/Chicago-Style Deep-Dish Pizza Dough
Chicago-Style Deep-Dish Pizza Dough

Chicago-Style Deep-Dish Pizza Dough

Chicago Style Deep Dish Pizza Dough:

Makes 30 ounces dough, enough for one 14-inch deep-dish pizza or one 9-inch stuffed pizza.

1 package (21/4 teaspoons)
active dry yeast
11/4 cups lukewarm water
(90° to 100°f)
1 teaspoon sugar
31/4 cups unbleached bread
flour, plus more for dusting
1/2 cup medium-grind yellow
1 teaspoon table salt or
11/2 teaspoons kosher salt
1/4 cup olive oil, plus more for
oiling bowl and pan.

To make the dough by hand: Begin by making a sponge. In a large bowl, dissolve the yeast
in 1/4 cup of the warm water. Add the sugar and 1/4 cup of the flour and stir with a wooden spoon
or rubber spatula to combine. Cover with plastic wrap and let rise in a warm place for 20 minutes.
Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/4 cup olive oil.
Using a wooden spoon, mix the dough, incorporating as much of the flour as possible. Turn the
dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes.
It will still be a little sticky but shouldn’t stick to your hands. Add only a minimum amount of
flour to the work surface to keep the dough from sticking. Lightly oil a large bowl. Add the dough
and turn to coat on all sides. Cover the bowl with plastic wrap and place a clean, damp kitchen
towel over the top.

Set the bowl in a warm spot (a pilot-heated oven is a good spot, or an electric oven turned
to 150°F for 5 minutes and then turned off). Let the dough rise until doubled in volume, 11/2 to
2 hours. (For a slow rise, place the covered bowl in the refrigerator and let the dough rise for 10 to
12 hours. Bring the dough to room temperature before completing the final rise.)

When the dough has doubled in volume, punch it down and knead it for 2 to 3 minutes.
Press the dough evenly into the bottom of an oiled 14-inch round deep-dish pizza pan (see
recipe introduction). Let the dough rise in the
pan for 15 to 20 minutes. Press the dough until it comes 2 inches up the sides and is even on the
bottom and at the corners of the pan. Proceed with any deep-dish pizza recipe.

-Diane Morgan and -Tony Gemignani All Rights Reserved

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