My first attempt at making deep dish pizza was utterly embarrassing. I refuse to show you pictures. The crust was out of control. And I was to blame.
Sometimes I think I know better than the recipe and I change things up a bit. Sometimes it works, and other times it goes terribly wrong.
This first time making this I thought that I wouldn’t have enough pizza dough to press into the pan, so I doubled the recipe. And at first it looked okay, but then while I was pressing it into the pass, the dough started to expand. And.it.just.wouldn’t.stop. I quickly shoved it into the oven, hoping the heat would stop the rising (I was confused?). But when I looked at it 5 minutes later, the crust had TAKEN OVER. It was like four inches of crust and two inches of toppings. It was bad.
But ohmyword, it tasted sooooo gooooood. Like, why-did-it-take-me-so-long-to-try-to-make-this good. So, this time I followed the recipe and the final product looked much better and still tasted great.
And from now on, I’m not messing with anyone’s pizza dough recipe.
deep dish pizza Recipe
By November 26, 2012Published:
- Yield: 1 pizza pie (2 Servings)
- Prep: 10 mins
- Cook: 13 mins
- Ready In: 23 mins
Adapted from Fleischmann's
- 1 1/2 cups flour
- 1 envelope fleischmann's pizza crust yeast
- 2 teaspoons sugar
- 3/4 teaspoons salt
- 2/3 cups warm water 110 degrees F.
- 3 tablespoons olive oil
- Preheat oven to 425 degrees F.
- Combine flour, yeast, salt and sugar in a mixing bowl.
- Add water and oil to the flour mixture and mix until combined.
- Knead dough on a floured board (5 minutes) - adding flour when necessary.
- Press dough into a 9 inch round pan - pressing the dough all the way up the sides.
- Top your pizza, bake for 13 minutes and ENJOY!