After dough has rested, stretch the dough again and push it up the sides of the pan to form your crust.Cover with plastic wrap and let rise again for 15 minutes. Stretch out dough with your hands to form a large circle, place in pan and stretch dough up the sides a bit.Make sure you coat the sides of the pan with oil too to ensure that dough doesn’t stick. Generously oil a 9-inch cake pan, 9-inch springform pan or a 9-inch skillet. After dough has doubled, preheat oven to 425 degrees F.Cover with plastic wrap and a towel and let rise for 1 hour or until dough has doubled. Next place the dough in a medium bowl lightly oiled with olive oil.Dough should form into a nice ball and be slightly sticky. Once dough begins to form, place dough hook on mixer and knead dough on medium speed for 8 minutes. First you’ll make your deep dish pizza crust: In a large bowl of an electric mixer, mix flour, cornmeal, salt, yeast, olive oil, melted butter and water together with a wooden spoon.This is so the cheese does not burn due to longer cooking times. The pizza is assembled in opposite order, meaning cheese goes first, then meat, veggies and finally sauce.Some say that cornmeal doesn’t belong in pizza crust. The pizza crust stands out from the rest because often times it includes butter or cornmeal, depending on where you go of course.It’s usually baked in a round cake or pie pan, that often times creates caramelized crusts and edges.Deep dish pizza traditionally has a very thick crust that resembles a pie.However, you might be wondering what the criteria for traditional deep dish pizza truly is, so I put together a few unique attributes that define what makes up a deep dish pizza and how it stands out from the rest: There are a few favorites in town - Lou Malnati’s, Gino’s East, and Pequod’s to name a few. If you haven’t had Chicago-style deep dish pizza, it’s like no other in the world. Part of that is due to my move to Chicago (home of the deep-dish) and the other is probably because I’m dating a self-proclaimed pizza connoisseur. Over the past year, I’ve consumed more pizza than I ever thought I would in my life. The recipes in this series will be exactly that. Friday night is pizza night, right? And this time I’m sharing one of my absolute favorite recipes for deep-dish pizza as part of my new Indulge! series on Ambitious Kitchen. We all have those moments in life where we want to make something rich, delicious and one-of-a-kind.
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