Deep Dish Pizza
From Real Deep Dish
Why is pizza so freaking good? Seriously. What is it about the combination of bread, cheese and tomatoes that causes a near-addiction level of love and desire. John and I are a measly 4 days away from the end of our cheese- and grain-free Whole30, and frankly all I can think about is pizza. It probably doesn’t help that I’ve had this recipe draft sitting here the. entire. time. We tried our hand at homemade deep dish pizza about two months ago, all the while clutching the number for Lou Malnati’s and assuming it would be a complete disaster. We take deep dish pretty seriously around these parts, but luckily so does the guy who wrote this recipe. That link under the title – it’s not just any link. It opens up a PDF with some of the most detailed pizza making instructions I’ve ever seen. He even scales the recipe up and down for you based on your pan size. Speaking of the pan, I thought that surely we would need some fancy schmancy pan, but it turned out that the non-stick pan I typically use for making round cakes did the job perfectly. We actually made two versions that night – a whole wheat crust (the inner dietitian just won’t shut up) that we cooked in a cast-iron skillet and then this one (dietitian be damned, some foods were just meant to be junk food!) in the cake pan. Although the wheat one wasn’t bad, this one really knocked our socks off. Anddddd, now I’m hungry. 4 more days….4 more days….4 more days….
- 250g all purpose flour (2 cups) (highly recommend King Arthur brand)
- 1.9g dry active yeast (1/2 tsp) (highly recommend SAF brand)
- 125g water at 110 degrees F (1/2 cup + 1 Tbsp)
- 41g vegetable oil (3 Tbsp)
- 14g olive oil (1 Tbsp)
- 1g salt (1/4 tsp)
- cheese slices – enough to form a single layer across the crust – our favorite combo is a mixture of mozzerella and white cheddar
- toppings – we used sauteed spinach, giardiniera and pepperoni, plus some fresh basil
- canned crushed tomatoes – I highly recommend 6-in-1 brand ground tomatoes, and if you can’t find those, go with one labeled San Marzano
- dried herbs – we used oregano
- parmesan cheese, grated
- Measure out flour in a small bowl and set aside.
- Place yeast and water in the bowl of you stand mixer. Use a fork to stir until yeast is totally dissolved.
- Add the vegetable and olive oil, as well as about a 1/4 cup of the flour. Use the fork to whisk the mixture together until well combined.
- Add the rest of the flour and the salt, and turn the mixer (with dough hook attached) to medium-low speed. Use a rubber spatula to keep scraping down the sides of the bowl. Run the mixer until all flour has been incorporated into the dough.
- Increase mixer speed to medium-high and allow to run for 1 minute – no more! You don’t want to over mix the dough.
- Spray a small glass bowl with olive oil or Pam. Place dough ball inside and cover with plastic wrap, then drape a towel over it. Set bowl in a warm spot on the counter for 1-2 hours.
- When dough is almost ready, preheat oven to 500 degrees. If you have a pizza stone, place it on a lower rack.
- Lightly grease the bottom (not the sides) of a 12-inch round metal cake pan with coconut oil, vegetable oil or, if you must, Crisco. Don’t use butter or olive oil because they can burn.
- Remove the dough ball from its bowl and knead it about 4-5 times – no more! Place the ball in the center of the pan and use your knuckles to spread it out and up the sides about 1-2 inches. Try to push down with your knuckles, rather than dragging, to avoid ripping the dough.
- Rip your cheese slices into slightly smaller pieces and press them into the bottom of the dough, overlapping them slightly until the entire bottom is covered. If you’re using 2 kinds of cheese, just intermix the slices around. If you are making a cheese pizza without any other toppings, you may want to do an extra layer of cheese.
- Top cheese with any veggies, meat or fresh herbs that you are using.
- Ladle on enough sauce to cover all the toppings. If your tomatoes are really watery, you can drain them first, but the 6-in-1 brand definitely can be used as is.
- Sprinkle dried herbs and Parmesan cheese over the sauce.
- Place pan directly on top of the pizza stone, if using. Reduce oven temp to 450 degrees and bake 35-40 minutes. We went with 40, because we like a good crispy crust. If your toppings start to burn too much, place a piece of foil loosely atop the pizza.
- Remove and allow to stand for 5 long, painful minutes.
- Slice and enjoy!!!
Makes 1 12-inch pizza. If you want to make a different size (8-, 9-, 10- or 14-inches), check out this link for the original recipe and conversions for all the different pizza sizes.