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Title: Chicago Deep Dish Pizza Dough
Categories: Bread Pizza
Yield: 1 Serving
| 1 | Yeast | |
| 1 | Sugar | |
| 1 | Tepid water | |
| 2 1/3 | Bread flour; (2 1/3 to 3) | |
| 1/2 | Yellow cornmeal | |
| 1 | Salt | |
| 1/4 | Oil |
Dissolve yeast & sugar in 1/4 cup of the water till foamy.Combine 2 3/4 cups flour, cornmeal, salt,oil and remaining 3/4 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
Note: for my abm I put in 1 cup water, 1/4 cup oil( I like olive ) 3 cups flour, 1/2 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 :) Enjoy!
>From: LIR119@delphi.com, Joan,"Flour Power" ~ - - - - - - - - - - - - - - ~ - - Contributor: Real American Food Preparation Time: 0:00
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