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Deep Dish Pizza Dough




Source of Recipe


Internet


List of Ingredients




Yield: Enough dough for 2 (14-inch) deep-dish pizzas or 4 (8 to 10 inch) pizzas.

1 cup warm water
1 package FLEISCHMANN's Active Dry Yeast
2 tablespoons granulated sugar
1 cup warm milk
1/4 cup olive oil
1 teaspoon salt
1/2 cup yellow cornmeal
4 1/2 to 5 cups all-purpose flour, divided



Recipe



Combine warm water, yeast and sugar in a large mixing bowl; stir to dissolve. Let stand 5 minutes. Add warm milk, olive oil, salt, cornmeal and 3 cups of the flour; stir until well blended. Add 1 cup of the flour; mix with your hands until flour is thoroughly incorporated. Add remaining 1/2 to 1 cup flour, about 1/4 cup at a time, mixing after each addition, until a soft dough is formed that pulls away from the sides of the bowl.

Turn out dough onto a lightly floured surface. Knead 6 to 8 minutes, adding small amounts of flour as needed to keep dough manageable. When finished, the dough should be slightly soft but should spring back when pushed. Lightly oil the surface of the dough and put in the rinsed mixing bowl. Cover with a towel and let rise in a warm, draft-free place 60 to 90 minutes, or until doubled.

Punch down dough. Knead about one minute. Oil the surface again and place back in bowl. Cover and let rise in a warm, draft-free place 60 minutes. (Or let rise in refrigerator for several hours. Let the dough stand at room temperature 30 minutes before proceeding.)

Punch down dough. Briefly knead. Divide dough in half. Each half is enough for 1 large (14-inch) deep-dish pizza or 2 medium (8- to 10-inch) pizzas. To save half of the dough for later use, tightly wrap dough in two layers of plastic wrap and refrigerate for 2 or 3 days.