I have it on good authority that 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 that is achieved by: 1) Using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1 tomatoes which are far superior to other tomato brands. Classico ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used by the pizzarias in Chicago.
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|Serving Size: 1 10 or 12 inch pizz|
|Recipe Makes: 1 10 or 12 i|
|Calories from Fat: 5703 (83%)|
|Amt Per Serving||% DV|
|Total Fat 633.6g||845 %|
|Saturated Fat 51.1g||256 %|
|Monounsaturated Fat 369.1g|
|Polyunsanturated Fat 184.9g|
|Cholesterol 0mg||0 %|
|Sodium 8320.5mg||287 %|
|Potassium 465.7mg||12 %|
|Total Carbohydrate 278.3g||82 %|
|Dietary Fiber 10.1g||41 %|
|Sugars, other 268.2g|
|Protein 37.1g||53 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6897
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