Chicago Deep Dish Dough
Standard mix, single rise, then a butter lamination for flaky layers. Cornmeal in the dough for color and crunch.
Ingredients
The process
- 1
Mix
Mix flour, cornmeal, salt, sugar, yeast. Add water and melted butter.
- 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 - 4
Roll out for lamination
Roll the dough out to a 15x10-inch rectangle on a lightly floured surface. Spread softened butter all over, leaving a half-inch border.
- 5
Roll up & fold
Roll up tightly into a log from the short end. Flatten the log into an 18x4-inch strip, then fold in thirds (like a letter).
- 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.
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