Deep Dish PizzaPosted: November 2, 2011
My husband and I decided that we could eat pizza just about every night. There are so many different variations and flavors. It is the perfect form for any kind of craving. Since we have been in Alaska, pizza has been on the menu about once a week. This week we tried a new recipe for deep dish pizza, and it is so good. If you like crust, you will not be disappointed! The dough is quick and easy, and the filling/toppings can go in any direction you want.
Our pizza obsession has left me wondering, why is it we like pizza so much? And I decided that everything about pizza brings back good childhood memories: from unforgettable baby-sitters to class pizza parties. Pizza was always a treat. But now, as an adult, I like homemade pizza best. Perhaps it is the ability to customize or that Lucas and I huddle around the counter together tossing on toppings. Or maybe it is how playful pizza can be. Our friends from Marquette introduced us to macaroni and cheese pizza, wow. It has definitely made the menu during our marathon love for pizza in Alaska. It is also one of those comfort foods I associate with sweat pants and snuggling on the couch. A perfect night. I guess the better questions is, what’s not to love about pizza?
Anyways, this new recipe is a must try. I found it on the blog Eat, Live, Run. And as a bonus, it makes the apartment smell great!
Deep Dish Pizza
for the crust:
1 package active dry yeast
1 tsp sugar
1/2 tsp salt
3/4 cup warm water
1 1/2 cups all purpose flour
1/4 cup yellow cornmeal
2 Tbsp extra virgin olive oil
for the topping:
1 large ball fresh mozzarella, sliced
1 jar pizza sauce
a few shakes of oregano
*Lucas added sausage to his side. I left my side very basic this time, but I think spinach would be a good addition. Great creative with whatever toppings you like.
Add the flour, cornmeal, and salt. Slowly drizzle in the olive oil. Add additional flour if the dough is too sticky or a a little more warm water if it is too dry. Knead until the dough is soft and elastic. This can be done by hand (approximately 10 minutes) or in a Kitchen Aid mixer (approximately 6 minutes).
Preheat the oven to 500 degrees.
Once the dough has risen, turn it out onto a lightly floured surface and gently punch down. Then, press the dough into a greased (cake or pie) pan. Cover and let it rise for 10 minutes. It will slightly puff during the second rise.
For the final assembly, start with the sauce, then add toppings, if desired, and cover with sliced mozzarella and a few shakes of oregano. Reduce oven temperature to 425 and bake for approximately 15 minutes. Remove and let cool for 5-10 minutes. Enjoy!