The thin crust pizza dough might be my favorite, partially because it's SO easy. It doesn't even require any time to rise the dough, so you can just throw the ingredients together and roll it out (whenever I roll out the pizza, it's comes out in sad, amoeba-like shapes so I always enlist Bryant's help). It develops a great crispy crust, too.
Deep dish, however, is Bryant's favorite. I've actually only had Chicago style pizza once before (and it was in Seattle, not the Windy City). However, this pizza dough tastes so rich, I don't really care if it's authentic - it's delicious! Also, Chicago style pizza is typically created by layering the dough, then the toppings, then the cheese and then the sauce on top; it's always fun to have a different spin on pizza.
Thin, No-Rise Pizza Dough
Taken from: AllRecipes
Makes 2 small pizzas or one large pizza
-If you have a pizza stone, preheat in a 375 oven for 20 minutes (cover with cornmeal first).
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat or white whole wheat flour
- .25 ounce package active dry yeast
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 cup warm water (approx 110 degrees F)
-Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water.
-If making two small pizzas, take half the dough and turn out on floured surface (use all the dough if you are making 1 large pizza). Roll out dough until very thin.
-Repeat with second half of dough.
-Move dough to preheated pizza stone or baking sheet (a metal spatula separates the dough from the counter really well).
-Bake 9-10 minutes and then add sauce, dried herbs, cheese and toppings. Bake for 10-15 minutes more until bottom is firm and lightly browned.
Chicago-style Deep Dish Pizza Dough
Taken from: Food.com
- 1/4 ounce package of active dry yeast (or 2 1/4 tsp)
- 1 1/4 cups warm water (about 100-110 degrees)
- 1 teaspoon sugar
- 3 1/4 cups unbleached bread flour, plus more for dusting
- 1/2 cup medium-grind yellow cornmeal (I only had fine, white cornmeal)
- 1 teaspoon salt (or 1 1/2 teaspoons kosher salt)
- 1/2 cup olive oil (or 1/4 + 2 Tbsp olive oil and 2 Tbsp melted butter for a richer crust)
-Add the remaining 1 cup warm water and 3 cups flour, cornmeal, salt, and olive oil (and melted butter, if used). Using a wooden spoon, mix the dough, incorporating as much of the flour as possible.
-Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will be a little sticky, but shouldn't stick to your hands. (You can also you a dough hook on a stand mixer, if you have one.)
-Using cooking spray, spray a large bowl. Add the dough to the bowl and turn to coat with oil on all sides.
-Cover the bowl with plastic wrap and place a clean, damp, kitchen towel over the top.
-Set the bowl in a warm spot and let rise until doubled in volume, 1 1/2 to 2 hours. (For a slow rise, place the covered bowl in the refrigerator and let rise for 10 to 12 hours, returning dough to room temperature before using).
-Spray all sides of a cake pan (or cast-iron pan) with cooking spray.
-Preheat the oven to 375 F.
-When the dough has doubled in volume, punch it down and knead it for 2 to 3 minutes. Press the dough evenly into the bottom of the cake/cast iron pan. Let the dough rise in the pan for 15 to 20 minutes.
-Press the dough until it comes 2 inches up the sides and is even on the bottom and at the corners of the pan (waiting those 15-20 minutes will make it easier to manipulate the dough).
-Bake for 10-15 minutes and then add the topping, cheese and finally, sauce and bake for approx 15-20 minutes more.