deep dish pizza

by | Feb 5, 2007 | Food & Drink

I am almost over the outcome of the game… on one hand I am happy to have a vested interest in the Big Game, while on the other hand I want to throttle Rex Grossman. So there you go.

Anyhoo, the pizza turned out yummy… but I think I needed to bake it about 5-6 minutes longer.

Gino’s East Pizza

1 cup of warm water
1 package yeast (2½ tsps)
dash of granulated sugar
1/2 cup cornmeal
1 teaspoon salt
2 Tbsp peanut oil
2½ cups unbleached white flour
Yellow food coloring (optional)
1 cup mozzarella cheese
1 cup tomato sauce

Put the water in the mixer and add yeast and a dash of sugar. Let the yeast foam up to be sure that it’s active then add the rest of the ingredients including the flour. (Optional: add ½ teaspoon of yellow food coloring.)

Using a dough hook, knead the dough until it is well combined. If the dough is sticky add a little more flour, the dough should be moist but not sticky. Knead the dough for 10 minutes, then put it in the oven (turned off) to rise. The longer you let the dough rise the more “yeasty” the dough will taste.

Preheat oven to 375. After the dough has risen take your deep dish pizza pan (or a 9-inch round cake pan with straight sides) and coat the inside of it with a very healthy coating of melted butter. Roll the dough out to about 1/4 inch thick and lay it in the pan, pressing the dough with your fingers. Pinch the overhanging dough up along the sides of the pan.

Put 1 cup (or more) of mozzarella cheese in the bottom of the crust, then cover the cheese with the tomato sauce. (I used canned diced tomatoes with italian seasoning and Newman’s Own marinara sauce mixed together in a blender to minimize tomato chunks because I have a picky husband. Hi Eric!)

At this point I added some freshly grated pecorino romano cheese and a drizzle of olive oil to the top.

Bake in the oven until the crust starts to brown and the cheese bubbles up through the sauce, about 25-30 minutes. Messy and good.

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