Chicago Deep Dish Pizza
Note: You will need a Standard Home Oven for proper baking of this dough.
|Bakers' %||in grams||in ounces||Recommended|
|Flour||100%||561 g||19.8 oz||All Purpose Flour|
|Water||61%||342 g||12.1 oz||Water|
|Yeast or Starter||1.0000%||5.610 g||0.198 oz||Active Dry Yeast|
|Salt||1.40%||7.85 g||0.28 oz||Salt|
|Oil/Lards/Shortening||9.99%||56.0 g||2.0 oz||Vegetable Oil|
|Sugar||2.00%||11.220 g||0.4 oz||Refined Granulated Sugar|
|Other||9.99%||56.04 g||2.0 oz||Corn Meal|
|Totals||1040 g||36.68 oz|
* The above ingredients will yeild 4 doughballs of 260 grams each.
Instructions from the forum thread:
In a mixing bowl, add the water, sugar, yeast, flour, cornmeal, and salt. Mix on low speed for a few minutes until the dough comes together, then slowly add the oil. Continue to mix dough for 7 more minutes. The dough should be somewhat moist and smooth, not sticky. Form the dough into a ball and place into a bowl. Cover loosely with plastic wrap and then with a dish towel and place in the refrigerator for an overnight rise.
For complete instructions on how to make the DKM Deep Dish Pizza, please follow the link below.
For more information on this dough, photos and insight, CLICK HERE to view the forum thread.