Chicago-Style Deep Dish Pizza Dough

Chicago-Style Deep Dish Pizza Dough

Recipe No Image

Yield: Makes 1 ea. 14-in. deep dish pizza


3 ¼ cups all-purpose flour
½ cup yellow cornmeal
2 ¼ tsp. active dry yeast
1 ½ tsp salt
1 tsp sugar
1 ¼ cups water, at room temperature
¼ cup olive oil
Olive oil for the bowl and the pan


In the bowl of a standing mixer, whisk together the first 5 dry ingredients by hand. Attach the dough hook to the mixer. Add the water and ¼ cup oil and mix on low speed for 1-2 minutes, stopping to scrape down the mixture with a rubber spatula a couple of times. When a dough ball begins to form, increase the speed to medium and mix for 4-5 minutes. The dough should be smooth, shiny and slightly sticky to the touch.

Coat the sides of a large bowl with olive oil.  Lightly coating your rubber spatula with oil and use it to scrape the dough out of the mixer into the bowl. Cover with plastic wrap and let rise in a warm spot for 1-1 ½ hours or until doubled in volume. Punch the dough down in the bowl.

Pour 2 Tbsp. of olive oil into a 14-in. deep dish pizza pan and press the dough into the pan with your fingertips.  Let it rise in the pan for 15-20 minutes and then press the dough again so that it comes up the sides of the pan.

Fill and bake according to recipe directions.

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