Deep Dish Pizza
Chicago Style Short Crust
Warm Water 370g
Toppings of your choice
Put flour in mixing bowl make a hollow, add sugar and yeast, pour warm water over the yeast and let activate for 5 minutes or so.
Add 60g softened butter and salt mix and knead for 5-10 minutes.
Once the dough has good elastic consistency, adjust if necessary with added flour. Form a ball and roll out to an 18 inch oval. Thinly spread remaining butter over the rolled out dough. Roll the dough from narrow end into a butter laminated log. Divide into 2 portions cover and let rise for an hour.
Roll out one portion into a size larger than your greased spring form baking dish. Line the dish with dough. This amount makes two large pizzas.
Place cheese at the bottom, then toppings of choice followed by Marinara sauce followed by Parmesan cheese.
Bake at 200 degrees with fan for 30-40 minutes, but keep an eye on it and take our before the crust burns.
Butter laminated dough log