Crispy Chicago-Style Thin-Crust Pizza

1. Make the Dough

In a food processor, combine the all-purpose flour, sugar, instant yeast, and salt. Process for about 3 seconds to mix the dry ingredients evenly. With the processor running, slowly pour in the cold water and extra-virgin olive oil. Continue to process until the mixture forms a sticky ball that clears the sides of the bowl, which should take 30 to 60 seconds. Transfer the dough to an oiled counter, and knead by hand for about a minute until it’s smooth and elastic. Shape the dough into a ball, place it in a greased bowl, cover with plastic wrap, and let it rise at room temperature for 2 to 2.5 hours, or until it has nearly doubled in size.

2. Prepare the Sauce

While the dough is rising, whisk together the tomato sauce, tomato paste, sugar, Italian seasoning, and fennel seeds in a bowl until well combined. This sauce can be made ahead and refrigerated for up to two days, which is perfect if you want to plan ahead.

3. Preheat the Oven

About an hour before you’re ready to bake, adjust your oven rack to the lowest position and place a baking stone on it. Preheat the oven to 500 degrees Fahrenheit. This high heat will ensure a crispy crust.

4. Shape the Dough

Once the dough has risen, divide it into two equal portions. Shape each portion into a ball, then flatten them slightly. Using a rolling pin and a bit of flour for dusting, roll each ball into a 12-inch circle. Let the dough relax a bit as you roll it out; this makes it easier to shape.

5. Assemble the Pizza

Sprinkle a pizza peel with cornmeal to prevent sticking, and transfer one of the rolled-out dough circles onto the peel. Spread a thin layer of the prepared sauce over the dough, leaving a small border around the edges. Distribute half of the sausage in dime-sized pieces evenly over the sauce, then sprinkle with half of the shredded mozzarella cheese and a pinch of dried oregano.

6. Bake the Pizza

Carefully slide the assembled pizza onto the preheated baking stone. Bake in the oven for 10 to 14 minutes, or until the cheese is well browned and the edges of the crust are crisp and dark. The high heat creates that signature crispy crust you’re looking for.

7. Cool and Serve

Once the pizza is done, remove it from the oven and let it cool on a cutting board for about 5 minutes. This brief cooling period allows the cheese to set slightly, making it easier to cut the pizza into squares. Repeat the assembly and baking steps with the remaining dough and toppings.