Over the past several months, I have developed a third style of pizza crust that seems to be a hit with those who try it. This particular crust is doughy and bready. It can be made as vegan by swapping out the dairy butter for vegan butter. (The pizza show above is made with this recipe.)
This Recipe Feeds
This recipe makes enough dough for two deep dish pizzas in a 10.25″ Lodge cast iron pans.
Ingredients for Another Great Pizza Crust Recipe
- 3 cups of plain white flour
- 1 tablespoon of dry active yeast
- 1 cup of hot (ish) water – not boiling
- 1/2 teaspoon of sugar
- 2 teaspoons of salt
- 1/2 stick of softened butter (or vegan margarine)
- 2 tablespoons of olive oil
This recipe takes about 20-25 minutes to make. That time does not include the time it takes for the dough to rise.
- In a large mixing bowl, add the 1/2 teaspoon of sugar.
- Into the same bowl, pour the cup of hot water.
- Sprinkle the yeast across the top of the water in the large bowl.
- Wait 10-12 minutes for the yeast to do whatever the yeast does. It will be ready when it looks kinda doughy. (See yeast photos above.)
- Add all three cups of flour, and the salt.
- Add the two teaspoons of salt to the mix.
- Mix the flour, water, sugar, yeast, and salt until thoroughly mixed. The mixture should look and feel like slightly dense pizza dough — but it should have not have unmixed flour in the dough. (I mix the dough by hand, using a spurtle.)
- Add the stick of butter to the bowl. (I wrap the dough around the butter stick as a way to begin mixing in into the dough.)
- Mix the butter into the dough. (I do so by hand and it gets squishy for sure.)
- Once the butter has been worked into the dough, pour about a tablespoon or two of olive oil into a new, clean bowl or container.
- Place the dough into the oiled bowl. Cover and allow the dough to rise for at least an hour.
- Add the rest of the cornmeal. Mix that in.
- Add the last of the olive oil, mixing the dough until all the ingredients are held together. It will look wet and oily by will feel like a solid bit of dough.
- Cover the dough in the bowl and allow it to rest and rise for about 60 minutes. (Allowing it to rise for longer than that is not a problem.)
- After an hour, uncover the dough, punch it down, and work the dough into a ball. Be sure to work in some of the olive oil.
- Recover the dough and allow the dough to rise until ready to make pizza. (For me, sometimes that is a few hours, and other times it’s 10 minutes. More rise time is nice, but not absolutely necessary.)
- I preheat my oven to 550° F as soon as I get done preparing the dough. I find that by the time the oven is hot enough, the dough will have risen enough.
- I always preheat my pans. I pop them into the oven as I start the oven.
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