Deep Dish Pizza Dough

February 15, 2017

Test Kitchen-Approved

Author Notes: This blend makes a dough that crisps nicely where it touches the pan, but stays soft and pillowy in the center. Erin McDowell

Makes: 2 pounds
Prep time: 1 hrs 10 min


  • 4 cups (482 grams) all-purpose flour
  • 1/3 cup (54 grams) semolina flour
  • 1 1/2 teaspoons (6 grams) fine sea salt
  • 1 tablespoon (9 grams) instant active dry yeast
  • 1/3 cup (81 grams) extra-virgin olive oil
  • 1 1/2 cups (363 grams) warm water
In This Recipe


  1. In the bowl of an electric mixer fitted with the dough hook attachment, mix the all purpose flour, semolina flour, salt, and yeast to combine.
  2. Add the olive oil and water and mix on low speed for 2 minutes. Raise speed to medium and mix for 3 minutes more.
  3. Transfer the dough to a large oiled bowl and cover with plastic wrap. Let rise until double in size, about 45 minutes-1 hour. At this point, the dough can be used or wrapped tightly and refrigerated for up to 3 days. Bring to room temperature before using.

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Reviews (5) Questions (0)

5 Reviews

Dorene February 19, 2017
so there it is the bowl and has risen-now what? do you punch it down and stretch it out to form the bottoms for your sheet pans?
Smaug February 19, 2017
The same author has a "Deep dish tomato and mozarella pizza" recipe on this page where she goes into her process, but basically what you said.
FourCats February 19, 2017
I don't have an electric mixer. Do you know how long I should kneed by hand?
Smaug February 19, 2017
The times given would equate to minimum kneading- the time would depend on your technique, but 4-5 minutes should be more than adequate; the dough should feel smooth and somewhat elastic.
FourCats February 19, 2017
Thank you! :-)