Well I thought I would post a new UNTESTED recipe for this weeks pizza.
Any thoughts and comments would be appreciated. This one I wanted to test the new Crisco and allow for a long on the counter rise before placing it in the cooler for an overnight rise.
I had a thought as I was typing what about a counter rise then place the double size dough in the cooler.
Many food channel pizza shows show the dough being divided in what looks like a fully doubled state.
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
8.5 oz warm water (90deg)
3 tablespoons Crisco zero trans fat
1 tablespoons Clasico Olive Oil
17 oz Bread flour
2 tablespoons yellow corn meal
1 Teaspoon salt
Put everything in the bowl except for the Cornmeal, Crisco and oil mix until a ball forms on speed 1(stir speed) then knead at speed 2(knead speed) for 5 minutes. Add Cornmeal, Crisco and oil knead for 5 more minutes. Place in greased bowl for 5 hours or until doubled, then divide and roll into balls. Place in cooler for 24 hours.
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 ˝ way up the pan and about 3/16” thick. Bake on low rack in oven preheated to 425F for 20 minutes or more.