The Real Chicago Deep Dish Pizza Dough

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon salt
• 1/3 cup lukewarm water
• 2 tablespoons olive oil

Directions

1. In a large bowl, combine the flour, sugar, yeast, and salt. Stir until the ingredients are well blended.
2. Add the lukewarm water and olive oil, and stir until the dough starts to come together.
3. On a floured surface, knead the dough for 5 minutes, or until it is smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour.
5. Once the dough has doubled in size, punch it down and knead it for a few minutes. Roll it out to the desired shape and size.

Interesting Facts

• Chicago-style deep dish pizza was invented in the 1940s by Pizzeria Uno in Chicago, Illinois.
• The deep dish pizza dough is thicker than a traditional pizza dough, and it is usually made with olive oil instead of vegetable oil.
• Deep dish pizza has a thick tomato sauce layer, usually made with crushed tomatoes.