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Print this Recipe    Dough 31

Chicago Style Pizza Crust

3 cups all-purpose flour
1/8 cup olive oil
2 jumbo eggs, room temperature
2 tablespoons thyme
1 cup warm water
1 package rapid rise yeast
2 tsp sugar

Whisk together water, yeast and sugar in a bowl and set aside to
proof for 10 minutes. In a large bowl sift together flour and salt
and sprinkle in thyme. Mix eggs into yeast mixture. Pour liquid
into dry ingredients and mix until a soft sticky dough forms. remove
dough to a lightly floured surface and knead 5 minutes, until dough
is no longer sticky.

Place in a well oiled bowl, turning to coat all sides, cover and
allow to rise until doubled in bulk 2 - 3 hours.

Punch dough down and place into a well oiled 12" pizza pan. using
your hands, move dough around the bottom of the pan and 2/3 the
way up the sides. Set aside and let rise 10 minutes. Brush crust
lightly with olive oil and add toppings.

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