Doh! Perfect Deep Dish Pizza Crust

I discovered my favorite pizza dough recipe on a few years ago.  It’s quick, easy, and bakes very nicely.

Start off by combining all your dry ingredients in a food processor:

  • 1 3/4 cups flour
  • 1/2 tsp. Salt
  • 1/2 package dry yeast

Dry Stuff

Pulse a few times to mix it all.  Then add the wet stuff:

  • 1/2 cup and 1/2tb. water
  • spoonful crushed garlic
  • 3tb. olive oil

Wet Stuff

The original recipe calls for 1/2oz crushed garlic.  Personally, I just add what seems good.  Personal preference.  I’ve made some crusts with 2 spoonfuls of crushed garlic, nobody died.

Thats it, pulse and let the dough form.

The tricky thing with dough, is that not enough water and it doesn’t form correctly, too much and it’s a sticky mess.  Always start with just 1/2 cup of water.  You can always add more as the dough forms.  When you make dough with the food processor, it’s easy to identify the stages the dough goes through.

Not enough water:

Too dry

This is just shy of enough water.  Turn the food processor on and slowly add that extra 1/2tb.  If it still looks like this after about 15 seconds of processing, add a little more, half spoonful at a time (it won’t take much).

Almost There!

Once your dough has enough water, it will start to pick those little dough balls up and knead it into one large ball.


Once the dough is formed, let the food processor run for a minute or two.  The heat generated will activate the yeast.  From there, the dough will be ready to use.  No need to let it rise, you’re hungry anyways.

Throw the dough into a nicely greased cast iron skillet and get to baking.  We’ll discuss pizza making more in depth in another post.  Original recipe can be found at


About cookingnate

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