Chicago Style Pan Pizza Recipe

All-purpose flour: The base for the dough, providing structure and texture.

Cornmeal: Adds a unique texture and flavor to the crust, making it distinctively Chicago style.

Salt: Enhances the flavor of the dough and balances the sweetness.

Sugar: Helps to activate the yeast and adds a slight sweetness to the dough.

Active dry yeast: Essential for the dough to rise and become light and airy.

Warm water: Activates the yeast and brings the dough together.

Olive oil: Adds richness and helps to create a tender crust.

Shredded mozzarella cheese: Provides the gooey, melty layer of cheese that is a hallmark of Chicago style pizza.

Pizza sauce: Adds a tangy and savory layer of flavor.

Grated parmesan cheese: Adds a sharp, nutty flavor that complements the other cheeses.

Sliced pepperoni: A classic topping that adds a spicy, savory element to the pizza.

When kneading the dough, make sure to use the heel of your hand to push it away from you, then fold it back over itself. This helps develop the gluten, giving the crust a chewy texture. If the dough feels too sticky, sprinkle a little more flour on your work surface. Conversely, if it feels too dry, add a few drops of water and continue kneading.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content which can give the dough a chewier texture, suitable for a hearty pizza crust.

• cornmeal - Substitute with semolina flour: Semolina flour can provide a similar texture and slight crunch to the crust, much like cornmeal.

• salt - Substitute with kosher salt: Kosher salt has a coarser grain and can enhance the flavor of the dough similarly to regular salt.

• sugar - Substitute with honey: Honey can add a touch of sweetness and help with the browning of the crust.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and can speed up the rising process.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the dough.

• olive oil - Substitute with vegetable oil: Vegetable oil can be used in place of olive oil, though it may have a milder flavor.

• shredded mozzarella cheese - Substitute with provolone cheese: Provolone cheese melts well and has a slightly sharper flavor that can complement the pizza.

• pizza sauce - Substitute with marinara sauce: Marinara sauce can be used as a pizza sauce and often has a similar flavor profile.

• grated parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and a slightly saltier, tangier flavor.

• sliced pepperoni - Substitute with sliced salami: Salami can provide a similar spicy and savory flavor to the pizza.

• Allow the pizza to cool completely before storing. This prevents condensation, which can make the crust soggy.
• Wrap individual slices tightly in plastic wrap or aluminum foil. This helps maintain freshness and prevents freezer burn.
• Place the wrapped slices in a freezer-safe container or zip-top bag. Label with the date to keep track of storage time.
• For short-term storage, keep the pizza in the refrigerator for up to 3-4 days. Reheat in the oven at 375°F (190°C) for 10-15 minutes to retain the crispy crust.
• For long-term storage, freeze the pizza for up to 2 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat frozen pizza in a preheated oven at 375°F (190°C) for 20-25 minutes. For a crispier crust, place directly on the oven rack for the last 5 minutes.
• Avoid microwaving as it can make the crust chewy and less enjoyable. If using a microwave, place a cup of water inside to keep the pizza from drying out.
• For an extra touch, brush the crust with a bit of olive oil before reheating to enhance flavor and texture.

• Preheat your oven to 375°F (190°C). Place the leftover Chicago Style Pan Pizza on a baking sheet lined with parchment paper. Cover the pizza loosely with aluminum foil to prevent the crust from becoming too hard. Bake for about 10-15 minutes or until the cheese is bubbly and the pizza is heated through.

• For a quick reheat, use a skillet on the stovetop. Heat the skillet over medium heat and place the pizza slice in the skillet. Cover with a lid to help melt the cheese. Heat for about 5-7 minutes, checking occasionally to ensure the crust doesn't burn.

• If you have an air fryer, preheat it to 350°F (175°C). Place the pizza slices in the air fryer basket, making sure they don't overlap. Heat for about 3-5 minutes or until the cheese is melted and the pizza is hot.

• For microwave reheating, place a cup of water in the microwave along with the pizza slice. The water will help keep the crust from becoming too chewy. Heat on high for 1-2 minutes, checking to ensure the cheese is melted and the pizza is heated through.

• If you have a toaster oven, preheat it to 375°F (190°C). Place the pizza slice on the toaster oven tray and heat for about 10 minutes or until the cheese is bubbly and the pizza is hot.

• Mixing bowl: Used to combine the flour, cornmeal, salt, sugar, and yeast together.

• Measuring cups: Essential for accurately measuring the flour, cornmeal, water, and olive oil.

• Measuring spoons: Necessary for measuring the salt, sugar, and yeast.

• Wooden spoon: Handy for mixing the dough ingredients until a dough forms.

• Stand mixer: Optional, but can be used to mix and knead the dough more efficiently.

• Kneading surface: A clean countertop or a large cutting board where you can knead the dough.

• Rolling pin: Used to roll out the dough to fit into the pan.

• Greased pan: A deep-dish pizza pan or a cast-iron skillet, greased to prevent sticking.

• Oven: Preheated to 425°F (220°C) for baking the pizza.

• Cheese grater: For grating the mozzarella and parmesan cheese if not pre-shredded.

• Knife: Used to slice the pepperoni.

• Cooling rack: To let the pizza cool for a few minutes before slicing.

• Pizza cutter: For slicing the pizza into serving pieces.

Prepare ingredients in advance: Measure and organize flour, cornmeal, and other dry ingredients the night before.

Use a stand mixer: Let a stand mixer knead the dough for you to save time and effort.

Preheat the oven early: Start preheating your oven while the dough is rising to save time.

Shred cheese ahead: Shred the mozzarella cheese and grate the parmesan cheese in advance.

Use pre-sliced pepperoni: Save time by using pre-sliced pepperoni instead of slicing it yourself.