Chicago Style Pizza Crust Recipe. Beat just until moistened. Vito Nicks a TAVERN.
In a large bowl combine 1-12 cups flour cornmeal yeast sugar and salt. While pizza has been in Chicago at least as early as 1909 its not entirely clear who invented the style we know as Chicago Tavern Style Thin Crust. Pizza stone should by now.
Place the dough in the pan.
Turn onto a floured surface. Top with shredded cheese first and then other ingredients as desired. Add remaining flour to form a stiff dough. Cut dough ball in half and let it sit at room temperature for an hour and a half either save one half or make 2 pizzas.