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Chicago Style Pizza Dough

Not claiming this to be an "authentic" Chicago pizza dough...just in the style of.  Love it though.

Chicago Style Pizza Dough

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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