Alright—now we’re talking 😄
Deep dish is a whole different beast from regular pizza dough: more tender, almost buttery, and pressed into a pan instead of stretched. This version works beautifully in a food processor.
🍕 Deep Dish Pizza Dough (Food Processor)
Ingredients
2¼ cups (280 g) all-purpose flour
½ cup (60 g) cornmeal (key for texture!)
1 tsp salt
1 tbsp sugar
2¼ tsp (1 packet) active dry yeast
¾ cup (180 ml) warm water (40–43°C / 105–110°F)
3 tbsp olive oil
2 tbsp melted butter
Instructions
1. Bloom the yeast
Mix warm water + sugar + yeast
Let sit 5–10 minutes until foamy
2. Dry mix
Add flour, cornmeal, and salt to food processor
Pulse a few times
3. Add liquids
Turn processor on and pour in:
Yeast mixture
Olive oil
Melted butter
Process until it forms a soft dough (20–30 sec)
4. Quick knead
Let it run another 30–45 seconds
Dough should be soft and slightly tacky—not stiff
👉 Add a sprinkle of flour if sticky
👉 Add a teaspoon of water if dry
5. Rise
Form into a ball, place in oiled bowl
Cover and let rise 1–1.5 hours
🧈 Pan & Shape (this is where deep dish magic happens)
Generously oil a cast iron skillet or cake pan (9–10 inch)
Press dough into the pan:
Go up the sides (like a pie crust)
Thickness should be about ¼ inch
👉 No rolling needed—just press it in
🧱 Build Your Deep Dish (Chicago-style layering)
Cheese first (mozzarella slices or shredded)
Meat/veggies
Sauce on top
Sprinkle parmesan/oregano
(Yes—sauce goes on top. Feels wrong. Is right.)
🔥 Bake
425°F (220°C)
20–30 minutes
Crust should be golden and crisp on the bottom
🔥 Pro Tips (these matter)
Butter + oil combo = flaky, rich crust
Cornmeal = signature slight crunch
Don’t overload sauce or it gets soggy
Let it rest 5–10 minutes before slicing (it sets up)
⚠️ Texture check (important for you!)
This dough should feel:
Softer than your previous “mixer-killer” dough
Slightly greasy (from oil + butter)
Easy to press—not fight you
👉 If it fights back = too much flour again
No comments:
Post a Comment