Homemade pizza is one of my favorite dinners. I usually keep a batch of my homemade dough in the freezer for easy and delicious weeknight meals. However, deep dish pizza was an entirely new concept to me.
I should have known. I’m a crust girl, after-all! I should have known how I would fall hopelessly in love with deep dish pizza and never want to make regular pizza again. For this style of pizza, you press the dough into a greased cake pan then fill it with your toppings of choice. If you don’t own a cake pan, run to Target and buy one. Really. Then make this.
Or just use a cast iron skillet to make this pizza. But remember, the deeper the dish you use to bake your pizza in, the more crust you’ll have!
The ideas for toppings are pretty endless! When I’m making pizza for Adam I always add tons of mushrooms and goat cheese, but when I’m flying solo I love simplicity: fresh buffalo mozzarella, sliced tomato and a sprinkle of oregano and red pepper flakes.
I think it goes without saying that deep dish pizza goes down as one of the best dinners ever. I never could understand why you can’t really find thick crust in California. Or bagels for that matter. Do you even eat carbs, California? I’m tired of all this “gourmet” wine country pizza with thinly sliced duck breast and truffle oil. Give me bread, tomatoes and hunks of cheese!
If you could also give me a Panera asiago cheese bagel I would be greatly indebted. And maybe throw in there a Chick-fil-a sandwich and waffle fries? Some chicken and dumplings from Cracker Barrel? Sweet tea from Steak & Shake? Oh, the glorious tastes of my youth!
Going too far? I’ll stop.
Instead, I’ll just eat a thick slice of this and love every chewy, doughy bit of it.
makes one eight-inch pizza
1 (1/4th oz) package active dry yeast
1 tsp sugar
1/2 tsp salt
3/4 cup warm water (about 100 degrees—should feel like idea bubble bath water)
1 1/2- 1 3/4 cups all purpose flour (add the extra 1/4th cup flour if dough seems too wet but start with 1.5 cups)
1/4 cup yellow cornmeal
2 Tbsp extra virgin olive oil
1 large ball fresh whole-milk buffalo mozzarella, sliced thin
1 jar pizza sauce
1 large heirloom or regular tomato, sliced thin
sprinkle of oregano
In a large bowl, combine the yeast, sugar and warm water. Let sit for five minutes until creamy and bubbly.
Add the flour, cornmeal and salt to the yeast mixture and then slowly drizzle in the olive oil. Add additional flour if dough seems too sticky, or a tablespoon more warm water if too dry. Knead until a dough forms and then continue kneading (by hand or with a Kitchen Aid) until dough is soft and elastic. This will take about 10 minutes by hand or about 6 minutes using a Kitchen Aid.
Place the dough in an oiled bowl, cover with a dish cloth and place in a warm area to rise for one hour and fifteen minutes. At that time the dough should have doubled in size.
Preheat oven to 500 degrees.
Once dough has risen, turn out onto a lightly floured surface and punch down several times. Press into a greased cake pan, pressing dough against side of pan to form short edges. Cover pan with a cloth and let sit for 10 more minutes.
Cover base of the dough with sauce then sliced mozzarella, followed by tomatoes and a sprinkle of oregano. Reduce oven temperature to 425 and bake for 15 minutes, or until crust has just started to get golden. Remove and let cool for 15 minutes. Serve.