Chicago Style Pizza Crust – a delicious recipe with water, packet yeast, salt, bread flour, olive oil, cornmeal. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a mixer, combine water and yeast, allowing yeast to dissolve. Add the remaining ingredients (except cornmeal) and begin mixing the dough using a dough hook at low speed.
2
Once a ball has formed, mix on medium speed for 1 to 2 minutes until dough becomes elastic and smooth.
3
Remove from the mixer and place in a bowl coated with olive oil. Allow to rest approximately 4 hours.
4
Once rested, divid into two portions, place on a flat surface and dust with flour.
5
Preheat oven to 425u00b0F Sprinkle the bottoms of two deep baking dishes or deep dish pizza pans (I use 10 inch springform pans) with cornmeal. Spread the dough, using your fingers, at the bottom of the pan making sure to have enough to come up the sides approximately 1/2 inch high.
6
Layer first with mozzarella, then tomato sauce and toppings.
7
Bake pizza for 30 to 40 minutes or until crispy and golden.
904
kcal
Calories
17
g
Fat
154
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups water, 0.5 (1/4 ounce) packet yeast (1 1/8 tsp or 1/8 oz), 2 teaspoons salt (1/2 oz), 7 cups bread flour (2 lb), and more.
Yes, Chicago Style Pizza Crust falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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