Authentic Chicago Deep Dish Pizza Crust
Indulge in the true flavors of Chicago with this Authentic Deep Dish Pizza Crust recipe. Crafted with a delightful combination of all-purpose flour, aromatic thyme, and a hint of olive oil, this crust offers a sturdy yet tender foundation for your favorite toppings. Perfect for hosting gatherings or enjoying a cozy night in, this recipe yields a crust that’s sure to impress. With a generous layer of cheese and a hearty sauce, you can create the ultimate Chicago-style pizza experience right in your own kitchen. Share it with friends and family or savor it all yourself - either way, it’s bound to be a hit!
N/A
Servings
200
Calories
8
Ingredients
Ingredients
All-purpose flour
3 cups (sifted)
Olive oil
1/8 cup (for brushing and mixing)
Large eggs
2 (room temperature)
Dried thyme
2 tablespoons (sprinkled into the flour)
Water
1 cup (warm)
Fast-rising yeast
1 package (about 2 1/4 teaspoons) (activated)
Sugar
2 teaspoons (for activating yeast)
Salt
1 teaspoon (for flavor)
Instructions
1
In a small bowl, whisk together warm water, fast-rising yeast, and sugar. Allow the mixture to sit for about 10 minutes, or until frothy.
2
In a large mixing bowl, sift together the all-purpose flour and salt. Gently fold in the dried thyme for a burst of flavor.
3
In another bowl, combine the whisked eggs with the proofed yeast mixture.
4
Pour the wet ingredients into the bowl of dry ingredients. Mix until a soft, sticky dough begins to form.
5
Transfer the dough to a lightly floured surface. Knead for about 5 minutes until the dough becomes smooth and no longer sticky.
6
Place the kneaded dough into a well-oiled bowl, ensuring all sides are coated. Cover the bowl with a damp cloth and let it rise in a warm area until it doubles in size, approximately 2-3 hours.
7
Once risen, punch down the dough gently to remove air. Transfer it to a well-oiled 12-inch pizza pan.
8
Using your fingers, gently spread the dough across the bottom of the pan and up the sides, creating a thick crust.
9
Allow the crust to rise for an additional 10 minutes uncovered.
10
Preheat your oven to 425°F (220°C). Before baking, brush the crust lightly with olive oil. Add your favorite toppings and cheeses.
11
Bake in the preheated oven for about 25-30 minutes or until the crust is golden brown and the toppings are bubbling.
Nutrition Information
6.67g
Fat
26.67g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is special about Chicago deep dish pizza crust?
It is a sturdy yet tender foundation crafted with all-purpose flour, aromatic thyme, and olive oil designed to hold a heavy layer of cheese and hearty sauce.
What kind of flour should I use for this recipe?
This recipe specifically calls for all-purpose flour to achieve the desired texture.
How long does the yeast mixture need to sit?
Allow the mixture of warm water, yeast, and sugar to sit for about 10 minutes until it becomes frothy.
Why is sugar added to the yeast?
Sugar is used to help activate the fast-rising yeast.
What temperature should the water be?
The water should be warm to properly proof the yeast.
How much dried thyme is used in the dough?
The recipe uses 2 tablespoons of dried thyme for a burst of flavor.
Do I need to sift the flour?
Yes, you should sift the all-purpose flour and salt together before folding in the thyme.
How many eggs are required for the dough?
This recipe requires 2 large eggs.
Should the eggs be at room temperature?
Yes, the recipe specifies using 2 large eggs at room temperature.
How long should I knead the dough?
Transfer the dough to a floured surface and knead for about 5 minutes until it is smooth and no longer sticky.
How long does the dough need to rise initially?
Place the dough in an oiled bowl and let it rise in a warm area for 2 to 3 hours until it doubles in size.
How should I cover the dough during the rise?
Cover the bowl with a damp cloth while the dough is rising.
What is the purpose of punching down the dough?
Punching down the dough gently helps remove excess air bubbles before you transfer it to the pan.
What size pizza pan is recommended for this recipe?
A well-oiled 12-inch pizza pan is recommended for this deep dish crust.
How do I shape the dough in the pan?
Use your fingers to gently spread the dough across the bottom and up the sides to create a thick crust wall.
Is there a second rise time after shaping the dough?
Yes, let the crust rise for an additional 10 minutes uncovered in the pan before adding toppings.
At what temperature should I preheat the oven?
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
How long does the pizza take to bake?
Bake the pizza for 25 to 30 minutes or until the crust is golden brown.
Should I brush the crust with anything before baking?
Yes, brush the crust lightly with olive oil before adding your favorite toppings and cheeses.
How do I know the pizza is finished cooking?
The pizza is done when the crust is golden brown and the toppings are bubbling.
How many calories are in a serving of this crust?
There are approximately 200 calories per serving.
What is the fat content per serving?
Each serving contains about 6.67g of fat.
How many carbohydrates are in a serving?
There are 26.67g of carbohydrates per serving.
How much protein does the crust provide?
Each serving provides 5g of protein.
What kind of yeast is best for this recipe?
The recipe calls for one package (about 2 1/4 teaspoons) of fast-rising yeast.
How much olive oil is needed for the recipe?
You will need 1/8 cup of olive oil for both mixing and brushing the crust.
How much salt is included in the dough?
The recipe uses 1 teaspoon of salt for flavor.
What tags are associated with this recipe?
Tags include Chicago-style pizza, deep dish pizza, yeast bread, and comfort food.
What style of cuisine is this?
This recipe is categorized as Italian cuisine, specifically Chicago-style.
Is this recipe good for hosting?
Yes, it is perfect for hosting gatherings or enjoying a cozy night in.