Chicago Style Pizza Dough
Not claiming this to be an "authentic" Chicago pizza dough...just in the style of. Love it though.
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3x5
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4x6
Ingredients
4 Cups AP Flour
4 Tbs Corn Meal
2 tsp Salt
1 Tbs Instant Yeast
2 Tbs Olive Oil
4 Tbs Butter, Melted
2 Tbs Corn Oil
1 Cup Warm Water
Preparation
- In a mixer with a dough hook attachment stir together the flour, corn meal, salt and yeast
- Add the olive oil, butter and corn oil
- Add the water and knead until smooth
- Add more water if too dry or a little more flour if too wet
- Place in an oiled container, cover and let rise until doubled
- Place dough in pan and stretch to cover bottom and come slightly up sides
- I like to use am 8” or 9” spring-form pan for Chicago style pizza
- Top however you like but I prefer the classic of covering the bottom with mozzarella then a layer of raw Italian sausage then sauce and baking at 400 degrees for 35-45 minutes until crust is golden brown
- Allow to rest for 20 minutes before removing the ring from the pan