If you’re looking for a deep-dish pizza crust, give this one a try. My husband and I really loved how it turned out.
You’ll probably notice in the ingredients that it calls for Semolina flour. This type of flour is used a lot for homemade pastas. I wouldn’t normally go out and buy ingredients that I know wouldn’t be used very often in my home, but I decided to take a chance. I thought if the crust turned out good, I would continue to use the flour over and over until it was gone, and that’s what I plan to do!
For a great pizza sauce recipe, check here. For deep dish, I suggest making the sauce a bit thicker by adding a little more tomato paste to the mixture.
Deep Dish Pizza Crust
(Makes 2-12 inch pizza crusts)
1 ½ cups warm water
1 pkg active dry yeast
1 tsp sugar
3 ½ cups all-purpose flour
½ cup semolina flour
½ cup oil
1 tsp salt
In a electric mixer bowl fitted with kneading hook, combine the water, yeast and sugar and stir to combine. Let sit until the mixture is foamy, about five minutes.
Add 1 ½ cups of the flour, the semolina, ½ cup of oil and salt. Mix until it is incorporated and the mixture is smooth. Continue adding the flour, a little at a time, mixing the dough after each addition until all the flour is incorporated but the dough is still slightly sticky (I ended up adding an extra 1/8-1/4 cup flour).
Continue kneading the dough with the electric mixer until smooth but still slightly tacky, 3-5 minutes. Oil a large bowl with oil and place the dough into bowl, turn to oil all sides of dough.
Cover the bowl with plastic wrap and set in a warm draft-free place until doubled 1-1 ½ hours.
Divide into 2 equal portions for 2 twelve-inch deep-dish pizza crusts.
Recipe from: Food Network