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
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.