This is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza dough. It is a buttery, flaky crust.
Preparation Time
10 mins
Total Time
10 mins
Calories
299 Calories
Recipe Instructions
Step 1
Dissolve yeast and sugar in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, 5 to 10 minutes.
Step 2
Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer fitted with the dough hook; knead until dough holds together but is still slightly sticky, about 2 minutes.
Step 3
Form dough into a ball and transfer to a buttered bowl. Turn to coat dough with butter, then cover the bowl with a towel and let rise in a warm place until doubled in volume, about 6 hours.
Step 4
Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep-dish pizza pan and follow your pizza recipe.
Ingredients
3 cups all-purpose flour
butter
1.5 teaspoons white sugar
2.25 teaspoons active dry yeast
1.5 teaspoons kosher salt
0.5 cup corn oil
1.125 cups warm water - 110 to 115 degrees F (43 to 45 degrees C)
