Chicago Deep Dish Pizza Dough

Chicago-style deep-dish pizzas are a true symbol of Italian-American generosity. There is a lot going on there: the thick, crispy yet spongy golden crust, a liberal helping of cheese, the variety of yummy fillings – these pies seem to say, “Come join the family for dinner!” The butter and the combination of our Edison and Glacier Peak flours make this crust extra flakey, crunchy, and delicious.

BY: ELLE COWAN

Prep Time

30-60 minutes

Bake Time

30-40 minutes

Total Time

4 hours and 30 minutes

Yield

2 pizzas

Ingredients:

2½ cups + 1 tablespoon (350g) Edison flour + more for rolling

½ cup + 1 tablespoon (90g) Glacier Peak flour

¼ cup + 1 tablespoon (50g) cornmeal, plus more for the crust

8 tablespoons (113g) unsalted butter, cold, cut into small cubes

1¼ cup (280g) water, warmed to 105-115°F

3 teaspoons (12g) granulated sugar

2½ teaspoons (7.5g) instant dry yeast

3 teaspoons (15g) fine sea salt

Olive oil, for bowl and baking dish

 

Classic Fillings* (see Baker’s Notes below)

Sliced provolone cheese

Grated low-moisture mozzarella 

Mushrooms, sliced

Yellow onion, medium-diced

Green bell pepper, medium-diced

Italian sausage, fresh, ripped into small pieces

Thick and chunky tomato sauce

Parmesan cheese, freshly grated

Baker's Notes:

*These classic fillings are the traditional Chicago-style pizza, but feel free to keep it simple with just cheese and sauce or add your favorite fillings.

Classic directions: add sliced provolone and grated mozzarella, making sure to cover the entire bottom of the dough with cheese. Next, you will add the mushrooms, onions, bell pepper and sausage. Cover the entire pizza, except the edges, with thick tomato sauce. Top with an even layer of freshly grated parmesan. Drizzle olive oil around the edge of the dough.

 

**We like to use a cast iron pan because it’s one of the best heat conductors and creates a beautiful crispy crust. If you don’t have the right pan, you may use a tall cake pan or a springform pan.



Instructions:

  1. In a bowl of an electric stand mixer, combine Edison flour, Glacier Peak flour, cornmeal and butter. Using a paddle attachment, break up the butter into the flours until most of the butter is pea-sized or smaller and the texture resembles coarse sand.
  2. Remove the flour/butter mixture from the bowl and place into a separate bowl.
  3. In the same electric stand mixer bowl, combine water, sugar and instant yeast. Whisk to dissolve. 
  4. Add about ¾ of the flour/butter mixture back into the stand mixer bowl. Using the dough hook, begin to knead the dough on low speed. Once it becomes sticky and comes together, add the remaining flour/butter mixture and the salt. 
  5. Continue to knead the dough until smooth and homogenous, about 6-8 minutes on medium speed.
  6. Prepare a large bowl by drizzling lightly with olive oil.
  7. Remove the dough from the mixing bowl and transfer to a floured countertop. Shape the dough into a ball and place into the prepared oiled bowl.
  8. Cover the bowl with a tea towel or plastic wrap and allow the dough rise at room temperature for 1.5-2 hours, or until doubled in size.
  9. Once doubled, divide into two equal pieces (about 450g). Allow the dough to rest for 10 minutes.
  10. Prepare an oiled sheet tray or two separate bowls lightly oiled with olive oil. 
  11. Shape the dough into two balls and place onto the sheet tray or bowls.
  12. Cover with plastic wrap and allow to rise in the refrigerator for 1 hour. If you are only making one pizza, you can freeze the other piece of dough in a freezer-safe container, keeping in mind it will continue to rise until frozen.
  13. Preheat the oven to 450°F. Place the rack in the center of the oven.
  14. Begin to prepare your fillings by slicing veggies, meat, and grating cheese. 
  15. Also prepare an 8-10” cast iron pan with a generous amount of olive oil and a layer of cornmeal on the bottom and sides of the pan. If making both pizzas at once, you will need 2 baking vessels** (see Baker’s Notes below).
  16. Once the dough has rested in the refrigerator, remove from the tray and place on a lightly floured countertop.
  17. Using a rolling pin, begin to roll out the dough to be about an inch and a half larger than your pan. Repeat with remaining dough, if making two pizzas.
  18. Carefully fit the dough into the pan. It will be very pliable but if it doesn't quite reach the edge, just use your fingers and press out the bottom of the dough to spread it evenly throughout your pan(s).
  19. Begin adding your fillings, starting with cheese on the bottom, then meat and veggies of your choice followed by tomato sauce and then freshly grated parmesan on top. 
  20. Using olive oil, drizzle around the circumference of the dough and a light drizzle in the center of the pie.
  21. If baking two pizzas, repeat with the second pie.
  22. Bake in the center of the oven for 30 minutes. 
  23. If baking two pizzas at a time, on different racks, 20 minutes into the baking switch them from top to bottom, rotating 180° for even baking. Note that if you are baking both pizzas at once, your total baking time will be about 10 minutes longer. 
  24. The pizzas will be done when the crust is golden brown, the cheese has caramelized on the top and you can hear the pizza sizzling.
  25. Carefully remove the pizza from the oven and cool for 10-15 minutes.
  26. Cut and serve hot. 

Baker's Notes:

*These classic fillings are the traditional Chicago-style pizza, but feel free to keep it simple with just cheese and sauce or add your favorite fillings.

Classic directions: add sliced provolone and grated mozzarella, making sure to cover the entire bottom of the dough with cheese. Next, you will add the mushrooms, onions, bell pepper and sausage. Cover the entire pizza, except the edges, with thick tomato sauce. Top with an even layer of freshly grated parmesan. Drizzle olive oil around the edge of the dough.

 

**We like to use a cast iron pan because it’s one of the best heat conductors and creates a beautiful crispy crust. If you don’t have the right pan, you may use a tall cake pan or a springform pan.




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