chicago style pizza crust recipe

Written ByJenny Smyth Posted on
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The Best chicago style pizza crust recipe

I’ve always been fascinated by the rich history of Chicago-style pizza. This style of pizza originated in the Windy City, where it’s still a staple to this day.

The crust is thin and crispy on the bottom, with a thick layer of cheese and toppings on top. When you take a bite, the crunch of the crust gives way to a gooey, cheesy center that’s just irresistible.

As a home cook, I love that this recipe is relatively easy to make and requires minimal ingredients. The key is to get the dough just right – not too thick, not too thin – and to cook it in a skillet or oven until it’s golden brown.

My family and I have been enjoying this recipe for years, and it’s always a hit at family gatherings. We love that it’s not only delicious but also relatively healthy compared to other types of pizza.

The high-fiber crust and lean protein from the cheese make it a great option for a quick dinner or lunch. Plus, you can customize it with your favorite toppings to suit your taste.

I’ve experimented with various toppings over the years, from classic pepperoni to more adventurous options like pineapple or prosciutto. But no matter what you choose, this crust is sure to please even the pickiest eaters.

Chicago Style Pizza Crust

Chicago Style Pizza Crust

4.8 from 1766 votes

A buttery, flaky crust with a crisp exterior and tender interior, perfect for deep-dish pizza. This recipe yields a sturdy base that holds up to generous toppings and sauce.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Crust

2 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon sugar
1 packet active dry yeast (2 1/4 teaspoons)
3/4 cup warm water (110°F)
1/4 cup unsalted butter, melted
2 tablespoons olive oil

👨‍🍳Directions

1In a small bowl, dissolve the sugar and yeast in warm water (110°F) and let stand for 5 minutes until frothy.
2In a large mixing bowl, whisk together the flour and salt, then pour in the yeast mixture, melted butter, and olive oil.
3Mix until a shaggy dough forms, then turn it onto a lightly floured surface and knead for 8 minutes until smooth and elastic.
4The dough should spring back when pressed lightly.
5Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour until doubled in size.
6Punch down the dough and let it rest for 10 minutes.
7Preheat the oven to 425°F.
8On a floured surface, roll the dough into a 12-inch circle about 1/4 inch thick, then press it into a greased 9-inch deep-dish pan, pushing it up the sides by 1 inch.
9Bake the crust alone for 8 minutes until lightly golden and set.
10Remove from the oven and fill with your desired toppings and cheese, then bake for an additional 20 minutes until the crust is deep golden brown and the cheese is bubbly.

🔧Equipment

Large mixing bowl
9-inch deep-dish pizza pan or cast iron skillet
Rolling pin
Plastic wrap
Oven

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 20mg🧂Sodium: 450mg🌾Total Carbs: 36g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 5g

📝Notes

For a crispier bottom, preheat the pizza pan in the oven before adding the dough. Let the baked pizza rest for 5 minutes before slicing to keep the crust intact.

Watch Video Of How Chicago Style Pizza Crust Works

This Chicago-style pizza crust recipe is always a good idea for any occasion – whether you’re hosting friends for dinner or just need a quick meal for your family.

One of my favorite ways to serve this recipe is reheating leftover slices in the oven until crispy again – simply place them on baking sheets lined with parchment paper and bake at 350°F (175°C) until golden brown and crunchy on top.

❓ Frequently Asked Questions About Chicago Style Pizza Crust

Q: What type of flour should I use for the crust?

The best type of flour for this recipe is bread flour with a high protein content (around 12-14%). This will help create a strong gluten structure in the dough, which will result in a crispy crust.

Q: Can I use a food processor to mix the dough?

Yes, you can use a food processor to mix the dough, but be careful not to over-process it. You want to aim for a smooth dough with no visible lumps.

Q: How do I ensure my crust doesn’t become too thick?

To avoid a thick crust, make sure you roll out the dough evenly and thinly before topping it with cheese and toppings.

Q: Can I make this recipe in advance?

You can prepare the dough up to 24 hours in advance by letting it rise in the fridge overnight. However, for best results, it’s recommended to assemble and bake the pizza within 2-3 hours after rising.

Q: What’s the best way to store leftover pizza?

For short-term storage (up to 2 days), place leftover pizza slices in an airtight container at room temperature or refrigerate them at 40°F (4°C) or below. For longer storage (up to 5 days), freeze individual slices on baking sheets lined with parchment paper until frozen solid; then transfer them to an airtight container or freezer bag for storage.

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