Chicago Style Pizza Recipe


Prep. Time: 20 min           Cook Time: 40 min



Pizza Dough:

  • 16 ounces      water
  • 1/8-ounce      yeast
  • 1/2-ounce      salt
  • 2 pounds bread flour
  • 1/4 cup      olive oil
  • 1/4 cup      cornmeal

Pizza Toppings:

  • 2 cups      tomato sauce
  • 2 cups      shredded mozzarella
  • 1/2 cup      sliced mushrooms
  • 1/2 cup      spinach, shredded
  • 1/2 cup      grated Romano
  • 1/2 cup      sliced pepperoni
  • 1/2 cup      grated Parmesan


  • In a mixer      combine the water and the yeast and allow the yeast to dissolve. Add the      remaining ingredients except for the cornmeal and begin to mix the dough      using a dough hook on low speed. Once a ball is formed mix on medium speed      for 1 to 2 minutes until the dough becomes elastic and smooth. Remove from      the mixer and place in a bowl coated with olive oil. Allow the dough to      rest for approximately 4 hours. Once the dough is rested, place on flat      surface and dust with some flour.
  • Preheat oven      to 425 degrees F. In a deep baking dish or deep dish pizza pan, spread the      dough using your fingers at the bottom of the pan and make sure to have      enough dough to come up the sides of the pan approximately 1/2-inch high.
  • Begin by      placing a layer of the mozzarella cheese on the bottom of the crust. Add      the tomato sauce and all of the toppings. Place in the oven for 30 to 40      minutes until golden and crispy.
  • Serve pizza      straight from the oven to the table.

Notes: I did not use the dough recipe with this recipe. I used an Artisan Bread that I am use to working with. It worked just fine. I id not squish the dough flat enough against the side of the pans cause my crust was thick, but so yummy.  Also, the last 5 or 10 minutes of cook time I coated the crust with garlic butter. It gave the crust such a yummy taste.

   Served this pizza with some salad. And had enough for lunch the next day. It was even better, reheated the next day. SO yummy!


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