Recipe: Deep Dish Pizza Crust

Since I seem to be posting so many pizza recipes this last week, here's one more. This one's more of a deep dish pan pizza (ala the big Hut guys) I recommend using a pizza stone for it. It makes an extra large pizza, but you can also split the dough in half to make two medium pizzas if desired. I don't recommend self rising flour for this crust because it doesn't seem to work as well as the yeast combo.

2 1/4 teaspoons active dry yeast
1 teaspoon brown sugar
1 1/2 cups warm water
1 teaspoon salt
2 tablespoons olive or vegetable oil
3 1/3 cups flour
Parmesan cheese

In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.


Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.


Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Be generous!



Place the dough into a well oiled bowl (being generous with the oil means it will usually roll out easier!), and cover with a cloth.


Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball.


Preheat oven to 425 degrees. Allow the dough to relax for a minute before rolling out onto well greased stone or deep dish pan. Sprinkle the edges with Parmesan cheese. Bake for 10 minutes.



Add toppings and bake until the cheese and crust are golden brown, about 10 to 15 minutes.




The cost to make this dough is about $1 or less. You can buy a large package of yeast and it's much cheaper than individual packets - store it in the fridge to keep it fresh.