Craving a taste of the Windy City? This Spicy Chicago Thin Crust Pizza with Sausage and Pepperoncini may be just what you need. We’re bringing the bold flavors of a Chicago tavern right to your kitchen with a perfectly crisp, cracker-thin crust topped with zesty tomato sauce, gooey cheese, savory sausage, and tangy pepperoncini.
Table of Contents
Why Love This Recipe
- Crispy, wafer-thin crust: This dough recipe yields a satisfyingly crunchy base that’ll make you feel like you’re in a Chicago pizzeria.
- Spicy kick: The combination of spicy Italian sausage, pepperoncini, and a hint of red pepper flakes in the sauce brings just the right amount of heat.
- Homemade sauce: Create a flavorful sauce from scratch, allowing you to control the taste and ingredients.
- Perfect for sharing: Its thin crust and bold flavors make it ideal for parties or family gatherings.
- Impressive results: Wow your friends and family with your homemade Chicago-style pizza skills.
Overview of Ingredients
- Flour: All-purpose flour creates a crust that’s both sturdy and tender.
- Yeast: Active dry yeast gives the dough its rise and contributes to the texture.
- Salt and Sugar – Salt enhances flavor in the dough and controls yeast activity. Sugar feeds the yeast and adds a subtle sweetness, enhancing the overall flavor profile.
- Olive Oil – In the dough, olive oil contributes to texture and helps achieve that signature crispiness.
- Tomatoes: Canned peeled tomatoes and tomato paste form the base of our rich, flavorful sauce.
- Spices: Garlic, oregano, and red pepper flakes add depth and heat to the sauce.
- Cheese: A combination of mozzarella and pecorino romano provides the perfect melty, salty base.
- Sausage: Spicy Italian sausage adds savory, juicy bites throughout the pizza.
- Pepperoncini: These tangy peppers bring heat and a vinegary kick to complement the rich toppings.
- Cornmeal – Used on the pizza peel, cornmeal prevents sticking.
How to Make Spicy Chicago Thin Crust Sausage Pizza
Prep the Dough
To begin, activate the yeast by combining warm water and sugar in a small bowl, then sprinkle the yeast on top and let it sit for 5-10 minutes until frothy. In a stand mixer bowl, combine flour and salt, then add the yeast mixture and olive oil. Using the dough hook, mix on low speed until the dough comes together, then increase to medium speed and knead for 5-7 minutes until smooth and elastic, adding more flour if needed.
First Rise and Fermentation
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about an hour or until doubled in size. Punch down the risen dough, divide it in half, and shape each half into a ball. For optimal flavor, let the dough rest at room temperature for 3 hours or refrigerate overnight, with best results achieved by refrigerating for 3-5 days.
Prep the Dough for Baking
When ready to use, roll out one dough ball on a lightly floured pastry mat to 12-14 inches (about 1/4″ thick). Dock the dough using a docker or fork to prevent bubbles, then let it cure at room temperature, uncovered, for at least 3 hours until noticeably dry on top.
Make the Sauce
For the sauce, blend peeled tomatoes until smooth. In a small pot, heat olive oil, add minced garlic, and cook until fragrant. Add the blended tomatoes, tomato paste, red pepper flakes, oregano, sugar, salt, and pepper. Simmer for 20-30 minutes until thickened, adjusting seasoning as needed.
Assembling and Baking the Pizza
To assemble, preheat the oven to 475°F with a pizza stone inside for 45 minutes. Transfer rolled out dough to a cornmeal-dusted pizza peel and spread with sauce. Top with mozzarella, raw Italian sausage, pepperoncini, and pecorino romano. Bake for 12-15 minutes until the crust is golden and cheese is bubbly. Let it rest briefly before slicing into squares.
Substitutions
Cheese: Replace mozzarella with provolone for a sharper flavor, or swap pecorino romano for Parmesan or Asiago.
Sausage: Use regular Italian sausage instead of spicy for a milder heat, or try plant-based sausage crumbles or sliced mushrooms for a vegetarian option.
Pepperoncini: Banana peppers or giardiniera can provide a similar tangy, spicy kick, while roasted red peppers or mild pickled cherry peppers offer less heat.
Tomatoes: Fresh Roma tomatoes can be used instead of canned, but may need to cook longer to reduce moisture.
Garlic: Use garlic powder (1/2 teaspoon) or roasted garlic for different garlic flavors in the sauce.
Sugar: Replace with honey or maple syrup in both the dough and sauce for a different sweetness profile.
Pizza stone: A heavy-duty baking sheet or cast iron skillet turned upside down can work if you don’t have a pizza stone.
Cornmeal: Use semolina flour on the pizza peel instead for a similar non-stick effect.
Storage and Reheating
Storing in the Fridge
To maintain the crispiness, allow it to cool completely at room temperature before storing. This prevents condensation that can make the crust soggy. Place individual slices on a plate in a single layer and wrap the plate tightly with plastic wrap or aluminum foil. Store the wrapped pizza in the refrigerator for up to 3-4 days.
