This all sounds hard, doesn’t it? Good news, it’s not! Laminating is literally just spreading butter on your pizza dough and folding it up. Then, rolling the pizza dough out again locking that butter inside. Easy.
I’m not sure how and I’m not sure why… but despite being a little crunchy and very flaky, this pizza crust will absolutely melt in your mouth. It’s crunchy, buttery, and tender all at the same time? A miracle crust.
Baking with Yeast Guide
Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions!
Let’s talk about the pizza sauce. Slightly sweet, incredibly thick, and wonderfully flavorful. The sauce is always my favorite part about Chicago-style pizza. In fact, I usually order extra sauce on the side. All about the condiments in my world.
