Chicago Style Deep Dish Pizza Crust
Get ready to master the art of Chicago-style deep-dish pizza with this buttery, flaky, and gloriously rich pizza crust recipe! Perfectly crafted to hold layers of gooey cheese, zesty tomato sauce, and your favorite toppings, this crust features a delightful twist—cornmeal for added texture and a subtle crunch. The process involves creating soft, buttery layers by folding and rolling the dough, ensuring that signature flaky bite. With prep and rise time built in, this pizza crust requires a bit of patience but rewards you with an authentic deep-dish experience right at home. Whether you're a pizza aficionado or trying this style for the first time, this recipe will have you savoring every cheesy, hearty slice.
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Ingredients
- 360 grams All-purpose flour
- 50 grams Cornmeal
- 6 grams Salt
- 15 grams Sugar
- 7 grams Instant yeast
- 180 milliliters Warm water (110°F/43°C)
- 50 grams Unsalted butter (melted)
- 45 milliliters Vegetable oil
- 25 grams Unsalted butter (softened, for layering)
Directions
Step 1
In the bowl of a stand mixer, combine the all-purpose flour, cornmeal, salt, sugar, and instant yeast.
Step 2
Attach the dough hook to the mixer. With the mixer on low speed, gradually add the warm water, melted butter, and vegetable oil. Mix until the dough starts to come together, about 2-3 minutes.
Step 3
Increase the speed to medium and knead the dough for 6-8 minutes, or until it becomes smooth and elastic. If the dough is too dry, add a teaspoon of water at a time until it reaches the desired consistency.
Step 4
Lightly oil a large bowl and place the dough in it. Cover with plastic wrap or a damp cloth and allow to rise in a warm spot for 60-75 minutes, or until doubled in size.
Step 5
Once the dough has risen, transfer it to a lightly floured surface and roll it into a large rectangle, approximately 10 x 15 inches (25 x 38 cm).
Step 6
Spread the softened butter evenly across the surface of the dough. Starting from the short end, roll the dough tightly into a log.
Step 7
Flatten the dough log slightly with a rolling pin, then fold it into thirds like a letter. Cover and let it rest in the refrigerator for 30 minutes to allow the butter layers to chill.
Step 8
After chilling, roll the dough out into a circle that is large enough to fit a 10-inch (25 cm) deep-dish pizza pan with about an inch of overhang.
Step 9
Transfer the dough to the greased pizza pan, pressing it gently into the bottom and up the sides. Trim any excessive overhang if necessary.
Step 10
Cover the dough and let it rest for 15 minutes while you prepare the pizza toppings.
Step 11
Preheat the oven to 425°F (220°C). Once the pizza is assembled with toppings, bake it in the preheated oven for 20-25 minutes, or until the crust is golden and cooked through.
Step 12
Allow the pizza to cool for a few minutes before slicing and serving. Enjoy your homemade Chicago-style deep dish pizza crust!
Nutrition Facts
| Serving size | (738.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2458.7 |
| Total Fat 106.7g | 0% |
| Saturated Fat 45.2g | 0% |
| Polyunsaturated Fat 25.6g | |
| Cholesterol 164.5mg | 0% |
| Sodium 2376.7mg | 0% |
| Total Carbohydrate 332.4g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 16.1g | |
| Protein 44.3g | 0% |
| Vitamin D 16.1IU | 0% |
| Calcium 69.0mg | 0% |
| Iron 18.5mg | 0% |
| Potassium 552.1mg | 0% |
Source of Calories