Deep Dish Pizza Dough

| June 12, 2006 | 6 Comments

I was having a craving for deep dish pizza last week and decided to try making it at home. I’ve made thin crust pizza dough a few times before by hand, but have never made deep dish or used my Breadman to create the dough. I decided to do both this time. Using the Breadman made the process so much easier.

 

This dough works well in a deep dish pizza stone or pan. It’s also cook in a countertop pizza oven, if you own one. We used to — but when it died we didn’t replace it.

If you decide to do this, then be sure to allow enough time to make the dough and let it rise twice. The kneading and first rising in the Breadman took about 1 1/2 hours. The second rising was another 30 minutes. Plus it takes 20-30 minutes to cook. Obviously, this isn’t a quick dinner.

Anyway, I like the taste of homemade dough better than the stuff you can pick up in your local supermarket deli or bakery. But then, I like most things I create myself at home. It’s just a me thing.

With a deep dish pizza, according to The Best Pizza Is Made at Home (A Nitty Gritty Cookbook) by Donna Rathmell German “Layer ingredients in this order: cheese, meats, sauce, vegetables and seasonings. Leave a 1/2-inch border around the rim of the pizza.”

This recipe comes from the reliable, but out of print cookbook, The Best Pizza Is Made at Home (A Nitty Gritty Cookbook). Fortunately you can still snag used copies on Amazon.
Here is the recipe for the dough I used.

Deep Dish Pizza Dough

Yield: yields 1 crust

Ingredients

1 cup lukewarm water
1/4 cup olive oil
3 cups bread flour
1/2 tsp salt
1 tsp sugar
1 1/2 tsp active dry yeast

Directions

  1. Layer ingredients in the pan of a bread maker in the order listed. Set bread maker to dough cycle and start. If your bread machine has two rising cycles, remove the dough after the first.When dough is complete with kneading and first rising, remove from the breadmaker and stretch or roll it into a circle. Place it in a greased deep dish pan, allowing it to creep up the sides a bit. Cover and let rise for 30 minutes.
  2. If you are using a pizza stone and oven, then preheat oven to 475 degrees. While the dough is rising, grate or slice your cheese, prepare meats and veggies into appropriate sizes and gather other toppings (herbs, sauce, etc). DO this because once the dough is done, you have to act quickly.
  3. Remove cover from dough and prick the surface with a fork (roughly every 1/2 inch). Cook the dough for five minutes in the preheated oven or unheated pizza oven.
  4. Remove the dough from the oven or open the pizza oven and brush with olive oil all over. Layer toppings, leaving the aforementioned border.
  5. Place pizza in the oven or close lid and cook 20-30 minutes, until crust is golden. In my pizza oven, it was ready in about 21 minutes (though I let it go longer by mistake).
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Suggested toppings:

- hot Italian sausage
- fresh basil
- tomatoes
- chicken
- artichoke hearts
- spinach
- ground beef
- broccoli
- clams

Disclosure: This post contains affiliate links

Category: Bread, pizza, Recipes

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (6)

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  1. Virtual Frolic says:

    NICE!! I think you are the first person I’ve met who actualy regularly uses their bread machine…

  2. Sarah says:

    I LOVE my bread machine (plus being on a small budget, it really saves a lot to just do it myself).

    Thanks!

  3. Sarah says:

    I’ve been searching for a bread machine recipe for pizza crust and this is outstanding! Thanks for the great recipe!

  4. Sarah Caron says:

    Sarah, I am so glad you liked it. I was actually thinking about this recipe earlier and contemplating making it for dinner some night this week.

  5. Sarah W. says:

    I’ve used your pizza dough recipe many times now and every time it comes out amazing! Thanks for the fantastic recipe!!!

  6. Sarah Caron says:

    Thanks Sarah W.!!! That is great to hear. This is still my go-to recipe for deep dish too. I have tried others, but this is the best by far. I am so glad that it’s working well for you too.

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