The Real Chicago Deep Dish Pizza Dough
Get ready to experience true pizza perfection with "The Real Chicago Deep Dish Pizza Dough"—a recipe that captures the authentic taste and texture of Chicago’s iconic culinary masterpiece. This rich, buttery dough is made with a blend of all-purpose flour and fine cornmeal, giving it a signature flaky yet tender crust. The secret lies in its laminated layers, achieved with softened butter, ensuring every bite is delightfully crispy on the outside and soft within. Combined with a short rise time and easy-to-follow steps, you'll have a perfectly golden, deep-dish crust ready to cradle your favorite toppings. Whether you're celebrating a special occasion or simply craving a comforting classic, this Chicago pizza dough delivers restaurant-quality results at home. Don’t just make pizza—create a slice of Windy City history!
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Recipe Information
Ingredients
- 410 grams All-purpose flour
- 50 grams Fine cornmeal
- 1.5 teaspoons Salt
- 1 teaspoon Granulated sugar
- 2.25 teaspoons Active dry yeast
- 180 milliliters Warm water (around 110°F/45°C)
- 60 grams Unsalted butter (softened)
- 45 milliliters Vegetable oil or olive oil
- 30 grams Extra butter (for laminating the dough)
- 1 tablespoon Oil (for greasing the pan)
Instructions
In a small bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let the mixture sit for about 5-10 minutes until it becomes foamy.
In a large mixing bowl or the bowl of a stand mixer, combine the all-purpose flour, cornmeal, and salt. Mix to combine the dry ingredients.
Add the foamy yeast mixture, softened butter, and vegetable oil into the dry ingredients. Mix using a dough hook attachment on medium speed (or knead by hand) until a soft and slightly sticky dough forms, about 7-10 minutes.
Transfer the dough to a lightly floured surface and shape it into a ball. Place it into a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
Once the dough has risen, transfer it back to a lightly floured surface. Roll it out into a rectangle, about 12x8 inches.
Dot the surface of the dough with the extra butter for laminating. Fold the dough into thirds, like a letter, and then fold it in half. Roll it out gently to seal, then shape it back into a ball.
Return the dough to the bowl, cover, and let it rest for another 30 minutes to relax the gluten and allow the layers to form.
Preheat your oven to 425°F (220°C). Grease a 10-inch deep-dish pizza pan or cast iron skillet with a tablespoon of oil.
Roll out the relaxed dough into a circle about 12 inches in diameter. Carefully transfer it into the prepared pan, pressing it gently against the sides and up the edges to form a crust.
You're now ready to add your favorite toppings and bake your deep-dish pizza! Once topped, bake the pizza in the preheated oven for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly.
Remove from the oven and let the pizza cool in the pan for 5-10 minutes before slicing and serving. Enjoy your authentic Chicago-style deep-dish pizza!
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 521 mg | 23% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 0.9 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 94 mg | 2% | |
*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.
