pizza essentials: the ultimate deep dish crust

How To Make pizza essentials: the ultimate deep dish crust

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  PREP/PREPARE
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  For this recipe, I find the best thing to bake it in is a spring form pan with tall sides.
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  You can work this dough entirely by hand; however, for this recipe, I will be using my stand mixer, fitted with a dough hook. If you are doing this by hand, you will need a large bowl… something you can get your hands into and work the dough.
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  Gather your Ingredients (mise en place).
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  Add the flour, salt, basil, oregano, and parsley to the bowl of your stand mixer.
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  In a measuring cup or bowl add the water, melted butter, olive oil, and yeast.
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  Give it a quick whisk, to combine the ingredients, and let it stand for about 5 minutes.
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  What we are doing is “proofing” the yeast. If the top begins to get foamy, you have good yeast; if it does not foam, your yeast is dead, give it a good burial, and buy some better yeast.
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  Turn the mixer on low, and slowly add the liquid (occasionally stopping to scrape down the sides with a rubber spatula).
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  Chef’s Tip: I usually reserve a bit of the liquid, just to see if I will need it. Working with flour can be a bit tricky, and things like humidity and other factors can determine how much liquid to use.
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  When the dough begins climbing up the hook, stop mixing, about 3 – 4 minutes.
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  Add the dough to a large bowl. Sprinkle on a bit of olive oil then roll the dough until coated in the oil. Cover, and allow to rest in a non-drafty corner of your kitchen for about 30 – 40 minutes.
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  Remove it from the bowl, dust with a bit of flour, and knead it until smooth and elastic.
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  Chef’s Note: The dough will be a bit sticky; however, if you keep your hands floured, you should not have a problem.
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  Place back into the bowl, cover, and allow to rise for about 4 – 5 hours.
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  Then place the bowl, still covered into the refrigerator for 12 – 24 hours, before using.
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  On the day that you are going to use it, remove from the fridge, roll out and cut in half.
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  If you are only making one pie, then wrap the second dough ball up, and stick into the freezer until needed.
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  Place the dough into a baking pan, coated with some olive oil (spring form is the best).
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  Slightly flatten it out, and then cover for about 3 – 4 hours.
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  Chef’s Note: The dough will be about double in size.
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  Use your fingers, dipped in a bit of oil, to stretch the dough on the bottom, and up the sides of the pan.
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  Chef’s Tip: If the dough keeps springing back, let it rest for 5 minutes, and continue stretching it until you fill the pan (bottom and sides).
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  Cover and allow to rest for 2 – 3 hours.
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  TIME TO BUILD A PIE
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  To me, the ingredients placed onto your pie are a personal thing, and not to be trifled with.
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  Place a rack in the middle position, and preheat the oven to 450f (235c).
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  Chef’s Note: If you have a pizza stone, place that on the rack, and allow it to heat up.
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  How about lining the pie with some provolone cheese…
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  Then lay down some nice yummy sauce…
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  Some Italian sausage would be nice…
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  Then some grated parmesan cheese…
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  I think that I will throw on some thinly-sliced prosciutto…
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  Then some more cheese and some slices of pepperoni…
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  Stick it in the oven, until the cheese is bubbling and the crust is a golden brown, about 20 - 25 minutes.
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  Let is rest for about 10 minutes, before removing it from the pan.
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  PLATE/PRESENT
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  Cut up into slices and serve while nice and hot. Enjoy.
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  Keep the faith, and keep cooking.
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