Food & Cooking Recipes Main Dish Recipes Pizza Recipes Lucinda's Deep-Dish Pizza Dough 3.1 (14) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 25, 2018 Print Rate It Share Share Tweet Pin Email Allowing the dough to rise overnight ensures a perfect crust every time. Ingredients 1 ⅓ cup water 1 teaspoon sugar 1 package yeast 3 cups flour plus 1 tablespoon ¼ cup cornmeal 1 teaspoon salt ¼ cup olive oil plus more for coating Directions In a medium-sized mixing bowl, place water, sugar, and yeast, letting dissolve 3-4 minutes. In a separate bowl, combine flour, cornmeal, and salt. Slowly add the flour mixture to the water/yeast mixture in thirds. Before the last addition, add 1/4 cup olive oil. 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. Rate it Print