The Real Chicago Deep Dish Pizza Dough Recipes

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The Real Chicago Deep Dish Pizza Dough image

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

Time 6h30m

Yield 1 10 or 12 inch pizza, 6-8 serving(s)

Number Of Ingredients 6



Chicago Style Deep-Dish Pizza Dough image

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

Time 3h

Yield 1 14, 8 serving(s)

Number Of Ingredients 8



Chicago Deep-Dish Pizza image

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

Categories     Main Dish Recipes     Pizza Recipes

Time 2h30m

Yield 10

Number Of Ingredients 16



True Chicago-Style Deep-Dish Pizza image

Recipe From foodnetwork.com

Provided by Jeff Mauro, host of Sandwich King

Time 7h25m

Yield 8 slices

Number Of Ingredients 12

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