 3 seconds. With the processor running, slowly add cold water and oil and process until dough forms a sticky ball that clears the sides of the bowl, 30 to 60 seconds.

Transfer dough to a lightly oiled counter and knead until smooth, about 1 minute. Shape dough into a tight ball and place in a greased bowl. Cover the bowl with plastic wrap and let dough rise at room temperature until almost doubled in size, 2 to 2 1/2 hours. (At this point, the dough can be refrigerated for up to 2 days. Bring to room temperature before proceeding with the recipe.) One hour before baking, adjust oven rack to lowest position, set a baking stone on rack, and heat oven to 500 degrees.

For the Sauce

Whisk all ingredients together in a bowl. (Sauce can be refrigerated for up to 2 days.)

For the Pizza

Transfer the dough to a lightly floured counter, divide in half, and gently shape each half into a ball. Return 1 dough ball to the bowl and cover with plastic wrap. Coat remaining dough ball lightly with flour and gently flatten into an 8-inch disk using your fingertips. Using rolling pin, roll dough into a 12‑inch circle, dusting dough lightly with flour as needed. (If the dough springs back during rolling, let it rest for 10 minutes before rolling again.)

Sprinkle pizza peel with cornmeal. Transfer dough to prepared pizza peel and carefully stretch it to return to 12-inch circle. Using the a back of spoon or ladle, spread a scant 1/2 cup sauce (in a circular motion) in thin layer over surface of dough, leaving a 1/8-inch border around the edge. Sprinkle half of onion over sauce. Pinch 6 ounces of sausage into approximate dime-size pieces and evenly distribute over sauce. Sprinkle 1 1/2 cups mozzarella evenly over sausage just to the edge of dough. Sprinkle 1/4 teaspoon oregano over top.

Carefully slide pizza onto baking stone and bake until cheese is well-browned and edges of pizza are crisp and dark, 10 to 14 minutes. Slide the pizza peel underneath the pizza and remove the pizza from the oven. Slide the pizza onto a wire rack and let cool for 5 minutes. Meanwhile, repeat with remaining dough, sauce, onion, sausage, mozzarella, and oregano. Transfer both pizzas to a cutting board and cut pizzas into 2- to 3-inch "squares". Season with crushed red pepper flakes if using and serve. Enjoy!

Source: Adapted from americastestkitchen.com