Chicago Thin Crust Pizza
Luis Perez (aka @pizzawithperez) is the founder and pizza king at Peels On Wheels Pizza in Rochester, New York. Luis created Peels On Wheels in the Summer of 2019. Growing up in the South Bronx, pizza was a huge part of daily life for Luis. After a career hiatus from pizza, Luis found himself missing the pizza industry and decided to start his own pizza business.
Ingredients
Pickled peppers:
225g / 8oz Hungarian wax peppers, sliced (jalapenos also work well)
450ml / 15 fl. Oz. distilled white vinegar
150g / 5.2 oz sea salt
150g / 5.2 oz white sugar
Pinch of turmeric
1 bay leaf
1/2 tsp peppercorns
Note: This will make more pickled peppers than you need for one pizza but they will keep in the fridge for a few weeks and will taste great on everything! Any leftover cooked sausage will keep in the fridge for 2-3 days.
Chili honey sausage:
450g / 16 oz pork mince
1 tsp sea salt
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
2 tsp dried oregano
2 tsp fennel seeds
20g / 0.7 oz Calabrian chillies, finely chopped
2 garlic cloves, minced
½ shallot, minced
25ml / 0.8 fl oz dry white wine
25g / 0.9 oz honey
Pizza:
1 220g / 8 oz cracker thin dough ball
100g / 3.5 oz shredded aged mozzarella
120g / 4.2 oz crushed tomatoes
60g / 2 oz cooked chilli honey sausage
60g / 2 oz picked peppers
Shredded basil, to garnish
Dried oregano, to garnish
Pecorino-Romano, to garnish
Olive oil, to garnish
Equipment Needed
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Instructions
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Chicago thin crust. Ultra thin, ultra crispy, topped with the perfect balance of with Pickled Peppers and Calabrian Chilli Honey Sausage. A recipe by the master of pizza @pizzawithperez.
Step 1:
Prepare the pickled peppers by placing all of the ingredients, apart from the sliced peppers, into a saucepan and bring to the boil.
Step 2:
Place the sliced peppers in a sterilised jar and pour the brine over the top and leave for 24 hours.
Step 3:
Prepare your cracker thin dough up to step 7.
Step 4:
Place the chilli honey sausage ingredients in a large bowl and use your hands to combine everything together.
Step 5:
Heat the Gozney to 350C / 660F with a medium flame and heat a cast iron pan for a few minutes until very hot. Remove the pan from the oven then add the sausage mix and cook in the pan for 3-4 minutes until the meat has just cooked through then set aside to cool.
Step 6:
Using your hands and a rolling pin open the cracker thin pizza dough into a 10-12 inch circle then use a dough docker, or a fork, to perforate the dough all over.
Step 7:
Heat the Gozney to 340C / 650F with a low flame and launch the dough into the oven to bake for 2-3 minutes, making sure to turn the dough every 30 seconds or so. When the crust is starting to turn a very light brown and there are some darker spots underneath remove it from the oven and leave to cool.
Step 8:
Top the cooled dough with the tomato sauce, aged mozzarella and the cooked pork mince, making sure to spread the sauce almost to the edge.
Step 9:
Heat the Gozney to 360C / 675F with a low flame and place your cracker thin pizza in the oven and cook for 3-4 minutes, turning the pizza frequently, then turn the flame up at the end to help caramelise the top.
Step 10:
Place the pizza on a board and cut into squares before garnishing with the dried oregano, shredded basil, pecorino-Romano and the pickled peppers. Drizzle with a little olive oil and serve.
