Chicago Stuffed Pizza Dough

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Chicago Stuffed Pizza Dough

  • Author: Chef Leo Spizzirri


This recipe makes enough dough for one 12” stuffed pizza.  The recipe can be made the day before baking or on the same day.  If you plan to use this on the same day, make sure you have at least 4-5 hours for the dough to rise before rolling out.


Ingredient Description Alternative Grams Volume Bakers %
Flour King Arthur All Purpose 11.7% Ceresota or other All Purpose flour 700 5 1/2 cups 100%
Water Cold water 315 1 1/3 cups 45%
Oil Corn oil Pork Lard (pure), Canola oil, EVO/Butter mix 88 1/3 cup 13%
Salt Kosher If using table salt 5.6 grams or 1 teaspoon 11.5 2 tsps 1.6%
Sugar Granulated sugar 7.7 1 3/4 tsps 1%
Yeast Active Dry Yeast 11 1 1/3 tbsp 2%


  1. Add all of the cold water to the mixer. 
  2. Add sugar. 
  3. Add yeast. Whisk water, sugar and yeast together. Let this rest for 30 seconds. 
  4. Pour the flour into the bowl. Add the salt on top of the flour. This creates a layer of separation between the yeast and the salt. 
  5. Put the bowl on the stand mixer and put in the dough hook. 
  6. Start the mixer on 1st speed.
  7. Add oil into bowl slowly. Don’t ever go over second speed with this type of dough. 
  8. Total mix time is around 5-6 minutes.  It is better to undermix than overmix. 
  9. Stop the mixer briefly and use rubber spatula to scrape sides and bottom of bowl to loosen any flour that is on the bowl. 
  10. Keep mixing until you barely see some dry flour on the bottom. 
  11. Turn dough out on bench. 
  12. Knead dough for about 3-4 minutes.  
  13. Put dough back in bowl, cover with plastic wrap and let rest for 15 minutes.  You can also put the dough on the work surface and put the bowl upside down over the dough. 
  14. After the dough has rested, divide the dough into 2 pieces using a bench scraper
  15. Fold edges into the middle and form a ball. Put each dough ball into a resealable container. 
  16. If you are making the dough for the next day, put the containers in the refrigerator until you are ready to use them.  The dough needs to be at about 60 degrees F for rolling out, so take the dough out of the refrigerator about 90 minutes before you need to assemble the pizza. 
  17. If you are making the dough for the same day, keep the containers out in ambient temperature for 4-5 hours.



  • Stand mixer with dough hook or a large bowl if making dough by hand
  • Round 12″ pan, 2″ high (Recommended:  heavy gauge such as 14-16 gauge or Hard-coated anodized, naturally non-stick)
  • Scale to weigh ingredients
  • Bench scraper
  • Pan gripper (Optional)
  • Metal spatula for serving
  • Large knife
  • Containers for dough balls 
  • Gloves

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