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

About this Pre-Recorded Class: What’s on the Menu: Kenji’s Thin-Crust Pizza DoughChicago-Style Tomato SauceThin-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. Yo