Authentic Chicago deep dish pizza depends on two things to achieve the biscuit-like texture it's famous for: lots of oil and a short mix/knead time. A good ratio is 3 Tablespoon oil to 1 cup all-purpose flour (there isn't and never has been cornmeal in Chicago deep dish--the yellow coloring comes from food dye). Mix 1 mintes and knead for no more than 2, then a long rise.

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