Ultimate Chicago-Style Deep-Dish Pizza Dough
Indulge in the authentic taste of Chicago with this deep-dish pizza dough recipe. Perfectly balanced for texture and flavor, this dough combines unbleached bread flour and medium-grind yellow cornmeal for a slightly sweet, robust essence that elevates any topping you choose. Though it may seem daunting to press the dough up the sides of the pan, a brief resting period makes it manageable. Whether you are hosting a gathering or enjoying a cozy night in, this dough provides the ideal base for a hearty, satisfying pizza experience that will have everyone coming back for seconds.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
active dry yeast
1/4 ounce (2 1/4 teaspoons)
lukewarm water
1 1/4 cups (divided (1/4 cup + 1 cup))
sugar
1 teaspoon
unbleached bread flour
3 1/4 cups (plus more for dusting)
medium-grind yellow cornmeal
1/2 cup
table salt
1 teaspoon (or 1 1/2 teaspoons kosher salt)
olive oil
1/2 cup (plus more for oiling bowl and pan)
Instructions
1
In a large mixing bowl, dissolve the active dry yeast in 1/4 cup of lukewarm water. Stir in the sugar and 1/4 cup of unbleached bread flour until well combined.
2
Cover the bowl with plastic wrap and allow the mixture to rise in a warm location for approximately 20 minutes, or until bubbly and frothy.
3
After the initial rise, add the remaining 1 cup of lukewarm water to the yeast mixture, along with 3 cups of unbleached bread flour, medium-grind yellow cornmeal, table salt (or kosher salt), and 1/2 cup of olive oil.
4
Stir the mixture with a wooden spoon until most of the flour is incorporated and a shaggy dough forms.
5
Turn the dough onto a lightly floured surface and knead it for 10 to 12 minutes until it becomes soft and elastic. The dough may be slightly sticky, but it should not adhere to your hands.
6
Use only a minimal amount of additional flour on the work surface to keep the dough manageable while kneading.
7
Grease a large bowl with a bit of olive oil. Place the kneaded dough in the bowl, turning it to coat all sides with oil.
8
Cover the bowl with plastic wrap and place a clean, damp kitchen towel over the top. Let the dough rise in a warm area until it doubles in size, which may take 1.5 to 2 hours. For a more extended flavor development, cover and refrigerate the dough for 10 to 12 hours, then bring it to room temperature before use.
9
Once doubled, punch down the dough to expel excess air and knead briefly for 2 to 3 minutes.
10
Transfer the dough to an oiled 14-inch round deep-dish pizza pan. Press the dough evenly across the bottom of the pan.
11
Allow the dough to rise in the pan for an additional 15 to 20 minutes.
12
After the second rise, carefully press the dough up the sides of the pan until it reaches about 2 inches high, ensuring evenness across the bottom and corners.
13
Your deep-dish pizza dough is now ready for any toppings of your choice!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of flour is best for this Chicago-style pizza dough?
The recipe calls for unbleached bread flour to provide the necessary structure and texture.
Why is cornmeal included in the dough recipe?
Medium-grind yellow cornmeal is used to add a slightly sweet, robust flavor and a unique texture characteristic of authentic Chicago deep-dish pizza.
How much yeast do I need?
You will need 1/4 ounce of active dry yeast, which is approximately 2 1/4 teaspoons.
How long should the initial yeast mixture sit?
The yeast, sugar, and a small portion of flour should sit for approximately 20 minutes until bubbly and frothy.
What temperature should the water be for the dough?
The water should be lukewarm to properly activate the yeast without killing it.
How much olive oil is used in this recipe?
The recipe uses 1/2 cup of olive oil in the dough, plus additional oil for greasing the bowl and the pan.
Can I use kosher salt instead of table salt?
Yes, you can substitute 1 teaspoon of table salt with 1 1/2 teaspoons of kosher salt.
How long do I need to knead the dough?
The dough should be kneaded for 10 to 12 minutes until it becomes soft and elastic.
What should the texture of the dough be after kneading?
It should be soft, elastic, and slightly sticky, but it should not stick to your hands.
How much extra flour should I use while kneading?
Use only a minimal amount of additional flour on the work surface to keep the dough manageable.
How long does the first rise take?
The dough should rise in a warm area for 1.5 to 2 hours, or until it doubles in size.
Can I let the dough rise overnight?
Yes, for better flavor development, you can refrigerate the dough for 10 to 12 hours after covering it.
What should I do if I refrigerate the dough overnight?
You must bring the dough back to room temperature before proceeding with the recipe.
What size pizza pan is recommended?
A 14-inch round deep-dish pizza pan is the ideal size for this amount of dough.
How do I prepare the pizza pan?
The pan should be oiled with olive oil before transferring the dough.
How long is the second rise once the dough is in the pan?
Allow the dough to rest and rise in the pan for 15 to 20 minutes before pressing it up the sides.
How high should the dough go up the sides of the pan?
You should press the dough up the sides of the pan until it reaches a height of about 2 inches.
Why does the dough need to rest before being pressed up the sides?
A brief resting period makes the dough more manageable and prevents it from snapping back when you try to shape the high edges.
What is the purpose of punching down the dough?
Punching down the dough expels excess air and helps redistribute the yeast for the final shaping.
How many ingredients are in this recipe?
There are 7 main ingredients: yeast, water, sugar, bread flour, cornmeal, salt, and olive oil.
What tags are associated with this recipe?
Tags include chicago-style pizza, deep-dish, pizza dough, homemade, yeast bread, comfort food, italian cuisine, and baking.
Is this dough suitable for other types of pizza?
While specifically designed for Chicago-style deep-dish, this robust dough can be used for any hearty pizza toppings.
How do I ensure the dough doesn't dry out during the rise?
Cover the bowl with plastic wrap and place a clean, damp kitchen towel over the top.
What should I do if the dough is hard to press up the sides?
If the dough is resisting, let it rest for a few more minutes to allow the gluten to relax before trying again.
Is sugar necessary for this recipe?
Yes, a teaspoon of sugar helps activate the yeast and contributes to the flavor profile of the crust.
Should the cornmeal be fine or coarse?
Medium-grind yellow cornmeal is recommended for the best balance of crunch and flavor.
How much water is used in the first step?
The first step uses 1/4 cup of the total 1 1/4 cups of lukewarm water.
What is the total amount of bread flour used?
The recipe uses a total of 3 1/4 cups of unbleached bread flour, plus extra for dusting.
How long do I knead the dough after punching it down?
After punching down, knead the dough briefly for 2 to 3 minutes before placing it in the pan.
Can this recipe be used for a thin-crust pizza?
This dough is specifically formulated for the thickness and oil content required for deep-dish pizza, so it may not produce a standard thin-crust result.