Deep dish pizza dough from Food52

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Notes about this recipe

  • Rutabaga on March 19, 2017

    This dough works well for dee dish pizza, making a crust that is pillowy and tender on the sides. Since I made my dough in the morning for convenience's sake, it was a little over-proofed by the time I formed the pizza, and the sides of the pie really puffed up in the oven. They were almost two inches thick! In future, I would be more careful to keep the dough thin on the sides of the pan, as this was a little too thick for my taste.

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