Chicago Pizza Crust

If you like a thicker and puffier pizza crust this is the recipe for you.

1 1/4 C warm water (105° to 115° F)
1 Tbsp active dry yeast
1 Tbsp granulated sugar
1/4 C canola oil
2 1/2 to 3 C unbleached white flour
1 tsp salt

In a large bowl, combine warm water, yeast, and sugar. Set aside and let foam. When foam has formed, add oil, salt, and 1 1/2 C flour. Stir until mixed, then beat for 1 minute. Add enough flour to make a firm dough, then turn dough out onto counter and knead, incorporating enough flour so dough is not sticky.

Place dough in a clean, greased bowl. Cover and let rise for 15 minutes. Spread with fingers in greased pizza pan that has been sprinkled with yellow corn meal.

Place dough in a clean, greased bowl. Cover and let rise for 15 minutes. Spread with fingers in greased pizza pan that has been sprinkled with yellow corn meal.

Serving suggestion: You can use this for the Garden Pizza base or create your own pizza. For pizza, just add your favorite spaghetti sauce and favorite toppings. Top with cheese and bake at 350° F for 15 to  20 minutes or until golden.

Servings: 15

Submitted by Debby Shabo Wade
 

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