Kenji Makes Chicago Thin-Crust Pizza | J. Kenji López-Alt | NYT Cooking

Get the FREE recipe for Chicago Thin-Crust Pizza: https://nyti.ms/3E7USqc

Kenji López-Alt spent five months studying Chicago thin-crust pizza, going through scores of iterations to come up with the best version. The crust on a Chicago thin-crust pizza isn’t just thin, but thinner-than-a-saltine thin. It’s extra crispy and has just enough structure to hold its own weight against a heavily seasoned sauce and a caramelized layer of mozzarella. And thin crust has sauce and cheese all the way to the crispy edge with a frizzle of nearly blackened cheese hanging over it.

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