Chicago thick crust


I am going to attempt my first Chicago style pizza crust....something I am not clear on.....how do you incorporate the lard and butter when adding it to the flour???room temperature?....melt it?........I am assuming to add it to the flour at room temp....like you would to biscuit or pie dough.......any advice? Thanks gang

Mark S.
posted almost 2 years ago

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Use butter and/or lard that's at room temperature. Cut it into small pieces, then incorporate into the dough.

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Raj Irukulla admin
posted over 1 year ago


Thanks Raj......I figure that how it was done....but was not sure...I used my pastry blender to cut in the butter and lard into the flour.

Mark S.
posted over 1 year ago


Got er done.........Chicago pizza.

Medium chicago

Mark S.
posted over 1 year ago


Looks like a success to me. How was it? What kind of tomatoes did you use?

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Raj Irukulla admin
posted over 1 year ago


Hey Raj,
It was not bad, for my first attempt, I only ate Chicago pizza twice in my life (in Chicago), and that was several years ago, so I can't make a good comparison, but none of it was leftover......tomatoes....I have to use what I can get my hands on, on this paticular one I used the Cento Crushed Tomatoes, I like the consistency crushed tomatoes offers, my favorite crushed tomatoes are the Bianco DiNapoli. I ordered some of those last year and love them. Something I learned on making this one Raj, one should pay attention to the fat content of your meat, I used a breakfast sausage that was made at a local meathouse, and it caused quite a bit of grease in the pizza, I was able to papertowel it out. I used Tony's G recipe and followed it.

Mark S.
posted over 1 year ago


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