deep dish pizza.

DEEPDISH.jpg

I recently got a cast iron skillet. And i’ve been testing the waters with it and I am really in love. I decided to give a deep dish pizza a go – and WHOAH, I’m REALLY in love now.

To make it “chicago-style” I tried a cornmeal crust. I made the crust the night before.

  • 1cup warm water
  • 1(1/4 ounce) package yeast
  • 34cup cornmeal (blend in blender or vitamix first to make it not so grainy)
  • 1teaspoon salt
  •  2 tablespoons olive oil
  • 2 12cups flour
  1. Preheat oven to 475.* This recipe makes enough dough for a 12″ round deep dish pizza, preferably cooked in a seasoned cast iron skillet.
  2. Put the warm water in a mixing bowl with the corn meal, and add the yeast, salt, and olive oil. Wisk with your kitchenaid for a minute or so – then add one cup of flour to the mixer and use the dough hook to mix it up well. Add the remaining flour 1/4 cup at a time until you can handle and kneed the dough without it sticking to your hands. You may not need the whole 2 1/2 cups of flour, or you may need a little more. You will have to use your judgment. Just remember not to let the dough get too hard, or to have it too soft (will stick you your fingers).
  3. Take the dough out of the KitchenAid mixer and kneed it by hand on a countertop. If you have made the dough right you will not have to put any flour down, or you will only need a minimal amount. Kneed the dough for 3 to 5 minutes.
  4. Oil the inside of your mixer bowl. Place the dough ball in the bowl and cover the bowl with a sheet of plastic wrap or a warm damp towel. Let the dough rise until doubled in size. This might take anywhere from 1/2 to 1 1/2 hours.
  5. After the dough has risen, punch down the dough into a ball. Place the ball of dough on the counter and flatten it with your hand. Then use a rolling pin to roll the dough into a uniform circle 1/4 inch thick.
  6. Oil the bottom of the skillet, with CANOLA oil and not olive oil, and then take your dough and carefully place it into the skillet. Form the crust by stretching the dough about 1-1/2 to 2 inches up the side of the pan. Cover the pan with plastic wrap and let the dough rise again until your oven is preheated to 475ºF.
  7. The first thing you will put into the pan will be the cheese. Place an even layer of cheese 1/2 to 3/4 inches deep in the pan. The next thing you will put into the pan will be the veggies. Layer the veggies evenly over the top of the cheese. Next spread a layer of tomato sauce or crushed tomates on top. Don’t put too much sauce on or you will end up with a soggy pizza. The last thing is to sprinkle vegan parm over the top of the sauce.
  8. Bake the pizza at 475 for 15 minutes. Lower the temperature to 400ºF and bake the pizza an additional 10 to 25 minutes until the crust is golden brown, and areas of browned cheese start to poke up through the sauce. Let the pizza cool 5 minutes and then serve.
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14. vegan deep dish pizza.

Vegan deep dish pizza sounds crazy right? Try more like CRAZY DELICIOUS. We burnt out on this a while back, but its been months, so I figured I’d give it another go. Man, did it hit the spot. The crust only needs to rise for 30 minutes, and it only bakes for about 15-20. Can totally be done on a weeknight if you wanted to.

Recipe is here: but here’s my modified version.

Dough:
1 tsp sugar
1 package active dry yeast
1 cup warm water
2 & 1/2 cups all-purpose flour1/2 cup finely ground yellow cornmeal
1/4 tsp salt
2 tbsp olive oil
2 tbsp yellow cornmeal & flour (used to dust counter to roll out dough)

Pizza Filling
1 package Upton’s Naturals All Natural Italian Sausage
1 package mozzarella flavored Daiya
Baby spinach
your favorite pizza sauce
Directions

  1. In a separate bowl, combine water, sugar, and active dry yeast to activate yeast and let sit for at least 5 minutes.
  2. In a mixer, add the dry ingredients and mix on a low setting using a bread hook. When the yeast is ready, add it to the mixer with the olive oil. Let the dough form in the mixer until it forms a uniform ball and starts to climb the bread hook. (If you do not have a mixer, then combine the dry ingredients with the bowl of yeast, kneed until smooth.)
  3. Remove and let stand for at least half an hour or until it doubles in size.
  4. While waiting for the dough to rise, prepare the other ingredients.
  5. In a lightly oiled skillet, add the seitan and lightly brown. Prepare the toppings you want to include.
  6. Once the dough has risen, punch it down and then use the the cornmeal and flour to dust the counter. Form an even roll and cut in half. Lightly oil one half and place it in a zip lock bag in the freezer for another day.
  7. Roll or press out the dough into a circle that will fit in a round, 9 inch cooking pan (I used a spring form pan for this). Lightly oil the baking pan and lightly dust with flour to prevent the dough from sticking. Place the dough in the pan so that it climbs up the sides to make a wall.
  8. Preheat the oven to 450°F.
  9. Begin layering the ingredients. To keep it authentic, add the seitan sausage first, then the vegetable toppings.  Sprinkle a layer of vegan Parmesan cheese if you prefer. Add the daiya cheese. Sprinkle oregano and basil over the cheese for a little added flavor. Add the pan to the oven and bake for 15 minutes.
  10. Remove and add a layer of the sauce. Place in the oven again and bake for an additional 5 minutes.
  11. Remove and let cool enough that you can handle and remove from pan. Place on a cutting board, slice, and serve.