Classic Chicago Deep Dish Pizza Dough
Experience the rich and buttery flavors of Chicago-style pizza with this homemade deep dish pizza dough recipe. Perfectly suited for holding your favorite toppings, this dough creates a delectable, thick crust that captures the essence of Uno's Chicago-style pies. With a blend of all-purpose flour and soybean oil, this dough is easy to prepare, making it a great choice for family pizza nights or special gatherings. Impress your friends and family with a slice of authentic Chicago deep-dish goodness right from your own kitchen. Serve hot, fresh, and topped with your favorite ingredients for a pizza experience you'll never forget.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Active dry yeast
1/4 ounce (1 packet)
Water
3/4 cup (warm (105-110 degrees F))
Sugar
1 tablespoon
Soybean oil
1/4 cup
All-purpose flour
2 1/2 cups
Salt
2 tablespoons
Olive oil
1 tablespoon
Instructions
1
In a mixing bowl, combine the active dry yeast and sugar with warm water (between 105-110°F). Let it sit for about 5 minutes until it becomes frothy, indicating that the yeast is active.
2
Once the yeast is foamy, add the soybean oil and blend well.
3
Gradually incorporate the all-purpose flour and salt into the mixture, stirring until combined. If using a stand mixer, mix on medium speed for about 4 minutes until the dough is smooth and pliable. For hand kneading, work the dough for approximately 7 to 8 minutes until it achieves a consistent texture.
4
After mixing, turn the dough out onto a lightly floured surface and knead by hand for an additional 2 minutes to develop the gluten.
5
Pour the olive oil into a deep bowl. Place your kneaded dough into the bowl, turning it twice to ensure it’s evenly coated with oil.
6
Cover the bowl tightly with plastic wrap and then with a kitchen towel to retain warmth.
7
Allow the dough to rise in a warm place for about 2 hours. Alternatively, for a richer flavor, let it rise overnight in the refrigerator. Avoid punching down the dough after it has risen.
8
Once the dough has risen, transfer it to a deep dish pizza pan and spread it out across the bottom and up the sides, creating a thick crust.
9
Add your choice of toppings, and preheat your oven to 475°F. Bake for 25-30 minutes, or until the crust is golden brown and crispy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Classic Chicago Deep Dish Pizza Dough?
It is a homemade pizza dough recipe that creates a thick, buttery crust capturing the essence of authentic Chicago-style pies.
How many ingredients are required for this recipe?
The recipe requires 7 ingredients: active dry yeast, water, sugar, soybean oil, all-purpose flour, salt, and olive oil.
What type of yeast should be used?
The recipe calls for 1/4 ounce or 1 packet of active dry yeast.
What is the ideal water temperature for the yeast?
The water should be warm, specifically between 105 and 110 degrees F.
How long should the yeast sit with sugar and water?
It should sit for about 5 minutes until it becomes frothy.
What does frothy yeast indicate?
Frothiness or foam indicates that the yeast is active and ready for use.
When should the soybean oil be added?
Add the soybean oil once the yeast mixture has become foamy and blend well.
What type of flour is used in this recipe?
This recipe uses 2 1/2 cups of all-purpose flour.
How long should I mix the dough using a stand mixer?
Mix on medium speed for about 4 minutes until the dough is smooth and pliable.
How long should the dough be kneaded by hand initially?
Hand kneading should take approximately 7 to 8 minutes to achieve a consistent texture.
Is there additional kneading required after the initial mix?
Yes, turn the dough onto a floured surface and knead by hand for an additional 2 minutes.
Why is the dough kneaded for an extra 2 minutes?
The extra kneading helps to further develop the gluten in the dough.
What type of oil is used to coat the bowl for rising?
One tablespoon of olive oil is used to coat the bowl.
How many times should the dough be turned in the oiled bowl?
Turn the dough twice to ensure it is evenly coated with the olive oil.
How should the bowl be covered during the rising process?
Cover the bowl tightly with plastic wrap and then with a kitchen towel to retain warmth.
How long does the dough need to rise in a warm place?
Allow the dough to rise for about 2 hours.
Can I let the dough rise overnight?
Yes, for a richer flavor, you can let the dough rise overnight in the refrigerator.
Should I punch the dough down after it rises?
No, you should avoid punching down the dough after it has risen.
What kind of pan is recommended for this recipe?
A deep dish pizza pan is recommended for this Chicago-style crust.
How should the dough be placed in the pan?
Transfer it to the pan and spread it across the bottom and up the sides to create a thick crust.
What is the required oven temperature for baking?
The oven should be preheated to 475 degrees F.
How long does the pizza take to bake?
The pizza should bake for 25-30 minutes.
How can I tell when the crust is finished?
The crust is done when it is golden brown and crispy.
Does this dough taste like restaurant pizza?
Yes, it is designed to capture the essence of Uno's Chicago-style pies.
Is this recipe suitable for families?
Yes, it is a great choice for family pizza nights or special gatherings.
What amount of salt is used in the dough?
The recipe calls for 2 tablespoons of salt.
What amount of sugar is used?
One tablespoon of sugar is used in the recipe.
What are the primary flavor characteristics?
The dough features rich and buttery flavors typical of Chicago deep dish.
Is soybean oil essential for this recipe?
The recipe specifies soybean oil for the dough mixture to achieve the correct texture and flavor.
When should I add the pizza toppings?
Add your choice of toppings after you have spread the dough into the pan and before baking.