The Real Chicago Deep Dish Pizza Dough25 Reviews
- Prep: 10 min
- Ready In: 6 hr 25 min
“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 brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.” - by owensjo
Original recipe yields 8 servings
- Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
- Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
- Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
- Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.
Amount Per Serving (8 total)
- 299 cal
- 14.3 g
- 37 g
Based on a 2,000 calorie diet
Reviews (25)Rate This Recipe
"Alright, first reviewer! I took the gamble on making this crust without any reviews to go off off, and i'm glad I took the chance. Now let me share my experience to make the next guy or gal more con..." See morefident about making this. First, I actually made two batches of this dough. I made one exactly as is, for comparison, and I made another using the dough cycle on my bread machine. I could not decipher any difference in the finished product either before or after baking comparing the dough prepared as indicated, and prepared in the bread machine. For the bread machine crust, I put all the liquid ingredients (water and corn oil) in the machine, followed by all the solid ingredients. I let my breadmaker run on the dough cycle, which is a 90 minute cycle. I left the house after that and so the dough sat in the machine for about 5 hours after the cycle had finished... and when all was said and done the two dough balls worked the same. SO, if you want to save some time/effort, feel free to use your bread machine. Now, on to the crust. I can't stress enough the importance of flattening the crust, and then letting it rest for 10-15 minutes before trying to stretch it into the pan. Otherwise, when you try to press the crust against the sides, it will fall back down toward the center. Finally, I pre-baked the crust for 10 minutes, added cheese, pepperoni and then the tomatoes, and then baked another 30 minutes. The end result... soft and flavorful. Pizzeria style for sure! A+"
"Great dough. I actually left mine on the counter a lot longer than 6 hours - more like 14 hours. Dumped into an oiled cast iron skillet and topped as directed - cheese first, Parmesan and mozzarella t..." See morehen some left over double tomato bruschetta and some fresh orange bell peppers. 450 for about 23 minutes was all it took. Very nice. A great dough for busy working mom's and dad's who can make the dough in the morning and have dinner ready in a flash that evening. Thanks for a great recipe."
"Handsdown BEST pizza dough I've tried yet. I'm so glad I didnt go my normal route and find a recipe with a million reviews. I doubled the recipe when I made this and was able to make a calzone and t..." See morewo medium sized pizza's. I wasnt able to let it rise for 6 hours I only had 2 hours but it still turned out perfect! Thanks for the recipe owensjo, my journey to find the perfect pizza dough has come to its end!!"
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