Name: Chicago-Style Pizza Dough
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 1 12-Inch Thick Crust Pizza
Ingredients: 1 (0.25 ounces) package active dry yeast or 4 ½ teaspoons; 2 teaspoons sugar, divided; 1¼ cups warm water (110 °F); 3 to 3½ cups high-gluten flour plus more to flour your work surface; 1½ teaspoons salt; 2 tablespoons vegetable shortening; 1 teaspoon olive oil

Mains

Chicago-Style Pizza Dough

Author: Mary DiSomma

When it comes to pizza, there’s nothing quite like a chewy, thick crust that still manages to stay crispy on the edges. That’s exactly what my family and I love. Over the years, I’ve perfected this quick and easy pizza dough recipe to satisfy the craving for that iconic Chicago-style crust we all crave.

One of my favorite spots for pizza has always been Salerno’s, in large part due to the quality of their chewy, flavorful crust. When I decided to develop my own pizza dough recipe, I knew I wanted to create something as good as Salerno’s—I was so inspired! And after a lot of experimenting, I finally have a recipe that’s become a family staple. It's simple, foolproof, and the results are always delicious—whether you like a thick, chewy crust or a thinner, crispier base. Yep, it’s versatile too!

Chicago-Style Pizza Dough

My family’s pizza crust recipe uses a classic yeast dough, and it makes one of the best pizza crusts you’ll ever get your hands on!

Yield: 1 12-Inch Thick Crust Pizza
Prep Time: 15 minutes 15 min
Cook Time: 1 hour 40 minutes 1 hr 40 min
Total Time: 1 hour 55 minutes 1 hr 55 min

Ingredients

1 (0.25 ounces) package active dry yeast or 4 ½ teaspoons
2 teaspoons sugar, divided
1¼ cups warm water (110 °F)
3 to 3½ cups high-gluten flour plus more to flour your work surface
1½ teaspoons salt
2 tablespoons vegetable shortening
1 teaspoon olive oil

Instructions

Place the warm water in a small bowl or glass measuring cup. Sprinkle the yeast and 1 teaspoon sugar on top of the water. Do not stir. Let the mixture set at room temperature until it is foamy and fragrant—about 5 to 6 minutes.
Place 3 cups of flour in the bowl of your stand mixer or food processor. Add the remaining 2 teaspoons of sugar, along with the salt. Mix to combine. Place the vegetable shortening in the bowl. I like to divide it into 3 pieces and put it in different places so it’s easier to blend.
If you’re using your stand mixer, use the dough hook attachment. Turn the mixer or food processor on and drizzle in the yeast and water mixture. If the mixture seems too wet, add a little more flour until you achieve a nice, supple dough.
Lightly flour your work surface. Turn the dough out onto the work area and knead the dough until it’s smooth, about 5 to 6 minutes.
Grease a large bowl with the 1 teaspoon of olive oil. You can also spray the bowl with nonstick olive oil spray. Transfer the dough to the bowl and turn it to coat lightly with the oil. Cover the bowl with a kitchen towel and let rise for about 1 hour or until it’s doubled in bulk.
Punch the dough down and let rise a second time for 35 to 40 minutes. Your dough is now ready to form into a pizza!

View Mary's Tips

Ingredient Tips

When you’re going for a chewy texture, high-gluten flour is essential. It gives the dough strength and elasticity, allowing it to stretch beautifully while still maintaining a good bite. I recommend King Arthur’s high-gluten flourfor this recipe.

This may sound unconventional for pizza dough, but a little bit of vegetable shortening really goes a long way. It makes the dough soft and tender without compromising that satisfying crispy exterior.

Let Your Pizza Dough Rise—Twice

Patience is key! Letting the dough rise twice gives it that light, airy texture that Chicago-style pizza is known for. You’ll want to cover it and let it rest until it doubles in size—once initially and again after punching it down. While the dough rises, you can think about what to do with the leftovers—my homemade garlic knots recipe, perhaps?

Preparation + Preservation Tips

Absolutely! You can add herbs like oregano or garlic powder to the dough itself, or even mix in some grated Parmesan cheese for extra flavor. It’s a fun way to switch things up!

Yes! This dough freezes beautifully. Just portion it into individual balls after the first rise, wrap them tightly, and pop them in the freezer. When you’re ready to use, thaw the dough in a bowl in the refrigerator overnight. Remember to label and date anything you freeze!

It’ll keep in the fridge for about 3 days. Just make sure to store it in an airtight container or tightly wrapped in plastic to prevent it from drying out.

The best way to thaw pizza dough is by placing it in a bowl inside the fridge overnight. In a pinch, you can leave it out at room temperature for a few hours until it softens up.

Yes, and it makes the process so much easier. I love my stand mixer, and this is one of the easiest recipes to use it for. Just put on the dough hook attachment and let the mixer do all the hard work. It’ll knead the dough perfectly in just a few minutes! You can also use a food processor. Just make sure that it’s big enough to fit all of the ingredients.

Once your dough is ready, it’s time to stretch it out. Lightly flour your work surface, and gently press and pull the dough into the shape you want. Whether you're making a thick 12-inch crust or two thinner 10-inch pizzas, it’s all about keeping the dough light and airy. When you’re ready to bake, a pizza stone works great for getting that crispy bottom crust, but a regular baking sheet will do just fine too!

Extra Tips

Pizza dough is super versatile! You can use it to make calzones, breadsticks, or even garlic knots. Just roll it out, shape it, and get creative with toppings or fillings.

Easy Oregano Garlic Knots Recipe with Leftover Pizza Dough→