Chicago Deep Dish Pizza Dough Recipe - Cooking Index
Chicago Deep Dish Pizza Dough Recipe - Cooking Index
| 1 | Yeast | |
| 1 teaspoon | 5ml | Sugar |
| 1 cup | 237ml | Tepid water |
| 2 1/3 cups | 145g / 5.1oz | Bread flour - (2 1/3 to 3) |
| 1/2 cup | 31g / 1.1oz | Yellow cornmeal |
| 1 teaspoon | 5ml | Salt |
| 1/4 cup | 59ml | Oil |
Dissolve yeast and sugar in 1/4 cup of the water till foamy. Combine 2 3/4 cups flour, cornmeal, salt, oil and remaining 3/4 cup water in a bowl. Stir in yeast mixture vigorously. turn out to a floured surface and knead smooth and elastic, adding more flour if necessary to create a springy dough. Let rise double in an oiled bowl. Punch down and push dough into a deep dish pan or 12 to 15 inch pizza pan. The dough will rise as you are preparing the toppings.
Top as desired. Bake in a preheated 500F oven for 15 minutes. Lower heat to 375 and bake until bottom of crust is light brown about another 25 minutes or so. Serve Immediately
Note: for my abm I put in 1 cup water, 1/4 cup oil( I like olive ) 3 cups flour, 1/2 cup cornmeal, 1 tsp salt, a tsp sugar, 2 tsp yeast and use the dough cycle . Follow your manufactures instructions to make dough in your abm . If you don't use the dough immediately you can freeze it or refrigerate it in a large floured plastic bag overnight.
Punch it down now and then in the bag when you think of it :) Enjoy!
Source:
Real American Food
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