A cooking and baking journal

Tried and True Recipe: Chicago-Style Pizza

My family loves pizza. I've tried many different variations throughout the years, from BBQ Chicken Pizza to Ciabatta Bread Pizza. We like any version really but one does stand out in regards to being flavor-packed and easy to make. You may remember me mentioning it last year; it is the Chicago-Style Garlic and Butter Pizza. Made it so often that it has become the Tried and True Recipe of the Pizza World; for this house anyway! 

Tried and True Recipes (TNT) are those great, no-fail recipes you reach for again and again. I am doing a TNT series here on this blog where I will post one of my family's TNT recipes every other Sunday. See my previous posts:

So this is what the pizza looks like:

13x9 pan! Yay! Makes it so much easier to do. If you have a Pyrex dish of some sort you might want to make the pizza in that. It allows you to take a peek of the bottom while cooking to make sure it is not too under or over browned.

So here is the recipe and a side note to go with it. It is not necessary to use garlic and butter in the crust. The garlic can be completely omitted (which I did once and it still was tasty), and vegetable or olive oil can be substituted for the butter.

Update: I modified the following recipe on 4/14/13 to make it closer to what I personally do.

Chicago-Style Garlic and Butter Pizza Crust
Yield: One 13x9 pan / Click here for printable recipe

  • 1 (2-1/4 tsp.) package active dry yeast
  • 1-1/4 cups lukewarm water (110F - 115F)
  • 3-1/4 cups flour, plus more for dusting (Try using half bread flour; makes for a chewy crust)
  • 1 tsp. sugar
  • 1/2 cup cornmeal
  • 1 tsp. salt
  • 4 tbsp. butter
  • 4 garlic cloves, minced 
  • pizza toppings, your choice (What I Did: My toppings were homemade pizza sauce--tomato sauce, dried basil, salt and pepper, sugar--mozzarella cheese, sliced bell peppers lightly sauteed, and browned, Italian pork sausage)


1. In a measuring cup, dissolve yeast with 1-1/4 cups lukewarm water and sugar. Wait until yeast starts to "bloom" or create foam. 

2. In a small saucepan, melt butter. Add garlic to butter and cook on medium heat until fragrant. Move from heat. 

3. In a large bowl, combine flour, cornmeal, and salt. Stir in yeast mixture. Add butter and garlic mixture.

4. Turn out onto a lightly floured work surface and knead until soft and elastic, about 5 minutes. Lightly grease a large bowl, add the dough and turn to coat. Cover and let rise until doubled in size, about 1 hour.

4. Deflate dough. Grease a 13x9" baking dish and press in dough to cover bottom and 2 inches up the sides; let rise for 20 minutes. While waiting for dough to rise, preheat over to 400F.

5. Top pizza dough with your favorite toppings and bake for 30 minutes.

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