Milk Street Digital Class: Chicago Thin-Crust Pizza with J. Kenji López-Alt

What’s on the Menu:
Kenji’s Thin-Crust Pizza Dough
Chicago-Style Tomato Sauce
Thin-Crust Pizza with Jalapeños and Sausage

When you think of Chicago-style pizza, you probably think of iconic deep dish, with its many layers and rich, pastry-like crust. But there’s another style of pizza native to the Windy City that you might not be familiar with. Originating in the taverns of Chicago South Side and now popular at restaurants across the Midwest, super thin-crust pizza deserves your attention. Don’t believe us? Trust J. Kenji López-Alt, who’s been applying his detailed and science-based approach to food to pizza variations across the country. In this pre-recorded cooking class, he distills what he’s learned into essential lessons that will transform your approach to pizza at home. We review the science of hydration in the context of baking and explain why a thin crust dough’s hydration level changes dramatically from the beginning of the process to the end. You’ll learn what it means to cure dough and why curing is transformative when it comes to a crust’s crispness and browning. He explains why a bit of fat—whether it’s lard, vegetable oil or olive oil—is essential to successful thin-crust pizzas. You’ll learn how a Chicago tomato sauce is different from Neapolitan and New York sauces. And Kenji proves that it’s worth it to start your pizza dough four—or even five—days ahead of time for optimal results. Join Kenji and the Milk Street Cooking School for a class that will change the way you make and appreciate pizza forever.