Deep Dish Pizza Dough
A thick, buttery Chicago-style deep dish pizza dough pressed into a pan rather than stretched.
Ingredients
| 3½ cups | 840 ml | All-purpose flour |
| 1¼ cups | 300 ml | Warm water |
| ¼ cup | 60 ml | Olive oil |
| 4 tbsp | 60 ml | Melted butter |
| 1 tbsp | 15 ml | Sugar |
| 1½ tsp | 7.5 ml | Salt |
| 2¼ tsp | 11 ml | Dry yeast |
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. Sorry for my bad English. Try it with cold (even ice) water, and put it in the fridge for 24 hours. Before baking, take it out for an hour. Same as the sourdough bread.
Best for: Thick, buttery Chicago-style pizza
Method
- Activate yeast with water + sugar.
- Add flour, salt, oil, butter.
- Knead lightly (do not over-knead).
- Rise 1-1½ hours.
- Press dough into pan (not stretched).
Pro Tips Ideal dough temperature: 24-26°C (75-78°F) Longer fermentation = better flavor Always preheat oven 15-20 min