Leo Spizzirri
Leo Spizzirri’s Chicago Deep Dish Pizza Dough
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.
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
- 1In the bowl of a stand mixer, add water and salt. Use a whisk to dissolve.
- 2Add 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.
- 3Increase to medium speed and mix for another 2 minutes, gradually adding the lard pieces.
- 4Turn 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.
- 5Divide 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).
- 6When 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.
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