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Chicago Pizza Crust

Chicago Pizza Crust


  • 5 cups flour, all-purpose, 11-12%, preferably Ceresota
  • 1 3/4 cups water, cold
  • 3 tablespoons lard
  • 2 1/2 teaspoons sea salt, fine
  • 1 3/4 teaspoons malt
  • 1 1/2 teaspoons (1 pack) yeast, instant and dry


  • Add water, then yeast and whisk together
  • Add flour, then malt and begin to slowly mix
  • After it begins to come together, give the bowl a scrape to get remnants on bottom.
  • Add lard in the middle and gently mix together. Add salt
  • Once bowl is fairly clean, remove dough and give a quick hand knead by hand.
  • Place back into bowl, cover with saran wrap and let sit 4 - 5 hours
  • Roll out dough until it’s big enough to put into a deep dish pan.
  • Preheat oven to 450 degrees F
  • Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Spread out about three-quarters of dough across the bottom and up the sides of the pan. Cover bottom in 100% mozzarella cheese, all the way up to the edge. Add your favorite toppings and spread out to the edge. Top with grated parmesan.
  • Bake about 25 min or until done.

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