Freezing Unbaked Pizza
Prepare the pizza to your desired toppings, place it on a baking sheet, and freeze until solid (about 2-3 hours). Once frozen, wrap the pizza tightly in plastic wrap and aluminum foil. Label it with the date and store it in the freezer for up to 3 months.
Freezing Baked Pizza
Let it cool completely and place the slices on a parchment-lined baking sheet and freeze until solid (about 1-2 hours). Transfer the frozen slices to a freezer bag or airtight container, separating layers with parchment paper. Store in the freezer for up to 2 months.
Reheating Leftovers
To reheat, preheat your oven to 375°F for refrigerated and frozen baked pizza or 450°F for frozen unbaked pizza. Place pizza slices on a baking sheet or pizza stone. Reheat times vary: 8-10 minutes for refrigerated pizza, 12-15 minutes for frozen baked pizza, and 15-20 minutes for frozen unbaked pizza. Cook until heated through and crispy, with melted cheese and a golden crust.
Recipe Tips & Tricks
Dough is Key: The foundation of a great Chicago-style thin crust pizza is the dough. Proper fermentation is crucial for developing flavor and texture. For the best results, refrigerate the dough for at least 3 days.
Curing the Dough: Allowing the rolled-out dough to rest uncovered for several hours before adding toppings helps create a crisp and flavorful crust.
Sauce Matters: A simple, yet flavorful tomato sauce complements the rich toppings. Simmering the sauce allows the flavors to meld together. Adjust seasonings to taste for your preferred level of acidity and sweetness.
Use High Heat: A blazing hot oven is key to achieving a crispy crust. Preheat your pizza stone for at least 45 minutes to ensure optimal cooking conditions.
Serving Suggestions
Start your Chicago-inspired feast with a green salad or some crispy fried ravioli. For dessert, keep it classic with cannoli or go all out with a rich Chicago-style cheesecake. This recipe makes two crusts so variations like Italian Beef pizza and Thai pizza are the perfect complements.
With this recipe, you’ll bring a taste of Chicago’s famous tavern-style pizza right to your dining room. The combination of a cracker-thin crust, zesty sauce, and spicy toppings creates a pizza experience that’s sure to become a new favorite. Let me know int he comments below if you tried this recipe.
Spicy Sausage and Pepperoncini Thin Crust Pizza (Tavern Style)
Ingredients
For the Dough
- 2 ¼ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon active dry yeast
- ¾ cup warm water, 110°F
- 2 tablespoons olive oil
- cornmeal, for pizza peel
For the Sauce
- 1 can, 28 oz peeled tomatoes
- 2 tablespoons tomato paste
- 4 cloves garlic, peeled and minced
- 1 teaspoon dried oregano
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- 1 teaspoon black pepper
- 2 tablespoons olive oil
For the Toppings
- ¾ cup spicy Italian sausage, shredded, see notes for recipe link
- ½ cup pepperoncini, drained, see notes for recipe link
- 1 cup mozzarella cheese, grated
- ¼ cup pecorino romano cheese, grated
Instructions
Make the Dough
- In a small bowl, combine warm water and sugar. Sprinkle yeast on top and let it sit for about 5-10 minutes until it becomes frothy.
- In the bowl of a stand mixer, combine flour and salt. Add the yeast mixture and olive oil.
- Using the dough hook attachment, mix on low speed until the dough begins to come together, then increase to medium speed. Knead for about 5-7 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour.
First Rise & Fermentation
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Punch down the risen dough and divide it in half. Shape each half into a ball.
- Let the dough rest at room temperature until doubled in volume, about 3 hours. For better results, refrigerate the dough overnight. For the best results, refrigerate the dough for at least 3 days and up to 5 days.
Prepare the Dough
- Take one dough ball and transfer it to a lightly floured pastry mat. Roll it out with a rolling pin 12-14”. Repeat with the second dough ball if making both pizzas at once.
- Use a docker or fork to poke holes all over the rolled-out dough. This prevents bubbles from forming during baking.
- Let the dough sit at room temperature, uncovered, for at least 3 hours until it is cured and noticeably dry on top.
Make the Sauce
- In a blender or food processor, blend the peeled tomatoes until smooth.
- In a small pot, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add blended tomatoes, tomato paste, oregano, sugar, red pepper flakes, salt, and pepper. Stir to combine and let the sauce simmer for about 20-30 minutes until thickened. Adjust seasoning as needed.
Assembly
- Preheat your oven to 475°F and place the pizza stone inside to heat up for about 45 minutes.
- Lightly sprinkle cornmeal on the pizza peel to prevent sticking. Carefully transfer the rolled-out dough to the pizza peel.
- Spread a thin layer of the prepared tomato sauce over the dough, leaving a small border around the edges.
- Sprinkle grated mozzarella cheese evenly over the sauce. Distribute the raw Italian sausage and pepperoncini over the cheese. Top with grated Parmesan cheese.
- Carefully slide the pizza from the peel onto the preheated pizza stone. Bake for about 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
- Remove the pizza from the oven using the pizza peel. Let it rest for a few minutes before slicing. Serve hot and enjoy!
