Chicago Style Deep Dish Pizza Crust

Chicago Style Deep Dish Pizza Crust

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 6

    • Ingredients

  • 3cupsall-purpose flour
  • 1/8 cupolive oil
  • 2largeeggs, room temperature
  • 2tablespoonsthyme
  • 1cupwater
  • 1packagefast rising yeast
  • 2teaspoonssugar

    • Directions

  • Whisk together water, yeast and sugar in a bowl and set aside to proof for 10 minutes.
  • In a large bowl sift together flour and salt and sprinkle in thyme. Mix eggs into yeast mixture. Pour liquid into dry ingredients and mix until a soft sticky dough forms.
  • remove dough to a lightly floured surface and knead 5 minutes, until dough is no longer sticky.
  • Place in a well oiled bowl, turning to coat all sides, cover and allow to rise until doubled in bulk 2 – 3 hours.
  • Punch dough down and place into a well oiled 12″ pizza pan.
  • using your hands, move dough around the bottom of the pan and 2/3 the way up the sides.
  • Set aside and let rise 10 minutes.
  • Brush crust lightly with olive oil and add toppings.

    • Reviews

  • “Great recipe!It turned out wonderful.For those of you wondering about baking time and temperature, I found that 375 degrees for 25 minutes worked out really well.”

  • “I liked the crust very much. I should have divided it into two pans though, because the crust was a little too deep and thick, even though I love deep dish pizza. Next time, I’m going to try stuffing cheese in the crust!”

  • “This made an excellent, soft crust.The thyme flavor was very strong, making a uniquely flavored crust.If you are looking for a more neutral crust, I would cut the thyme in half.It’s all a matter of preference, of course.”

  • “This was an extremely tasty recipe. Not hard to make and even easier to eat.”

  • “This turned out amazing, despite the fact that I guessed how much salt to use and how long to bake on what temperature. If anyone else is struggling with this I used 1/2 tsp salt and baked for about 35-40 min at 425. Everyone raved about the pizza. We all expected to be super full but after 2 pieces we were just right. It was so light. I highly recommend substituting heavy pizza sauce with LOTS of fresh blanched roma tomatos.”

  • “I used this dough this weekend for deep dish pizza and it was fantastic.I also substituted 1/2 white and 1/2 whole wheat flour and needed a bit more olive oil.I wasn’t able to let it rest for the whole 3 hours, only 1 1/2 hours but it turned out great anyway.I used my own sauce and LOTS of fresh mozzeralla, mushrooms, red onion, ground beef and Italian sausage.It was SO good that we ended up sharing with the neighbors. I will make this over and over as we have been searching for a good deep dish since having the real deal in Chicago years ago.Thank you so much for sharing this great recipe! “

  • “This was a good recipie, the eggs add a nice richness to the crust.I am a big Uno’s fan but can’t get it where I live.I did make a few adaptations when I made this crust.I used clarified butter instead of the olive oil, added a little cornmeal, left out the thyme.It turned out wonderful!”

  • “Of all the pizza crusts I’ve made, this has been my favorite! It comes out very thick and delicious. You didn’t specify how much salt to use, so I used about 1/4 teaspoon. I think it could use more like 1/2 teaspoon. I topped it with sauce, olives, mushrooms, and cheese! Great recipe, thanks.”

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