Chicago Deep Dish Pizza Dough
A rich Chicago deep dish pizza dough with cornmeal and butter for a crisp, sturdy crust.
Ingredients
| 3¼ cups | 780 ml | All-purpose flour (+extra for dusting) |
| ¼ cup | 60 ml | Coarse cornmeal |
| 1 tsp | 5 ml | Salt |
| 1 tsp | 5 ml | Sugar |
| 2 tsp | 10 ml | Instant yeast |
| 1¼ cups | 300 ml | Warm water |
| ¼ cup | 60 ml | Melted butter |
| 3 tbsp | 45 ml | Olive oil |
Instructions
IMPORTANT NOTE (applies to all of these recipes): EACH OF THESE RECIPES MUST USE COLD WATER AND MUST REST OVERNIGHT IN THE FRIDGE. The dough must rest in the fridge for at least 24 hours. When you use warm water, you activate the yeast too soon and also the taste is a lot different. Try it with cold (even ice) water, and put it in the fridge for 24 hours. Before baking, take it out for an hour.
Chicago Deep Dish Dough (ingredients transcribed from the recipe photo): 3¼ cups all-purpose flour (+extra for dusting) ¼ cup coarse cornmeal 1 tsp salt 1 tsp sugar 2 tsp instant yeast 1¼ cups warm water ¼ cup melted butter 3 tbsp olive oil
(Reconstructed / classic proportions — the source page had only the ingredient list, no method.)
- Combine flour, cornmeal, salt, sugar and instant yeast.
- Add the water, melted butter and olive oil.
- Knead lightly until the dough comes together (do not over-knead).
- Cover and let rise 1-1½ hours, or cold ferment in the fridge.
- Press the dough up into a greased deep-dish pan (do not stretch). Fill and bake.