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Deep dish pizza

vidalia1vidalia1 Posts: 7,083
edited November -1 in EggHead Forum
Large Marge (Joe) gave me a new deep dish pizza dough recipe. I fixed the dough Wednesday and cooked the pizza tonight...It turned out darn good. Here are a few pics:

All ready to cook

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On the BGE

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Great crust...

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I love deep dish pizza on the BGE....

Comments

  • FlaPoolmanFlaPoolman Posts: 11,665
    I'll take 2 to go please :woohoo:
    Joe has some pretty good tips
  • vidalia1vidalia1 Posts: 7,083
    Your order will be ready when you get here...put snow tires on before you head up this way.... :blink: :laugh:
  • FlaPoolmanFlaPoolman Posts: 11,665
    hmmmm there must have been a run on the snow tires here they all seem to be out of stock now :huh:
  • Carolina QCarolina Q Posts: 6,903
    Kim, that looks delicious!! Love me some deep dish!! For me, they seem easier to cook "right" than a regular one. They used to be the ONLY pizza I could buy locally that was as good as I could cook on the egg. And then. UNO's closed the only store within 40 miles of me. Mine are just as good - just not as easy. :)
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
  • Little ChefLittle Chef Posts: 4,725
    Kim: That looks pretty darn close to perfect!! :) Did you use the 6 in 1 tomoatos? Unfortunatley, the RD down here doesn't carry them. :angry: Looks excellent!! :laugh:
  • fishlessmanfishlessman Posts: 15,934
    heres an unos crust recipe before they sold out. its really good. the potato seems to give it that slightly biscuit texture in the origional unos cr

    Deep-Dish Pizza
    Prepare the topping while the dough is rising so it will be ready at the same time the dough is ready. Baking the pizza in a deep-dish pan on a hot pizza stone or quarry tiles will help produce a crisp, well-browned bottom crust. Otherwise, a heavy rimless cookie sheet (do not use an insulated cookie sheet) will work almost as well. If you've only got a rimmed cookie sheet, turn it upside down and bake the pizza on the flat rimless side. The amount of oil used to grease the pan may seem excessive, but in addition to preventing sticking, the oil helps the crust brown nicely.

    Makes one 14-inch pizza, serving 4 to 6 1 medium baking potato (about 9 ounces), peeled and quartered
    1 1/2 teaspoons rapid-rise yeast
    3 1/2 cups unbleached all-purpose flour
    1 cup water (warm, 105 to 115 degrees)
    6 tablespoons extra-virgin olive oil plus more for oiling bowl
    1 3/4 teaspoons table salt

    1 recipe topping (see related recipes)



    1. Bring 1 quart water and potato to boil in a small saucepan over medium-high heat; cook until tender, 10 to 15 minutes. Drain and cool until potato can be handled comfortably; press through fine disk on potato ricer or grate through large holes on box grater. Measure 1 1/3 cups lightly packed potato; discard remaining potato.

    2. Adjust one oven rack to highest position, other rack to lowest position; heat oven to 200 degrees. Once temperature reaches 200 degrees, maintain heat 10 minutes, then turn off heat.

    3. In bowl of standing mixer or in workbowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined. Cover with plastic wrap and set aside until bubbly, about 20 minutes. Add 2 tablespoons olive oil, remaining 1/2 cup water, 3 cups flour, salt, and potato. If using mixer, fit with paddle attachment and mix on low speed until dough comes together. Switch to dough hook attachment and increase speed to medium; continue kneading until dough comes together and is slightly tacky, about 5 minutes. If using food processor, process until dough comes together in a ball, about 40 seconds. Dough should be slightly sticky. Transfer dough to lightly oiled medium bowl, turn to coat with oil and cover tightly with plastic wrap. Place in warm oven until dough is soft and spongy and doubled in size, 30 to 35 minutes.

    4. Oil bottom of 14-inch deep-dish pizza pan with remaining 4 tablespoons olive oil. Remove dough from oven; turn onto clean, dry work surface and pat into 12-inch round. Transfer round to pan, cover with plastic wrap, and let rest until dough no longer resists shaping, about 10 minutes.

    5. Line low oven rack with unglazed baking tiles or place pizza stone or rimless cookie sheet on rack (do not use insulated cookie sheet; see note above) and heat oven to 425 degrees. Uncover dough and pull up into edges and up sides of pan to form 1-inch-high lip. Cover with plastic wrap; let rise in warm draft-free spot until double in size, about 30 minutes. Uncover dough and prick generously with fork. Bake on preheated tiles, stone, or cookie sheet until dry and lightly browned, about 15 minutes. Add desired toppings; bake on tiles, stone, or cookie sheet until cheese melts, 10 to 15 minutes. Move pizza to top rack and bake until cheese is spotty golden brown, about 5 minutes longer. Let cool 5 minutes, then, holding pizza pan at angle with one hand, use wide spatula to slide pizza from pan to cutting board. Cut into wedges and serve.
  • elzbthelzbth Posts: 2,075
    Looks like a very delicious pizza, indeed.... :)
  • vidalia1vidalia1 Posts: 7,083
    Thanks LC....yes i used 6 in 1...here is where I order mine from

    http://www.escalon.net/6in1.aspx

    Oh and don't forget the squirt of honey.... :)
  • Carolina QCarolina Q Posts: 6,903
    Sounds like a fun project, fish. Thanks!
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
  • Kim, that's a yummy looking deep dish pizza! :)

    Where have you and Ginny been hiding? Watching the new grandchild?
  • HossHoss Posts: 14,587
    Lawdy dat looks good.You have my email addy.Care to share the recipe??? :huh:
  • Little ChefLittle Chef Posts: 4,725
    Kim: Do you get the peeled ground, or the chunky?? TIA!
  • Nice job Kim- pie looks fantastic. Here is the link where I got the base recipe. The secret to the buttery crust is...unfortunately corn oil- lots of it. I'm going to try it again with 1/2 the suggested amount as it was too rich (now I know why I always feel awful after my chicago trips!)
  • Al,

    I always feel awful after Chicago trips :laugh: Think it has more to do with Rush Street than the heart attack food though. :(

    Steve 

    Caledon, ON

     

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