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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 tonight, but I don’t want to wait a zillion hours for the dough to ferment and rise” kind of dough.

Give this dough at least 45 minutes to an hour to rise, while you preheat your oven.

All Purpose Chicago Pizza Quick Dough Recipe

Now, with basic instructions below the ingredient list!

Measuring ingredients by weight? The info you need is on the left .
Using cups and teaspoons? The info you need is on the right.

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).

All Purpose Chicago Pizza Quick Dough Recipe : Flour (100%): approx. 2.5 cups Water (50%): approx. 2/3 cup IDY (2.2%): 1 packet (about 2 1/4 teaspoons) Salt (.9%): 1/2 tsp Corn Oil (17.5%): 1/4 cup Sugar (.65%): 1/2 tsp

All Purpose Chicago Pizza Quick Dough Recipe – The Easy Version :

Flour :     approx. 2.5 cups

Water :     approx. 2/3 cup

Instant Yeast :     1 packet (about 2 1/4 teaspoons)

Salt:     1/2 tsp

Oil :     1/4 cup

Sugar :     1/2 tsp

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

Get a mixing bowl.
Empty yeast into bowl.
Add lukewarm water (around 105 degrees F / or 40.5 Celsius ).
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.
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.


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 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.

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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

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