Leo Spizzirri’s Chicago Deep Dish Pizza Dough

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.