How to make Chicago Deep Dish Pizza Base

Step-by-step

1. Step 1

   Mix the flour and salt in a wide bowl, then stir the yeast into the water. Pour the water into the flour and mix until no dry patches remain.

   Look for: The dough should look shaggy and slightly sticky, not smooth yet. Tip: Use a dough scraper or wet hand if it sticks. Avoid: Do not add lots of extra flour at this stage; sticky dough becomes softer after resting.

2. Step 2

   Rest the rough dough for 10 minutes, then knead for 8–10 minutes until smoother and elastic.

   Look for: It should stretch a few centimetres before tearing. Tip: A 10-minute rest halfway through kneading makes the dough easier to handle. Avoid: Do not rush the knead if the dough feels tight or lumpy.

3. Step 3

   Place in a lightly oiled bowl, cover and prove until doubled, usually 60–90 minutes at room temperature.

   Look for: The dough should look puffy and hold a finger dent for a moment. Tip: For better flavour, refrigerate overnight after the first 30 minutes. Avoid: Avoid proving in a very hot place; it can overproof and taste yeasty.

4. Step 4

   Divide into dough balls, cover and rest for 20 minutes before stretching.

   Look for: The dough should relax and spread gently when pressed. Tip: Stretch from the centre outwards and leave the edge slightly thicker. Avoid: Do not roll hard if you want an airy rim.

5. Step 5

   Press the dough into an oiled deep pan, layer cheese first, then toppings, then tomato sauce. Bake until the crust is golden and the centre is bubbling.

   Look for: The sides should be browned and firm enough to lift from the pan. Tip: Rest for 8 minutes before slicing so the layers settle. Avoid: Do not put wet sauce directly on the raw base before cheese; it can make the crust heavy.