Chicago Deep Dish Dough
Single rise, then a butter lamination (croissant-style folds) for flaky layers. Cornmeal in the dough for color and crunch.
Intro
The most technique-driven dough on the site. Standard mix, single rise, then a butter lamination (croissant-style folds) for flaky layers. Cornmeal in the dough for color and crunch. All-purpose, not bread flour — bread flour makes the crust too chewy for this style.
Ingredients
note · All-purpose, not bread flour. Bread flour makes the crust too chewy.
note · Don't skimp — it's what makes the crust read as Chicago.
note · Room temp, spreadable. The butter melts during the bake and creates literal layers.
The process
- 1
Mix
Mix the flour 320 g, cornmeal 40 g, salt 7 g, sugar 5 g, yeast 5 g in the mixer bowl. Add the water 175 ml and melted butter 30 g.
- 2
Knead
Knead on speed 2 for 5 minutes until smooth.
⏱ Knead05:00 - 3
Bulk ferment
Bulk ferment in an oiled bowl, covered, 1.5 hours at room temp.
⏱ Bulk90:00 - ◆
Lamination
- 4
Roll out for lamination
Roll the dough to a 15×10-inch rectangle on a lightly floured surface. Spread the softened butter 60 g all over, leaving a ½-inch border.
- 5
Roll up & fold
Roll up tightly into a log from the short end. Flatten the log into an 18×4-inch strip, then fold in thirds (like a letter).
✶ Pizzaiolo tipThis half-hour of fussing takes deep dish from good to great. Don't skip it. - 6
Chill
Wrap in plastic and refrigerate 1 hour.
⏱ Chill60:00 - 7
Roll & pan
Roll the laminated dough into a 13-inch round and fit into a buttered 9-inch deep cake pan, pressing the dough at least 2 inches up the sides.
Notes from the kitchen
No notes yet. Be the first.
From the pizzaioli
No pies yet. Be the first.
More like this
The goods
