Chicago Deep Dish Dough Formula

By RoketJSquerl

Ingredients

• Flour and Semolina Blend* (100%): 428.3 g | 15.11 oz | 0.94 lbs
• Water (47%): 201.3 g | 7.1 oz | 0.44 lbs
• ADY (.7%): 3 g | 0.11 oz | 0.01 lbs | 0.79 tsp
• Olive Oil (6%): 25.7 g | 0.91 oz | 5.71 tsp
• Corn Oil (18.5%): 79.24 g | 2.79 oz | 5.87 tbsp
• Butter (1%): 4.28 g | 0.15 oz | 0.91 tsp
• Sugar (1.5%): 6.42 g | 0.23 oz | 1.61 tsp
• Cream of Tartar (.75%): 3.21 g | 0.11 oz | 1.07 tsp
• Total (175.45%): 751.45 g | 26.51 oz | 1.66 lbs | TF = 0.126875

Details

Adapted from pizzamaking.com

Preparation

Step 1

*Note: The Flour and Semolina Blend is made up of 321.2 g. (11.33 oz.) all-purpose flour and 107.1 g. (3.77 oz.) semolina flour.