Monday, June 6, 2011

Deep Dish Pizza Dough

I am always looking for new ideas to incorporate into pizza dough, I'm always looking for that recipe that makes me think of my favorite pizza place.  No, there's not just one type of dough that goes with just any pizza; pizza dough is kind of like a mood, you have to be in the mood for a particular type of pizza and that pizza has to have just the right crust.  Sometimes there is nothing better than a fluffy crust with a nice crunch on the bottom, other times I want a thin crust to go with whatever pizza I'm making; but when you're making a deep dish pizza you have to have just the right amount of bread to topping ratio. 

Deep dish pizzas are so filling; there's so much more to the toppings/fillings than a regular pizza.  There has to be the perfect balance of bread to toppings, if you have too much bread it takes away from the taste and you can barely enjoy an entire piece of pizza without feeling stuffed.  I think this dough is perfect for a deep dish pizza; it packs a lot of flavor, has just the right amount of that wonderful bread texture (not too much) and then the bottom and sides are perfectly crisp.  Although the toppings and cheese are a huge part of a pizza you have to have the perfect "canvas" to hold them all together.  This dough is perfect for any deep dish pizza your heart desires. 

Deep Dish Pizza Dough

Ingredients:

3 Cups flour
1/2 Cup cornmeal
1 Teaspoon salt
2 1/4 Teaspoon (1 package) dry yeast
3/4 Cup beer, room temperature
1/4 Cup water + 2 Tablespoons
2 Teaspoons sugar
3 Tablespoons butter, melted
2 Tablespoons butter, softened
1 Tablespoon olive oil

Directions:

Place 1/4 cup warm water and dry yeast in a bowl and let stand for 5 minutes.

Meanwhile, in a large bowl mix cornmeal, salt, sugar, and 2 cups of flour.  Once all the dry ingredients are combined, add the beer, melted butter and yeast and and mix slowly to incorporate.  If the dough is still tacky gradually add in the last cup of flour, a little at a time, until a ball begins to form.

Place ball of dough on a floured surface and knead for 3-5 minutes (you can also use a stand mixer with the dough hook attachment).  Once dough begins to form a ball cover and let rise for 1 hour in a large greased bowl.

Remove the dough from the bowl, punch down and knead for 3 minutes.  Rub softened butter over the dough, place in a bowl, cover and let rise 1 hour.

Remove the dough, divide into two even pieces and roll into desired size.  Place in a preheated deep dish pan (or on a pizza pan/stone), prick with a fork to avoid air pockets and cover in desired toppings.

Recipe Source: A Lynsey Original

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