Chicago Style Deep Dish Pizza Dough W/ Semolina

Total Time: 3 hrs 25 mins Preparation Time: 3 hrs Cook Time: 25 mins

Ingredients

• 1 1/4 cups bread flour
• 1/4 cup semolina
• 6 1/2 tablespoons warm water
• 1/4 teaspoon active dry yeast
• 1/8 teaspoon salt
• 2 teaspoons olive oil
• 2 1/2 tablespoons corn oil
• 1/2 teaspoon butter

Recipe

• 1 first proof your yeast by adding it to the warm water and letting sit for 8 minutes or so.
• 2 mix all dry ingredients in a medium mixing bowl, you can sift the flour and semolina together if you like, but it is not needed.
• 3 add proofed yeast to dry mixture and mix by hand, well you can use a utensil just not with an electric mixer.
• 4 now for the oil, add the oil to the bowl.
• 5 melt the butter and let cool, then add to mixture.
• 6 knead lightly for around 1-2 minutes. the texture here is not going to be as smooth as bread, this dough is flaky and if you over knead it it just isn't right.
• 7 cover bowl with plastic wrap and let rise for 1 1/2 to 2 hours. if you have more time your can punch it down after an hour and let rise again.
• 8 oil your deep dish pizza pan (or cake pan) and press the dough out and up the sides. contrary to pizza delivery chains real deep dish pizza has a thin crust.
• 9 top with provolone, sausage, pepporoni, veggies and sauce (or whatever you like).
• 10 bake at 475 for 10 mins, turn and bake another 10-20 minutes.