Chicago Deep Dish Pizza Dough Recipe

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Servings: 1



  1. Dissolve yeast & sugar in 1/4 c. of the water until foamy.Combine 2 3/4 c. flour, cornmeal, salt,oil and remaining 3/4 c. water ina bowl. Stir in yeast mix vigorously. turn out to a floured surface and knead smooth and elastic, adding more flour if necessary to create a springy dough. Let rise double in an oiled bowl. Punch down and push dough into a deep dish pan or possibly 12 to 15 inch pizza pan.The dough will rise as you are preparing the toppings.
  2. Top as desired. Bake in a preheated 500 degree oven for 15 min. Lower heat to 375 and bake till bottom of crust is light brown about another 25 min or possibly so. Serve Immediately
  3. Note: for my abm I put in 1 c. water, 1/4 c. oil( I like olive ) 3 c. flour, 1/2 c. cornmeal, 1 tsp salt, a tsp sugar, 2 tsp yeast and use the dough cycle . Follow your manufactures instructions to make dough in your abm . If you dont use the dough immediately you can freeze it or possibly chill it in a large floured plastic bag overnight.Punch it doen now and then in the bag when you think of it :) Enjoy!


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