Chicago Style Deep Dish Pizza Crust

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photo by lilsweetie photo by lilsweetie
photo by lilsweetie
Ingredients:
7
Serves:
6
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ingredients

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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

  1. Great recipe! It turned out wonderful. For those of you wondering about baking time and temperature, I found that 375 degrees for 25 minutes worked out really well.
     
  2. I liked the crust very much. I should have divided it into two pans though, because the crust was a little too deep and thick, even though I love deep dish pizza. Next time, I'm going to try stuffing cheese in the crust!
     
  3. This made an excellent, soft crust. The thyme flavor was very strong, making a uniquely flavored crust. If you are looking for a more neutral crust, I would cut the thyme in half. It's all a matter of preference, of course.
     
  4. This was an extremely tasty recipe. Not hard to make and even easier to eat.
     
  5. 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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Tweaks

  1. This was a good recipie, the eggs add a nice richness to the crust. I am a big Uno's fan but can't get it where I live. I did make a few adaptations when I made this crust. I used clarified butter instead of the olive oil, added a little cornmeal, left out the thyme. It turned out wonderful!
     

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