Description
This is a modified version of the Chicago Stuffed Dough made to be done in a single day. I’ve used the Ooni dough calculator to get the yeast amounts right based on the time available. I’ve also shunk the amount of dough that it makes because the original Fully Stuffed Chicago Style Pizza uses a 12” pan and I have a 10” pan. This one makes a total of 1000g of dough, one 350 ball and another 650g ball
Ingredients
- 1.75 gram (.3%) instant yeast
- 80 grams (22.5%) warm water (80°F to 85°F)
- 557 (95%) grams all-purpose flour with 12 percent protein, preferably Ceresota
- 30 (5%) grams medium-grind cornmeal
- 11.75 (2%) grams diastatic malt
- 23.5 grams (4%) lard, cut into small pieces, at room temperature
- 23.5 grams (4%) European-style unsalted butter, preferably 82 percent butterfat, cut into small pieces, at room temperature
- 272 grams (77.5%) ice water, plus more as needed
- 15 grams (2.5%) fine sea salt
Method
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, cornmeal, yeast, and malt. With the mixer running on the lowest speed, add the lard and butter and mix for 1 minute.
- Pour in most of the ice water, reserving about 2 tablespoons, followed by the warm water. Pour the reserved water into the yeast bowl, swirl it around to dislodge any bits of yeast stuck to the bowl, and add to the mixer.
- Continue to mix the dough at the lowest speed for about 1 minute, until most of the dough comes together around the hook. Stop the mixer and use your fingers to pull away any dough that clings to the hook, scraping the sides and bottom of the bowl with a bowl scraper or rubber spatula.
- Add the salt and mix on the lowest speed for 1 minute to combine.
- Check the bottom of the bowl for any unincorporated flour. Turn the dough over and press it into the bottom of the bowl to pick up any stray pieces.
- Stop the mixer, pull the dough off the hook, and scrape down the sides and bottom of the bowl. If there is still unincorporated flour at the bottom of the bowl, sprinkle with a very small amount of water and mix for 1 minute.
- Use a bowl scraper to transfer the dough to an unfloured work surface and knead for 2 to 3 minutes, until smooth.
- Weigh out one 650 gram piece of dough and one 350 gram piece of dough.
- Cover both pieces with a damp dish towel and let rest at room temperature for 1 hour.
- Form the pieces into balls and set 3 inches apart on a half sheet pan and wrap airtight with a double layer of plastic wrap, sealing the wrap well under the pan.
- Proof for 6 hours at 69º
Note on Making Vegetarian Deep-Dish Dough: You can substitute vegetable shortening for the lard.