This is the BEST deep dish pizza recipe! If you have not tried making deep dish pizza before you are missing out! The difference between deep dish and regular pizza is that deep dish has the sauce on the top and the cheese on the bottom.
For Christmas Paul bought me this deep dish pan, I love it! But you can use a pie dish if you don’t have one. I used a pie pan for a long time, but finally got the cast iron and there is a difference. I had to season the pan first, and we are breaking it in good. My 14 year old son refuses to eat pizza anywhere else but at home!
I made this Sunday and was totally taking some pictures of my awesome pizza when I went to change the baby and came back to EVERY piece eaten…. all I had was the empty pan!
The instructions are below. HOWEVER, I have made this and NOT let the dough rise for more than 20 minutes, pressed it into the pan, assembled and baked. It turns out great, without the double rise.
Deep Dish Pizza Crust
Yield: One 9-inch deep dish pizza (3-4 servings)
1 1/2 cups + 2 tablespoons all-purpose flour
1/4 cup yellow cornmeal
3/4 teaspoon salt
1 teaspoon sugar
1 1/8 teaspoon instant yeast
1/2 cup + 2 tablespoons water, at room temperature
1 1/2 tablespoon unsalted butter, melted
1 teaspoon olive oil
2 tablespoons unsalted butter, softened
Whisk together the flour, cornmeal, salt, sugar and yeast in the bowl of a stand mixer, until well blended. Attach the dough hook and mix in the water and melted butter on low speed for 1 to 2 minutes. Scrape the sides and bottom of the bowl as needed. Increase the speed to medium-low and knead until the dough is glossy and smooth, about 3 to 4 minutes.
Coat a medium bowl with 1 teaspoon of the olive oil. Transfer the dough to the bowl, turning once to coat with oil. Cover tightly with plastic wrap and let rise at room temperature until nearly doubled, about 45 to 60 minutes.
Once dough is risen, turn it out onto a dry work surface and roll into an 8- x 6-inch rectangle. To laminate the dough, spread the softened butter over the surface, leaving a 1/2-inch border around the edge. Starting at the short end, roll the dough into a tight cylinder. With the seam side down, flatten the cylinder into a 9- x 2-inch rectangle, then fold into thirds like a business letter. Pinch the seams to form a ball, and return to the oiled bowl. Cover tightly again with plastic wrap and let rise in the refrigerator for 40 to 50 minutes.
Preheat oven to 425?F. Coat a 9-inch round cake pan with olive oil. Move the dough to a dry work surface and roll out into a 13-inch disk about 1/4-inch thick. Carefully transfer the dough to the pan and lightly press to line the bottom of the pan and 1 inch up the sides. If the dough resists stretching, wait 5 minutes before trying again.
Sprinkle the shredded Mozzarella over the surface of the dough, then layer the sauce over the cheese. Top with Parmesan and bake for 20 to 25 minutes, until crust is golden brown. Let rest for 10 minutes before slicing.
From Pennies On A Platter