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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 tbsp lard
  • 2 1/2 tsp sea salt, fine
  • 1 3/4 tsp malt
  • 1 1/2 tsp (1 pack) yeast, instant and dry
  1. Add water, then yeast and whisk together

  2. Add flour, then malt and begin to slowly mix

  3. After it begins to come together, give the bowl a scrape to get remnants on bottom.

  4. Add lard in the middle and gently mix together. Add salt

  5. Once bowl is fairly clean, remove dough and give a quick hand knead by hand.

  6. Place back into bowl, cover with saran wrap and let sit 4 - 5 hours

  7. Roll out dough until it’s big enough to put into a deep dish pan.

  8. Preheat oven to 450 degrees F

  9. 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.

  10. Bake about 25 min or until done.

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