The Real Chicago Deep Dish Pizza Dough
I have it on good authority that this is the real Deep Dish Pizza Dough used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust achieved by using corn oil (not butter) and minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest using 6-in-1 tomatoes, far superior to other brands. Classico ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used by Chicago pizzerias.
I have it on good authority that this is the real Deep Dish Pizza Dough used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust achieved by using corn oil (not butter) and minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest using 6-in-1 tomatoes, far superior to other brands. Classico ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used by Chicago pizzerias.
- Carbohydrate 278.325000354639 g
- Cholesterol 0 mg
- Fat 633.637500004635 g
- Fiber 10.1250001917151 g
- Protein 37.0875000472566 g
- Saturated Fat 51.1413000007359 g
- Serving Size 1 1 10 or 12 inch pizza, 6-8 serving(s) (1014g)
- Sodium 8320.48440606834 mg
- Sugar 268.200000162924 g
- Trans Fat 28.441200001529 g
- Calories 6897 calories
Step-by-step
- Add yeast to a mixture of water and sugar and let stand until foamy, about 5-10 minutes.
- Add the rest of the ingredients and mix in a stand mixer with a paddle attachment for one minute, then knead with a hook attachment for no more than two minutes.
- Dough will be a little sticky. If too sticky to handle, add a little more flour. If too dry, add a little water.
- Dough should be a little tacky but able to shape into a ball.
- Put dough in a buttered bowl, turn dough buttered side up, cover with plastic wrap or a clean towel and let rise at room temperature for 6 hours.
- Punch down, then cover and let gluten relax for 10-15 minutes.
- Either roll out or press into and up sides of a deep dish pizza pan or even a cast iron skillet.
- If you are making a 10-inch pizza, fit the dough into the pan at the thickness you like and trim off any excess.
- Add cheese, toppings, and tomatoes (that you've flavored with garlic, basil, oregano, etc.).
- Bake at 450 degrees for 30 minutes, depending on your oven. You may want to prebake the crust, if you wish, for about 5-10 minutes.
The Secret to Authentic Chicago Deep Dish Pizza: It's All in the Dough
As a lifelong Chicagoan, I’ve witnessed countless attempts to replicate the magic of our city's iconic deep-dish pizza. Let me tell you, most fall drastically short. The key isn't some mystical blend of exotic herbs or a secret family recipe passed down through generations (though those certainly add their own unique flair). The real secret lies in the dough – a deceptively simple dough that, when prepared correctly, yields a buttery, flaky crust that's the perfect foundation for a masterpiece.
Forget everything you think you know about pizza dough. This isn't your typical, chewy, bread-like base. The Chicago deep dish experience hinges on a crust that's light, crisp, and almost delicate. This is achieved through a couple of key techniques, the most important being the use of corn oil instead of butter. This seemingly small change significantly impacts the final texture, resulting in a crust that's more tender and less dense. The other crucial element is minimal mixing and kneading. Overworking the dough will develop too much gluten, leading to a tough, chewy crust – the exact opposite of what we're aiming for.
The order in which you assemble the pizza is also crucial. It's cheese first, then your favorite toppings, and finally, the sauce. This might sound unconventional to those accustomed to traditional pizza-making, but it's an integral part of the Chicago deep-dish experience. This layering ensures the cheese gets wonderfully melted and bubbly, creating that characteristically gooey, cheesy interior.
And while I've heard whispers of cornmeal being added to the crust, let me set the record straight: authentic Chicago deep-dish pizzerias don't use it. The magic lies in the simplicity of the ingredients and the precision of the technique.
Speaking of ingredients, I have a personal recommendation: 6-in-1 tomatoes. Their rich flavor and texture elevate the overall pizza experience to a whole new level. If you can't find 6-in-1, Classico ground tomatoes offer a close second. Don't skimp on the quality of your tomatoes; it makes a noticeable difference.
Making a Chicago deep-dish pizza is a labor of love, but the results are absolutely worth the effort. The satisfying crunch of the crust, the molten cheese, the vibrant flavors – it’s an experience that transcends a simple meal; it’s a taste of Chicago itself. So, gather your ingredients, follow the steps carefully, and prepare to be transported to the Windy City, one delicious slice at a time.
The beauty of this recipe is its adaptability. While I've outlined a classic approach, don’t hesitate to experiment with your favorite toppings. Pepperoni, sausage, mushrooms, onions – the possibilities are endless. The crucial element is the crust, the foundation upon which your culinary masterpiece will be built. Master that, and the rest will fall into place.
Beyond the culinary aspect, making a Chicago deep-dish pizza becomes a bonding experience. It's a recipe best shared – a family affair, a friend gathering, or simply a moment of self-indulgent creativity. The process, from the gentle kneading of the dough to the anticipation of the first golden-brown slice emerging from the oven, is a journey as fulfilling as the destination.
So, are you ready to embark on this culinary adventure? Are you ready to unlock the secrets of the truly authentic Chicago deep-dish pizza? Then grab your apron, gather your ingredients, and let's begin.
