Chicago style deep dish pizza dough
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 package of yeast1 cup warm water (disolve the yeast into this)2.5 cups of whole wheat flour1 tsp salt 2 tbsp Olive Oil
Mix the yeast in water and let it disolve.
Combine the yeast mixture with the remaining ingredients in a large mixing bowl, adding the flour a little at a time. Mix well until the dough comes away from the sides of the bowl.
Turn the dough out onto a lightly floured work surface and knead the dough until it's no longer sticky, about 10-15 minutes.
Put the dough in a lightly oiled bowl, turing it to coat well with oil, cover with plastic wrap and place in a draft-free location. Let rise. (I put it in the oven or the microwave.)
When the dough has doubled in size, punch it down.
Dust your deep dish pizza pan with cormeal.
On a lightly floured surface press the dough into a flattened circle.
Working from the center to the edge, roll the dough to fit the pizza pan.
Lift carefullly and place into the pan. With your fingers, gently stretch the edge of teh dough and press it partially up the side of the pan..
Brush the dough lightly with olive oil (optional). Preheat the oven to 450. Let the dough rise about 15 minutes.
Spread on toppings (I usually do about a cup of pizza sauce, zucchini, onions, turkey bacon, mushrooms etc, and cheese.) You can use goats cheese if you like, or feta!
Bake 20-30 minutes or until dough is brown and crisp.
Remove from oven. Let stand about 5 minutes before cutting.
The nutritional info for this is based on 8 large pieces.
A TIP: if you like a ton of toppings and you're finding that the pizza dough on the bottom is soggy, bake the crust on it's own about 14 minutes, pull it out, add the topping, and then put it back in;)
Number of Servings: 8
Recipe submitted by SparkPeople user CORRALINE.
Combine the yeast mixture with the remaining ingredients in a large mixing bowl, adding the flour a little at a time. Mix well until the dough comes away from the sides of the bowl.
Turn the dough out onto a lightly floured work surface and knead the dough until it's no longer sticky, about 10-15 minutes.
Put the dough in a lightly oiled bowl, turing it to coat well with oil, cover with plastic wrap and place in a draft-free location. Let rise. (I put it in the oven or the microwave.)
When the dough has doubled in size, punch it down.
Dust your deep dish pizza pan with cormeal.
On a lightly floured surface press the dough into a flattened circle.
Working from the center to the edge, roll the dough to fit the pizza pan.
Lift carefullly and place into the pan. With your fingers, gently stretch the edge of teh dough and press it partially up the side of the pan..
Brush the dough lightly with olive oil (optional). Preheat the oven to 450. Let the dough rise about 15 minutes.
Spread on toppings (I usually do about a cup of pizza sauce, zucchini, onions, turkey bacon, mushrooms etc, and cheese.) You can use goats cheese if you like, or feta!
Bake 20-30 minutes or until dough is brown and crisp.
Remove from oven. Let stand about 5 minutes before cutting.
The nutritional info for this is based on 8 large pieces.
A TIP: if you like a ton of toppings and you're finding that the pizza dough on the bottom is soggy, bake the crust on it's own about 14 minutes, pull it out, add the topping, and then put it back in;)
Number of Servings: 8
Recipe submitted by SparkPeople user CORRALINE.
Nutritional Info Amount Per Serving
- Calories: 156.6
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 2.2 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 4.9 g
- Protein: 5.4 g
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