The Recipe
Bobby Flay's Chicago Deep-Dish Pizza Dough; Throwdown Recipe
COOK TIME : 40 minutesPREP TIME : an hour
From Food.com
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Ingredients
DESCRIPTION
This throwdown was with Lou Malnotti and can be found on foodnetwork.com. I didn't include his entire recipe as it would have appeared long and intimidating. This crust is more buttery than normal pizza dough and looked very authentic. Unusual assembly of
INGREDIENTS
- 2 packages quick-rise dry yeast
- 2 cups warm water (90 degrees F)
- 1/4 cup vegetable oil
- 1/4 cup olive oil, plus more to oil the pans
- 1/2 cup yellow cornmeal
- 5 1/2 cups all-purpose flour
- 4 teaspoons kosher salt
- 4 tablespoons unsalted butter, slightly softened
DIRECTIONS
NUTRITION
| Calories | 1,034 | 52% | |
| Cholesterol | 31 | 10% | |
| Carbohydrates | 144 | 52% | |
| Fat | 41 | 53% | |
| Protein | 21 | 41% |
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