Is Ceresota Flour 'the' Flour of Chicago Style Pizza?


Hello!

Is Ceresota flour really "the" flour to use to create Chicago-style pizza? Or is there another option that will still offer the same quality of a Chicago style pizza crust?

I'm having a very difficult time in finding this type of flour in the Denver area and the fear of buying quality flour on ebay/walmart/amazon from unknown sources is not worth the risk - especially with all the counterfeit products sold on marketplaces such as those.

I'd like to create both cracker thin crust as well as deep dish (Chicago style). Any tips would be amazing! :)

Thank you!

Jeff S.
posted about 2 years ago

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It definitely is. But, you shouldn't be afraid to try another all purpose flour. Here's a pic of the kitchen at Vito & Nick's pizza in Chicago. There's a wall of Ceresota bags. 😀

Medium munchies

Thumb raji
Raj Irukulla admin
posted about 2 years ago


Ceresota is my go-to when making a cracker style dough! works better than anything else I've tried.

clark V.
posted about 2 years ago


When I think about Chicago Style Pizza there was a Pizzeria in Hamburg and Clarance NY called Bozzana's Pizza.
I worked there. Their dough receipe was a good one. The dough was so sturdy it would hold a hearty, flavorful sauce, (that I used to prepare except the spice packet that was prepackaged,) a good quality mozzarella cheese, that I would slice, as well as a generous serving of pepperoni or other requested toppings.
What I'm getting at is this. Bozzana's Pizza remind's me of Chicago Style, but the flour used in the dough was slightly different.
Bozzana's was a PIZZA INSTITUTION here in WNY.

James A.
posted about 2 years ago


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