Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Deep-Dish Pizza Dough 5.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 25, 2018 Rate PRINT Share Close 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