Chicago Style Pizza


by Heather Harris Brady

I’m under the weather this week with a cold so I’m going to keep this post short today. If you haven’t had this style of pizza before think of it as the toppings upside down on a yeasty, biscuity crust. If you start the crust mid-afternoon you can have pizza for dinner. If you don’t have San Marzano tomatoes for the topping, sub in a THICK pizza sauce. If you don’t have a 14″ pan just divide the dough in half and make two smaller pizzas in 8″ pans.

Chicago Style Pizza, Makes one 14″ pizza

3¼ c. all-purpose flour
½ c. yellow cornmeal
1½ t. salt
2 t. sugar
2¼ t. instant or rapid-rise yeast
1¼ c. water, room temperature
3 T. unsalted butter , melted, plus 4 T., softened
1 t. plus 2 T. olive oil


  • One 14 oz. can San Marzano tomatoes
  • 1 t. dried basil
  • 1 T. minced garlic


  • Roasted vegetables
  • Browned sausage
  • Pepperoni
  • One 8 oz. pkg. shredded Italian cheese blend

Combine the water, sugar and yeast. When the yeast starts to bubble stir in the flour, salt, cornmeal, and melted butter. Let rise until doubled in bulk.

Punch down the dough and knead it until smooth, about five minutes. Roll it out into a large rectangle and spread it with the soft butter. Fold it in thirds onto itself, like you would fold a letter. Roll it out again and repeat the folds, then roll out one more time.

Preheat the oven to 475. Grease your pan(s) well with olive oil. Lay the dough in the pans and prick it all over with a fork. Drizzle with olive oil.


Bake for 10 minutes.


This is where it gets weird. Put the meat on the bottom, next to the crust. Then top it with the roasted vegetables. I’m using Swiss chard, red peppers, and green peppers.


Cover the pizza with the cheese.


Then crush the tomatoes and combine them with the garlic and basil. Spoon them over the cheese.


Bake until bubbly, about 45 minutes.


Cut the pizza into slices and serve hot.




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