The REAL Chicago Deep Dish Pizza Dough


"I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1 tomatoes which are far superior to other brands. Classico ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzarias."
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  1. Add yeast to a mixture of water and sugar and let stand until foamy (about 5-
  2. 10 minutes.
  3. Add the rest of the ingredients and mix with paddle attachment for 1 minute
  4. and knead with hook attachment for no longer than 2 minutes. Dough should
  5. be a little sticky. If dough is too sticky to handle, add a little more flour. If
  6. too dry, add a little water. Dough should be tacky but able to be shaped into
  7. a ball.
  8. Put dough into a buttered bowl, then turn buttered side up and let rise at
  9. room temperature covered with a towel or plastic wrap, for 6 hours.
  10. Punch down, then let gluten relax for 10-15 minutes.
  11. Either roll out, or press into and up sides of pizza pan or even a cast iron
  12. skillet. If you are making a 10-inch pizza, fit the dough into the pan for the
  13. thickness you like and trim off the excess.
  14. Add cheese, toppings, and tomatoes that you've flavored with garlic, basil,
  15. oregano, etc.
  16. Bake at 450 degrees for 30 minutes, depending on your oven.
  17. You may want to prebake the crust, if you wish, for 10-15 minutes.


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