Chicago Style Deep Dish Pizza Dough
Craving the unmistakable buttery, flaky crust of authentic Chicago-style deep dish pizza? This recipe for Chicago Style Deep Dish Pizza Dough delivers all the hallmark features of this iconic dish. Crafted with a unique blend of all-purpose flour and yellow cornmeal, it offers a slightly textured, golden crust that perfectly supports the rich toppings synonymous with deep-dish pizza. The dough is enriched with both melted and softened butter, creating its signature tender layers through a clever rolling-and-folding technique. After a slow rise for maximum flavor and texture, this dough is ready to transform your favorite deep-dish pizza fillings into a show-stopping meal. Ideal for baking in a 10-inch deep-dish pan, this recipe yields a crust that’s crisp on the outside, wonderfully soft on the inside, and irresistibly delicious. Perfect for pizza night, special occasions, or whenever you want to bring a taste of Chicago to your table!
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Recipe Information
Ingredients
- 360 grams All-purpose flour
- 30 grams Yellow cornmeal
- 7 grams Instant yeast
- 10 grams Granulated sugar
- 7 grams Salt
- 240 ml Warm water (approximately 110°F/43°C)
- 40 grams Unsalted butter (melted)
- 50 grams Unsalted butter (softened)
- 15 ml Vegetable oil
Instructions
In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, instant yeast, granulated sugar, and salt. Mix until combined.
Slowly add the warm water and melted butter to the dry ingredients. Mix until a shaggy dough begins to form.
Transfer the dough to a lightly floured surface. Knead manually for about 8 minutes, or use a stand mixer with a dough hook attachment on medium speed for 5 minutes, until the dough is smooth and slightly elastic.
Lightly coat a bowl with vegetable oil and place the dough inside, turning it to coat with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for 1 hour, or until it doubles in size.
Once risen, punch down the dough and transfer it back to a floured surface. Roll it out into a rectangle approximately 10x15 inches (25x38 cm).
Using a spatula or your hands, spread the softened butter evenly across the surface of the dough.
Starting from the shorter side of the rectangle, roll the dough tightly into a log. Flatten the log slightly and fold it into thirds like a letter, tucking the ends underneath.
Place the dough back into the oiled bowl, cover, and let it rest for 30 minutes in the refrigerator to firm up.
Preheat your oven to 425°F (220°C). Prepare a 10-inch (25 cm) deep dish pizza pan by lightly greasing it with vegetable oil or butter.
Once rested, roll the dough out into a circle slightly larger than your pizza pan. Gently transfer the dough to the pan, pressing it against the bottom and up the sides to create a crust. Trim any excess dough that overlaps the edges.
Your Chicago-style deep dish pizza dough is now ready to be filled and baked with your desired toppings!
Bake your assembled pizza in the preheated oven for 25-30 minutes, until the crust is golden brown and cooked through. Let it cool for a few minutes before slicing and serving.
Nutrition Facts
Calories |
2241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.3 g | 117% | |
| Saturated Fat | 48.8 g | 244% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 196 mg | 66% | |
| Sodium | 2773 mg | 121% | |
| Total Carbohydrate | 311.6 g | 113% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 11.0 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 72 mg | 6% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 526 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
