I do not have any idea what "Chicago Style" is. While virtually any bread recipe will work as a pizza dough, this is what I use for two crusts: Soften yeast in warm water for about 10 minutes. Mix in ingredients (except the flour) and combine well. Add flour all at once and knead until a smooth dough is formed. If it is a bit sticky, then add a little more flour. Let rise for an hour, beat down, roll out and spread ones choice of toppings. If you are pressed for time, the first rising can be shortened to 15 minutes, but this is not recommended. MK
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|Serving Size: 1 Serving (149g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 26 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2.9g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 31mg||10 %|
|Sodium 14.6mg||1 %|
|Potassium 164mg||4 %|
|Total Carbohydrate 78.8g||23 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 75.6g|
|Protein 12.1g||17 %|
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Calories per serving: 397
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