Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicago Style Deep Dish Pizza Dough W/ Semolina Recipe
    Lost? Site Map

    Chicago Style Deep Dish Pizza Dough W/ Semolina

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 25 mins

    3 hrs

    25 mins

    Doug4414's Note:

    I have been using this recipe for some time now and thought I should release it to the world! It makes the BEST dough I have ever had, even better than the famous pizza joints! I usually make this from weight and have just calculated it over to volume measurements, let me know if it doesn't come out right! *** You must use bread flour! this is important, if you do not your dough will not be the right consistency!!! the gluten is sooo important. I use King aurthur brand.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 2-3



    Units: US | Metric


    1. 1
      First proof your yeast by adding it to the warm water and letting sit for 8 minutes or so.
    2. 2
      Mix all dry ingredients in a medium mixing bowl, you can sift the flour and semolina together if you like, but it is not needed.
    3. 3
      Add proofed yeast to dry mixture and mix by hand, well you can use a utensil just not with an electric mixer.
    4. 4
      Now for the oil, add the oil to the bowl.
    5. 5
      Melt the butter and let cool, then add to mixture.
    6. 6
      Knead lightly for around 1-2 minutes. The texture here is not going to be as smooth as bread, this dough is flaky and if you over knead it it just isn't right.
    7. 7
      Cover bowl with plastic wrap and let rise for 1 1/2 to 2 hours. If you have more time your can punch it down after an hour and let rise again.
    8. 8
      Oil your deep dish pizza pan (or cake pan) and press the dough out and up the sides. Contrary to pizza delivery chains real deep dish pizza has a thin crust.
    9. 9
      Top with provolone, sausage, pepporoni, veggies and sauce (or whatever you like).
    10. 10
      Bake at 475 for 10 mins, turn and bake another 10-20 minutes.

    Ratings & Reviews:


    Nutritional Facts for Chicago Style Deep Dish Pizza Dough W/ Semolina

    Serving Size: 1 (106 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 458.9
    Calories from Fat 108
    Total Fat 12.0 g
    Saturated Fat 2.1 g
    Cholesterol 2.5 mg
    Sodium 155.1 mg
    Total Carbohydrate 75.0 g
    Dietary Fiber 3.0 g
    Sugars 0.2 g
    Protein 10.9 g

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes