Deep Dish Pizza Dough

February 15, 2017
Photo by James Ransom
Author Notes

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

  • Prep time 1 hour 10 minutes
  • Makes 2 pounds
  • 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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I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.