The Real Chicago Deep Dish Pizza Dough
390 mins (prep 360, cooking 30)
6 ingredients
1 servings
I have it on good authority that this is the real Deep Dish Pizza Dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) Using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1 tomatoes which are far superior to other tomato brands. Classico ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used by the pizzarias in Chicago.

Categories:  technique , low-cholesterol , copycat , main-dish , pizza , low-in... , healthy-2 , from-scratch ,
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Serving Size (521.91 g)
Servings 1
Amount per Serving
Calories 2503.01 Calories from Fat 1120.5
% Daily Value *
Total Fat 124.5g 191.54%
Saturated Fat 16.54g 82.72%
Trans Fat 0.0 %
Cholesterol 0.67mg 0.22%
Sodium 3533.72mg 147.24%
Total Carbohydrate 298.47g 99.49%
Dietary Fiber 10.26 g 41.03%
Sugars 8.39 g %
Protein 39.45g 78.89%
Vitamin A 9.05IU% Vitamin C 0.01mg%
Calcium 63.25mg% Iron 17.5mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9β€’Carbohydrate 4β€’Protein 4
*Nutrition information was calculated excluding the following ingredients:
warm water