Chicago Style Pizza Crust Recipe
Who doesn't love a Chicago style pizza crust? This recipes comes with the homemade crust and also the delicious toppings.
3 1/4 cups all purpose flour
1/2 cup cornmeal
1 1/2 teaspoon salt
1 teaspoons granulated sugar
2 1/4 teaspoons instant yeast
1 1/4 cups water
3 Tablespoons butter, melted
4 Tablespoons butter, room temperature
1 teaspoon olive oil
2 Tablespoons butter
1/4 cup diced yellow onion
1 teaspoon fresh oregano, chopped fine
1 teaspoon crushed red pepper flakes
pinch of salt
4 garlic cloves, minced, or crushed
1 can (28 ounces) of crushed tomatoes
1/4 teaspoon brown sugar
1 Tablespoon olive oil
salt and pepper
4 cups mozzarella cheese, grated
1/2 cup parmesan cheese
In a large bowl mix together flour, cornmeal, salt sugar and yeast until incorporated.
Add the water and melted butter and mix until full combined.
Continue mixing until the dough is flossy and smooth and is not sticky.
Use clean fingers or a pastry brush and coat a large bowl with 1 teaspoon of olive oil.
Transfer dough to the bowl and turn it to coat with oil.
Cover with plastic wrap and let rise for about an hour, or until doubled in size.
In the meanwhile, prepare your sauce.
In a large frying pan melt the butter over medium heat.
Add onion, and garlic and cook until softened and golden.
Add oregano, crushed red pepper and 1/2 teaspoon of salt.
Cook and stir for about 3 minutes.
Add tomatoes and sugar and turn heat to high. When you see the bubbles forming, stir continuously.
Lower the heat and cook on low for about 30 minutes.
Stir in basil, salt and pepper to taste.
Preheat your oven to 425 degrees F.
Place oven rack at the bottom spot.
Have ready a clean dry work surface.
Transfer dough to work surface and roll out to a a 15x12 inch rectangle.
Spread softened butter over the dough surface, leaving 1/4 inch at the edges dry.
Start at the short end and roll the dough up like a jelly roll.
Place the seam down onto the counter and use your hands to flatten this piece down into an 18 x 4 inch rectangle.
Cut the rectangle in half so they pieces stay short and fat.
One at a time fold each piece into thirds (like you are going to fold a piece of paper and put it into a regular envelope).
Pinch the seams together and make a ball.
Place ball of dough into an oiled bowl and repeat folding and pinching with second pieces of dough.
With both balls of dough oiled in the bowl, cover with plastic wrap.
Let rise for about an hour or until doubled in size.
Grease two 9 inch round cake pans with olive oil liberally. Set aside.
Have a clean dry surface ready.
Transfer one dough ball to work surface and roll into a 13 inch circle. Transfer it back to the prepared pan.
Press lightly into the pan and up the sides by an inch.
Repeat with 2nd piece of dough.
Add 2 cups mozzarella cheese over each piece of dough.
Spread about 1 cup or more of the tomato sauce.
Sprinkle parmesan cheese lasty.
Bake until the crust is golden brown, about 25-35 minutes.
Remove the pizza from the oven to rest for about 15 minutes.