I have it on good authority that this is the real Deep Dish Pizza Dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) Using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1 tomatoes which are far superior to other tomato brands. Classico ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used by the pizzarias in Chicago.
Recipe From food.com
Provided by owensjo
Categories Low Cholesterol
Yield 1 10 or 12 inch pizza, 6-8 serving(s)
Number Of Ingredients 6
This recipe comes from the book "Pizza" and is just wonderful. It can be hard to press the pizza up the sides of the pan, but just let the dough rest for a bit first and it should be easier.
Recipe From food.com
Provided by lucid501
Categories Yeast Breads
Yield 1 14, 8 serving(s)
Number Of Ingredients 8
Home cooks will find deep-dish pizza, with its unique buttery cornmeal crust, more forgiving than its New York counterpart. No need to worry about having the hottest oven or too many toppings - just make sure your sauce is very thick and flavorful! I garnished mine with parsley and more Parmesan cheese.
Recipe From allrecipes.com
Provided by Chef John
Number Of Ingredients 16
Recipe From foodnetwork.com
Provided by Jeff Mauro, host of Sandwich King
Yield 8 slices
Number Of Ingredients 12
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The real thing is nothing like bread, or even pizza dough. It is a buttery, flaky crust. Jan 25, 2015 - This is the real deep dish pizza dough that's used in Chicago.
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