Butter Crust Pizza Dough Recipes

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DEEP-DISH PIZZA DOUGH



Deep-Dish Pizza Dough image

Butter is a must for Chicago-style deep-dish pizza dough. Use it as the base for Vegetable Lovers' Deep-Dish Pizza, and the skillet variation for Skillet Pizza Diavola.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 15m

Yield Makes enough for 1 pizza

Number Of Ingredients 6

3/4 cup warm water (110 degrees)
1/2 teaspoon active dry yeast (not rapid-rise)
2 cups unbleached all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
2 teaspoons sugar
3 tablespoons unsalted butter, melted, plus more for bowl

Steps:

  • Combine water and yeast in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, sugar, and butter, stirring until a ragged dough forms. Transfer to a lightly floured work surface and knead with floured hands until elastic and tacky but no longer sticky, about 5 minutes. Transfer to a medium bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 1 1/2 to 2 1/2 hours; or refrigerate until doubled in volume, at least 12 hours and up to 3 days (return to room temperature before using, 1 to 2 hours).

THE REAL CHICAGO DEEP DISH PIZZA DOUGH



The Real Chicago Deep Dish Pizza Dough image

I have it on good authority that this is the real deep dish pizza dough that's used in Chicago. The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built with cheese, toppings, and sauce, in that order. I suggest you use 6-in-1® tomatoes which are far superior to other brands. Classico® ground tomatoes are very similar. Contrary to popular opinion, cornmeal is not used in the dough by Chicago pizzerias.

Provided by owensjo

Categories     Bread     Pizza Dough and Crust Recipes

Time 6h25m

Yield 8

Number Of Ingredients 6

2 ¼ teaspoons active dry yeast
1 ½ teaspoons white sugar
1 ⅛ cups warm water - 110 to 115 degrees F (43 to 45 degrees C)
3 cups all-purpose flour
½ cup corn oil
1 ½ teaspoons kosher salt

Steps:

  • Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
  • Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
  • Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
  • Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.

Nutrition Facts : Calories 298.5 calories, Carbohydrate 37 g, Fat 14.3 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 361.5 mg, Sugar 0.9 g

BUTTER-PARMESAN PIZZA CRUST/DOUGH



Butter-Parmesan Pizza Crust/Dough image

This makes a wonderful soft tender crust and is enough for two smaller pizzas or one extra large pizza.

Provided by Kittencalrecipezazz

Categories     Kid Friendly

Time 2h

Yield 16 serving(s)

Number Of Ingredients 10

3 teaspoons dry yeast
2 teaspoons sugar
1/2 cup water
3/4 cup water
1/3 cup butter (melted and cooled or very soft)
3 1/2 cups flour (more as needed)
1/3 cup grated parmesan cheese
1 large egg (room temperature)
2 teaspoons italian seasoning (optional)
2 teaspoons salt

Steps:

  • In a small bowl or cup mix 2 teaspoons sugar in 1/2 cup warm water until completely dissolved; add in yeast mix slightly with a spoon, then cover with a tea towel and proof for 10 minutes or until foamy.
  • Meanwhile place the egg in cup and cover with very warm water.
  • In the stainless steel mixer bowl place 3-1/2 cups flour, 2 teaspoons salt, melted and cooled butter, Italian seasoning and Parmesan cheese.
  • When the yeast is finished proofing add to the mixer bowl with the egg and 3/4 cup warm water; start mixing/kneading adding in more flour to create a soft dough.
  • Knead up to 8 minutes until a smooth soft dough is achieved.
  • Remove dough to very lightly floured surface, cover with a clean tea towel and let rest for 8-10 minutes.
  • Gather up dough and knead gently for about 30 seconds (the dough will come together nicely).
  • Place in a well-greased bowl, cover and let rise for 1 hour to 2 hours or until doubled (rising time will vary depending on the temperature of your kitchen, since this dough has egg added the rising time will take slightly longer usual).
  • Remove the dough and divide in half.
  • Place on a generously-floured surface; let rest 10 minutes.
  • Roll out into a round circle then place onto a pizza pan.
  • Spread with pizza sauce then shredded cheese then favorite toppings.
  • Bake on lowest oven rack until the dough is browned.

Nutrition Facts : Calories 151.2, Fat 5, SaturatedFat 2.9, Cholesterol 25.2, Sodium 355.4, Carbohydrate 21.8, Fiber 0.9, Sugar 0.6, Protein 4.3

CHICAGO-STYLE BUTTER AND GARLIC PIZZA CRUST



Chicago-Style Butter and Garlic Pizza Crust image

This is a recipe I got from Rachael Ray's magazine. It looks so good and I want to try it soon. She got the recipe from nine-time World Pizza champion Tony Gemignani (a pizza throwing champion). This is a deep-dish pizza baked in a 9x13 inch baking dish. This will make 1 14-inch pizza. The number of servings is just an estimate. The rising time is included in the prep time.

Provided by CookingONTheSide

Categories     Grains

Time 2h10m

Yield 1 pizza, 6-8 serving(s)

Number Of Ingredients 9

1 (1/4 ounce) package active dry yeast
1 1/4 cups lukewarm water
3 1/4 cups flour, plus more for dusting
1 teaspoon sugar
1/2 cup cornmeal
1 teaspoon salt
4 tablespoons unsalted butter, melted
1 garlic clove, ground to a paste
pizza toppings, your choice

Steps:

  • In large bowl, dissolve yeast in 1/4 cup lukewarm water.
  • Add 1/4 cup flour and the sugar, stir together.
  • Cover with plastic wrap and let rise in a warm place for 20 minutes.
  • Stir the remaining 1 cup lukewarm water, 3 cups flour, the cornmeal and salt into the yeast mixture.
  • Combine the butter and garlic; mix into the dough.
  • Turn out onto a lightly floured work surface and knead until soft and elastic, 10-12 minutes.
  • Lightly grease a large bowl, add the dough and turn to coat.
  • Cover and set in a warm place until the dough is doubled in size, 1 hour.
  • Punch dough down, then knead for 2-3 minutes.
  • Grease a 9x13-inch baking pan, then press in dough to cover the bottom and 2 inches up the sides; let rise for 20 minutes.
  • Preheat the oven to 500 degrees.
  • Top the pizza dough with your favorite toppings.
  • Lower the oven to 450 degrees and bake for 30 minutes.

Nutrition Facts : Calories 358.1, Fat 8.8, SaturatedFat 5, Cholesterol 20.4, Sodium 395.2, Carbohydrate 60.8, Fiber 2.8, Sugar 1, Protein 8.4

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