Lucindas Deep Dish Pizza Dough Recipes

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DEEP DISH PIZZA DOUGH



Deep Dish Pizza Dough image

The best pizza dough ever!!! This recipe orginated from the "Emeril Live" television show. I changed a couple of things but the recipe is incredible. Rises well...My boyfriend raves that it's better than any take out pizza :)

Provided by AmandaAOates

Categories     Breads

Time 2h30m

Yield 2 deep dish pizzas

Number Of Ingredients 7

1 1/2 cups water
1 package active dry yeast
1 teaspoon sugar
4 cups bread machine flour
1/2 cup olive oil, plus
2 teaspoons olive oil, to grease bowl
1 teaspoon salt

Steps:

  • Combine water, yeast and sugar.
  • Stir to mix and let stand until the mixture is frothy.
  • Add half the flour and all of the oil and salt to the yeast mixture.
  • Mix with hand until all flour is incorporated.
  • Continue adding the rest of the flour until dough is still slightly sticky.
  • Place dough on a a floured surface and knead until smooth but still tacky.
  • Oil a large mixing bowl with the remaining two tsp oil.
  • Place the dough in the bowl and turn to oil all sides.
  • Cover with platic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
  • Divide into 2 equal portions.
  • Enjoy!

Nutrition Facts : Calories 1263.6, Fat 60.6, SaturatedFat 8.4, Sodium 1173.2, Carbohydrate 156.1, Fiber 6.1, Sugar 2.6, Protein 22

THE REAL CHICAGO DEEP DISH PIZZA DOUGH



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 brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.

Provided by owensjo

Categories     Bread     Pizza Dough and Crust Recipes

Time 6h25m

Yield 8

Number Of Ingredients 6

2 ¼ teaspoons active dry yeast
1 ½ teaspoons white sugar
1 ⅛ cups warm water - 110 to 115 degrees F (43 to 45 degrees C)
3 cups all-purpose flour
½ cup corn oil
1 ½ teaspoons kosher salt

Steps:

  • Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
  • Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
  • Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
  • Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.

Nutrition Facts : Calories 298.5 calories, Carbohydrate 37 g, Fat 14.3 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 361.5 mg, Sugar 0.9 g

LUCINDA'S DEEP-DISH PIZZA DOUGH



Lucinda's Deep-Dish Pizza Dough image

Allowing the dough to rise overnight ensures a perfect crust every time.

Provided by Martha Stewart

Number Of Ingredients 7

1 1/3 cup water
1 teaspoon sugar
1 package yeast
3 cups flour plus 1 tablespoon
1/4 cup cornmeal
1 teaspoon salt
1/4 cup olive oil plus more for coating

Steps:

  • In a medium-sized mixing bowl, place water, sugar, and yeast, letting dissolve 3-4 minutes.
  • In a separate bowl, combine flour, cornmeal, and salt.
  • Slowly add the flour mixture to the water/yeast mixture in thirds. Before the last addition, add 1/4 cup olive oil.
  • Sprinkle one tablespoon of flour on a countertop and knead bread until smoother. Transfer the dough to a bowl coated with olive oil. Turn dough to coat in oil. Cover and let rise overnight in the refrigerator.

DEEP-DISH PIZZA DOUGH



Deep-Dish Pizza Dough image

Butter is a must for Chicago-style deep-dish pizza dough. Use it as the base for Vegetable Lovers' Deep-Dish Pizza, and the skillet variation for Skillet Pizza Diavola.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 15m

Yield Makes enough for 1 pizza

Number Of Ingredients 6

3/4 cup warm water (110 degrees)
1/2 teaspoon active dry yeast (not rapid-rise)
2 cups unbleached all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
2 teaspoons sugar
3 tablespoons unsalted butter, melted, plus more for bowl

Steps:

  • Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and butter, stirring until a ragged dough forms. Transfer to a lightly floured work surface and knead with floured hands until elastic and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 2 1/2 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).

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