Saturday, November 5, 2011

Deep dish pizza

I love America's test kitchen. This recipe is from them.

1.5 cup + 2 tbsp flour
1 tsp salt
1 tsp sugar
1.25 tsp yeast
0.25 cup cornmeal
0.5 cup + 2 tbsp water
1.5 tbsp melted butter
2 tbsp butter

1 tbsp butter
0.25 cup grated onion
dried oregano
0.25 tsp salt
1 clove minced garlic
14 oz crushed tomatoes
0.25 tsp sugar
2 tbsp cut basil leaves
1 tbsp olive oil

2 tbsp olive oil
2 cups shredded mozzarella
1 tbsp grated Parmesan cheese

Mix the dry ingredients for the dough, add in the warm water and melted butter. Knead for 10 minutes. Coat with oil and allow to rise for an hour in a foil covered bowl.

Meanwhile, allow the 2 tbsp butter to equilibrate to room temperature.

Prepare the sauce by adding to grated onion and the butter to a pan. Cook until browned lightly. Add the garlic for 30 seconds, then add the canned crushed tomatoes, sugar, salt and oregano. Simmer for 30 minutes on low. Add the basil and cook for 2 minutes. Season with salt and pepper, mix in the 1 tbsp olive oil. Set aside.

After the dough has risen, roll it out into a 7.5x6 inch rectangle. Spread with the room temperature butter. Roll up like a jelly roll and flatten with a rolling pin, seam side down, into a 9x3 inch rectangle. Fold up into a ball. Coat with oil and allow to rise in the fridge for another 1-2 hours.

Add 2 tbsp olive oil to a 9-inch pan. Coat evenly. Roll out the crust to a 13-inch disc. Press into the oiled pan, preparing a 1-inch-tall edge.

Add in the cheese, some pepperoni if desired, and brush the sauce on top. Sprinkle with Parmesan cheese. Bake in a preheated 425F oven on the lowest rack for 20-30 minutes, until golden brown.

Allow to cool for 10-15 minutes before serving. Serve with a light salad.

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