Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Deep-Dish Pizza Dough Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 25, 2018 Rate Print Share Photo: Paola + Murray Prep Time: 10 mins Total Time: 15 mins Yield: 1 pizza Butter is a must for Chicago-style deep-dish pizza dough. Use it as the base for Vegetable Lovers' Deep-Dish Pizza, and the skillet variation for Skillet Pizza Diavola. Ingredients ¾ cup warm water (110 degrees) ½ teaspoon active dry yeast (not rapid-rise) 2 cups unbleached all-purpose flour, plus more for dusting 1 ½ teaspoons kosher salt 2 teaspoons sugar 3 tablespoons unsalted butter, melted, plus more for bowl Directions Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and butter, stirring until a ragged dough forms. Transfer to a lightly floured work surface and knead with floured hands until elastic and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 2 1/2 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours). Variations Skillet Pizza DoughSwap out butter for 1 tablespoon extra-virgin olive oil. Originally appeared: Martha Stewart Living, May 2018 Rate It Print