Main Course

Deep Dish Pizza

November 18, 2015

I couldn’t post about Deep Dish vs. Thin Crust, with out giving both a try for myself! This ‪#‎PizzaWeek‬ I’m making the ultimate Deep Dish Pizza! It’s thick, saucy, and has mounds of baked cheesy goodness in every bite! Let’s dive in.

Screen Shot 2015-11-18 at 2.13.04 PM

Add 1 cup of warm water to a mixing bowl.

Screen Shot 2015-11-18 at 2.13.19 PM

Add 3 tbsp olive oil…

Screen Shot 2015-11-18 at 2.13.31 PM

 …1 tbsp sugar…

Screen Shot 2015-11-18 at 2.13.43 PM

…1/2 packet (1/2oz) of dry active yeast…

Screen Shot 2015-11-18 at 2.14.03 PM

…and a pinch of salt.  

Screen Shot 2015-11-18 at 2.14.22 PM

Combine mixture for 2 minutes, then set aside and let rest for 10 minutes.

Screen Shot 2015-11-18 at 2.14.37 PM

Add 1 cup of bread flour…

Screen Shot 2015-11-18 at 2.14.52 PM

…and 1/2 cup of semolina flour to the mixture.  

Screen Shot 2015-11-18 at 2.15.16 PM

Fold in the flour for 5-7 minutes.

Screen Shot 2015-11-18 at 2.15.32 PM

Once the dough has a tacky consistency…

Screen Shot 2015-11-18 at 2.15.59 PM

…transfer to a well oiled bowl—about 1 tbsp of olive oil.  

Screen Shot 2015-11-18 at 2.16.18 PM

Coat outside of the dough with oil and cover bowl in plastic wrap.

Screen Shot 2015-11-18 at 2.17.24 PM

Let dough proof for 20 minutes in a warm and shaded area.

Screen Shot 2015-11-18 at 2.18.17 PM

Once the dough has doubled in size, transfer the dough to a floured work surface.  

Screen Shot 2015-11-18 at 2.18.31 PM

Sprinkle flour on top of the dough.

Screen Shot 2015-11-18 at 2.19.40 PM

Begin to knead the dough for 2-3 minutes.

Screen Shot 2015-11-18 at 2.20.13 PM

Press the dough out into a circular shape, just smaller than the size of your iron skillet.

Screen Shot 2015-11-18 at 2.20.27 PM

Coat the iron skillet in with olive oil…

Screen Shot 2015-11-18 at 2.20.53 PM

…and use a pastry brush to make sure the entire surface, and sides, are coated in oil.

Screen Shot 2015-11-18 at 2.21.17 PM

Add 2 tbsp’s of semolina flour the oiled skillet.  

Screen Shot 2015-11-18 at 2.21.53 PM

Move the skillet around until the flour has evenly coated the entire pan, sides included (add more semolina flour if necessary). 

Screen Shot 2015-11-18 at 2.22.53 PM

Transfer the dough to the skillet and begin to press it out, up the entire sides of the skillet.

Screen Shot 2015-11-18 at 2.23.34 PM

 Be sure the dough is evenly spread and securely pressed against the skillet. 

Screen Shot 2015-11-18 at 2.24.31 PM

Once the dough has been stretched, you can start topping the pizza by adding 4-5 tbsp ricotta cheese.  

Screen Shot 2015-11-18 at 2.25.13 PM

Spread the cheese evenly around the top of the dough.  

Screen Shot 2015-11-18 at 2.25.36 PM

Sprinkle with fresh thyme…

Screen Shot 2015-11-18 at 2.26.03 PM

…fresh torn basil to taste.

Screen Shot 2015-11-18 at 2.26.48 PM

Add 2 cups of a shredded mozzarella on top.

Screen Shot 2015-11-18 at 2.27.43 PM

Top with a full layer of spicy pepperoni…

Screen Shot 2015-11-18 at 2.28.44 PM

…and cover the entire surface of the pizza with 1 1/2 cups of marinara; spread evenly around the surface.  

