Divine Deep Dish Pizza Crust
I found this recipe over via Mrs.Smith’s Blog as part of her Menu Mondays. Which are a fabulous place to find ‘real person’ tested recipes. Just cause a food blogger achieved success with a recipe doesn’t me I will, lmao!
This recipe was so awesome, I made it twice in less than a week! The numbers aren’t stellar, but it’s still way less than a pizza ‘out’ would be and much better ingredients! See here’s the second one!
Live. Eat. Run’s Deep Dish Pizza at Home
Crust part only listed here since I did my own innards.
- 1 (1/4th oz) package active dry yeast (that’s the size they always come in)
- 1 tsp sugar
- 1/2 tsp salt (don’t forget this I did once and it was funky, oops)
- 3/4 cup warm water (about 100 degrees—should feel like idea bubble bath water) (If you don’t have an infrared thermometer a la Alton Brown, your missing out! Here’s one for $16 with great reviews, it’s been down to $13 before and with your new Tracktor skills you can get alerted!)
- 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) (I added a little bit of this)
- 1/4 cup yellow cornmeal (I had white so I used it, only yellow cornmeal I saw in store was self rising)
- 2 Tbsp extra virgin olive oil
In a large bowl, combine the yeast, sugar and warm water. Let sit for five minutes until creamy and bubbly. (Compare to your yeast’s directions, I let mine sit a little longer since that’s what my packet said)
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. (It’s worth dragging out the mixer, it was harder to drag it out once I was covered in sticky dough!)
Lift up the dough, spray your bowl with olive oil spray and stick it back in, 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. (Warm according to my yeast packet is 80-90 degrees, since it’s January my house is 68 so I stuck it near a space heater and remembered to rotate the bowl every once in a while.)
Now it’s time to make your sauce, I just take plain and soup it up with a little bit of everything and let it simmer for the hour the dough is rising.
Preheat oven to 500 degrees. (Do you have an oven thermometer that works well?!? Temperature is key for this recipe, need one? Learn about getting a good one that works here. )
Once dough has risen, punch it down several times in the bowl. 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.
Build your pizza.
Reduce oven temperature to 425 and bake for 15 minutes, or until crust has just started to get golden, you might need another 5 minutes, you don’t want the middle to be doughy, you know your oven. .
Here’s my estimated numbers via MyFitnessPal with a serving being half. Half left us very full!
|Generic - Active Dry Yeast, |
|Kroger - Granulated Sugar, 1 tsp||15||0||4||0||0||4|
|Baker's Corner (Aldi) - All Purpose Flour, 1.5 Cup||600||0||132||18||6||6|
|Cornmeal - Degermed, enriched, white, 0.25 cup||126||1||27||3||3||0|
|Aldi-Carlini - Extra Virgin Olive Oil, 2 Tbsp||240||28||0||0||0||0|
|Great Value - 8oz Tomato Sauce- |
No Salt Added, 1 container (9/10 cup ea.)
|Aldi Fit & Active - 2% Milk Shredded |
Mozzarella, 1.5 cup