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Chicago Style Deep Dish Pizza Dough W/ Semolina

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“I have been using this recipe for some time now and thought I should release it to the world! It makes the BEST dough I have ever had, even better than the famous pizza joints! I usually make this from weight and have just calculated it over to volume measurements, let me know if it doesn't come out right! *** You must use bread flour! this is important, if you do not your dough will not be the right consistency!!! the gluten is sooo important. I use King aurthur brand.”
3hrs 25mins
1 9

Ingredients Nutrition


  1. First proof your yeast by adding it to the warm water and letting sit for 8 minutes or so.
  2. Mix all dry ingredients in a medium mixing bowl, you can sift the flour and semolina together if you like, but it is not needed.
  3. Add proofed yeast to dry mixture and mix by hand, well you can use a utensil just not with an electric mixer.
  4. Now for the oil, add the oil to the bowl.
  5. Melt the butter and let cool, then add to mixture.
  6. Knead lightly for around 1-2 minutes. The texture here is not going to be as smooth as bread, this dough is flaky and if you over knead it it just isn't right.
  7. Cover bowl with plastic wrap and let rise for 1 1/2 to 2 hours. If you have more time your can punch it down after an hour and let rise again.
  8. Oil your deep dish pizza pan (or cake pan) and press the dough out and up the sides. Contrary to pizza delivery chains real deep dish pizza has a thin crust.
  9. Top with provolone, sausage, pepporoni, veggies and sauce (or whatever you like).
  10. Bake at 475 for 10 mins, turn and bake another 10-20 minutes.

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