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Recipe: Chicago Deep Dish Pizza Dough
Similar Categories: Chicago, Deep, Dish, Pizza, Dough
Chicago Deep Dish Pizza Dough
Yield: 1 Serving
1 Yeast
1 Sugar
1 Tepid water
2 1/3 Bread flour; (2 1/3 to 3)
1/2 Yellow cornmeal
1 Salt
1/4 Oil
Dissolve yeast & sugar in 1/4 cup of the water till
foamybine 2 3/4 cups flour, cornmeal, salt,oil and
remaining 3/4 cup water ina bowl. Stir in yeast
mixture vigorously. turn out to a floured surface and
knead smooth and elastic, adding more flour if
necessary to create a springy dough. Let rise double
in an oiled bowl. Punch down and push dough into a
deep dish pan or 12 to 15 inch pizza pan.The dough
will rise as you are preparing the toppings.
Top as desired. Bake in a preheated 500 degree oven
for 15 minutes. Lower heat to 375 and bake until
bottom of crust is light brown about another 25
minutes or so. Serve Immediately
Note: for my abm I put in 1 cup water, 1/4 cup oil( I
like olive ) 3 cups flour, 1/2 cup cornmeal, 1 tsp
salt, a tsp sugar, 2 tsp yeast and use the dough cycle
. Follow your manufactures instructions to make dough
in your abm . If you dont use the dough immediately
you can freeze it or refrigerate it in a large floured
plastic bag overnight.Punch it doen now and then in
the bag when you think of it :) Enjoy!
>From: LIR119 at delphi, Joan,"Flour Power" ~ - - - -
~ - - - - - - - - - ~ - - Contributor: Real American
Food Preparation Time: 0:00
Yield: 1 Serving
1 Yeast
1 Sugar
1 Tepid water
2 1/3 Bread flour; (2 1/3 to 3)
1/2 Yellow cornmeal
1 Salt
1/4 Oil
Dissolve yeast & sugar in 1/4 cup of the water till
foamybine 2 3/4 cups flour, cornmeal, salt,oil and
remaining 3/4 cup water ina bowl. Stir in yeast
mixture vigorously. turn out to a floured surface and
knead smooth and elastic, adding more flour if
necessary to create a springy dough. Let rise double
in an oiled bowl. Punch down and push dough into a
deep dish pan or 12 to 15 inch pizza pan.The dough
will rise as you are preparing the toppings.
Top as desired. Bake in a preheated 500 degree oven
for 15 minutes. Lower heat to 375 and bake until
bottom of crust is light brown about another 25
minutes or so. Serve Immediately
Note: for my abm I put in 1 cup water, 1/4 cup oil( I
like olive ) 3 cups flour, 1/2 cup cornmeal, 1 tsp
salt, a tsp sugar, 2 tsp yeast and use the dough cycle
. Follow your manufactures instructions to make dough
in your abm . If you dont use the dough immediately
you can freeze it or refrigerate it in a large floured
plastic bag overnight.Punch it doen now and then in
the bag when you think of it :) Enjoy!
>From: LIR119 at delphi, Joan,"Flour Power" ~ - - - -
~ - - - - - - - - - ~ - - Contributor: Real American
Food Preparation Time: 0:00
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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Chicago, Deep, Dish, Pizza, Dough
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