Leo Spizzirri

Leo Spizzirri’s Chicago Deep Dish Pizza Dough

Name: Leo Spizzirri’s Chicago Deep Dish Pizza Dough
Cook time: 600 s
Total time: 180 s
Yield: Makes 3
Ingredients: 364 g cold water; 18 g fine sea salt; 7 g malt; 4 g instant dry yeast; 700 g all-purpose flour - (11%-12% protein, preferably Ceresota); 35 g lard - (or unsalted butter) chopped; All-purpose flour - for dusting

When it comes to Chicago pizza, there is nothing that comes close to the famous Deep Dish. My dough gets its roots from the traditional recipe that I learned as a kid, when I started making pizzas at the age of 13. The addition of Ceresota brand all-purpose flour and lard make this dough as authentic as the historic pizzerias that are sought out by visitors from around the world. The final crust that this dough produces is surprisingly light and super flaky from the first cheesy bite to the last.

the Smart Oven® Pizzaiolo

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3 mins total time

10 mins active time

Easy

Makes 3

Ingredients

Measurements:

364 g cold water
18 g fine sea salt
7 g malt
4 g instant dry yeast
700 g all-purpose flour
(11%-12% protein, preferably Ceresota)
35 g lard
(or unsalted butter) chopped
All-purpose flour
for dusting

Instructions

1
In the bowl of a stand mixer, add water and salt. Use a whisk to dissolve.
2
Add the malt and yeast to the flour in a separate bowl and mix with your hand to combine. Add to the stand mixer bowl and mix on low speed for 3 minutes.
3
Increase to medium speed and mix for another 2 minutes, gradually adding the lard pieces.
4
Turn onto a floured countertop and finish kneading by hand into a smooth dough. Transfer to a bowl or container, cover and allow dough to rest for 4 to 5 hours at ambient temperature.
5
Divide dough into 3 x 13 oz portions. Shape into balls and place on a tray or in dough boxes. Store covered, in the refrigerator for at least 24 to 48 hours (no more than 72 hours).
6
When ready to use, remove dough from refrigeration and allow to sit ambient for about 90 minutes, or until an internal dough temperature of 55°F.
Tip: Cook the topped pizza in the Smart Oven® Pizzaiolo (in the pizza pan), on the Pan setting, for about 18 minutes, or until the crust is golden.