Chicago-Style Garlic and Butter Pizza Crust

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This is a recipe for Chicago-style garlic and butter pizza crust I got from a Rachael Ray magazine. She got the recipe from nine-time World Pizza champion Tony Gemignani (a pizza throwing champion). This is a deep-dish pizza baked in a 9×13 inch baking dish but the recipe says it will also make 1 14-inch pizza.

I’ve never had pizza in Chicago so I have no idea how it compares. I hope one day to get to got to Chicago and have a slice there. It definitely is a very thick crust. I only put a light layer of sauce on, but wish I had done more. I needed more sauce for this thick crust. We ended up dipping the pizza in more sauce.

Chicago-Style Garlic and Butter Pizza | realmomkitchen.com

It was good and the cornmeal in the crust added to the texture and gave it a good crunch. Next time I’ll just make sure to put plenty of sauce and pile on the toppings, this crust can definitely handle it! For me, I couldn’t really taste the garlic in the crust, but maybe that’s because I used the stuff in a jar. I’ll probably add another clove next time. On Monday, I’ll be back with my homemade pizza sauce recipe.

Here is what you need to make the

Chicago-Style Garlic and Butter Pizza Crust

  • ACTIVE DRY YEAST
  • WATER
  • FLOUR
  • SUGAR
  • CORNMEAL
  • SALT
  • UNSALTED BUTTER
  • GARLIC
  • PIZZA TOPPINGS, YOUR CHOICE
Chicago-Style Garlic and Butter Pizza | realmomkitchen.com

Chicago-Style Garlic and Butter Pizza Crust

Real Mom Kitchen

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Ingredients
  

  • 1 1/4 oz pkg active dry yeast
  • 1 ¼ cups lukewarm water
  • 3 ¼ cups flour plus more for dusting
  • 1 tsp sugar
  • ½ cup cornmeal
  • 1 tsp salt
  • 4 Tbsp unsalted butter melted
  • 1 garlic clove ground to a paste
  • pizza toppings your choice

Instructions
 

  • In large bowl, dissolve yeast in 1/4 cup lukewarm water. Add 1/4 cup flour and the sugar, stir together. Cover with plastic wrap and let rise in a warm place for 20 minutes.
  • Stir the remaining 1 cup lukewarm water, 3 cups flour, the cornmeal and salt into the yeast mixture.
  • Combine the butter and garlic; mix into the dough.
  • Turn out onto a lightly floured work surface and knead until soft and elastic, 10-12 minutes (I let my kitchen aid do this).
  • Lightly grease a large bowl, add the dough and turn to coat. Cover and set in a warm place until the dough is doubled in size, 1 hour.
  • Punch dough down, then knead for 2-3 minutes (again I let the kitchen aid do this part).
  • Grease a 9x13-inch baking pan (I used glass), then press in dough to cover the bottom and 2 inches up the sides; let rise for 20 minutes.
  • Preheat the oven to 500 degrees. Top the pizza dough with your favorite toppings. Lower the oven to 450 degrees and bake for 30 minutes.
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12 Comments

  1. Thanks for sharing. I just happened to land on this page while searching about Kitchen Champion on Google. Keep up the good work and all the best.

  2. I like your recipes and would be interested in checking out your site again, but sites with forced music send me reaching for the mute button. I usually choose to avoid them. Just my 2 cents…

  3. I used bacon and deli shaved ham with olives on part. Since the ham was shaved it did burn a little. If I do ham like that again, I’ll put it under the cheese instead of on top.