baking · cooking · Dinner

Stuff Yer Face Pizza Crust

It’s November 1st. That means all I wanted outside of an eggnog latte, is a fattening-bad-for-me dinner of deep dish pizza. And this one won’t disappoint you. Soft, pillowy, and the small pans ensure a perfectly baked pizza. Don’t skip the oil step! It ensures a crust that doesn’t get soggy.

Deep Dish Pizza


  • ¼ cup dry milk powder
  • 1 Tbsp granulated sugar
  • 1 packet or 2¼ tsp dry active yeast
  • ½ tsp fine sea salt
  • 3¼ to 3¾ cups all-purpose flour
  • 1 1/3 cups water
  • 1 Tbsp olive oil

Herbed Olive Oil Topping –

  • 1/3 cup olive oil
  • 2 tsp dried basil
  • 1 tsp fried oregano
  • 1 tsp dried parsley
  • ¾ tsp dried rosemary, crumbled
  • ¾ tsp dried thyme
  • ¼ tsp fine sea salt
  • ¼ tsp ground black pepper

Toppings –

  • 1 cup pizza sauce
  • 2 cups or 8 ounces shredded mozzarella
  • Various toppings, sautéed (used mushrooms, onion, bell peppers, black olives)



Heat oven to 200°, turn off.

Add milk powder, sugar, yeast, salt and 2 cups flour to a stand mixer with paddle attachment on.

Add water and oil to a small saucepan, heat over medium until 130°. Add to dry, beat on medium for two minutes. Remove paddle, add-on dough hook. Add in remaining flour, letting it work in , then turn mixer to medium, knead for 8 minutes. The dough should be shiny and smooth, not overly sticky. Lightly oil a heat safe (NOT plastic) large mixing bowl with olive oil. Add in dough, flip over to coat in oil. COver with plastic wrap, stash in oven for 45 minutes.

Oil or spray 3 8 or 9″ baking dishes – cake pans, pie pans and square baking dishes all work. Remove dough, divide into 3 portions. Press each section into a prepared pan, working dough up the sides. Cover with plastic wrap, stash in a warm corner for 30 minutes.

Meanwhile, mix remaining olive oil with the herbs and spices, set aside.

Heat oven to 450°. Brush olive oil liberally over the dough, all the way up the sides. Spread pizza sauce on, top as desired and sprinkle with cheese. Bake for 15 to 20 minutes, until crust is golden and cheese is browning and delicious. Let cool for a few minutes, pop out on a cutting board.

Makes 3 pizzas.

PS: I am participating in:

NaBloPoMo November 2013

More about this on Monday!

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