The Real Chicago Deep Dish Pizza Dough Recipe

  • 2 1/4 teaspoons active dry yeast
  • 1 1/2 teaspoons white sugar
  • 1 1/8 cups warm water – 110 to 115 degrees F (43 to 45 degrees C)
  • 3 cups all-purpose flour
  • 1/2 cup corn oil
  • 1 1/2 teaspoons kosher salt
  1. Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
  2. Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
  3. Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
  4. Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.