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Chicago Style Deep-Dish Pizza Dough

Chicago Style Deep-Dish Pizza Dough created by Probably This

This recipe comes from the book "Pizza" and is just wonderful. It can be hard to press the pizza up the sides of the pan, but just let the dough rest for a bit first and it should be easier.

Ready In:
3hrs
Serves:
Yields:
Units:

ingredients

directions

  • In a large bowl, dissolve the yeast in1/4 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 1/2 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 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 and let rise until doubled in volume, 1 1/2 to 2 hours. (For a slow rise, place the covered bowl in the refrigerator and let rise for 10 to 12 hours, returning dough to room temperature before using).
  • 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.
  • 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.
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RECIPE MADE WITH LOVE BY

@lucid501
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@lucid501
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"This recipe comes from the book "Pizza" and is just wonderful. It can be hard to press the pizza up the sides of the pan, but just let the dough rest for a bit first and it should be easier."
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  1. Lauren M.
    Wow, this dough is amazing. I used instant instant if active dry so it wouldn't take so long to proof and it was done in half the time. Also I only used half for today and baked in a 9" round at 450° F for 25 min and came out perfect. Crust is so tasty. Nice crunch, great texture, and amazing flavor. Also I'm a new Yorker and wanted to change things up because I love deep dish and wanted to give Chicago pizza a try and WOW!! will only use this recipe for deep dish going forward!
    Reply
  2. Nate B.
    This crust is great. Have tried some other 'authentic' high maintenance recipes and this one beats them. Followed the recipe exactly, but used my stand mixer with the dough hook, so reduced the knead time to about 4 mins. Used this crust in my go-to deep dish recipe and it was the best and EASY and took way less time.
    • Review photo by Nate B.
    Reply
  3. Michelle S.
    Excellent! Lighter than classic deep dish crust, which is usually more pastry-like. Held up very well and made a delicious pie! We split the dough and made 2 9-inch pies. We covered the edges in foil to prevent browning and parbaked for 15mins at 425F before adding the filling, then continued to bake with the edges wrapped in foil for about 60mins, until the inside reached 150F. In case you want to weigh your ingredients: 7g instant yeast 60+237g warm water 4g sugar 50+384g flour 75g cornmeal 6g salt 107g olive oil
    Reply
  4. Bonnie G.
    How long do you bake it and at what temperature?
    Replies 1
  5. jeffreyholmesphoto
    There is no corn meal in any Chicago Deep Dish dough. Use corn oil instead of olive oil. Also don't over mix or knead dough, you are making a biscuit style dough
    Replies 4
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