Chicago, Cracker Style Pizza Dough



  • Flour 100.00%
  • Salt 1.50
  • Sugar(optional) 1.50
  • Compressed yeast 0.25
*Olive oil 8.00
Unsalted butter(optional)4.00
Water (variable)(70F) 45.00
* For economy, a blend of 2% olive oil and 6% vegetable oil can be substituted for the olive oil.

(Thin crust)

1) Add the water to the mixing bowl, than add the salt and sugar to the water.
2) Add the flour, followed by the compressed yeast and butter if used.
3) Begin mixing at low speed and gradually pour in the oil over about 60 seconds.
4) Continue mixing for a total of about 4 to 5 minutes at low speed, or until about 1/4 of the flour is still seen as white, dry flour in the mixer.
5) Transfer the dough mix to a plastic tub and cover to prevent drying.
6) Allow the dough to ferment/rise in the tub for 4 to 5 hours.
7) Bring the dough to the bench and scale into desired weight pieces, then form into balls.
8) Place the dough balls into dough boxes, wipe lightly with oil, and cross stack in the cooler for two (2) hours. Down stack the dough boxes and nest to prevent drying.
9) Remove dough balls from the cooler 2 hours before anticipated use, and allow to warm at room temperature.
10) Flatten the dough ball(s) by hand and feed into the sheeter/roller to give a finished skin of desired thickness.
11) Trim the dough to the desired diameter using a knife or pizza cutter.
12) Apply slices of Mozzarella cheese to the dough skin, followed by the sauce and toppings.
13) Pizzas can be baked on the deck/stone or on a screen/disk if desired.

(Thick crust)

For making a Chicago style thick crust, the following formula modifications are
a) Include the optional unsalted butter in the formula for improved flavor.
b) Increase the dough water to 50% of the weight of the flour.

Procedure Changes
1) Increase the weight of the dough balls to be appropriate for the diameter of pizza crusts being made.
2) Adjust the sheeter roll settings to give a sheeted dough piece approximately 1/4 -inch thick.
3) Cut the dough piece to the desired diameter using a knife or pizza cutter.
4) Place the cut/trimmed dough skin into a dark colored (anodized finish) deep dish (2 -inches deep) pan that has been oiled with salad oil or an olive oil/salad oil blend.
5) Allow the panned dough to rise for about 45 to 60 minutes.
6) Using your fingers, carefully pull some of the dough up the sides of the pan to form a raised edge.
7) Apply sliced Mozzarella cheese to the dough surface of the dough, add the sauce followed by toppings.
8) Bake at 425 to 450F in a deck oven, or at 400 to 415F in an impingement oven. These pizzas should be given a long, slow bake to develop their unique flavor and texture.

Additional Information

Category: Pizza Dough
Submitted By: Tom Lehmann, The Dough Doctor