Reviews (2)
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14 Ratings
5 star values:
1
4 star values:
6
3 star values:
1
2 star values:
5
1 star values:
1
Martha Stewart Member
Rating: Unrated
09/11/2012
Oh dear. The dough cooked up ok, after I almost doubled the flour. But making the dough was a disaster! When I followed these measures, the dough poured out onto my counterop like a puddle - there was only soup to knead! After reviewing the video, I measure flour by "fluff and spoon" method, when I bake especially. The way Lucinda does it would result in at least 1/3 again more flour by weight. And when the dough shaped into the pan, it would not stay shaped, it pulled back A LOT, too.
Martha Stewart Member
Rating: Unrated
05/13/2011
i love this recipe the dough is easy to work also it is very handy it saves me a lot of time it is a keeper
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Gallery
Read the full recipe after the video.
mh_1121_dough.jpg
Ingredients
Ingredient Checklist
1 1/3 cup water
1 teaspoon sugar
1 package yeast
3 cups flour plus 1 tablespoon
1/4 cup cornmeal
1 teaspoon salt
1/4 cup olive oil plus more for coating
Gallery
Read the full recipe after the video.
mh_1121_dough.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
mh_1121_dough.jpg
mh_1121_dough.jpg
Ingredients
Ingredients
- 1 1/3 cup water
- 1 teaspoon sugar
- 1 package yeast
- 3 cups flour plus 1 tablespoon
- 1/4 cup cornmeal
- 1 teaspoon salt
- 1/4 cup olive oil plus more for coating
Directions
In a medium-sized mixing bowl, place water, sugar, and yeast, letting dissolve 3-4 minutes.
In a separate bowl, combine flour, cornmeal, and salt.
Slowly add the flour mixture to the water/yeast mixture in thirds. Before the last addition, add 1/4 cup olive oil.
Sprinkle one tablespoon of flour on a countertop and knead bread until smoother. Transfer the dough to a bowl coated with olive oil. Turn dough to coat in oil. Cover and let rise overnight in the refrigerator.
Reviews (2)
Add Rating & Review
14 Ratings
5 star values:
1
4 star values:
6
3 star values:
1
2 star values:
5
1 star values:
1
Martha Stewart Member
Rating: Unrated
09/11/2012
Oh dear. The dough cooked up ok, after I almost doubled the flour. But making the dough was a disaster! When I followed these measures, the dough poured out onto my counterop like a puddle - there was only soup to knead! After reviewing the video, I measure flour by "fluff and spoon" method, when I bake especially. The way Lucinda does it would result in at least 1/3 again more flour by weight. And when the dough shaped into the pan, it would not stay shaped, it pulled back A LOT, too.
Martha Stewart Member
Rating: Unrated
05/13/2011
i love this recipe the dough is easy to work also it is very handy it saves me a lot of time it is a keeper
Reviews (2)
Add Rating & Review
14 Ratings
5 star values:
1
4 star values:
6
3 star values:
1
2 star values:
5
1 star values:
1
Add Rating & Review
14 Ratings
5 star values:
1
4 star values:
6
3 star values:
1
2 star values:
5
1 star values:
1
14 Ratings
5 star values:
1
4 star values:
6
3 star values:
1
2 star values:
5
1 star values:
1
14 Ratings
5 star values:
1
4 star values:
6
3 star values:
1
2 star values:
5
1 star values:
1
- 5 star values:
- 1
- 4 star values:
- 6
- 3 star values:
- 1
- 2 star values:
- 5
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
09/11/2012
Oh dear. The dough cooked up ok, after I almost doubled the flour. But making the dough was a disaster! When I followed these measures, the dough poured out onto my counterop like a puddle - there was only soup to knead! After reviewing the video, I measure flour by "fluff and spoon" method, when I bake especially. The way Lucinda does it would result in at least 1/3 again more flour by weight. And when the dough shaped into the pan, it would not stay shaped, it pulled back A LOT, too.
Martha Stewart Member
Rating: Unrated
05/13/2011
i love this recipe the dough is easy to work also it is very handy it saves me a lot of time it is a keeper
Martha Stewart Member
Rating: Unrated
09/11/2012
Oh dear. The dough cooked up ok, after I almost doubled the flour. But making the dough was a disaster! When I followed these measures, the dough poured out onto my counterop like a puddle - there was only soup to knead! After reviewing the video, I measure flour by "fluff and spoon" method, when I bake especially. The way Lucinda does it would result in at least 1/3 again more flour by weight. And when the dough shaped into the pan, it would not stay shaped, it pulled back A LOT, too.
Rating: Unrated
Rating: Unrated
05/13/2011
i love this recipe the dough is easy to work also it is very handy it saves me a lot of time it is a keeper
All Reviews for Lucinda’s Deep-Dish Pizza Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lucinda’s Deep-Dish Pizza Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
