If you’re looking for that Chicago Deep Dish Pizza Quick Dough Recipe that I’ve been sharing on the RDD Facebook page, here it is, with baking percentages (from the Pizzamaking Dot Com dough calculator).

This is that “I want deep dish pizza tonight, but I don’t want to wait a zillion hours for the dough to ferment and rise” kind of quick dough.
Give this dough at least 45 min. to an hour to rise, while you preheat your oven.

RDD QUICK DOUGH:
The All Purpose Chicago Pizza Quick Dough Recipe


DOWNLOAD THE SUPER FANCY
(AND PRINTABLE) RECIPE HERE.


This is for a 12 inch deep dish, or a 14-16 inch thin crust
(or maybe a 9 inch stuffed, or two 10 inch thin crust pizzas).

Click here to download the RDD Quick Dough Recipe!

MAKING THE DOUGH:

Okay, I have all my ingredients ready. Now what do I do?

Get a mixing bowl.

Empty the yeast and sugar into the bowl.

Add lukewarm water (around 105° to 110° F / or 41° to 43° Celsius ). Try not to go over 130° F.

Add oil.

Drop salt (and any herbs or garlic powder or spices you might want to add) on top of the oil.

Add the All Purpose flour.

Mix until combined.

Put on food gloves or lightly oil your hands, and knead dough into a ball:

FOR DEEP DISH: Knead only until dough comes together into a ball – total mix & knead time: 2 minutes. If the dough is a little shaggy, that’s fine. Do not over-knead deep dish dough.

FOR THIN CRUST, PAN or STUFFED: You’ll want to knead about 5 to 10 minutes, or until your arms fall off. *

*If your arms are still attached, you may still have more kneading to do.
Also, you may want to consult your physician for any kneading related injuries.

Coat dough ball with cooking spray and cover bowl with plastic wrap or a towel.

Let dough rise in a warm place for about an hour.

Use immediately,

or punch down for a 2nd rise for 1 to 2 more hours,

or place in a zip top bag with most of the air squeezed out, and refrigerate for 24-48 hours.**

**If you let the dough ferment longer than 48 hours, you’re essentially making something like sourdough or on your way to something beer-adjacent.

HEY LOOK A VIDEO!
How did THAT happen?!

QUESTIONS AND TIPS AND THINGS:

I made too many batches of Quick Dough.
Can I put this dough in a zip-top bag and use it later?

Yes, you can. You should be OK using it a day or two later, just make sure to warm up the dough before you try to press it into a deep dish pan or roll it out for thin crust.

Am I really using a WHOLE PACKET OF instant yeast?!

Yes, you’re really using a whole packet of instant dry yeast (IDY). The wonderful yeastiness will help make up for the short amount of time you’re giving the dough to rise and develop those flavors, and also boost the rise.

If you’re not in such a hurry to bake your pizza today, or are planning on refrigerating this dough for future use, you could cut that yeast amount in half.
If you’re making thin crust or stuffed dough instead of deep dish,
you may want to cut your oil amount in half as well, from 1/4 cup to 1/8 cup.

Want to make your own dough formula?
Plug your ingredients into the PMDC deep dish calculator.

If you have any questions about the recipe or the dough calculator,
post comments below or join in on the fun on the RDD Facebook Page.


Here are some of the items (or similar recommended items) that I used in the video.

The mixing bowl with the non-skid bottom is one of my favorites.





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Posted in chicago, chicago pizza, chicago style, chicago style deep dish pizza, deep dish, deep dish pizza, pizza, real deep dish pizza, recipe, thin crust

2 comments on “The RDD Chicago Deep Dish Pizza Quick Dough Recipe
  1. Sami says:

    Hey Ed. On the pdf you have 2g of IDY yeast – presumably this is just a mistake? I think it should be around 7g right?

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