Killer Deep Dish Pizza Dough

Chicago-Deep-Dish-Thin-Crust-Deep-Sausage-Whole-ccWell, you know I make a great pizza, and my pizza dough is something that I have learned over many a trial and error and help from Cook’s Illustrated.

I did you expect to ever find another than I thought was as good.

I have.

It’s quite different, and depending on your schedule and tastes, might be the one for you sometimes.

Generally speaking I’m not a big fan of deep dish pizza, because it’s just too bready. There was a place in Hamtramck, Michigan, outside of Detroit that made a pizza crust to die for. It was thick, but full of air and crunchy. Never found one better.

This is like that. But it’s a two-day affair, so you must plan ahead. Sometimes that works best because it takes very little time on the day of eating! Best of all you use those big old cast iron skillets. I used two for this recipe. And they were so good. We loved it.

I got this recipe (for the dough only) from Griffin’s Grub, and he got it from somebody else. I’ve adapted it in minor ways.


  • 1 1/2 c warm water
  • 1 tsp yeast
  • 1 tsp salt
  • 3 c bread flour + 1 c bread flour more or less


  1. Place the warm water and yeast into a heavy-duty mixer bowl and stir until mixed.
  2. Add the three cups of flour.
  3. With the dough hook attachment, mix until just together. It will be very soupy which is what you want.
  4. Turn off and cover the bowl and let stand for 30 minutes.
  5. Add the salt and start adding more flour until it pulls away from the bowl, but still tends to pool when you shut off the motor. It will be very sticky.
  6. Oil up your hands and a spatula and get the dough out of the bowl. Place it all in a big oiled bowl, and then take a knife and divide in half and place the second half into another big oiled bowl. Turn the dough so it’s coated with the oil. (this will give you 2   10 1/2″ skillet pizzas.
  7. Cover with oiled plastic wrap and refrigerate for a minimum of 24 hours and up to 4 days.
  8. Remove about 2 hours before baking.
  9. Oil your skillets and then pull, push, pour out the dough into each. Leave for an hour.
  10. Gently with oiled fingertips push it out to the edges of the pan until you have it spread about. Leave it for another hour.
  11. It should now be ready, puffy and warm.
  12. Use your favorite pizza sauce  homemade or bottled, spreading carefully not to disturb too many of the bubbles.
  13. Use your favorite toppings.
  14. Place in a preheated oven to 500° (usually takes a good half hour)
  15. Bake for about 20-25 minutes or until cheese is bubbling and starting to brown.
  16. Let it sit for 15 minutes or so before cutting.

Serves: 6 easily


3 thoughts on “Killer Deep Dish Pizza Dough

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