Homemade Deep Dish Pizza Dough

This homemade pizza recipe is so yummy! It's from my sister-in-law, Beth and she taught me everything I know about it. :) [Editor's Note: this recipe was NOT actually created by Beth. It is adapted from a book called: Breaking Bread with Father Dominic 2 by Father Dominic Garramone, OSB]

It makes 2 large cookie sheet size pizzas. When I make it just for my family of 4, I cook one pizza and refrigerate the other dough for the next night. Then I have two meals prepared! Gotta love that!

1 c. warm water (120-130 degrees F)
1 pkg Active Dry Yeast
2 T sugar
1 c. warm milk
1/2 c olive oil (you can use veg or canola oil)
1 tsp salt
1 tsp garlic powder (optional)
1 T Italian seasoning (can do more or less depending on taste)
1/2 c. corn meal
4-5 c. AP flour

Combine water, yeast, and sugar in large bowl. Stir to dissolve and let stand 5 minutes.



Add warm milk, oil, salt, garlic powder, italian seasoning, corn meal and 3 cups of flour. Stir until well blended.



Add 1 cup of flour and mix thoroughly.

By hand: Add additional flour 1/4 to 1/2 cup at a time until soft dough is formed that pulls away from the side of the bowl. Turn out dough onto lightly floured surface. Knead 6-8 minutes, adding small amounts of flour as needed to keep dough manageable. Dough should end up soft but spring back when pushed.

By mixer: Use your electric mixers' dough hooks and follow manufacturers directions for speed. Add additional flour 1/4 to 1/2 cup at a time until dough is smooth, not sticky but tacky, consistent texture, spring backs when pushed etc. This will take a while to do...maybe about 10-15 minutes. Add some flour...go wash some dishes...add some more flour...chat on The Thrifty Mama's chatroom...add some more flour...until the dough is finished. I love using my mixer to knead dough--it frees up my hands to do other things!



Oil the bowl. Place dough in and flip to coat. Cover with plastic wrap and towel. Rise 60-90 minutes until doubled. (I like to turn my oven on to warm, then turn it off and place my dough in to rise. A warm oven makes a wonderful place to rise dough! Make sure it's not too hot, though.)



Second Rise is optional: Punch down dough and rework into a ball and place back in bowl. Rise again for 30-45 minutes.

OR if you are lacking in time, then you can move on to next step.

Divide dough in half to make two pizzas.



Lightly grease a 14 in deep dish pizza pan or a large baking pan for each pizza. Stretch out dough being careful not to tear the dough. Place it in the pan and use your hands to spread the dough to the edges of the pan. If it tears, then just smoosh it back together.



This next step is one of the most important, in my opinion! Let dough rest for 15-20 minutes. Gather up toppings and sauce and preheat oven to 450 degrees. Add sauce to dough, place toppings on, smother in cheese. Be creative or use tried and true toppings. Go veggie or meaty. Who cares! It's your pizza. Own it! :)



Bake 12-15 minutes until bubbly and lightly browned. Cool slightly; cut and munch!



**If you are saving half of the dough for another time, then wrap dough (after first rise) in two layers of plastic wrap and refrigerate for 2-3 days. Take out of fridge a couple of hours before you want to cook it and let the dough come to room temperature. Then, place in a slightly warm location (like your oven) to warm and rise again. Then proceed with the above directions.**