This is my favorite deep dish pizza recipe. I am not from Chicago, but it is good pizza.
Dissolve yeast and sugar in water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
Mix 2 cups all-purpose flour, bread flour, corn oil, and salt together in a bowl; add yeast mixture and knead on a work surface using about 1/2 all-purpose flour until well mixed. Let dough rise in a warm area until doubled in size; about 2 hours.
Per Serving: 328 calories; protein 4.4g; carbohydrates 38.5g; fat 17.5g; sodium 583.2mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which not always rise as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.