The Real Chicago Deep-Dish Pizza Dough

Name: The Real Chicago Deep-Dish Pizza Dough
Cuisine: pizza dough
Ingredients: 2 ¼ teaspoons active dry yeast; 1 ½ teaspoons white sugar; 1 ⅛ cups warm water - 110 to 115 degrees F (43 to 45 degrees C); 3 cups all-purpose flour; ½ cup corn oil; 1 ½ teaspoons kosher salt; butter as needed, for greasing

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Ingredients

2 ¼ teaspoons active dry yeast
1 ½ teaspoons white sugar
1 ⅛ cups warm water - 110 to 115 degrees F (43 to 45 degrees C)
3 cups all-purpose flour
½ cup corn oil
1 ½ teaspoons kosher salt
butter as needed, for greasing

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Instructions

Dissolve yeast and sugar in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, 5 to 10 minutes.
Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer fitted with the dough hook; knead until dough holds together but is still slightly sticky, about 2 minutes.
Form dough into a ball and transfer to a buttered bowl. Turn to coat dough with butter, then cover the bowl with a towel and let rise in a warm place until doubled in volume, about 6 hours.
Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep-dish pizza pan and follow your pizza recipe.

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The Real Chicago Deep-Dish Pizza Dough

Ingredients

Instructions

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