The Real Chicago Deep Dish Pizza Dough

The Real Chicago Deep Dish Pizza Dough

50
owensjo 0

"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."

Ingredients

6 h 25 m {{adjustedServings}} servings 299 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 362 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.

Footnotes

  • Cook's Note:
  • 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 10-15 minutes.
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Reviews

50
  1. 67 Ratings

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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 mo...

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 mozzar...

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...