Bobby Flay's Chicago Deep Dish Pizza Dough Throwdown Recipe

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 toppings: the cheese goes under the ingredients and the sauce goes on last.

Steps

Dissolve the yeast and water in the bowl of a mixer fitted with the paddle attachment.

Add the oils and mix for 30 seconds.

Add the cornmeal , 3 cups of the flour and salt and.

Beat for 5 minutes.

Switch to the dough hook and mix in the remaining 2 1 / 2 cups of flour and knead , using the dough hook for 2 minutes.

Add the butter and knead until incorporated.

The dough is a very moist dough so do not add more flour unless absolutely needed.

Place the dough in a large bowl lightly oiled with vegetable oil , cover with plastic wrap or clean kitchen towels and let rise in a warm place until doubled in size , about 45 minutes.

Punch down the dough and allow to double in size again.

Preheat the oven to 450 degrees f.

Place 2 pizza stones into the oven to preheat as well.

Generously oil 2 deep dish pie pans with olive oil.

Divide the dough in half and press the dough out slightly on the counter top.

Place the dough in the prepared pans and push out to cover the bottom and up t.

Ingredients

dry yeast, warm water, vegetable oil, olive oil, yellow cornmeal, all-purpose flour, kosher salt, unsalted butter