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How to Make Deep-Dish Pizza Dough

Even if you’re a die-hard thin-crust pizza snob, this ode to the Windy City’s trademark deep-dish pie might just give you pause to reconsider your allegiance. The crispy, flaky, buttery crust, is so good, you’ll find yourself eating every last morsel.

Deep-dish, Chicago-style pizzas must start with a crust that’s sturdy enough to hold the fillings, yet light, flaky, and flavorful at the same time. One of the best parts about the dough, besides the amazing flavor it lends, is how easy it is to make and work with. Because of lots of fat and rest time built in, it’s pliable and rolls out beautifully (especially if you make it a day ahead).

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