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.
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.
- ACTIVE DRY YEAST
- UNSALTED BUTTER
- PIZZA TOPPINGS, YOUR CHOICE