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Chicago Deep-Dish Pizza Dough


  • 1 pkg active dry yeast
  • 1 c warm water (105 to 115 degrees F)
  • 2 tbsp olive oil
  • 3 to 3 1/2 C unbleached all-purpose flour
  • ½ c whole wheat flour
  • 2 tsp salt


  1. Sprinkle the yeast over the water. Stir until the yeast is dissolved. Stir in the oil.

  2. In a large bowl, combine 3 cups of the all-purpose flour, the whole wheat flour, and the salt. Add the yeast mixture and stir until a soft dough forms. Knead 10 minutes, adding more flour if necessary, or until the dough is smooth and elastic.

  3. Lightly oil a large bowl. Add the dough, turning it once to oil the top. Cover with plastic wrap and let rise in a warm place about 1 hour, or until doubled in bulk.

  4. Divide the dough in half. Punch the dough down to eliminate air bubbles. Shape and bake the pizzas.

  5. I bake my deep dish pizza at 400 degrees F for 30 minutes.

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