Best deep dish pizza dough recipe: 59 photos

Chicago-Style Deep Dish Pizza - Sallys Baking Addiction

FAQ

The real thing is nothing like bread or even pizza dough. It's a buttery, flaky crust that's achieved by using corn oil (not butter) and minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order.
It helps to have a particular kind of pizza dough to make deep dish pizza. You want the finished dough to be lightly crisp at the edges, but soft inside. My go-to dough for deep dish has a blend of all-purpose and semolina flour, the usual salt, yeast, and water, plus a healthy dose of olive oil.
There are many tricks to achieving a tasty, homemade pizza dough that rises into a beautiful pizza crust, such as making sure your ingredients are at right temperature, using half bread flour for a stronger dough and half all-purpose flour for a nice rise, substituting honey for sugar to help caramelize the crust and ...
If you're struggling to get your base to hold up to the extra moisture in the sauce and toppings, try to pre-bake the base for 10 minutes at 450℉ before you layer on the cheese, sauce, and toppings. This helps to create a firm foundation and stops the sauce from seeping through.
Chicago-style pizza is pizza prepared according to several styles developed in Chicago. It can refer to both the well-known deep-dish or stuffed pizzas and the lesser-known thin-crust tavern-style pizzas.

CHICAGO DEEP DISH PIZZA (New and Improved Recipe)

**As an Amazon Associate I earn from qualifying purchases** DOUGH (makes 1 pizza) ▫375g or 3c AP Flour ▫10g or 2t salt...

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