Deep Dish Pizza Dough Recipe - Cooking Index
Deep Dish Pizza Dough Recipe - Cooking Index
| 2 | Quick-rising dry yeast | |
| 2 cups | 474ml | Tepid water - (about 110F) |
| 1/2 cup | 118ml | Salad oil |
| 4 tablespoons | 60ml | Olive oil |
| 1/2 cup | 31g / 1.1oz | Cornmeal |
| 5 1/2 cups | 343g / 12oz | All-purpose flour |
Recipe by: The Frugal Gourmet 'Whole Family Cookbook' This was originally published in "The Frugal Gourmet Cooks American" This is also known as Chicago pizza. The secret to this pizza is the oil added to the dough. It is rich and short you need not to roll it. You must push it out with your fingers. A clue to success - keep your fingers oiled a bit with olive oil as you spread and stretch the dough in the oiled pan.
In the bowl of your electric mixer dissolve yeast in the water. Add the oils, cornmeal and 3 cups of flour. Beat for 10 minutes with the mixer. Change the batter attachment to a dough hook and mix in the remaining 2 1/2 cups flour. Knead for several minutes with the machine. It is hard to do this by hand since the dough is very rich and moist.
Pour out the dough on to a plastic counter top and cover with a very large metal bowl. Allow to rise until double in bulk. Punch down and allow to rise again. Punch down a second time and you are ready to make pizza.
Push some of the dough into an oiled round cake pan. With oiled fingers, poke the dough about until it covers the bottom of the pan. The dough should be about 1/8 inch thick. Add your favorite toppings and bake in a preheated 475F oven until golden brown, about 35 to 40 minutes.
Source:
Betty Crocker
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