THE REAL CHICAGO DEEP DISH PIZZA DOUGH
I have it on good authority that this is the real Deep Dish Pizza Dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) Using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1 tomatoes which are far superior to other tomato brands. Classico ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used by the pizzarias in Chicago.
Provided by owensjo
Categories Low Cholesterol
Time 6h30m
Yield 1 10 or 12 inch pizza, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Add yeast to a mixture of water and sugar and let stand until foamy, about 5-10 minutes.
- Add the rest of the ingredients and mix in stand mixer with paddle attachment for one minute, then knead with hook attachment for no more than two minutes. Dough will be a little sticky. If too sticky to handle, add a little more flour. If too dry, add a little water. Dough should be a little tacky but able to shape into a ball.
- Put dough in a buttered bowl, turn dough buttered side up, cover with plastic wrap or a clean towel and let rise at room temperature for 6 hours.
- Punch down, then cover and let gluten relax for 10-15 minutes.
- Either roll out or press into and up sides of deep dish pizza pan or even a cast iron skillet. If you are making a 10-inch pizza, fit the dough into the pan at the thickness you like and trim off any excess.
- Add cheese, toppings, and tomatoes (that you've flavored with garlic, basil, oregano, etc.).
- Bake at 450 degrees for 30 minutes, depending on your oven.
- You may want to prebake the crust, if you wish, for about 5-10 minutes.
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Mr Sakib
[email protected]I'm not sure what I did wrong, but my dough turned out really sticky. I had to add a lot of extra flour to get it to the right consistency.
Bilal Mengal
[email protected]This is the best deep-dish pizza dough recipe I've ever used. The crust is crispy and the dough is so flavorful. I can't wait to make it again!
Parker Reedy
[email protected]I've never made deep-dish pizza before, but this recipe made it easy. The dough was perfect and the pizza was delicious.
Amboy Gwapohon
[email protected]This dough is amazing! It's so easy to work with and the pizza always turns out perfect.
Khan Zain
[email protected]I'm so glad I found this recipe. It's the perfect way to make a delicious deep-dish pizza at home.
Jeon Mickey
[email protected]This recipe is a keeper! I'll definitely be making this pizza again and again.
Michael Bolly
[email protected]I was a bit skeptical about making my own deep-dish pizza dough, but this recipe made it easy. The dough was easy to work with and the pizza turned out great.
Amos Armando
[email protected]I've tried a lot of different deep-dish pizza dough recipes, but this one is by far the best. It's the perfect balance of crispy and chewy.
Rosagarcia Elia
[email protected]I'm not a huge fan of deep-dish pizza, but this recipe changed my mind. The dough is so good that it makes the whole pizza worth it.
Mekdes Habta
[email protected]This is my go-to deep-dish pizza dough recipe. It's always reliable and produces a delicious pizza.
Jihan Mubarak
[email protected]I've made this recipe several times now and it's always a hit. My friends and family love it.
liz rocha
[email protected]This dough is a bit more work than other recipes, but it's worth it. The flavor and texture are incredible.
Ajay Smart
[email protected]I followed the recipe exactly and my pizza turned out amazing! The dough was easy to work with and the finished product was delicious.
Rakel
[email protected]I'm from Chicago and this recipe is the real deal. The dough is just like what you would get at a pizzeria in the city.
jared brooks
[email protected]This is the best deep-dish pizza dough recipe I've ever used! The crust was perfectly crispy and the dough was so flavorful. I'll definitely be using this recipe again.