Chicago Style Pizza Crust Take 25
Discover the ultimate recipe for authentic Chicago deep-dish pizza with "Chicago Style Pizza Crust Take 25," a perfectly flaky and buttery crust that rivals any pizzeria favorite. This recipe combines the richness of cornmeal with layers of softened butter for a signature melt-in-your-mouth texture. Carefully folded and chilled dough ensures a beautifully crisp, yet tender crust, while the option to parbake guarantees a golden, sturdy base ready to hold generous layers of mozzarella, savory toppings, and tangy pizza sauce. Ideal for a cozy weekend dinner, this show-stopping deep-dish masterpiece will transport your taste buds straight to the heart of Chicago. Get ready to enjoy a slice of pizza perfection!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 3.25 cups All-purpose flour
- 0.5 cup Cornmeal
- 1 teaspoon Salt
- 1 teaspoon Granulated sugar
- 2.25 teaspoons Active dry yeast
- 1 cup Warm water (about 110°F)
- 0.25 cup Unsalted butter (melted and slightly cooled)
- 2 tablespoons Olive oil (plus extra for greasing)
- 3 tablespoons Unsalted butter (softened, for layering)
Directions
Step 1
In a small bowl, dissolve sugar and yeast in warm water. Let it sit for 5-10 minutes until frothy.
Step 2
In a large mixing bowl, combine the all-purpose flour, cornmeal, and salt. Mix well.
Step 3
Add the yeast mixture, melted butter, and olive oil into the dry ingredients. Stir until a dough forms.
Step 4
Turn the dough out onto a floured surface and knead for about 7-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
Step 5
Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning it to coat all sides. Cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
Step 6
Punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle (around 12x15 inches). Spread the softened butter evenly over the surface.
Step 7
Fold the dough into thirds, like a letter, then fold it into thirds again to form a rough square. Roll it out gently into a rectangle, then fold it one more time into thirds. Wrap the dough in plastic wrap and refrigerate for 30 minutes to relax the gluten and chill the butter.
Step 8
Preheat your oven to 425°F (220°C). Lightly grease a 12-inch deep-dish pizza pan or cast-iron skillet with olive oil.
Step 9
Roll the chilled dough into a circle large enough to fit into your pan, pressing it gently into the bottom and up along the sides. Trim any excess dough hanging over the edges.
Step 10
Parbake the crust (optional for extra crispness) by pricking the bottom with a fork and baking it for 8-10 minutes. Allow it to cool slightly before layering.
Step 11
Add your chosen fillings: start with slices of mozzarella cheese, follow with your preferred toppings such as sausage or vegetables, then finish with a thick layer of pizza sauce.
Step 12
Bake the pizza at 425°F for 25-30 minutes, or until the crust is golden and the fillings are bubbling.
Step 13
Allow the pizza to cool for a few minutes before slicing and serving. Enjoy your authentic Chicago-style pizza with a perfectly flaky, buttery crust!
Nutrition Facts
| Serving size | (876.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2806.3 |
| Total Fat 118.6g | 0% |
| Saturated Fat 58.2g | 0% |
| Cholesterol 225.4mg | 0% |
| Sodium 2384.6mg | 0% |
| Total Carbohydrate 384.0g | 0% |
| Dietary Fiber 19.3g | 0% |
| Total Sugars 5.6g | |
| Protein 50.8g | 0% |
| Vitamin D 27.4IU | 0% |
| Calcium 78.9mg | 0% |
| Iron 21.1mg | 0% |
| Potassium 724.7mg | 0% |
Source of Calories