Chicago Deep Dish Pizza Dough

Ready in 1h

Try this Chicago Deep Dish Pizza Dough recipe, or contribute your own.


1 c water; Tepid
1/4 c Vegetable oil
1 ts Sugar
1/2 c Yellow cornmeal
1 ts Salt
1 pk Yeast
2 1/3 c Bread flour; (up to 3)

Original recipe makes 1



Dissolve yeast & 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 ina 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 500 degree 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 source: Real American Food 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 dont use the dough immediately you can freeze it or refrigerate it in a large floured plastic bag overnight.Punch it doen now and then in the bag when you think of it :) Posted to Digest bread-bakers.v096.n054 Date: Tue, 05 Nov 1996 06:42:43 -0500 (EST) From:

Verified by stevemur
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Calories Per Serving: 4444 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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