Discover the secret to creating the iconic Chicago deep-dish pizza with our Chicago Deep-Dish Dough recipe. Made with Ceresota flour, a revered all-purpose flour used in traditional Chicago pizzerias, this dough forms the perfect base for your deep-dish masterpiece. Unlike most pizza doughs, this unique recipe combines cornmeal and flour, giving it a distinct flavor and texture reminiscent of a delightful pie crust. With the ideal blend of lard and European-style unsalted butter, the dough achieves a balance of flavors that sets it apart from the rest. Whether you’re a seasoned pizza enthusiast or a budding home cook, follow these easy steps to create a Chicago-style deep-dish pizza that will leave your guests craving for more.
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, discard the mixture and start again with fresh yeast and water.
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, cornmeal, and malt. 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 it 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 and use your fingers to pull away any dough that clings to the hook. 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.
- Transfer the dough to an unfloured work surface and knead it for 2 to 3 minutes, until smooth. 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. Form the dough into a ball 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.
- The dough needs to proof for at least 24 hours, but for the best results, let it rest for up to 48 hours.
TIPS:
- Ensure the yeast-water mixture foams, indicating that the yeast is active.
- Use a stand mixer with a dough hook for easier mixing and kneading.
In conclusion, the Chicago Deep-Dish Dough is the gateway to experiencing the legendary Chicago-style deep-dish pizza right in your own kitchen. Made with care and precision, this dough recipe encapsulates the essence of traditional Chicago pizzerias, allowing you to create an authentic and delicious pizza masterpiece.
The use of Ceresota flour, a revered choice in Chicago pizzerias, ensures that the dough’s texture and taste are unparalleled. For those unable to find Ceresota flour, a good-quality unbleached all-purpose flour with 12 percent protein is an excellent substitute.
With a unique blend of cornmeal and flour, this dough takes on the characteristics of a delectable pie crust, setting it apart from typical pizza doughs. The harmonious combination of lard and European-style unsalted butter infuses the dough with flavors that will leave your taste buds yearning for more.
To achieve the perfect deep-dish pizza, allowing the dough to proof for at least 24 hours is essential. This resting period enables the development of depth and complexity in the dough’s flavor, ensuring a pizza experience like no other. For the ultimate results, consider extending the proofing time to 48 hours.
As you embark on your Chicago deep-dish pizza journey, remember to enjoy the process and embrace the art of pizza-making. Experiment with your favorite toppings and fillings to craft a personalized pizza that captures your culinary creativity.
In just a few simple steps, you can create a Chicago-style deep-dish pizza that rivals those from the most iconic pizzerias in the Windy City. Whether you’re sharing this delightful dish with friends and family or indulging in a solo pizza night, the Chicago Deep-Dish Dough guarantees an unforgettable pizza experience that celebrates the rich heritage of Chicago’s pizza culture.
