Recipe from Eric of Crusty Delight, inspired by a New York Times recipe


  • Crusty Delight pizza dough
  • Forgedale Fungi mushrooms
  • pizza sauce
  • shredded mozzarella
  • Parmesan cheese
  • Italian sausage
  • giardiniera


Note: Cracker thin skins are the key to Chicago style thin crust pizza. 

  1. Using a rolling pin roll out Crusty Delight sourdough pizza dough until it is cracker thin using plenty of flour. Transfer pizza skins to a tray, separated by parchment paper. Allow to dehydrate in fridge for at least one hour. To ease handling roll up on a rolling pin when transferring to tray. You can make multiple skins so long as each is separated by parchment. 
  2. Preheat pizza stone to 500. 
  3. Remove Italian sausage from casing and sauté. 
  4. Lay skin on pizza peel. 
  5. Spread thin layer of pizza sauce up to the edge. 
  6. Spread mozzarella and Parmesan\
  7. Spread giardiniera (pickled vegetable condiment). 
  8. Spread cooked sausage. 
  9. Spread thinly sliced Forgedale Fungi oyster mushrooms. 
  10. Cook minimum of 5 minutes. 
  11. Transfer to wire rack. 
  12. Cut with kitchen shears. 

Available at the Oakmont Farmer’s Market 4/5:

-Mozzarella cheese available from Conebella Farm

-Pizza dough available from Crusty Delight

Mushrooms available from Foregdale Fungi

-Sausage available from Lindenhof Farm

-Giardiniera available from New Road Brinery