Tuesday, June 7, 2016

Cast Iron Kitchen - Deep Dish Pizza

Craving deep dish pizza but don't want to leave the house.

You don't have to. This makes the perfect, flaky, buttery tasting crust.


Cast Iron Deep Dish Pizza

2 1/4 teaspoons active dry yeast
2 teaspoons white sugar
1 cup and two Tablespoons warm water  -  110 to 115 degrees F (43 to 45 degrees C) 
3 cups all-purpose flour
1/2 cup corn oil  (do NOT use butter or olive oil)
1 and 1/2 teaspoons kosher salt 
1/2 teaspoon Penzey's Roasted Garlic Powder

Directions

Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.

Combine yeast mixture, flour, corn oil, sugar, and kosher salt and garlic powder in a large stand mixer with a hook attachment  and knead until dough holds together but is still slightly sticky, about 2 minutes. You can also use a food processor with the cutting blade, pulsing just until it forms into a sticky ball. The secret to a buttery flaky deep dish pizza style crust is not to overwork it.
Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours. Punch down dough, give it a couple of gentle kneads, then let sit for 15 minutes.  Press dough into a 10-inch deep dish pizza pan or a 12 inch oiled cast iron skillet (my preference).

Top with  a thin layer of pasta sauce, cheese and toppings of your choice

Bake in 450 oven, 20-23 minutes.

This is also great made ahead, and frozen before rising.  Take it out before you leave for work, put it in an oiled bowl with a clean dish towel over it and let it rise in a warm place.  When you get home for work it will be good to go.
pepperoni on my side, bacon and an extra layer of cheese on Partner's

Top with  a thin layer of pasta sauce, cheese and toppings of your choice

Bake in 450 oven, 20-23 minutes.

This is also great made ahead, and frozen before rising.  Take it out before you leave for work, put it in an oiled bowl with a clean dish towel over it and let it rise in a warm place.  When you get home for work it will be good to go.

Note:  The pizza pictured is NOT traditional Deep Dish Chicago pizza.  That has a TON of cheese and then is topped with the sauce, eating more like a casserole.  This is just thick crust but it has a nice bite to the outer crust with just enough softness to easily consume.