Name: Chicago-style Pizza Crust
Ingredients: 1½ teaspoons yeast; 1 cup warm water; ¼ cup olive oil; 3 cups flour

Why it works: Olive and flour are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 16,871 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Chicago-style Pizza Crust

Oven425°F

Time25 minutes

Ingredients

1½ teaspoons yeast
1 cup warm water
¼ cup olive oil
3 cups flour

Directions

Make the dough

Add ingredients to your bread machine according to manufacturer's instructions.
Run dough program.

Shape and rise

Lightly oil a heavy 10 inch skillet.
Press out the dough into the pan.
Cover and allow to rise in a warm place for 20 minutes.

Top and bake

Top with your favorite sauce, toppings and cheese and bake at 425°F for 25 minutes.

Nutrition, whole recipe (rough)

574Calories

13 gProtein

15 gFat

95 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Olive Oil	1 tbsp (14g)	119
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Olive + flourtop 19% of all pairs

Smell alikemoderate

Cooked together16,871 recipes

Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Yeast: Produces gas as it ferments, which leavens the dough so it rises and becomes airy.
Flour: Forms the gluten network that gives the crust its structure and chew.
Warm water: Hydrates the flour so gluten can develop and activates the yeast.
Olive oil: Adds fat that tenderizes the crust and helps it brown slightly and stay moist.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.