Kneading deep dish dough

[Whale0924]

Hey everyone, I'm making deep dish for the first time this weekend. I'm going off of the recipe posted on this site. 

I'm a little confused by the wording in the process. It says to mix the ingredients in stand mixer until combined, and then mix on low speed for 7 minutes. Does mix = knead here? Should I be using the dough hook attachment for this portion of the process?

Bonus question: I'm used to allowing my yeast to bloom before adding flour, is that step generally skipped with deep disn dough?

[nanometric]

pls post link to recipe, thx

[Whale0924]

pls post link to recipe, thx

https://www.pizzamaking.com/dkm-chicago.php

Sorry, it's this one

[nanometric]

Hey everyone, I'm making deep dish for the first time this weekend. I'm going off of the recipe posted on this site.

I'm a little confused by the wording in the process. It says to mix the ingredients in stand mixer until combined, and then mix on low speed for 7 minutes. Does mix = knead here? Should I be using the dough hook attachment for this portion of the process?

Bonus question: I'm used to allowing my yeast to bloom before adding flour, is that step generally skipped with deep disn dough?

Yes, mix=knead, use the dough hook and bloom the ADY if in doubt about its viability. 

[Whale0924]

Yes, mix=knead, use the dough hook and bloom the ADY if in doubt about its viability.

Thanks!

[Garvey]

That is literally the last recipe anyone here would recommend.  It is not authentic at all.  I hope you did not waste your time with it.  I don't even know why it's still posted.

[PizzaGarage]

Chicago deep dish crusts are best if you mix until it comes together then another 2 min max.  The dough is somewhat shaggy, ball it and cold ferment for 48 hours. 72 even better.