Chicago Style Deep Dish Pizza Crust
photo by lilsweetie
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 3 cups all-purpose flour
- 1⁄8 cup olive oil
- 2 large eggs, room temperature
- 2 tablespoons thyme
- 1 cup water
- 1 package fast rising yeast
- 2 teaspoons sugar
directions
- Whisk together water, yeast and sugar in a bowl and set aside to proof for 10 minutes.
- In a large bowl sift together flour and salt and sprinkle in thyme. Mix eggs into yeast mixture. Pour liquid into dry ingredients and mix until a soft sticky dough forms.
- remove dough to a lightly floured surface and knead 5 minutes, until dough is no longer sticky.
- Place in a well oiled bowl, turning to coat all sides, cover and allow to rise until doubled in bulk 2 - 3 hours.
- Punch dough down and place into a well oiled 12" pizza pan.
- using your hands, move dough around the bottom of the pan and 2/3 the way up the sides.
- Set aside and let rise 10 minutes.
- Brush crust lightly with olive oil and add toppings.
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Reviews
-
This turned out amazing, despite the fact that I guessed how much salt to use and how long to bake on what temperature. If anyone else is struggling with this I used 1/2 tsp salt and baked for about 35-40 min at 425. Everyone raved about the pizza. We all expected to be super full but after 2 pieces we were just right. It was so light. I highly recommend substituting heavy pizza sauce with LOTS of fresh blanched roma tomatos.
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