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Butter is a must for Chicago-style deep-dish pizza dough. Use it as the base for Vegetable Lovers' Deep-Dish Pizza, and the skillet variation for Skillet Pizza Diavola.

Martha Stewart Living, May 2018

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Credit: Paola + Murray

Recipe Summary test

prep:
10 mins
total:
15 mins
Yield:
Makes enough for 1 pizza
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and butter, stirring until a ragged dough forms. Transfer to a lightly floured work surface and knead with floured hands until elastic and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 2 1/2 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).

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Variations

Skillet Pizza Dough

Swap out butter for 1 tablespoon extra-virgin olive oil.

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