Pizza nights are a familiar ritual in many homes across Canada and the United States. Friday is a popular moment to unwind with a slice, especially when energy is low after a long week. Yet the real message is simple: any moment can be the right excuse to treat yourself. While many stores offer ready-to-bake options, there’s lasting value in crafting a homemade pie from scratch.
Pizza is often associated with Italian tradition, but the map of pizza is much larger. Across the United States, dedicated pizzerias celebrate regional styles that differ widely from the classic Roman or Neapolitan forms. Chicago, in particular, is famous for its unique take on pizza, which centers on a thick, hearty crust and a generous layering of toppings. While its essence is still dough, sauce, and heat, Chicago-style distinguishes itself from distant relatives both in ingredients and in method. The shared thread remains the oven, the saucy richness, and the appeal of a comforting, sliceable meal.
Although making a Chicago-style pizza may seem intricate, it is approachable. The recipe below centers on a pepperoni-tinged classic but invites endless customization: pulled pork, tuna, ham, or other favorites can stand in. The key to success is a vibrant tomato sauce that forms the heart of the dish.
Contents
- 300 grams of wheat flour
- 70 grams of cornmeal
- 10 grams of yeast
- Four tablespoons of olive oil
- 250 milliliters of warm water
- 10 grams of salt
- 250 grams of crushed tomatoes
- A good drizzle of olive oil
- A tablespoon of thyme
- A teaspoon of salt
- A teaspoon of sugar
- Pepperoni to taste
- A ball of mozzarella
- 50 grams of provolone cheese
Preparation
- The first step is to prepare the tomato sauce. Heat a bit of oil in a pan and add tomatoes, salt, sugar, and thyme. Let it simmer over medium heat for about half an hour or until it reduces by roughly half. Be careful to avoid splatter and burns. Keeping the sauce covered helps. Once ready, let it cool.
- Next comes the dough. Mix sugar, water, oil, yeast, and cornmeal. When combined, rest for about ten minutes. Then add the wheat flour and salt. When a compact ball forms, allow the dough to rest at room temperature for an hour.
- Stretch the dough and place it in a tart pan to create the signature Chicago edge. Bake in a hot oven, around 220°C, for about seven minutes to firm up the base.
- To assemble the pizza, lay sliced mozzarella on the bottom, followed by pepperoni and provolone. Crown with a generously sauced layer of tomato sauce. Finish with grated Parmesan on top.
- Bake for about 25 minutes at 220°C to finish the pie.