Deep Dish Pizza Dough
Serves: 2 Dough Balls
Prep Time: 4 Hrs. Cook Time: N/A |
Till the day my breath expires I will always pick New York Style pizza over anything else. Followed by my hometown, Columbus style 'cracker' crust pizza. But every now and again, I need a deep dish pizza. And it's not always easy to pick up and visit Chicago or find a good copy where I am. So I decided to set out on making my own. Check out my deep dish pizza recipe to see just how great it all comes together.
Ingredients
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Directions
- I cannot stress enough, to follow the directions in order. It's the only way to be sure you'll get the result you are expecting. Also, you can do this by hand, but I recommend a mixer.
- Combine both flours, cornmeal, sugar, salt and yeast and whisk together to ensure they are properly mixed.
- Add the warm water. (I place a small pot of water on the stove and once it starts to simmer I pull it and pour into a measuring cup to get what I need.)
- Add melted butter. Melt it in the microwave and let it sit for a moment before adding.
- On a low speed, work the dough until it's soft, and not sticking to the sides of the bowl. Don't overwork it, hard dough is bad dough. (Tip: Flour for dough that's too wet, tsp of water at a time for dry dough)
- Preheat oven to 250°F. Once the oven is at temp, turn it off
- Remove dough from mixer and form into a ball. Grease your dough ball and a mixing bowl with the olive oil. Place the dough in the mixing bowl and tightly cover with aluminum foil. Place in oven (Be sure it's off!) for 2 hours.
- Remove from oven and punch down air bubbles.
- On a flowered work surface, roll out dough into as close to a rectangle as you can. You're aiming for 14"x11" or slightly larger.
- Spread the soft butter across the entire surface of the dough.
- Roll up the dough lengthwise.
- Cut in half, and shape each piece into two balls.
- Return to the mixing bowl, cover with plastic wrap and allow to rest in refrigerator for 1 hour.
- Your dough is ready to be rolled out!
Sulli Says: The bread flour is my trick, it gives the bottom a nice crisp texture you wouldn’t otherwise get. That’s important because I like to drizzle warm honey on a plate and place the biscuits on top and serve.
Like this recipe? Have pictures of your success? Share in the comments below!
Like this recipe? Have pictures of your success? Share in the comments below!