Chicago Style Pizza Crust: Take 25
- Ready In:
- 1hr 16mins
- Ingredients:
- 8
- Yields:
-
1 pizza
- Serves:
- 2
ingredients
- 3 cups unbleached all-purpose flour
- 1⁄2 cup cornmeal
- 1⁄3 cup olive oil
- 1 1⁄2 teaspoons salt
- 1 teaspoon yeast
- 1 teaspoon sugar
- 1⁄4 cup hot water (110F - 115F)
- 1 cup warm water (80F - 90F)
directions
- Add 1/4 cup hot water (110F - 115F) to small bowl. Stir in sugar followed by yeast. Let mixture sit for 10 minutes until foamy.
- Add flour, cornmeal and salt to mixing bowl and stir until dry ingredients are well combined.
- Add oil and yeast mixture to mixing bowl containing dry ingredients and begin kneading with dough hook.
- While kneading, add just enough warm water (80F - 90F) to ensure sure dough sticks together (usually around 1 cup).
- Knead for 10 minutes.
- Cover dough in bowl and let rise for 45 minutes.
- Roll out dough with rolling pin.
- Brush edge of crust with olive oil and salt to taste.
- Top pizza with sauce, ingredients and cheese.
- Bake on pizza stone at 470F for approximately 10 minutes.
- Cool on wire rack for 5 minutes.
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