chicago style pizza dough recipe
The Best chicago style pizza dough recipe
This dough is perfect for a deep-dish pizza night, but it’s also great for everyday meals because it’s so versatile. You can use it for thin-crust pizzas, breadsticks, or even a quick flatbread if you’re in a hurry. Plus, it’s a healthier option than store-bought dough because you control the ingredients. No weird preservatives or extra sugar—just good, simple food. I like to add a little whole wheat flour to mine for extra fiber, and it still turns out just as delicious. It’s one of those recipes that never lets me down, whether I’m feeding a crowd or just putting dinner on the table for my family.
Chicago-Style Deep Dish Pizza Dough
A buttery, flaky crust that forms the foundation of a classic Chicago-style deep dish pizza. This dough is rich, sturdy, and perfect for holding layers of cheese, sauce, and toppings.
🥘Ingredients
- 2 1/4 cups (280g) all-purpose flour, plus more for dusting
- 1/2 cup (113g) unsalted butter, chilled and cut into small cubes
- 1/4 cup (50g) vegetable shortening or lard, chilled
- 1/2 cup (120ml) warm water (110°F)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp granulated sugar
- 1 tsp salt
- 1 large egg, lightly beaten
👨🍳Directions
-
1
In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy. -
2
In a large mixing bowl or stand mixer, combine flour and salt. Cut in the chilled butter and shortening until the mixture resembles coarse crumbs. -
3
Add the yeast mixture and beaten egg to the flour mixture. Mix until a dough forms (about 3-5 minutes by hand or 2 minutes with a dough hook). -
4
Turn the dough onto a lightly floured surface and knead briefly until smooth (about 1 minute). Do not over-knead. -
5
Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size. -
6
Preheat your oven to 425°F (220°C). Grease a 9-inch deep dish pizza pan or springform pan with butter or oil. -
7
Press the dough into the pan, working it up the sides to form a deep crust. Ensure the dough is evenly distributed and about 1/4-inch thick. -
8
Pre-bake the dough for 10-12 minutes until lightly golden. Remove from the oven and let cool slightly before adding toppings.
🔧Equipment
- Mixing bowl
- Stand mixer with dough hook (optional)
- Rolling pin
- 9-inch deep dish pizza pan or springform pan
- Plastic wrap
- Measuring cups and spoons
- Pastry brush
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicago-Style Deep Dish Pizza Dough Works
❓ Frequently Asked Questions About Chicago-Style Deep Dish Pizza Dough
1. What type of flour is best for Chicago-style deep dish pizza dough?
The best flour for Chicago-style deep dish pizza dough is high-protein bread flour, typically with a protein content of around 12-14%. This type of flour provides the necessary structure and chewiness for the thick, buttery crust. All-purpose flour can be used in a pinch, but it may result in a slightly less sturdy dough.
2. Why does Chicago-style pizza dough need to rest overnight?
Resting the dough overnight in the refrigerator (also known as cold fermentation) allows the gluten to relax and the flavors to develop more deeply. This process enhances the dough’s texture, making it easier to stretch and shape while also improving its taste. If you’re short on time, a minimum of 4-6 hours of refrigeration can work, but overnight is ideal.
3. Can I make Chicago-style pizza dough without a stand mixer?
Yes, you can make the dough by hand, though it requires more effort. Mix the ingredients in a large bowl until combined, then knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. Hand-kneading may take longer, but it’s a great way to get a feel for the dough’s consistency.
4. How thick should I roll out the dough for deep dish pizza?
For a standard 12-inch deep dish pizza, roll the dough to about ¼-inch thickness. It should be large enough to cover the bottom and sides of your deep dish pan (usually about 14-16 inches in diameter). Press the dough gently into the pan, ensuring it reaches up the sides by about 1-1.5 inches to create the characteristic deep crust.
5. Can I freeze Chicago-style pizza dough for later use?
Yes, you can freeze the dough after the initial rise. Divide it into portions, wrap tightly in plastic wrap, and place in a freezer-safe bag. It can be stored for up to 3 months. To use, thaw the dough overnight in the refrigerator, then let it come to room temperature before shaping and baking. Freezing may slightly alter the texture, but it’s a convenient option for meal prep.
