Mike’s Authentic Chicago-Style Deep Dish Pizza Dough Recipe

There are countless variations and styles to choose from regarding pizza. However, one style that stands out is Chicago-style deep-dish pizza. Known for its thick, buttery crust and generous toppings, this iconic dish has become a staple in the Windy City. I am excited to share my authentic Chicago-style deep-dish pizza dough recipe with you today.

Key Takeaways

• Mike’s Authentic Chicago-style deep Dish Pizza Dough Recipe is a must-try for pizza lovers.
• The recipe has a rich history dates back to the 1940s in Chicago.
• The ingredients needed for the recipe are simple and easy to find.
• The key to a perfect crust is letting the dough rest and using the correct baking time and temperature.
• The final product can be customized with various toppings and served as a delicious meal for any occasion.

The History of Chicago-Style Deep Dish Pizza

Chicago-style deep-dish pizza has a rich history that dates back several decades. It is believed to have originated in the 1940s at Pizzeria Uno in downtown Chicago. Ike Sewell and Ric Riccardo wanted to create a unique style of pizza that would stand out from the thin-crust pizzas commonly found in New York City.

Over time, the recipe evolved as different pizzerias put their spin on it. Some added more cheese or experimented with various toppings, but one thing remained constant – the deep-dish crust that set it apart from other styles of pizza.

Step-by-Step Instructions for Making the Dough

Mike’s Authentic Chicago-Style Deep Dish Pizza Dough

Ingredients:

• 3 1/4 cups (420g) unbleached bread flour, plus more for dusting
• 1/2 cup (120ml) medium-grind yellow cornmeal
• 1 teaspoon table salt
• 1/4 ounce active dry yeast (2 1/4 teaspoons)
• 1 1/4 cups (300ml) lukewarm water (105°F – 115°F)
• 1/2 cup (120ml) olive oil, plus more for greasing
• 2 tablespoons (30g) butter, melted and slightly cooled

Instructions:

1. Combine dry ingredients: In a large bowl, whisk together flour, cornmeal, and salt.
2. Activate yeast:  Combine the yeast and lukewarm water in a separate small bowl. Let it sit for 5-10 minutes until foamy and activated.
3. Mix the dough: Add the yeast mixture, olive oil, and melted butter to the dry ingredients. Stir with a wooden spoon or your hand until a shaggy dough forms.
4. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 10-12 minutes. The dough will be slightly sticky but shouldn’t stick to your hands. Add more flour a little at a time if needed.
5. First rise: Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let rise in a warm place for 1-2 hours or until doubled in size.
6. Prepare your pan: Grease a 9-inch deep dish pizza pan with olive oil.
7. Shape the dough: Punch down the dough and gently press it into the greased pan. Use your fingertips to spread it evenly, reaching the edges and corners. Don’t worry about making it perfectly even, as it will rise again.
8. Second rise: Cover the pan with plastic wrap and let the dough rise in a warm place for another 30 minutes.
9. Prebake the crust (optional): Preheat your oven to 450°F (230°C). Bake the crust for 10-12 minutes until it starts to set and lightly brown around the edges. This step is optional but helps prevent the crust from getting soggy from the toppings.
10. Assemble and bake: Add your desired toppings (typically a layer of cheese, followed by pizza sauce, sausage, and other fillings). Bake for 25-30 minutes, or until the cheese is melted and bubbly and the crust is golden brown.

Tips:

• Use high-quality ingredients, especially the bread flour.
• Don’t over-knead the dough, as this can make it tough.
• Be patient with the rise times – they are essential for developing flavor and airiness in the crust.
• Don’t skimp on the olive oil – it adds flavor and richness to the crust.
• You can adjust the baking time depending on your desired level of crust doneness.

Tips for Kneading and Rolling Out the Dough

Kneading the dough properly is essential to develop gluten strands that give your crust its structure. When kneading, use the heel of your hand to push down on the dough while folding it over itself. Repeat this process for 10 minutes until you have a smooth, elastic dough ball.

Start from the center and work outwards with gentle pressure when rolling out the dough. Be sure to roll it evenly; you want a thick crust to hold up against all those delicious toppings.

