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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicago-Style Deep Dish Pizza Recipe

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This recipe for Chicago-Style Deep Dish Pizza is from The Dixon/Rapp Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  

3 1/2 cups All-purpose flour
1 1/2 cup (scant) Water
1/2 cup Yellow cornmeal
1/2 cup Canola oil
1 teaspoon Sugar
1 teaspoon Salt
2 1/4 teaspoons Active dry yeast

Directions:
Directions:
24 Hours Prior to Baking

In a mixing bowl, add the water, sugar, yeast, flour, cornmeal, and salt.

Mix on low speed for a few minutes until the dough comes together, then slowly add the oil. Continue to mix dough for 7 more minutes.

The dough should be somewhat moist and smooth, not sticky, and should weigh about two pounds. Form the dough into a ball and place into a bowl. Cover loosely with plastic wrap and then with a dish towel and place in the refrigerator for an overnight rise.


One Hour Prior to Baking
Remove the bowl from the refrigerator about one hour prior to making the pizza. Set the bottom oven rack to its lowest position and preheat the oven to 450° F for at least 30 minutes prior to baking.

Personal Notes:
Personal Notes:
Do not use cornmeal. Use Olive oil.

 

 

 

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