About this recipe
The key to a Chicago-style pizza is a buttery, flaky crust and a tangy but simple sauce. In order to have a sauce that has the intense flavor we Chicagoans are used to, it is important to use high-quality tomatoes such as 6 In 1 or San Marzanos. In my research I have found that Giordano’s (my personal favorite) uses 6 In 1. So that is what I use in this recipe. The dough recipe provides the weight of each ingredient as well as the approximate cup measurement. Using the weight measurement is much more accurate, but if you do not have a scale the cup measurements should work just fine. As mentioned before, this dough is not the same as a New York style pizza dough. It uses a low protein flour (like all-purpose) and the gluten is not developed at all. Therefore, this dough is not for tossing. It should be treated more like a pie dough. Lastly, this recipe is for a 14” pizza. If you have a different sized pan, you will need to convert the measurements to correspond with the different sizes.
Putting It All Together
Dough Directions: step 8.
Dough Directions: step 9.
Dough Directions: step 10.
Dough Directions: step 11.
Putting It All Together: step 4.
Putting It All Together: step 5.
Putting It All Together: step 9.
Putting It All Together: step 11.
Posted: July 2015.