Ingredients:

● 750 g bread flour
● 480 g warm water (110°F)
● 7 g instant yeast
● 16 g sea salt
● 40 g South Chicago Packing Wagyu Beef Tallow
● 1 tsp sugar (optional)
● Pizza sauce, cheese, and desired toppings
● Semolina flour or cornmeal, for dusting

Directions:

1. In a large mixing bowl, combine bread flour. In a separate bowl, stir together warm water, yeast, and optional sugar. Let sit for a few minutes until foamy. Add the yeast mixture to the flour and mix until a shaggy dough forms. Cover and let rest for 30 minutes.

2. Add sea salt and Wagyu Beef Tallow to the dough. Mix until incorporated, then transfer to a lightly floured surface.

3. Knead the dough for about 10 minutes, folding and turning until smooth and elastic.

4. Place dough in a lightly greased bowl, cover, and let rise for approximately 2 hours, or until doubled in size and the dough holds an indentation when gently pressed.

5. Turn dough onto a floured surface and divide into 4 equal portions. Shape each portion into a tight dough ball. Cover and let rise for an additional 1 hour.

6. Preheat a pizza oven or oven with a pizza stone. Gently stretch each dough ball into a thin round, keeping the center thinner than the rim.

7. Dust a pizza peel with semolina flour or cornmeal. Transfer dough to the peel and add sauce, cheese, and desired toppings.

8. Bake for approximately 9-12 minutes, or until the crust is golden brown and crisp and the cheese is bubbly. Baking time may vary depending on your oven.

Tip: For an extra-crispy tavern-style crust, allow the shaped dough to rest uncovered for 15-20 minutes before topping. This helps create the signature thin, crunchy texture that Chicago-style thin-crust pizza is known for.