Okay, maybe not my Grandma’s dough …. I’m pretty sure my Grandma never made a pizza in her life. Today’s Grams …. yes! This is also commonly called Farmhouse dough. I really don’t know where that originated, but if you try this you will find the most amazing dough for a deep dish pizza anywhere. Seriously. That’s a big claim to make, but this dough is soft, chewy and such a flavourful base for whatever you decide to build it with. Normally we do a variety of thin crust pizzas, but for cold nights, and only one pizza … this is killer!
Start the day prior to pizza baking!!!
- 1 envelope active dry yeast (about 2¼ tsp.)
- 2 Tbsp. plus ½ cup extra-virgin olive oil, plus more for bowl
- 2 tsp. kosher salt
- 4 cups all-purpose flour, divided, plus more for surface
MAKES ENOUGH DOUGH FOR 1 PIE
Step 1. Stir together yeast and 1¾ cups warm water (105–110°) in the bowl of a stand mixer; let stand until yeast starts to foam, about 10 minutes.
Step 2. Mix in 2 Tbsp. oil, then salt and 2 cups flour. Attach dough hook and mix until just combined. Scrape down sides of bowl. Add another 2 cups flour, a cup at a time, mixing until incorporated and a shaggy dough forms, about 3 minutes.
Step 3 Increase speed to medium and mix until dough is soft and elastic and starts to pull away from sides of bowl, 5–6 minutes. It will still be somewhat sticky. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.
Step 4 Coat an 18×13″ rimmed baking sheet with remaining ½ cup oil. Turn out dough onto a rimmed baking sheet and let sit 10 minutes to take off the chill. Gently and gradually stretch dough until it reaches edges and all 4 corners of baking sheet. (If dough springs back or is stiff to work with, let it rest a few minutes before continuing. You may need to let it rest more than once.)
Step 5 Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place (but not too warm!—about 70° is ideal for yeast to grow) until it is puffed and full of air bubbles, 30–40 minutes.
These instructions are for a stand mixer, but feel free to do it by hand, just takes a little effort to do the kneading.
This recipe came straight from Bon Appetit, one of my favourite sources for recipes that never fail. I’ve made it enough times now that I wanted to make sure to get it on the blog so I never lose this!
Ooooh I love pizza! 🙂