Chicago Style Pizza Crust
Indulge in the ultimate deep-dish delight with our authentic Chicago Style Pizza Crust recipe. Featuring a buttery, flaky texture and a touch of golden cornmeal for that signature flavor, this crust sets the stage for the ultimate pizza experience. The unique layering technique, achieved by rolling and folding softened butter into the dough, creates a rich, tender base perfect for holding hearty toppings. With a satisfyingly crisp edge and a soft, airy interior, this crust transforms your homemade pizza into a pizzeria-quality masterpiece. Whether you're hosting a family pizza night or craving a slice of Chicago's finest, this recipe is a must-try for deep-dish enthusiasts.
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Recipe Information
Ingredients
- 360 grams All-purpose flour
- 50 grams Yellow cornmeal
- 7 grams Instant yeast
- 10 grams Granulated sugar
- 7 grams Salt
- 240 milliliters Warm water (around 43°C or 110°F)
- 60 grams Unsalted butter (melted)
- 60 grams Unsalted butter (softened, for layering)
- 15 milliliters Olive oil (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, instant yeast, sugar, and salt.
Gradually add the warm water and melted butter to the dry mixture. Stir using a wooden spoon or dough hook attachment on a stand mixer until a shaggy dough forms.
Knead the dough by hand on a floured surface or with a stand mixer on medium speed for about 7-10 minutes until it becomes smooth and elastic.
Lightly grease a large bowl with olive oil and place the dough inside. Cover it with plastic wrap or a clean kitchen towel and allow it to rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
Once the dough has risen, punch it down to release some of the air. Turn it onto a lightly floured surface and roll it out into a large rectangle about 9x12 inches.
Spread the softened butter evenly over the dough, leaving about 1/2-inch border along the edges.
Roll the dough tightly into a log from the short side, then flatten the rolled log into a rectangle again. This step helps create the buttery, flaky layers characteristic of Chicago-style pizza crust.
Fold the rectangle into thirds, like folding a letter, and shape it into a ball. Return the dough to the bowl, cover, and let it rest for another 30 minutes to relax.
Preheat your oven to 220°C (425°F). Grease a 12-inch deep-dish pizza pan or cast-iron skillet with olive oil.
Roll out the dough into a circle large enough to cover the bottom and sides of the prepared pan. Carefully transfer the dough to the pan, pressing it into the edges and up the sides.
Trim any excess dough hanging over the edges of the pan. The crust is now ready for toppings and baking.
Bake the pizza crust for about 10 minutes without toppings to prevent sogginess. Then, add your desired toppings and bake for an additional 30 minutes, or until the crust is golden and cooked through.
Allow the pizza to cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
2550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 2773 mg | 121% | |
| Total Carbohydrate | 327.5 g | 119% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 11.1 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 78 mg | 6% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 562 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
