Chicago Style Deep Dish Pizza Dough
Craving the unmistakable buttery, flaky crust of authentic Chicago-style deep dish pizza? This recipe for Chicago Style Deep Dish Pizza Dough delivers all the hallmark features of this iconic dish. Crafted with a unique blend of all-purpose flour and yellow cornmeal, it offers a slightly textured, golden crust that perfectly supports the rich toppings synonymous with deep-dish pizza. The dough is enriched with both melted and softened butter, creating its signature tender layers through a clever rolling-and-folding technique. After a slow rise for maximum flavor and texture, this dough is ready to transform your favorite deep-dish pizza fillings into a show-stopping meal. Ideal for baking in a 10-inch deep-dish pan, this recipe yields a crust that’s crisp on the outside, wonderfully soft on the inside, and irresistibly delicious. Perfect for pizza night, special occasions, or whenever you want to bring a taste of Chicago to your table!
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Ingredients
- 360 grams All-purpose flour
- 30 grams Yellow cornmeal
- 7 grams Instant yeast
- 10 grams Granulated sugar
- 7 grams Salt
- 240 ml Warm water (approximately 110°F/43°C)
- 40 grams Unsalted butter (melted)
- 50 grams Unsalted butter (softened)
- 15 ml Vegetable oil
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, instant yeast, granulated sugar, and salt. Mix until combined.
Step 2
Slowly add the warm water and melted butter to the dry ingredients. Mix until a shaggy dough begins to form.
Step 3
Transfer the dough to a lightly floured surface. Knead manually for about 8 minutes, or use a stand mixer with a dough hook attachment on medium speed for 5 minutes, until the dough is smooth and slightly elastic.
Step 4
Lightly coat a bowl with vegetable oil and place the dough inside, turning it to coat with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for 1 hour, or until it doubles in size.
Step 5
Once risen, punch down the dough and transfer it back to a floured surface. Roll it out into a rectangle approximately 10x15 inches (25x38 cm).
Step 6
Using a spatula or your hands, spread the softened butter evenly across the surface of the dough.
Step 7
Starting from the shorter side of the rectangle, roll the dough tightly into a log. Flatten the log slightly and fold it into thirds like a letter, tucking the ends underneath.
Step 8
Place the dough back into the oiled bowl, cover, and let it rest for 30 minutes in the refrigerator to firm up.
Step 9
Preheat your oven to 425°F (220°C). Prepare a 10-inch (25 cm) deep dish pizza pan by lightly greasing it with vegetable oil or butter.
Step 10
Once rested, roll the dough out into a circle slightly larger than your pizza pan. Gently transfer the dough to the pan, pressing it against the bottom and up the sides to create a crust. Trim any excess dough that overlaps the edges.
Step 11
Your Chicago-style deep dish pizza dough is now ready to be filled and baked with your desired toppings!
Step 12
Bake your assembled pizza in the preheated oven for 25-30 minutes, until the crust is golden brown and cooked through. Let it cool for a few minutes before slicing and serving.
Nutrition Facts
| Serving size | (761.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2240.6 |
| Total Fat 91.3g | 0% |
| Saturated Fat 48.8g | 0% |
| Polyunsaturated Fat 8.5g | |
| Cholesterol 196.5mg | 0% |
| Sodium 2773.1mg | 0% |
| Total Carbohydrate 311.6g | 0% |
| Dietary Fiber 14.0g | 0% |
| Total Sugars 11.0g | |
| Protein 43.1g | 0% |
| Vitamin D 24.6IU | 0% |
| Calcium 71.6mg | 0% |
| Iron 17.9mg | 0% |
| Potassium 526.5mg | 0% |
Source of Calories