Chicago Style Deep Dish Pizza Dough W/ Semolina

"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."
 
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Ready In:
3hrs 25mins
Ingredients:
8
Yields:
1 9
Serves:
2-3
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ingredients

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directions

  • First proof your yeast by adding it to the warm water and letting sit for 8 minutes or so.
  • 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.
  • Add proofed yeast to dry mixture and mix by hand, well you can use a utensil just not with an electric mixer.
  • Now for the oil, add the oil to the bowl.
  • Melt the butter and let cool, then add to mixture.
  • 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.
  • 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.
  • 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.
  • Top with provolone, sausage, pepporoni, veggies and sauce (or whatever you like).
  • Bake at 475 for 10 mins, turn and bake another 10-20 minutes.

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