The Real Chicago Deep Dish Pizza Dough
- 2 1/4 teaspoons active dry yeast
- 1 1/2 teaspoons white sugar
- 1 1/8 cups warm water - 110 to 115 degrees F (43 to 45 degrees C)
- 3 cups all-purpose flour
- 1/2 cup corn oil
- 1 1/2 teaspoons kosher salt
- Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
- Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
- Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
- Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.
active dry yeast, white sugar, water, allpurpose, corn oil, kosher salt
Taken from www.allrecipes.com/recipe/223481/the-real-chicago-deep-dish-pizza-dough/ (may not work)