Friday, October 29, 2010

New Deep-Dish Pizza Crust

So, right around the time I came across King Arthur’s Chicago Style Pizza Crust, I found another recipe which also received great reviews. I knew I needed to compare the two before deciding on a new standard dough.


· 2 teaspoons sugar

· package dry yeast (about 2 1/4 teaspoons)

· 1 cup warm water (100° to 110°)

· tablespoon extra-virgin olive oil

· 12.38 ounces all-purpose flour (about 2 3/4 cups), divided

· 1/4 cup yellow cornmeal

· 1/2 teaspoon salt

· Cooking spray

· Toppings of choice


1. Dissolve sugar and yeast in warm water in a large bowl; let stand for 5 minutes. Stir in olive oil.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 11.25 ounces (about 2 1/2 cups) flour, cornmeal, and salt in a bowl. Stir flour mixture into yeast mixture until dough forms a ball. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Roll dough into an 11 x 15–inch rectangle on a lightly floured surface. Place dough in a 13 x 9–inch baking dish coated with cooking spray; press dough up sides of dish.

4. Preheat oven to 400°.

5. Top pizza with desired toppings.

6. Bake at 400° for 25 minutes or until crust browns and cheese bubbles. Cool 5 minutes before cutting.

Comments: I made two of these, as I was afraid one wouldn’t be enough to feed me and my hungry bf. I didn’t need to worry, one was still enough. The dough wasn’t quite as luxurious as the King Arthur’s recipe, but that made it feel better suited to become a regular player in the pizza game. It was also a lot easier, although I think the flavor was less developed due to the shorter rising times. I may play with it a bit, but I think I’ll continue with this new recipe for a while.

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