Author Topic: Crisco Chicago Deep dish  (Read 5899 times)

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Offline Randy

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Re: Crisco Chicago Deep dish
« Reply #20 on: January 21, 2005, 02:02:04 PM »
Found a couple of mistakes in the recipe.

Chicago-style Deep Dish Pizza Dough

Revised  Chicago-style Deep Dish Pizza Dough
To use Crisco Zero Transfat.

Makes 2  10-inch Chicago deep dish.
1 teaspoon bread machine yeast
1 teaspoon raw sugar
8 oz  water + 1 Tablespoon (70deg)
3 tablespoons Crisco zero trans fat
1 tablespoons Clasico Olive Oil
16 oz KA Bread flour
2 tablespoons yellow corn meal
1 ½  Teaspoon salt

KitchenAid instructions
Put everything in the bowl except for the Cornmeal, Crisco and oil mix on stir speed until it pulls away from the sides then another  2 minutes.  Add Cornmeal, Crisco and  oil change to speed 2 to knead the dough for 12 minutes.  Stay with the mixer, this stiff dough will pop out the bowl on the lifting bowl machines.  Leave in mixer bowl for 5 hours in a kitchen or until it doubles, then divide and roll into 2 balls.  Place in cooler for 24 hours. 

Remove and flatten the dough into fat disk 3 hours in advance of panning

When ready to cook flatten one of the balls in a 10 “pan with olive oil in the bottom until the dough covers the bottom. Use fingers from the top to pinch up the sides about ½ way up the pan and about 1/8” thick.  Bake on middle rack in oven preheated to 425F for 20 minutes for a dark pan and 25 min for a light colored pan.

Offline DKM

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Re: Crisco Chicago Deep dish
« Reply #21 on: January 22, 2005, 09:59:04 AM »
I got to get this on the calendar for tomorrow.  I want, I want.

I'm on too many of these boards