chicago style pizza dough recipe
The Best chicago style pizza dough recipe
What I love most about this dough is how forgiving it is. You don’t need to be a baking expert to get it right, and it works with just about any topping combo. Plus, it’s a great way to sneak in some whole wheat flour if you want a little extra fiber, or you can keep it classic with all-purpose. Either way, it’s a crowd-pleaser that never disappoints. The dough rises beautifully, holds its shape, and bakes up golden and delicious every time. If you’re looking for a pizza that’s hearty, satisfying, and just a little indulgent, this is the one to try.
Chicago-Style Deep Dish Pizza Dough
A buttery, flaky crust that forms the foundation of a classic Chicago-style deep dish pizza. This dough is rich, sturdy, and perfect for holding layers of cheese, sauce, and toppings.
🥘Ingredients
- 2 1/4 cups (280g) all-purpose flour, plus extra for dusting
- 1/2 cup (115g) unsalted butter, chilled and cut into small cubes
- 1/4 cup (30g) yellow cornmeal
- 1 tsp salt
- 1 tsp granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup (120ml) warm water (110°F)
- 1/4 cup (60ml) olive oil
👨🍳Directions
-
1
Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy. -
2
Mix dry ingredients: In a large bowl or stand mixer, combine flour, cornmeal, and salt. -
3
Cut in the butter: Add chilled butter cubes to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. -
4
Combine wet and dry ingredients: Pour the yeast mixture and olive oil into the flour-butter mixture. Stir with a wooden spoon or mix with a dough hook until a soft dough forms. -
5
Knead the dough: Turn the dough onto a lightly floured surface and knead for 2-3 minutes until smooth and elastic. Alternatively, knead in the stand mixer for 3-4 minutes. -
6
Rest the dough: Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature for 1 hour or until doubled in size. -
7
Press the dough into the pan: Grease a 9-inch deep dish pizza pan or springform pan. Press the dough evenly into the bottom and up the sides of the pan, forming a lip around the edge. -
8
Pre-bake the crust: Preheat the oven to 425°F (220°C). Prick the dough all over with a fork and bake for 10-12 minutes until lightly golden. Remove from the oven and let cool slightly before adding toppings.
🔧Equipment
- Mixing bowl
- Stand mixer with dough hook (optional)
- Rolling pin
- 9-inch deep dish pizza pan or springform pan
- Plastic wrap
- Measuring cups and spoons
- Pastry brush
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicago-Style Deep Dish Pizza Dough Works
❓ Frequently Asked Questions About Chicago-Style Deep Dish Pizza Dough
1. What type of flour is best for Chicago-style pizza dough?
The best flour for Chicago-style pizza dough is high-protein bread flour, typically with a protein content of around 12-14%. This type of flour provides the necessary gluten structure for a thick, sturdy crust that can hold up to heavy toppings. All-purpose flour can be used in a pinch, but it may result in a slightly less chewy and crispy crust.
2. Why does Chicago-style pizza dough need to rise twice?
Chicago-style pizza dough rises twice to develop better flavor and texture. The first rise (bulk fermentation) allows the yeast to activate and the gluten to relax, making the dough easier to shape. The second rise (after shaping) gives the dough its final structure, ensuring a light yet sturdy crust. Skipping the second rise can result in a denser, less flavorful pizza.
3. How long should I let the dough rest before shaping?
After mixing and kneading, let the dough rest for at least 1-2 hours at room temperature for the first rise. Once shaped into a ball, it should rest for another 30-60 minutes before pressing into the pan. For deeper flavor, you can refrigerate the dough overnight (up to 24 hours) for a slow, cold fermentation.
4. Can I make Chicago-style pizza dough ahead of time?
Yes! Chicago-style pizza dough can be made ahead of time and stored in the refrigerator for up to 2 days or in the freezer for up to 3 months. For best results, let the dough come to room temperature before shaping. Cold fermentation enhances flavor, so refrigerating overnight is actually recommended.
5. Why is my Chicago-style pizza dough too tough or dense?
A tough or dense crust can result from over-kneading, insufficient rising time, or using too much flour. Ensure you’re kneading just until the dough is smooth (about 8-10 minutes by hand) and giving it enough time to rise (at least 1-2 hours for the first rise). Also, avoid adding extra flour unless the dough is sticky—use a light dusting instead.