Chicago deep dish pizza dough

Yield: 1 Servings

Measure Ingredient
1 pack Yeast
1 teaspoon Sugar
1 cup Tepid water
2⅓ cup Bread flour (up to 3)
½ cup Yellow cornmeal
1 teaspoon Salt
¼ cup Oil

Dissolve yeast & sugar in ¼ cup of the water till foamy.Combine 2¾ cups flour, cornmeal, salt,oil and remaining ¾ cup water ina bowl. Stir in yeast mixture 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 12 to 15 inch pizza pan.The dough will rise as you are preparing the toppings.

Top as desired. Bake in a preheated 500 degree oven for 15 minutes. Lower heat to 375 and bake until bottom of crust is light brown about another 25 minutes or so. Serve Immediately source: Real American Food

Note: for my abm I put in 1 cup water, ¼ cup oil( I like olive ) 3 cups flour, ½ cup 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 refrigerate it in a large floured plastic bag overnight.Punch it doen now and then in the bag when you think of it :) Posted to Digest bread-bakers.v096.n054 Date: Tue, 05 Nov 1996 06:42:43 -0500 (EST) From: LIR119@...

Similar recipes