Deep Dish Pizza Dough

Yield: 8 8 servings (approx. 1 slice of dough per serving)

Ingredients

8 8 servings (approx. 1 slice of dough per serving)

3 and 1/4 cups (406g) all-purpose flour (spooned & leveled)
½ cup (60g) yellow cornmeal
1 and 1/4 teaspoons salt
1 Tablespoon (12g) granulated sugar
2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)*
1 and 1/4 cups (300ml) slightly warm water
½ cup (8 Tbsp; 113g) unsalted butter, divided (1/4 cup melted, 1/4 cup softened to room temperature)
olive oil for coating

Instructions

Combine the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer fitted with a dough hook attachment.
Give those ingredients a quick toss with your mixer on low.
Add the warm water and 1/4 cup of melted butter.
The warm water should be around 90°F (32°C).
On low speed, beat the dough ingredients until everything begins to be moistened.
Continuing on low speed, beat the dough until it is soft and supple and gently pulls away from the sides of the bowl and falls off of the dough hook- about 4-5 minutes.
If the dough is too hard (it will be textured from the cornmeal), but if it feels too tough, beat in 1 teaspoon of warm water.
Alternatively, if it feels too soft, beat in 1 Tablespoon of flour.
Remove the dough from the bowl and form into a ball.
Lightly grease a large mixing bowl with olive oil and place the dough inside, turning it around so that all sides of the dough are coated in the oil.
Cover the bowl tightly with aluminum foil and allow to rise in a warm environment for 1-2 hours or until double in size.
Once the dough is ready, lightly flour a large work surface.
Remove dough from the bowl, set the bowl and aluminum foil aside (to use later).
Gently punch down the dough to remove any air bubbles and roll the dough into a large 15×12-inch rectangle.
Spread 1/4 cup of softened butter on top of the dough.
Roll it up lengthwise per the photos below.
Cut the dough log in half.
Form the two pieces of dough into balls and place back into your greased bowl.
Cover with aluminum foil and allow to rise in the refrigerator (not in a warm place) for 1 hour until they are puffy as you make the sauce.
Preheat oven to 425°F (218°C).
Bake for 20-28 minutes or until the crust is golden brown.
Feel free to loosely cover the pizzas with aluminum foil after the 15 minute mark to prevent any heavy browning and uneven baking.
Remove the pizzas from the oven and allow to cool in the pans placed on a wire rack for 10 minutes.

Nutrition

Per serving

Calories	264
Fat	11
Saturated fat	6
Trans fat	0
Unsaturated fat	4
Cholesterol	19
Sodium	235
Carbohydrates	37
Fiber	1
Sugar	1
Protein	5