Chicago-style pizza crust recipe

Pizza, before topped with sauce.

Pizza, before topped with sauce.

I got a lot of feedback on this one, so I’m putting the recipe up here on the site for you guys. This is a chicago style pizza crust – I’ve only made it once, in a deep dish configuration. Reason stands that one could also make it in a traditional, non-deep style as well.

  • 3 1/4 cups flour
  • 1/2 cup yellow cornmeal
  • 1 1/2 teaspoons table salt
  • 2 teaspoons sugar
  • 2 1/4 teaspoons instant or rapid-rise yeast
  • 1 1/4 cups warm water
  • ½ cup olive oil – NOTE: For a more “buttery” tasting crust, use corn oil

Sauce (courtesy of braincooksidea)

Start a tablespoon of olive oil w/ some minced garlic in a cold pan, bring it up to hot and add a big can of crushed tomatoes and simmer it for a little while – add salt and pepper or whatever you want, the sauce will be thicker and delicious and home made!

Mix yeast, ¼ cup of warm water, ¼ cup of flour, and sugar in a bowl. Cover and let stand in a warm place for 15~20 minutes.

After the yeast has activated (it’ll be all bubbly and shit): Mix in all the other ingredients. Mix well (2 minutes or so in a food processor or mixer. Slightly longer if by hand.) and put dough into a lightly oiled, medium-large mixing bowl. Cover, and let the dough proof for 1.5-2 hours.

Uncover the dough and punch it down. Cover it back up, and let it proof for another 1.5 hours.

Remove  the dough and roll or press out into pizza shape and put intowell-oiled pan. The less you knead this dough, the better it will be.

Chicago style pizza is upside down, so put down a layer of mozzarella cheese (sliced works best), then the rest of your toppings, THEN the pizza sauce. For a traditional style pizza, put the sauce down first.

Preheat oven to 375°, and bake for 30 minutes. Be prepared for sexual favors.

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1 comment

  1. braincooksidea says:

    I forgot to add that sugar is always a good little addition to the sauce.

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