Beth Henspergers Chicago Style Pizza Dough
Submitted by psycnrs1 on May 17, 2009 at 6:47 am

This dough is very thick and easily patted into the pan, not much stretching required. If it does let it rest for 10 minutes after your first shaping. It is from The Bread Lovers Bread Machine Cookbook. You do not need a bread machine to mix it.

1 1/2 c. water
1/4 c. olive oil
3 2/3 c. unbleached AP flour
1/3 c. medium grind yellow cornmeal.
1 teas. salt
2 teas. SAF yeast or 2 1/4 teas. bread machine yeast.

Place ingredients in BM per manufacturer's instruction. Program for dough or Pizza Dough cycle.
When cycle is finished remove from pan and turn onto lightly floured surface, Divide into desired portions, (I made it into a large jelly roll pan) Flatten the dough into a disk, kneading a few times, then folding edges under towards the center. Cover with a damp towel and let rest 30 min. or increased in size 20% (?) I just guessed.

Roll out in shape desired or store in refrigerator up to 24 hours. Let rest 20 min. to bring to room temp before shaping. May store in freezer 3 months, let thaw in fridge.

Makes 2 thin 12 to 14 inch, one 14 inch deep dish, 4 8 inch crusts, 6 individual crusts or one 17 by 11 inch rectangle.

My personal outcome:
I made the large one and just oiled the pan and poured it right from the BM to oiled pan, no extra kneading and it spread out like a charm.

I cooked the dough for 8 minutes at 425F before adding toppings since it was a thick dough. Add toppings and cook until cheese is melted and color you want. Or veggies done to your liking. I did half veggie and half cheese it took maybe 20 minutes. The cornmeal gives it a nutty taste and adds crunch.