Tuesday, September 28, 2010

King Arthur’s Chicago Style Pizza Crust

Gah! Some very cool blog pointed this pizza crust out to me, and now I’ve totally lost it! Anyway, my bf is a fan of thick-crusts, and I usually go for thin, because I like a challenge.

So, when I saw this, I decided to give it a try. Here’s how it went down:


  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons yellow cornmeal
  • 1 3/4 teaspoons salt
  • 2 3/4 teaspoons instant yeast
  • 2 tablespoons olive oil
  • 4 tablespoons butter, melted
  • 2 tablespoons vegetable oil or salad oil
  • 1 cup + 2 tablespoons lukewarm water


1) Mix the dough ingredients, and knead to make a smooth crust. This will take about 7 minutes at medium-low speed in a stand mixer. You can also make the dough in a bread machine set on the dough or manual cycle.

2) Place the dough in a lightly oiled bowl or 8-cup measure (which makes it easy to track its rise), cover, and let rise till very puffy, about 60 minutes.

3) While the dough is rising, ready your 14" deep-dish pizza pan. Grease it with non-stick vegetable oil spray, then pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.

4) Stretch the dough to make as large a circle as you can. You can do this on a lightly oiled baking mat, if you choose; or simply stretch the dough in your hands.

5) Lay the dough in the pan, and stretch it towards the edges till it starts to shrink back. Cover, and let it rest for 15 minutes. Start preheating the oven to 425°F (or high) while the dough rests.

6) Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that's OK. Let the crust rest for 15 minutes or so, as your oven comes up to 425°F.

8) Bake the crust for 10 minutes, until it's set and barely beginning to brown.

7) Decorate the pizza with toppings of your choice. We kept it simple with just queso cremoso (or mozzarella works) and olives on most of it, and a few sundried tomatoes on my portion.

12) Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and carefully lift it out of the pan onto a rack. A giant spatula is a help here. Allow the pizza to cool for about 5 minutes (or longer, for less oozing) before cutting and serving.

Comments: This turned out really well! I skimped on the yeast, thinking I’d have extra time to let it rise, and then didn’t. But the bf loved it, igual. It’s heavy, and I was scared the dough was too heavy as I kneaded it, but it all turned out well. I will have to test this with some whole wheat flour and see if I can healthify it!


No comments:

Post a Comment