Pizza Essentials: The Ultimate Deep Dish Crust

Andy Anderson !


My quest for a buttery/crispy crust began, while I was working at Mergellina’s, in Naples, Italy. In the evening, after closing, some us would go to the Vincenzo Pizzeria for a late-night pizza.

It was a small place, known mostly to the locals. The good news was that the other cooks at the restaurant I worked at were all locals. Even so, it took them 2 months to warm up to me.

They had this butter crust pizza that was absolutely celestial.

I am not saying that this is that “exact” recipe, but it is pretty close.

So, you ready… Let’s get into the kitchen.


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24 Hr
25 Min



  • 4 c
    flour, all-purpose variety
  • 2 tsp
    salt, kosher variety
  • 1 tsp
    dried basil
  • 1 tsp
    dried oregano
  • 1 tsp
    dried parsley
  • 1 1/4 c
    water, slightly warm
  • 3 Tbsp
    sweet butter, unsalted, melted
  • 2 Tbsp
    olive oil, extra virgin
  • 1 1/2 tsp
    dry yeast, active variety

  • ·
    additional flour
  • ·
    additional olive oil, extra virgin

How to Make Pizza Essentials: The Ultimate Deep Dish Crust


  2. For this recipe, I find the best thing to bake it in is a spring form pan with tall sides.
  3. You can work this dough entirely by hand; however, for this recipe, I will be using my stand mixer, fitted with a dough hook. If you are doing this by hand, you will need a large bowl… something you can get your hands into and work the dough.
  4. Gather your Ingredients (mise en place).
  5. Add the flour, salt, basil, oregano, and parsley to the bowl of your stand mixer.
  6. In a measuring cup or bowl add the water, melted butter, olive oil, and yeast.
  7. Give it a quick whisk, to combine the ingredients, and let it stand for about 5 minutes.
  8. What we are doing is “proofing” the yeast. If the top begins to get foamy, you have good yeast; if it does not foam, your yeast is dead, give it a good burial, and buy some better yeast.
  9. Turn the mixer on low, and slowly add the liquid (occasionally stopping to scrape down the sides with a rubber spatula).
  10. Chef’s Tip: I usually reserve a bit of the liquid, just to see if I will need it. Working with flour can be a bit tricky, and things like humidity and other factors can determine how much liquid to use.
  11. When the dough begins climbing up the hook, stop mixing, about 3 – 4 minutes.
  12. Add the dough to a large bowl. Sprinkle on a bit of olive oil then roll the dough until coated in the oil. Cover, and allow to rest in a non-drafty corner of your kitchen for about 30 – 40 minutes.
  13. Remove it from the bowl, dust with a bit of flour, and knead it until smooth and elastic.
  14. Chef’s Note: The dough will be a bit sticky; however, if you keep your hands floured, you should not have a problem.
  15. Place back into the bowl, cover, and allow to rise for about 4 – 5 hours.
  16. Then place the bowl, still covered into the refrigerator for 12 – 24 hours, before using.
  17. On the day that you are going to use it, remove from the fridge, roll out and cut in half.
  18. If you are only making one pie, then wrap the second dough ball up, and stick into the freezer until needed.
  19. Place the dough into a baking pan, coated with some olive oil (spring form is the best).
  20. Slightly flatten it out, and then cover for about 3 – 4 hours.
  21. Chef’s Note: The dough will be about double in size.
  22. Use your fingers, dipped in a bit of oil, to stretch the dough on the bottom, and up the sides of the pan.
  23. Chef’s Tip: If the dough keeps springing back, let it rest for 5 minutes, and continue stretching it until you fill the pan (bottom and sides).
  24. Cover and allow to rest for 2 – 3 hours.
  26. To me, the ingredients placed onto your pie are a personal thing, and not to be trifled with.
  27. Place a rack in the middle position, and preheat the oven to 450f (235c).
  28. Chef’s Note: If you have a pizza stone, place that on the rack, and allow it to heat up.
  29. How about lining the pie with some provolone cheese…
  30. Then lay down some nice yummy sauce…
  31. Some Italian sausage would be nice…
  32. Then some grated parmesan cheese…
  33. I think that I will throw on some thinly-sliced prosciutto…
  34. Then some more cheese and some slices of pepperoni…
  35. Stick it in the oven, until the cheese is bubbling and the crust is a golden brown, about 20 - 25 minutes.
  36. Let is rest for about 10 minutes, before removing it from the pan.
  38. Cut up into slices and serve while nice and hot. Enjoy.
  39. Keep the faith, and keep cooking.

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About Pizza Essentials: The Ultimate Deep Dish Crust

Course/Dish: Pizza
Main Ingredient: Flour
Regional Style: Italian
Dietary Needs: Soy Free
Other Tag: For Kids

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