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Chicago Style Pizza Dough




Difficulty:Easy
Prep Time:3 Hours
Cook Time:45 Minutes
Serves:8-10

Nutritional Information

This deep dish dough has cornmeal in it creating a crunchy but pillowy texture.

Ingredients

  • 2 1/4 teaspoons active dry yeast
  • 1 1/4 cups lukewarm water
  • 1 teaspoons sugar
  • 3 1/4 cups unbleached flour, plus more for dusting
  • 1/2 cups medium grind cornmeal
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups olive oil, plus
more olive oil, for oiling bowl and pan

Directions

  • 1. In a large bowl, dissolve the yeast in 1/4 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.
  • 2. Cover with plastic wrap and let rise in a warm place for 20 minutes.
  • 3. Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/2 cup olive oil.
  • 4. Using a wooden spoon (or a kitchen aid with a dough hook), mix the dough, incorporating as much of the flour as possible.
  • 5. Knead the dough until soft and elastic, 10 to 12 minutes. It will be a little sticky, but shouldn’t stick to your hands.
  • 6. Add only a minimum amount of flour to the work surface to keep the dough from sticking.
  • 7. Lightly oil a large bowl. Add the dough and turn to coat on all sides.
  • 8. Cover the bowl with plastic wrap and place a clean, damp, kitchen towel over the top.
  • 9. 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).
  • 10. 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.
  • 11. Let the dough rise in the pan for 15 to 20 minutes.
  • 12. Press the dough until it comes 2 inches up the sides and is even on the bottom and at the corners of the pan.
  • 13. Fill with desired toppings and bake on indirect heat at 350º for 45 minutes to one hour.
  • 14. Variation: For mini pizzas:
 Line greased muffin pans with the dough. Fill with desired toppings. Bake until the edges of the dough begins to brown, about 15-20 minutes.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828