Bobby Flay's Chicago Deep Dish Pizza Dough Throwdown Recipe

Bring the Windy City into your kitchen with Bobby Flay’s Chicago Deep Dish Pizza Dough Throwdown Recipe, a show-stopping masterpiece that captures the essence of authentic deep-dish pizza! This golden, buttery crust is elevated with a touch of cornmeal for texture and a unique laminated layering technique, achieved by folding softened butter into the dough for unrivaled flakiness. With just the right blend of all-purpose flour, sugar, and yeast, this dough rises to perfection, creating the ideal base for piling on gooey cheese, savory toppings, and rich tomato sauce. Whether baked in a deep-dish pizza pan or a cast-iron skillet, this recipe promises a crispy, chewy pizza that’s sure to impress family and friends. Perfect for pizza night or your next culinary competition, this recipe is a must-try for deep-dish enthusiasts looking to master Chicago’s iconic pizza style!

Nutriscore Rating: 54/100

Prep Time:120 mins

Cook Time:25 mins

Total Time:145 mins

Servings: 8

Ingredients

• 4 cups All-purpose flour
• 0.5 cup Cornmeal
• 2 tablespoons Sugar
• 2 teaspoons Salt
• 2.25 teaspoons Active dry yeast
• 1.5 cups Warm water (around 110°F or 45°C)
• 0.5 cup Unsalted butter, melted
• 2 tablespoons Olive oil (for greasing the pan)
• 2 tablespoons Unsalted butter, softened (for layering the dough)

Directions

Step 1

In a large mixing bowl, combine the all-purpose flour, cornmeal, sugar, and salt. Mix until evenly combined.

Step 2

In a small bowl, dissolve the active dry yeast in the warm water. Let it sit for 5-10 minutes, or until frothy.

Step 3

Add the frothy yeast mixture and melted butter into the dry ingredients. Stir until a shaggy dough forms.

Step 4

Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, or until the dough becomes smooth and elastic.

Step 5

Lightly grease a large mixing bowl with olive oil, place the dough inside, and cover with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for 1-1.5 hours, or until it doubles in size.

Step 6

Punch down the dough to release air, then transfer it back to the floured surface. Roll the dough into a large rectangle, about 12x18 inches in size.

Step 7

Spread the softened butter (2 tablespoons) evenly over the surface of the rolled-out dough. Starting from the short end, tightly roll the dough into a log. Fold the log into thirds like a business letter, then roll it into a smooth ball.

Step 8

Return the dough to the greased bowl and let it rise again for 30 minutes.

Step 9

Preheat your oven to 425°F (220°C). While the dough rises, grease a 12-inch deep-dish pizza pan or cast-iron skillet with 2 tablespoons of olive oil.

Step 10

Once the dough has risen, roll it out into a large circle, about 14 inches in diameter. Carefully transfer the dough into the prepared pan, pressing it into the bottom and up the sides.

Step 11

Trim any excess dough that hangs over the edges. Add your desired fillings (such as cheese, toppings, and tomato sauce) in layers.

Step 12

Bake the pizza in the preheated oven for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly.

Step 13

Let the pizza cool for 5 minutes before slicing and serving.

Nutrition Facts

Serving size	(1158.2g)

Amount per serving	% Daily Value*
Calories	3527.6

Total Fat 155.5g	0%
Saturated Fat 80.7g	0%
Polyunsaturated Fat 0g
Cholesterol 321.2mg	0%
Sodium 4749.3mg	0%
Total Carbohydrate 473.6g	0%
Dietary Fiber 21.8g	0%
Total Sugars 26.9g
Protein 60.6g	0%

Vitamin D 18.3IU	0%
Calcium 100.6mg	0%
Iron 25.5mg	0%
Potassium 830.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.6%

Protein: 6.9%

Carbs: 53.6%