Homemade deep dish pizza dough uses healthy Mazola® Corn Oil for a thick, chewy crust. Bring home the taste of Chicago with your own customizable pizza!
Disclaimer: This post is sponsored by Mazola. I was compensated for this post, but all thoughts and opinions are 100% by own.
About a year ago, my father had a minor heart attack. I don't know if I ever talked about it on the blog, but it was definitely a scary time for me. I had so many questions: How did this happen? Why did this happen? Will he be OK? Will my brother and I be at high risk in the future? And the list goes on and on.
My friend's dad is a cardiologist and was able to ease my mind after I talked to him for half an hour on the phone. Even though he wasn't my dad's doctor, he was able to tell me that my dad's former smoking habit probably contributed to the heart attack. Although my dad quit smoking over 30 years ago, he did enough damage in his youth to partially block his arteries. And no, my brother and I were not at risk because this type of heart damage was not hereditary.
What I've learned from my friends at Mazola is that Mazola Corn Oil is a heart healthier alternative to higher saturated fat oils and has more cholesterol blocking plant sterols than other cooking oils. A recent research study found that corn oil helps lower cholesterol more than extra virgin olive oil. If you'd like more information about the study, be sure to visit Mazola.com. What's really cool is that corn oil has a high smoke point, making it a great all purpose cooking oil you can use for everything from sautéing and grilling, to stir frying and even baking! Mazola Corn Oil has a neutral flavor, so it brings out the flavors of the other ingredients.
Healthy deep dish pizza crust
- 2 and 1/4 teaspoons Fleischmann’s® Yeast
- 1 and 1/2 teaspoons granulated sugar
- 1 and 1/8 cups warm water (110-115 degrees F)
- 3 and 1/2 cups all-purpose flour, divided
- 1/2 cup Mazola® Corn Oil
- 1 and 1/2 teaspoons salt
In a measuring cup, dissolve the yeast, sugar and warm water. Allow the mixture to sit for 5-10 minutes or until it starts to foam.
In the bowl of a stand mixer fitted with the hook attachment, mix together 3 cups of the flour, Mazola corn oil and salt. Slowly stream in the yeast mixture and continue mixing on low to medium speed until the dough comes together. Add the remaining flour (if needed). The dough should be soft but not sticky.
Shape the dough into a ball and transfer to a large, well-oiled bowl. Cover with plastic wrap or a towel and allow it to double at room temperature. You can leave this on the counter for 6-10 hours if desired.
Punch the dough down and divide into two pieces. Place each half into a high-sided cake pan or in a cast iron pan. Allow it to rest for 15 minutes.
Press the dough up the sides of the pan and evenly along the bottom.
To bake, preheat your oven to 425 degrees F. Add your favorite cheese to the bottom, then top with your favorite pizza sauce and toppings. Bake for about 25-30 minutes or until the crust becomes golden brown.
Pizza crust can be frozen (in a ball) before baking. Just thaw and allow it to rise before shaping into the pizza pan.
For more information about corn oil and for more recipes ideas, be sure to check out Mazola.com.
Yield: Two 10" deep dish pizza crusts
Source: Barely adapted from Allrecipes.com