Chicago-Style Garlic and Butter Pizza

Chicago-Style Garlic and Butter Pizza Crust
Yield: One 13x9 pan

  • 1 (2-1/4 tsp.) package active dry yeast
  • 1-1/4 cups lukewarm water (110F - 115F)
  • 3-1/4 cups flour, plus more for dusting (Try using half bread flour; makes for a chewy crust)
  • 1 tsp. sugar
  • 1/2 cup cornmeal
  • 1 tsp. salt
  • 4 tbsp. butter
  • 4 garlic cloves, minced 
  • pizza toppings, your choice (What I Did: My toppings were homemade pizza sauce--tomato sauce, dried basil, salt and pepper, sugar--mozzarella cheese, sliced bell peppers lightly sauteed, and browned, Italian pork sausage)


1. In a measuring cup, dissolve yeast with 1-1/4 cups lukewarm water and sugar. Wait until yeast starts to "bloom" or create foam. 

2. In a small saucepan, melt butter. Add garlic to butter and cook on medium heat until fragrant. Move from heat. 

3. In a large bowl, combine flour, cornmeal, and salt. Stir in yeast mixture. Add butter and garlic mixture.

4. Turn out onto a lightly floured work surface and knead until soft and elastic, about 5 minutes. Lightly grease a large bowl, add the dough and turn to coat. Cover and let rise until doubled in size, about 1 hour.

4. Deflate dough. Grease a 13x9" baking dish and press in dough to cover bottom and 2 inches up the sides; let rise for 20 minutes. While waiting for dough to rise, preheat over to 400F.

5. Top pizza dough with your favorite toppings and bake for 30 minutes.