Deep-Dish Pizza Dough
This recipe goes with Chicago Deep-Dish Pizza With Mushrooms, Peppers, and Onions
Yield: 2 (9-inch) deep-dish pizza crusts.
- 1 teaspoon sugar
- 1 package active dry yeast
- 1 cup warm water (105° to 115°)
- 2 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- Vegetable cooking spray
- 2 tablespoons yellow cornmeal
- Combine first 3 ingredients in a small bowl, and let stand 5 minutes. Position knife blade in food processor bowl; add flour, 1/2 cup cornmeal, and salt, and pulse 2 times or until blended. With processor running, slowly add yeast mixture and oil through food chute, and process until dough forms a ball. Process 1 additional minute.
- Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
- Punch dough down; cover and let rest 5 minutes. Divide dough in half; roll each half into an 11-inch circle on a lightly floured surface. Coat 2 (9-inch) round cake pans with cooking spray, and sprinkle each with 1 tablespoon cornmeal. Place dough in prepared pans; press dough up sides of pans. Cover and let rise 20 minutes or until puffy. Top and bake according to recipe directions.
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