I have it on good authority that this is the real deep-dish pizza dough used in Chicago. The real thing is nothing like bread or even pizza dough. It is a buttery flaky crust achieved by using corn oil (not butter) and minimal mixing and kneading times. The pizza itself is built up with cheese toppings and sauce in that order. Contrary to popular belief Chicago pizzerias do not use cornmeal in their dough.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 EHeller | 2013-03-25 22:32:10 |  46,629 Views |
Real Deep Dish – How to Make Real Chicago Deep Dish Pizza Dough
2 ¼ teaspoons active dry yeast
1 ½ teaspoons white sugar
1 ⅛ cup warm water – 110 to 115 degrees F (43 to 45 degrees C)
