We discuss our deep-dish pizza dough near our thin-crust pizza doughs for a reason. It turns out that the “deep” part of deep-dish pizza consists mostly of the copious toppings, while the dough itself is pretty thin. As with our Thin-Crust Pizza Dough, this dough includes a bit of cornmeal, characteristic of the deep-dish pizzas that Chicago is famous for.
This deep-dish dough does not use a poolish and includes both butter and lard, which makes sense when you consider that deep-dish pizza is more akin to a quiche than a pizza. The dough is mixed to full gluten development, has a bench rest of 20 minutes, and proofs at room temperature for 1½ hours, so you can make it the same day you want to serve pizza. For those with the time, we have found that cold-proofing for a day will yield a crispier, even better-tasting crust.
Looking for a good deep-dish pizza sauce recipe? We’ve got you covered here.