Chicago Style Pizza
This chef-curated Chicago Style Pizza offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 36g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 486 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Chicago Style Pizza offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Chicago Style Pizza to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Chicago Style Pizza, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- DOUGH:
- 1 Package active dry yeast
- 2 teas. Sugar
- 1 1/4 cups Warm water
- 2 3/4 cups All−purpose flour
- 1/2 cup yellow cornmeal
- 3 tbls. Olive oil
- 1 teas. Salt
- TOPPING:
- 1 cup Pizza sauce
- 12 oz. Shredded mozzarella cheese
- 1/2 lb. Ground beef, crumbled, cooked
- 1/4 lb. Italian Sausage, crumbled, cooked
- 1/4 lb. Pork Sausage, crumbled, cooked
- 1/2 cup Pepperoni, diced
- 1/2 cup Canadian bacon, diced
- 1/2 cup Ham, diced
- 1/4 lb. Mushrooms, sliced
- 1 small Onion, sliced
- 1 Green bell pepper, seeded, sliced
- 2 oz. Grated Parmesan cheese
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
For dough, sprinkle yeast and sugar into warm water in small bowl; let stand until foamy, about 5 minutes. 2Step 2: Technique & Execution
Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center and add yeast mixtureStep 3: Technique & Execution
Stir to form a soft dough, adding more flour if necessaryStep 4: Technique & Execution
Turn onto a floured board and knead until dough is supple and elastic, 7 to 10 minutesStep 5: Technique & Execution
Transfer to a large bowl, cover and let rise in a warm spot until dough has doubled, about 1 hourStep 6: Technique & Execution
Roll dough to a 13−inch circleChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 486 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 36g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 17g | Complex, slow-digesting dietary fiber |
| Fat | 19g | Wholesome dietary lipids for micronutrient absorption |
Chicago Style Pizza
This chef-curated Chicago Style Pizza offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
DOUGH
TOPPING
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: For dough, sprinkle yeast and sugar into warm water in small bowl; let stand until foamy, about 5 minutes. 2
Technique & Execution: Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center and add yeast mixture
Technique & Execution: Stir to form a soft dough, adding more flour if necessary
Technique & Execution: Turn onto a floured board and knead until dough is supple and elastic, 7 to 10 minutes
Technique & Execution: Transfer to a large bowl, cover and let rise in a warm spot until dough has doubled, about 1 hour
Technique & Execution: Roll dough to a 13−inch circle
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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