Yes I did with this recipe. I used a 10" springform pan, Filled and baked at 425deg for 35 min. Or until browned on edges
Prep 10 m
Ready In 6 h 25 m
Recipe By:owensjo
"I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or e
ven pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1(R) tomatoes which are far superior to other brands. Classico(R) ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias."
Ingredients
2 1/4 teaspoons active dry yeast
1 1/2 teaspoons white sugar
1 1/8 cups warm water - 110 to 115 degrees F (43 to 45 degrees C)
3 cups all-purpose flour
1/2 cup corn oil
1 1/2 teaspoons kosher salt
Directions
Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.
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Printed From Allrecipes.com 3/4/2020
