Chicago Deep Dish Copycat Pizza

Makes One 12-inch Chicago deep-dish pizza

  • 1 1/2 cups (11 oz) (scant) Water (room temperature- about 70-F to 80-F)

  • 1 teaspoon (0.38 oz) White Granulated Sugar

  • 2 1/4 teaspoons (0.25 oz) Active Dry Yeast (or 1 packet)

  • 3 1/2 cups (18 oz) All-Purpose Flour (don’t use bread flour, we want a biscuit like dough)

  • 1 teaspoon (0.25 oz) Table Salt

  • 1/2 cup (3.5 oz) Cooking Oil ( 8 Tbsp Corn or Canola oil and 2 Tbsp Olive Oil)

  • Sprinkle of Parmesan cheese

  • Add sugar and yeast to water, stir well. If not using instant yeast, allow the yeast to bloom in water for about 15-minutes. If using instant yeast, you can use the water mixture right away.

  • Stir in flour and salt. Mix well.

  • Stir in cooking oils.

  • Mix for 1 minute then knead for 2 minutes. You can use a stand mixer or by hand. Add more flour or warm water, a Tablespoon at a time, as needed, to make a workable dough.

  • Don’t over-knead, we want a biscuit like dough for deep dish pizza.

  • Form dough into a ball, place in a large mixing bowl, coat dough lightly with oil, cover bowl and let dough rise in a warm place for 6 hours.

  • Punch down dough and allow it to rest 10 to 15 minutes.

  • Assemble Pizza

  • Roll out or press dough into a 12-inch deep-dish pizza pan. Press dough evenly onto bottom and up inner sides of deep dish pizza pan.

  • Add a layer of sliced mozzarella as the bottom layer, on top of the dough. Place the cheese in tile like layers covering the dough on the pan bottom.

  • Add toppings, evenly distributed across pizza, as the middle layer.

  • Finally add sauce, evenly, as the top layer. Sprinkle with Parmesan cheese and drizzle with olive oil.

  • Bake the deep-dish pizza in a preheated 475 degrees F oven until the top is golden and gooey and the crust is a light golden brown, about 20 to 25 minutes.

Prep time:30 min

Cook time:25 minutes



Keywords: dough,italian


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