Homemade pizza How to make a Chicago style pizza recipe

In many homes in Spain Friday dinner is reserved pizza It is the main indulgence of the week at the moment of greatest fatigue. But the truth is, any excuse is valid to treat yourself. Although there are many options for taking them out of the package and putting them in the oven in big stores, It is always better to make it from scratch at home.

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Although the most typical pizzas are Italian, they are not the only ones that exist and are popular. Without further ado, in USA They are not just about hamburgers, but there are also veritable temples dedicated to pizza. Perhaps where it is most revered is in Chicago, although those made there have little to do with the typical Roman or Neapolitan. The only thing they have in common is that they consist of dough and have tomato sauce. And that they are prepared in the oven. Otherwise, They are separated by kilometersas well as their places of origin.

Although it may sound complicated, making a Chicago-style pizza that has part pizza and part savory pieIt’s not that complicated. Of course, it takes time. Here we offer a recipe with a pepperoni-based filling, the classic, but it can be seasoned to taste without limitations: “pork”, tuna, ham… Any version is good. What should not be overlooked is that the secret to success is in the tomato sauce.


For the mass

  • 300 grams of wheat flour

  • 70 grams of corn flour

  • 10 grams of yeast

  • Four tablespoons of olive oil

  • 250 milliliters of lukewarm water

  • 10 grams of salt

For the tomato sauce

  • 250 grams of chopped tomatoes

  • Drizzle olive oil well

  • A tablespoon of oregano

  • A teaspoon of salt

  • a teaspoon of sugar

For core

  • pepperoni to taste

  • A bowl of mozzarella

  • 50 grams of provolone cheese


  • The first step is to prepare the tomato sauce. To do this, it’s as simple as heating oil in a pan and adding tomatoes, salt, sugar and oregano. It should be left on medium heat for at least half an hour or until it reduces by half. You have to be very careful, because the tomato splatters easily and reaches a very high temperature, so it can cause burns. Better to cover it up to avoid it. After it is ready, let it cool.

  • Then comes the turn of the dough. To do this, you need to mix sugar, water, oil, yeast and corn flour. Once combined, let rest for about ten minutes. Once this time is up, it’s time to start adding the wheat flour and salt. After forming a compact ball, leave the dough for an hour at room temperature.

  • After this, it’s time to stretch it. Once ready, it should be placed in the pan so that it has the characteristic edge of a Chicago-style pizza. After it is ready, it should be placed in a high temperature oven (220 degrees) for about seven minutes to dry.

  • Then it’s time to make the pizza. Sliced ​​mozzarella should go underneath. Immediately after putting in the pepperoni, and then the provolone. All this should be covered with tomato sauce, which should be very abundant. The final touch is to grate some Parmesan cheese on top.

  • It should be baked at 220 degrees for 25 minutes.

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