[SIZE=13.5pt]Deep Dish Style Pizza[/SIZE]
[SIZE=13.5pt]I'd not done a deep dish style crust before, so I gave it a shot. This one used vine-ripened tomatoes, mozzarella, fresh basil, and fresh garlic-along with a homemade dough that rose three days. Ran in a few problems. First, I had a bit of trouble stretching the dough into my pie plate, which happened to be a cast iron skillet. As a result, I ended up matching some of the holes with some spare dough. This made the dough perhaps a bit too thick in places. And thus, the dough did not seem to get done all the way on the bottom. Second, a problem I was not expecting centered around too much liquid being left after the pizza was done cooking. I was fairly certain I reduced the sauce enough, but perhaps I did not. I might also look at the cheese as a source for this extra liquid. Anyways, was able to cut a piece after I let it cool, and it tasted alright to me. Was an interesting experiment. [/SIZE]
[SIZE=13.5pt]Ingredient List[/SIZE]
[SIZE=13.5pt]Vine-ripened tomatoes[/SIZE]
[SIZE=13.5pt]fresh garlic[/SIZE]
[SIZE=13.5pt]pearl mozzarella[/SIZE]
[SIZE=13.5pt]fresh basil[/SIZE]
[SIZE=13.5pt]roasted orange habaneros [/SIZE]
[SIZE=13.5pt]Salt [/SIZE]
[SIZE=13.5pt]ADY[/SIZE]
[SIZE=13.5pt]honey[/SIZE]
[SIZE=13.5pt]water[/SIZE]
[SIZE=13.5pt]AP Flour[/SIZE]
[SIZE=13.5pt]Whole Wheat Flour[/SIZE]
[SIZE=13.5pt]Olive Oil[/SIZE]
[SIZE=13.5pt] [/SIZE]
[SIZE=13.5pt]To make cold-ferment dough:[/SIZE]
[SIZE=13.5pt]-1. Roast some habaneros on the burner. Toss them in the blender for a while. Set aside.[/SIZE]
[SIZE=13.5pt]0. Start with some fresh tomatoes. Boil some water, and cut and x mark through each tomato. Dip in boiling water for 1 minute, and then transfer to bowl of ice cold water. Peel skin off. [/SIZE]
[SIZE=13.5pt]1. Generate some fresh garlic pieces. Add these to a saucepan, along with a little salt, and the tomatoes/roasted habaneros. Cook this down to almost a paste. Let cool for a bit.[/SIZE]
[SIZE=13.5pt]2. Flatten out your dough into the cast iron pan.[/SIZE]
[SIZE=13.5pt]3. Top the dough with some mozzarella, then some tomato sauce, and basil. There should have been a thin layer of dough here between the sauce and cheese, but I forgot to add it. So that dough became the volcano pizza I posted earlier. [/SIZE]
[SIZE=13.5pt]4. Bake at 425 degrees for 12 minutes. Bake longer if necessary. [/SIZE]
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[SIZE=13.5pt]I'd not done a deep dish style crust before, so I gave it a shot. This one used vine-ripened tomatoes, mozzarella, fresh basil, and fresh garlic-along with a homemade dough that rose three days. Ran in a few problems. First, I had a bit of trouble stretching the dough into my pie plate, which happened to be a cast iron skillet. As a result, I ended up matching some of the holes with some spare dough. This made the dough perhaps a bit too thick in places. And thus, the dough did not seem to get done all the way on the bottom. Second, a problem I was not expecting centered around too much liquid being left after the pizza was done cooking. I was fairly certain I reduced the sauce enough, but perhaps I did not. I might also look at the cheese as a source for this extra liquid. Anyways, was able to cut a piece after I let it cool, and it tasted alright to me. Was an interesting experiment. [/SIZE]
[SIZE=13.5pt]Ingredient List[/SIZE]
[SIZE=13.5pt]Vine-ripened tomatoes[/SIZE]
[SIZE=13.5pt]fresh garlic[/SIZE]
[SIZE=13.5pt]pearl mozzarella[/SIZE]
[SIZE=13.5pt]fresh basil[/SIZE]
[SIZE=13.5pt]roasted orange habaneros [/SIZE]
[SIZE=13.5pt]Salt [/SIZE]
[SIZE=13.5pt]ADY[/SIZE]
[SIZE=13.5pt]honey[/SIZE]
[SIZE=13.5pt]water[/SIZE]
[SIZE=13.5pt]AP Flour[/SIZE]
[SIZE=13.5pt]Whole Wheat Flour[/SIZE]
[SIZE=13.5pt]Olive Oil[/SIZE]
[SIZE=13.5pt] [/SIZE]
[SIZE=13.5pt]To make cold-ferment dough:[/SIZE]
- [SIZE=13.5pt]In a bowl, whisk together 3 cups AP flour, two teaspoons salt, and one teaspoon Active Dry Yeast. Add two teaspoons honey and 1 ½ water to bowl. Knead dough a bit to mix. Cover bowl with saran wrap and let it for 10 minutes.[/SIZE]
- [SIZE=13.5pt]Knead the dough a bit more into a ball, and water by the tablespoon until proper consistency is reached. [/SIZE]
- [SIZE=13.5pt]Divide dough into two pieces and place in gallon bag. Refrigerate for a few days.[/SIZE]
- [SIZE=13.5pt]When ready, remove dough from bags and divide into two pieces each (total four dough.) Oil four separate bowls, place one dough ball in, and cover with plastic wrap. Let rise for two hours or so.[/SIZE]
- [SIZE=13.5pt]When ready, roll out dough flat on a floured surface (if that is your desired dough shape.) Top and cook in oven at 425 degrees for twelve minutes. [/SIZE]
[SIZE=13.5pt]-1. Roast some habaneros on the burner. Toss them in the blender for a while. Set aside.[/SIZE]
[SIZE=13.5pt]0. Start with some fresh tomatoes. Boil some water, and cut and x mark through each tomato. Dip in boiling water for 1 minute, and then transfer to bowl of ice cold water. Peel skin off. [/SIZE]
[SIZE=13.5pt]1. Generate some fresh garlic pieces. Add these to a saucepan, along with a little salt, and the tomatoes/roasted habaneros. Cook this down to almost a paste. Let cool for a bit.[/SIZE]
[SIZE=13.5pt]2. Flatten out your dough into the cast iron pan.[/SIZE]
[SIZE=13.5pt]3. Top the dough with some mozzarella, then some tomato sauce, and basil. There should have been a thin layer of dough here between the sauce and cheese, but I forgot to add it. So that dough became the volcano pizza I posted earlier. [/SIZE]
[SIZE=13.5pt]4. Bake at 425 degrees for 12 minutes. Bake longer if necessary. [/SIZE]
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.......There are meat lovers and cheese lovers.......but I'm dedicating that pizza to all the Chileheads here....."Lovers' of the ultra spicy foods...those who like the occasional Endorphin Rush.............members of the Scarred Esophagus Club.......lol....just kiddin
