New This Month

Deep-Dish Pizza Dough


Allowing the dough to rise overnight ensures a perfect crust every time.

Source: Mad Hungry, May 2011


  • 1 1/3 cup water
  • 1 teaspoon sugar
  • 1 package yeast
  • 3 cups flour plus 1 tablespoon
  • 1/4 cup cornmeal
  • 1 teaspoon salt
  • 1/4 cup olive oil plus more for coating


  1. In a medium-sized mixing bowl, place water, sugar, and yeast, letting dissolve 3-4 minutes.

  2. In a separate bowl, combine flour, cornmeal, and salt.

  3. Slowly add the flour mixture to the water/yeast mixture in thirds. Before the last addition, add 1/4 cup olive oil.

  4. Sprinkle one tablespoon of flour on a countertop and knead bread until smoother. Transfer the dough to a bowl coated with olive oil. Turn dough to coat in oil. Cover and let rise overnight in the refrigerator.

Reviews Add a comment

  • Bmasteller
    11 SEP, 2012
    Oh dear. The dough cooked up ok, after I almost doubled the flour. But making the dough was a disaster! When I followed these measures, the dough poured out onto my counterop like a puddle - there was only soup to knead! After reviewing the video, I measure flour by "fluff and spoon" method, when I bake especially. The way Lucinda does it would result in at least 1/3 again more flour by weight. And when the dough shaped into the pan, it would not stay shaped, it pulled back A LOT, too.
  • immac
    13 MAY, 2011
    i love this recipe the dough is easy to work also it is very handy it saves me a lot of time it is a keeper