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...