The Importance of Letting the Dough Rest

After kneading and rolling out your pizza dough, it is crucial to let it rest before shaping it into a deep dish pan. This resting period allows gluten strands to relax, making it easier to shape without tearing or shrinking during baking.

Letting your dough rest for at least 30 minutes will yield better results, but an hour-long rest will give you an even more flavorful crust if time permits.

How to Shape the Dough in a Deep Dish Pan

To shape your pizza dough in a deep dish pan without tearing or stretching too thin:
1) Grease your deep dish pan generously with butter or oil.
2) Gently press down on one side of the rolled-out dough with your fingertips while supporting the opposite side with the other hand.
3) Carefully lift up the pressed side of the rolled-out dough by sliding fingers underneath it and transferring it to the greased pan.
4) Press the dough into the bottom and up the sides of the pan, making sure to distribute it evenly.

I want you to know that taking your time during this step will ensure a sturdy crust that can hold all those delicious toppings without collapsing.

Preparing the Dough for Baking

Before adding your toppings, brush melted butter over the entire surface of your shaped dough. This will create a barrier between the crust and sauce, preventing sogginess while adding an extra layer of flavor.

Also, please sprinkle cornmeal on top of the buttered dough. This adds a delightful crunch and helps prevent sticking to the pan during baking.

Baking Time and Temperature for the Perfect Crust

Preheat your oven to 425°F (220°C). Bake your Chicago-style deep dish pizza for approximately 25-30 minutes or until golden brown on top and around the edges. The exact baking time may vary depending on your oven, so keep an eye on it after 20 minutes.

To check if your pizza is done, insert a toothpick into the center of the crust – if it comes out clean or with just a few crumbs attached, it’s ready!

Serving Suggestions and Toppings for Chicago-Style Deep Dish Pizza

There are endless possibilities when it comes to toppings for Chicago-style deep-dish pizza! Traditional options include Italian sausage, pepperoni, mushrooms, onions, green peppers, and mozzarella cheese. However, feel free to get creative with different combinations like spinach and feta or even BBQ chicken!

Once baked to perfection in its deep dish pan glory, serve slices directly onto plates. The thick crust holds up well against hearty ingredients, and each bite bursts with flavors that meld together beautifully.

Conclusion and Final Thoughts on My Recipe

In conclusion, my authentic Chicago-style deep dish pizza dough recipe is a labor of love that pays homage to this iconic dish’s rich history and tradition.
Using authentic ingredients and following the step-by-step instructions closely, you can recreate the taste and texture of an authentic Chicago-style deep dish pizza in your kitchen.

Remember to knead and roll out your dough carefully, let it rest before shaping it in a deep dish pan, and brush it with melted butter before adding your toppings. Bake at the recommended temperature until golden brown, and you’ll be rewarded with a crust that is both crispy on the outside and soft on the inside.

So, gather your ingredients, roll up your sleeves, and embark on this culinary adventure. With my authentic Chicago-style deep dish pizza dough recipe as your guide, you can create a masterpiece that will impress even the most discerning pizza connoisseurs. Enjoy!

FAQs

What is Chicago-style deep-dish pizza?

Chicago-style deep dish pizza is a type of pizza that originated in Chicago, Illinois. It is characterized by its deep, thick crust formed in a high-sided pan and filled with cheese, sauce, and toppings.

What are the ingredients in an authentic Chicago-style deep-dish pizza dough recipe?

The ingredients in Mike’s Authentic Chicago-Style Deep Dish Pizza Dough Recipe include flour, cornmeal, instant yeast, sugar, salt, water, and oil.

How long does making an authentic Chicago-style deep-dish pizza dough recipe take?

The total time it takes to make Mike’s Authentic Chicago-Style Deep Dish Pizza Dough Recipe is about 2 hours and 15 minutes. This includes time for mixing and kneading the dough, letting it rise, and shaping it into a pizza crust.

Can you freeze Chicago-style Deep Dish, Pizza Dough

Yes, you can freeze Mike’s Authentic Chicago-Style Deep Dish Pizza Dough. After shaping the dough into a crust, wrap it tightly in plastic wrap and freeze for up to 3 months. To use, thaw the dough in the refrigerator overnight before baking.