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Chicago Style Pizza


  • Pizza Base
  • 1 2/3 cups all-purpose flour
  • 1/4 cup yellow cornmeal
  • 1 and 1/4 tsp salt
  • 1/2 tbsp sugar
  • 1 and 1/8 tspyeast
  • 2/3 cup slightly warm water
  • 1/4 cup unsalted butter, divided(1/8 cupmelted, 1/8 cup softened)
  • olive oil for coating
  • Pizza Sauce
  • 1 tbsp unsalted butter
  • 1 small onion, grated (about 1/3 cup)
  • 1/3 tsp salt
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 2 garlic cloves, minced
  • 1 can crushed tomatoes
  • 1/8 teaspoon granulated sugar
  • Toppings
  • 2 cup grated mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • Other toppings as desired: pepperoni, sliced mushrooms, sliced capsicum
Filed under: Dinner, Dairy, American Italian
Submitted by: Kelly 7 March 2015

I first tried Chicago style pizza in Japan of all places, but my husband had raved about it for years!

It might take a bit of effort, but it's worth it!

Prep time:
2 hours
Cooking time:
1 hour 15 minutes


For the pizza base

Mix the dry ingredients together and form a well in the centre. Add the melted butter and warm water and stir to combine. If using a KitchenAid, mix the dough until it pulls away from the walls of the bowl, and falls away from the dough hook. If mixing by hand, knead the dough until is has a slight elasticity and a finger pressed holds the indentation slightly.

Take a large bowl and coat the sides with a little olive oil. Roll the dough ball around so that it is lightly coated and then cover and leave in a warm place to rise 1-2 hours.

Remove the dough, gently punching down any air bubbles and form into a ball. On a lightly floured surface roll the dough out using a rolling pin, into a large rectangular shape. Spread the softened butter over the dough and roll up (kind of like a cinnamon roll). Allow to rise for a further hour in a cooler place, while you make the sauce.

For the sauce

Heat the butter in a small saucepan on medium heat, then add the grated onion, oregano and salt. When the onion has browned slightly add the garlic, sugar and tomatoes. Bring to a mild boil, then reduce the heat and allow to simmer until hearty and fragrant, about 30 minutes.

Preparing the pizza

Preheat the oven to 220. Grease a 22cm springform pan. Roll out the dough again into a large circle. Using the rolling pin, gently place the dough over the pan and then press into the pan, removing any excess dough over the edge of the pan. Brush the edges with a little oil to make them crisp and golden if you like.

Place the cheese into the pan first, then add whichever toppings you've chosen. Lastly, cover with the sauce and then sprinkle the parmesan cheese on top.

Bake the pizza for 25-30 minutes, until cooked through and the edges are crisp and golden.

Remove from the oven and carefully remove the sides and base of the pan. Using a large knife, slice into wedges like a pie.

Grab a whole roll of paper towels, tuck in and enjoy!

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