Deep-Dish Pizza Dough

deep dish pizza how-to dough
Photo: Paola + Murray
Prep Time:
10 mins
Total Time:
15 mins
1 pizza

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.


  • ¾ cup warm water (110 degrees)

  • ½ teaspoon active dry yeast (not rapid-rise)

  • 2 cups unbleached all-purpose flour, plus more for dusting

  • 1 ½ teaspoons kosher salt

  • 2 teaspoons sugar

  • 3 tablespoons unsalted butter, melted, plus more for bowl


  1. 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).


Skillet Pizza Dough

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

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