Deep-Dish Pizza–Starting with the Crust

Making deep-dish pizza takes a little extra effort, but not much. If you’ve never eaten deep-dish pizza–and I don’t mean what they serve at fast-food pizza places but true, Chicago-style deep-dish pizza–think pizza pie, because that’s what this is. It’s a big, stuffed pie and one or two pieces can stuff a person.

This pizza is a variation of the stuffed spinach pizza found in Diane Morgan’s book, Pizza, a delightful exploration of many different pizzas from Neapolitan to dessert pizza, explaining all the basics of pizza making, including ingredients and equipment. Lots of delicious photos in this one. If you check out here website, you’ll find other pizza recipes there.

For this deep-dish pizza, you’re going to need a new crust, and the one I made was in Diane’s book, as well.

Before you begin the crust, you’ll need a batch of the the sauce posted earlier. Get that started, then come back to begin your crust. Diane gives instructions for mixing the dough by hand and in a mixer. I’m giving you the mixer method. Pick up Diane’s book for the hand-mixed method.

Chicago-Style Butter-and-Garlic Deep-Dish Pizza Dough from Pizza by Diane Morgan

1 package (2 1/4 teaspoons) active dry yeast
1 1/4 cups lukewarm water (90-100 degrees farenheit)
1 teaspoon sugar
3 1/4 cups unbleached bread flour (I use King Arthur bread flour), plus more for dusting
1/2 cup medium-grind cornmeal
1 teaspoon table salt or 1 1/2 teaspoons kosher salt
1/4 cup unsalted butter, melted
1 or more cloves or garlic, minced to a paste
vegetable oil for oiling the bowl and the pan

In the mixer-bowl of a stand mixer, combine the yeast with 1/4 cup of the warm water, then add the sugar and 1/4 cup of the flour.

Using the dough hook, mix on low speed until combined.

Place a clean, damp kitchen towel over the bowl and let this rest for 20 minutes. This is called a “sponge.”

After twenty minutes, add the remaining 1 cup warm water and three cups of flour, the cornmeal and the salt. Combine the butter and the garlic, and add those.

Mix on low speed until all the flour is incorporated and the dough forms a coarse ball, about four minutes.

Let the whole thing rest for about 2 minutes.

Mix on medium speed until it’s all smooth and sticky, about three minutes.

Turn the dough, even if it’s sticky, onto a well-floured work surface and knead for a minute or two until it’s smooth, adding up to 1/4 cup of flour, if necessary.

Lightly oil a large bowl (I use a rubbermaid-type container and lid), add the dough, turn to coat, and set it somewhere warm, but not hot, to rest and rise.

You can either let this rise for about 1 1/2 to 2 hours in a warm spot, or you can slow-rise it in the refrigerator for 10-12 hours. Bring it to room temp before the final rise.

When the dough has doubled, knead it for 2-3 minutes and press it into your pan.

For our recipe, it’s going to go into a springform pan, so we’ll continue with the dough in the Deep Dish Spinach and Onion recipe in my next post.

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