Chicago Deep Dish Dough
A butter-enriched dough pressed into a high-sided pan. More pastry-like than traditional pizza dough — flaky, tender, and substantial.
Original Chicago deep dish dough recipe
Ingredients
- 450 g All-purpose flour
- 50 g Cornmeal
- 85 g Unsalted butter (melted)
- 280 ml Water (lukewarm)
- 10 g Fine sea salt
- 7 g Active dry yeast
- 1 tsp Sugar
Directions
- 1.Dissolve yeast and sugar in lukewarm water. Let stand 5 minutes until foamy.
- 2.Combine flour, cornmeal, and salt. Add yeast mixture and melted butter. Mix until a soft dough forms.
- 3.Knead 5 minutes. The dough will be softer and richer than standard pizza dough.
- 4.Let rise at room temperature 1 hour until doubled. Press into a well-buttered deep dish pan, pushing up the sides.