I was always a little nervous about trying to master the deep dish, because of the crust. I know that deep dish pizza has a special crust that is hard to master! But thanks to all the deep dish I have had in my past, I know what good crust should taste like!
So, when I finally decided to conquer this task, I did A LOT of research on recipes! And trust me there are a lot out there to choose from. I really didn't have much to go by other than the list of ingredients, so I kinda just picked one that sounded like it would taste good (pictures helped me too!) I really did like this dough. It had the texture that I remember so well as a kid. The only thing I would have done differently about this crust was rolled it out a little thinner. It got a little thick in the creases and was somewhat difficult to cut through. But remember...Deep Dish is not meant to be a delicate pizza! You need a fork and knife to eat it! Enjoy!!
1 Cup Milk
1 Tbsp. Butter
1 Tbsp. Sugar
1 tsp. Salt
1 Package Instant Dry Yeast
About 1 cup of water-add a little at a time until you get the right dough consistency
Using a Kitchen Aid mixture with your dough hook, add milk mixture. Slowly add flour until the dough pulls away from the side of the bowl and forms a ball. Add water, a little at a time, until the dough combines. Knead dough for 5-10 minutes. Cover and allow dough to rise for 2 hours. Punch down the dough, knead briefly, and allow to rise and additional 2 hours until approximately doubled in bulk.
**I have send out a great big THANK YOU to Kristen Wiltse for taking photo's of my food! I don't have a great camera and she is always so willing to be at my mercy :o) for great photos! But have no worries...I always feed her!**