Chicago Style Pizza Crust

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*under construction* this is restaurant recipe so it makes about 4 pizza crusts. I fixed it up a little to make it easier to understand (hopefully)! Prep time includes rest time.

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Steps

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In a mixer , combine water and yeast , allowing yeast to dissolve.

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Add the remaining ingredients and begin mixing the dough using a dough hook at low speed.

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Once a ball has formed , mix on medium speed for 1 to 2 minutes until dough becomes elastic and smooth.

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Remove from the mixer and place in a bowl coated with olive oil.

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Allow to rest approximately 4 hours.

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Once rested , divid into two portions , place on a flat surface and dust with flour.

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Preheat oven to 425f sprinkle the bottoms of two deep baking dishes or deep dish pizza pans with cornmeal.

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Spread the dough , using your fingers , at the bottom of the pan making sure to have enough to come up the sides approximately 1 / 2 inch high.

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Layer first with mozzarella , then tomato sauce and toppings.

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Bake pizza for 30 to 40 minutes or until crispy and golden.

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Ingredients

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water, yeast, salt, bread flour, olive oil, cornmeal