Deep-Dish Pizza Dough

Real Deep Dish - Making Real Chicago Deep Dish Pizza Dough

Описание:

You can view the HD version of this video at: http://youtu.be/VOhOVMfiqOM

Here's a quick video I put together for RealDeepDish.com to show the basic method for mixing together Chicago Style Deep Dish Pizza Dough.
You can find the dough recipe on Lesson 3 of 'Deep Dish 101' on the website.

Music on this clip is from a talented group of musicians that call themselves THE RUB. You can find more of their music at http://www.soundclick.com/TheRubChicago

Комментарии:

divisionbyzero85 пишет: For all those that think there’s way too much reading to get to what you’re looking for:

2 Cups Flour
½ TSP Yeast
¼ TSP Salt
¼ TSP Sugar

½ Cup + 1 TBSP Water (110 degrees)
4 TBSP Oil

realdeepdish(dot)com/RDDHolyGrail(dot)pdf

eheller42 пишет: go to the website - read Deep Dish 101: Lesson Three.

eheller42 пишет: I know. Me too. That's why I'm pretty sure I put up a little note telling you guys to get the recipe from RealDeepDish-dot-com. :-) You can find the dough recipe on Lesson 3 of 'Deep Dish 101'.

eheller42 пишет: 1) Try baking it first before eating it. 2) Add stuff to the dough: i.e. - crumbled bacon, fresh garlic, etc. 3) Deep dish dough is mainly a containment device for the flavorful things you put INSIDE the pizza, like sausage, cheese, pepperoni, etc. 4) You can also try putting it in a ziploc overnight in the fridge to develop more flavor. Go to RealDeepDish-dot-com for more info and thanks for watching. :-)

darkblood677 пишет: What are the measurements?!?!!? Gah that drives me insane

eheller42 пишет: The reason why I don't give specific measurements is because I don't know what size pan you will be using. The recipe on 'Deep Dish 101: Lesson 3' on the website uses a 12" round pan, but also has conversions for other sizes on the last page.

divisionbyzero85 пишет: For all those that think there’s way too much reading to get to what you’re looking for:

2 Cups Flour
½ TSP Yeast
¼ TSP Salt
¼ TSP Sugar

½ Cup + 1 TBSP Water (110 degrees)
4 TBSP Oil

realdeepdish(dot)com/RDDHolyGrail(dot)pdf

eheller42 пишет: go to the website - read Deep Dish 101: Lesson Three.

eheller42 пишет: I know. Me too. That's why I'm pretty sure I put up a little note telling you guys to get the recipe from RealDeepDish-dot-com. :-) You can find the dough recipe on Lesson 3 of 'Deep Dish 101'.

eheller42 пишет: 1) Try baking it first before eating it. 2) Add stuff to the dough: i.e. - crumbled bacon, fresh garlic, etc. 3) Deep dish dough is mainly a containment device for the flavorful things you put INSIDE the pizza, like sausage, cheese, pepperoni, etc. 4) You can also try putting it in a ziploc overnight in the fridge to develop more flavor. Go to RealDeepDish-dot-com for more info and thanks for watching. :-)

darkblood677 пишет: What are the measurements?!?!!? Gah that drives me insane

eheller42 пишет: The reason why I don't give specific measurements is because I don't know what size pan you will be using. The recipe on 'Deep Dish 101: Lesson 3' on the website uses a 12" round pan, but also has conversions for other sizes on the last page.
You'll Need:

1 teaspoon sugar
1 (.25 ounce) package active dry yeast
1 cup warm water (105 degrees to 115 degrees)
2 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/4 teaspoon salt
1 tablespoon olive oil
Vegetable cooking spray
2 tablespoons yellow cornmeal

Procedures : Combine first 3 ingredients in a small bowl, and let stand 5 minutes. Position knife blade in food processor bowl; add flour, 1/2 cup cornmeal, and salt, and pulse 2 times or until blended. With processor running, slowly add yeast mixture and oil through food chute, and process until dough forms a ball. Process 1 additional minute.
Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk.
Punch dough down; cover and let rest 5 minutes. Divide dough in half; roll each half into an 11-inch circle on a lightly floured surface. Coat 2 (9-inch) round cake pans with cooking spray, and sprinkle each with 1 tablespoon cornmeal. Place dough in prepared pans; press dough up sides of pans. Cover and let rise 20 minutes or until puffy. Top and bake according to recipe directions