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Chicago Deep Pan Pizza Dough


An absolute classic pizza dough that is well loved for its high sided walls and thicker bottom crust. The baked dough is flavourful, moist and delivers a hearty meal when filled with cheese and a rich tomato sauce.


1            x            12” Pizza


  • 165mls Water, lukewarm
  • ¼ tsp Active Dry Yeast
  • ½ tsp White Granulated Sugar
  • 210g White Bread Flour
  • 40g Semolina Flour
  • ½ tsp Salt
  • 4 tsp Olive Oil
  • 4 tsp Sunflower Oil

Tools Used:


  1. Combine the water, sugar and yeast in a medium sized mixing bowl and then let it stand for 5 minutes until the ingredients are dissolved.
  2. Now add the bread flour to the water/sugar/yeast mixture and mix with a spatula and let it stand for 15 minutes. This will allow the flour to absorb the water mixture and give a stronger dough.
  3. Combine the semolina with the salt and then add to the flour mixture along with the olive and sunflower oil. Mix with a spatula until all ingredients are combined and then let it stand for another 15 minutes.
  4. Remove the dough and knead on a lightly floured surface for 5 minutes. If the dough is too sticky then lightly sprinkle with flour, but only lightly. Using a Stand Mixer with a dough hook on a slow speed will do all the hard work for you if you have one.
  5. Place the dough in a proofing bowl and cover to allow the dough to rise for about 3-4 hours, ideally at a room temperature of around 24°C until the dough has tripled in size.
  6. Remove the dough from the proofing bowl and punch down on the dough to remove all the air.
  7. Finally shape the dough into a ball and place back in the proofing bowl for about 1 hour or until the dough has doubled in size, the dough is now ready for use with a Chicago pizza recipe.

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