Welcome to the world of Chicago deep-dish pizza, where the dough is as legendary as the pizza itself. Ceresota flour, an unbleached all-purpose flour from hard red winter wheat, forms the backbone of this dough, renowned for its traditional use in Chicago pizzerias. My flour-and-cornmeal dough, without the need for a starter, takes inspiration from this iconic style, offering a unique blend between a pizza dough and a pie crust. The secret to its incredible flavor and texture lies in the equal parts of butter and lard that create a delightful cross between the two. Prepared to proof for at least 24 hours and preferably up to 48 hours, this dough is worth the wait. Join me in crafting this Chicago Deep-Dish Dough and relish in the authentic essence of the Windy City’s renowned pizza.
INGREDIENTS:
- 4.5 grams (1½ teaspoons) active dry yeast
- 70 grams (1¼ cup plus 1 tablespoon) warm water (80°F to 85°F)
- 430 grams (3½ cups) all-purpose flour with 12 percent protein, preferably Ceresota
- 23 grams (2½ tablespoons) medium-grind cornmeal
- 9 grams (1 tablespoon) diastatic malt
- 18 grams (1 tablespoon plus 1 teaspoon) lard, cut into small pieces, at room temperature
- 18 grams (1 tablespoon plus 1 teaspoon) European-style unsalted butter, preferably 82 percent butterfat, cut into small pieces, at room temperature
- 202 grams (¾ cup plus 2 tablespoon) ice water, plus more as needed
- 9 grams (2 teaspoons) fine sea salt
PREPARATIONS:
- Put the yeast in a small bowl, add the warm water, and whisk vigorously for 30 seconds. The yeast should dissolve in the water and the mixture should foam. If it doesn’t and the yeast granules float, the yeast is “dead,” and the mixture should be discarded. Begin again with a fresh amount of yeast and water.
- Combine the flour, cornmeal, and malt in the bowl of a stand mixer fitted with the dough hook. With the mixer running on the lowest speed, add the lard and butter and mix for 1 minute.
- Pour in most of the ice water, reserving about 2 tablespoons, followed by the yeast-water mixture. Pour the reserved water into the yeast bowl, swirl it around to dislodge any bits of yeast stuck to the bowl, and add to the mixer.
- Continue to mix the dough at the lowest speed for about 1 minute, until most of the dough comes together around the hook. Stop the mixer. Use your fingers to pull away any dough that clings to the hook, and scrape the sides and bottom of the bowl with a bowl scraper or rubber spatula.
- Add the salt and mix on the lowest speed for 1 minute to combine. Check the bottom of the bowl for any unincorporated flour. Turn the dough over and press it into the bottom of the bowl to pick up any stray pieces.
- Stop the mixer, pull the dough off the hook, and scrape down the sides and bottom of the bowl. If there is still unincorporated flour at the bottom of the bowl, sprinkle with a very small amount of water and mix for 1 minute.
- Use a bowl scraper to transfer the dough to an unfloured work surface, then knead it for 2 to 3 minutes, until smooth (see Kneading the Dough). Cover the dough with a damp dish towel and let it rest at room temperature for 1 hour.
- Use a dough cutter to loosen the dough and move it to the scale. You will need 27 ounces (770 grams) of dough. You may have a little extra dough. Form the dough into a ball (see Balling the Dough) and set it on a half sheet pan. Wrap the pan airtight with a double layer of plastic wrap, sealing the wrap well under the pan. Put the pan in a level spot in the refrigerator and refrigerate for 24 to 48 hours.
YIELD:
- Makes 27 ounces (770 grams), enough for 1 deep-dish pizza
SPECIAL INSTRUCTIONS:
- For authentic Chicago-style dough, use Ceresota flour or a good-quality unbleached all-purpose flour with 12 percent protein.
- Allow the dough to proof for at least 24 hours, and for even better results, let it rest for up to 48 hours.
TIPS:
- To enhance the flavor and texture, use equal parts of lard and European-style unsalted butter in the dough.
- The dough can be refrigerated for up to 48 hours, allowing you to plan ahead for your pizza feast.
In conclusion, the Chicago Deep-Dish Dough is a culinary marvel that encapsulates the essence of the famed Windy City. Ceresota flour, the traditional choice of Chicago pizzerias, plays a pivotal role in crafting this dough, renowned for its unparalleled texture and flavor. With a delightful blend of lard and European-style unsalted butter, this dough stands as a testament to the artistry of Chicago deep-dish pizza.
The magic of this dough lies not only in its ingredient selection but also in its meticulous preparation. The slow-proofing process, spanning 24 to 48 hours, allows the flavors to meld and develop, producing a crust that is truly beyond compare.
Whether you’re a Chicago native or a pizza enthusiast from afar, this deep-dish dough beckons you to create an unforgettable pizza experience. Unleash your creativity with your choice of toppings and cheeses, as this versatile dough accommodates an array of mouthwatering combinations.
