http://www.pizzamaking.com/forum/index.php?topic=1184.0
After several years of research and help from Tom Lehman, here is my recipe for authentic Chicago-style deep dish pizza! Note—this recipe duplicates the pizza found at Giordano’s, as opposed to Uno’s/Malnati’s, which I personally find greasy and unpleasant (to duplicate their recipe, you can use more oil or an oil/shortening combination). Also, I like to knead the dough by hand, so you machine mixers will have to figure a way around that!
The following is the recipe for a 10″ deep dish pizza, based on one-and-a-half cups of flour—you can double it for a larger pie (BTW, this formula makes an excellent thin crust as well!).
One-and-a-half cups flour (I use Ceresota, which has a bit more gluten than regular AP—King Arthur is good, too)
1 TSP. yeast
Three-quarters TSP. Kosher salt
Three-quarters TSP. Sugar
6 TSP. Oil (5-5.5 Canola oil, the rest light olive oil)
6 TBS. warm water (this makes a total of one-half cup liquid, oil and water—depending on the humidity, age of the flour, altitude, etc., you might have to adjust the liquid if the dough is too dry and scrappy)
Proof the yeast. Mix the flour, salt and sugar. Add yeast mixture. Use your hands to start to form the dough into a rough ball, then add the oil a little a time until it comes together into cohesive ball (it will still be a bit scrappy). Add more water if necessary.
Knead only two minutes. This is the key to the biscuit/pie-like quality of Chicago deep dish pizza. The more you knead, the more bready the result will be. So a short knead is the real secret!
Let the dough rise—because of the short kneading time, it will not rise very much. I let it rise for several hours—as many as 8. The longer the better! Then you can put it in the fridge overnight if you’d like, and use it the next day.
Once it has risen, roll it out thin with a rolling pin. If it wants to bounce back, let it rest 10 minutes or so. Then fold the dough in quarters, let it rest a little and roll it out flat and thin again (it should be at least 12″ in diameter). You can repeat a third time, if you’d like.
Once it’s rolled flat and thin for the final time, immediately put it in the 10″ deep dish pan (you can grease the pan, if you’d like, with oil or butter)—in other words, don’t let it rise in the pan. The size of the dough should be larger than the pan, so drape it over, press it down, and cut off the edges.
Add cheese, toppings, sauce, etc.
I let my oven pre-heat at 500 for 15 minutes. I put the pizza in, turn it to 450, and let it cook about 30 minutes, sometimes 35. This makes the perfect deep dish pizza—it’s awesome!
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