Master the art of making authentic Chicago-style deep-dish pizza at home with this delicious Chicago Deep-Dish Pizza Dough recipe. With its thick, buttery crust and crispy edges, this dough provides the perfect base for piling on all your favorite toppings and creating a mouthwatering pizza pie that rivals those from the Windy City. Here’s how to make it:
Ingredients:
- 3 1/4 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons salt
- 1 tablespoon active dry yeast
- 1 1/4 cups warm water (about 110°F/45°C)
- 1/4 cup unsalted butter, melted
Instructions:
- In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, sugar, salt, and active dry yeast. Stir until well combined.
- Gradually add the warm water to the dry ingredients, mixing with a wooden spoon or your hands until a dough begins to form.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm, draft-free place for 1-2 hours, or until doubled in size.
- Once the dough has risen, punch it down and transfer it to a lightly greased 9-inch round cake pan or deep-dish pizza pan.
- Using your fingers, press the dough evenly into the bottom and up the sides of the pan, forming a thick crust.
- Brush the melted butter over the top of the dough, covering it completely.
- Cover the pan with plastic wrap or a clean kitchen towel and let the dough rise for an additional 30-45 minutes, or until puffy.
- Preheat your oven to 425°F (220°C).
- Once the dough has risen, par-bake it in the preheated oven for 10-12 minutes, or until lightly golden brown.
- Remove the par-baked crust from the oven and let it cool slightly before adding your desired toppings and finishing baking according to your pizza recipe.
Tips:
- For best results, use a deep-dish pizza pan or a round cake pan with tall sides to achieve the signature thick crust of Chicago-style pizza.
- If you prefer a crispier crust, you can pre-bake the dough for an additional 5-7 minutes before adding toppings.
- Leftover pizza dough can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 3 days. Alternatively, you can freeze the dough for up to 3 months. Thaw frozen dough in the refrigerator overnight before using.
Conclusion:
With this Chicago Deep-Dish Pizza Dough recipe, you can bring the flavors of the Windy City into your own kitchen. Whether you’re a fan of classic toppings like sausage and pepperoni or prefer to get creative with your pizza creations, this thick and buttery crust provides the perfect foundation for building your ultimate deep-dish masterpiece.
