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Deep Dish Pizza

Chicago Style Short Crust


FiberFlour                                500g

Warm Water                             370g

Butter                                       120g

Salt                                               5g

Yeast                                            15g

Sugar                                           15g


Toppings of your choice

Marinara sauce

Grated Parmesan 


  1. 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.

  2. Add 60g softened butter and salt mix and knead for 5-10 minutes.

  3. 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. 

  4. 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.

  5. Place cheese at the bottom, then toppings of choice followed by Marinara sauce followed by Parmesan cheese.

  6. 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

Butter laminated dough log

Nutritional Information

per 100g

Fat                                 19g

Carbs                              7g

Fiber                               14g

Protein                            17g

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