Since moving south I have learned one overarching truth: it’s really hard to find good pizza. REALLY HARD. Non-existent might be a better word….it’s a pizza desert.
Growing up, Friday meant pizza. Whether it was homemade, bought from one of the local (awesome NY style) pizza joints, or however it came–Friday = pizza. Wings also were served in true NY fashion with lots of blue cheese.
This has been excellent for my wallet, eating out adds up, but like a moth to a flame and carbs to my mid-section: I love pizza. Friday rolls around and I want some of the good stuff. Thankfully PIC shares my (and tolerates my) pizza adoration and plays along. We take turns providing pizza and when it’s your ‘turn’ you can get it hot and ready however you want, as long as something pizza-like lands on the plate.
This week: DEEP DISH. (said in a really low and robust voice like a sports announcer)
I used a 9-inch cake pan for this, but any pie plate or dish-like object will do. My crust was homemade from The Pioneer Woman because I love the olive oil in her crust.
FOR THE CRUST (MAKES TWO CRUSTS):
- 1 teaspoon Active Dry Or Instant Yeast
- 4 cups All-purpose Flour
- 1 teaspoon Kosher Salt
- 1/3 cup Extra Virgin Olive Oil
- 1/2 t. garlic powder
- 1 t. italian seasoning blend
- **the garlic powder & italian seasoning aren’t necessary but man, do they make a flavorful crust!
- Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
- In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined. (I do this by hand and it turns out great every time).
- Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
- Marinara/pizza sauce
- Sliced or shredded mozzarrella (1 ball of fresh or about 2 c. of shreds)
- Anything else you can think of!
- 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.