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 that reliable but out of print cookbook. Fortunately you can still snag used copies on Amazon.
- 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
- 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.
- 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.
- 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.
- Remove the dough from the oven or open the pizza oven and brush with olive oil all over. Layer toppings, leaving the aforementioned border.
- 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).
– hot Italian sausage
– fresh basil
– artichoke hearts
– ground beef
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Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.