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What is it sitting in? How hot, how long?
That's the BGE deep dish pizza stone. 425 for 10 minutes on the crust. build the pizza, then 25 minutes more.
danv23 said:Agreed, how much $$? Might be able to share a dough recipe with you for deep dish and I'm from Chicago.
Agreed, how much $$? Might be able to share a dough recipe with you for deep dish and I'm from Chicago.
It was good, but the crust could have been a little lighter. I just need a new crust recipe.
Deep-Dish PizzaPrepare 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.
If you don't mind me asking -- what's the deep dish stone retail for?
A couple of links...
cspearce2 said:Looks awesome. I just got one of these dishes. Does any know if you need to season it before use?
Looks awesome. I just got one of these dishes. Does any know if you need to season it before use?