Screen Shot 2015-11-18 at 2.29.14 PM

Add a a few dashes of parmesan!

Screen Shot 2015-11-18 at 2.29.45 PM

Place the pizza, skillet and all, in a 400ºF oven for 30-35 minutes.

Screen Shot 2015-11-18 at 2.30.12 PM

As soon as the pizza crust is a nice golden brown, remove the skillet from the oven.  Use a metal spatula to scrape along the edges and ensure the pizzain not hooked to the pan.

Screen Shot 2015-11-18 at 2.30.38 PM

Gently tip the pizza out of the skillet, using the spatula to hoist up the edge.

Screen Shot 2015-11-18 at 2.31.34 PM

Allow is to cool for several minutes…

Screen Shot 2015-11-18 at 2.32.13 PM

…slice it up and enjoy!

Screen Shot 2015-11-18 at 2.33.25 PM

Deep Dish Pizza

Deep Dish Pizza

Ingredients

  • 1 cup bread flour
  • 1/2 cup semolina flour
  • 1 cup water
  • 3 tbsp olive oil
  • 1 tbsp sugar
  • 1/2 packet (1/2oz) dry active yeast
  • pinch of salt
  • 1 1/2 cups marinara
  • 2 cups shredded mozzarella
  • 4-5 tbsp ricotta cheese
  • fresh thyme
  • fresh basil
  • spicy pepperoni

Instructions

  1. Add 1 cup of warm water to a mixing bowl with 3 tbsp olive oil, 1 tbsp sugar, 1/2 packet (1/2oz) of dry active yeast, and a pinch of salt. Combine mixture for 2 minutes, then set aside and let rest for 10 minutes.
  2. Add 1 cup of bread flour and 1/2 cup of semolina flour to the mixture. Fold in the flour for 5-7 minutes. Once the dough has a tacky consistency, transfer to a well oiled bowl—about 1 tbsp of olive oil. Coat outside of the dough with oil, cover bowl in plastic wrap, and let dough proof for 20 minutes in a warm and shaded area.
  3. Once the dough has doubled in size, transfer the dough to a floured work surface. Sprinkle flour on top of the dough and begin to knead the dough for 2-3 minutes. Press the dough out into a circular shape, just smaller than the size of your iron skillet.
  4. Coat the iron skillet in with olive oil and use a pastry brush to make sure the entire surface, and sides, are coated in oil. Add 2 tbsp's of semolina flour the oiled skillet. Move the skillet around until the flour has evenly coated the entire pan, sides included (add more semolina flour if necessary). Transfer the dough to the skillet and begin to press it out, up the entire sides of the skillet. Be sure the dough is evenly spread and securely pressed against the skillet.
  5. Once the dough has been stretched, you can start topping the pizza by adding 4-5 tbsp ricotta cheese. Spread the cheese evenly around the top of the dough. Sprinkle with fresh thyme and fresh torn basil to taste. Add 2 cups of a shredded mozzarella on top. Top with a full layer of spicy pepperoni and cover the entire surface of the pizza with 1 1/2 cups of marinara; spread evenly around the surface. Add a few dashes of parmesan and bake the pizza, skillet and all, in a 400ºF oven for 30-35 minutes.
  6. As soon as the pizza crust is a nice golden brown, remove the skillet from the oven. Use a metal spatula to scrape along the edges and ensure the pizza in not hooked to the pan. Gently tip the pizza out of the skillet, using the spatula to hoist up the edge. Allow is to cool for several minutes, slice it up and enjoy!
http://www.byrontalbott.com/deep-dish-pizza/

Screen Shot 2015-11-18 at 2.56.19 PM

| Left: Basting Brush | Top Middle: Boos Cutting Board | Top Right: Good Grips |

| Bottom Middle: Skillet | Bottom Right: Mixing Bowls |

You Might Also Like

  • Caleb December 2, 2015 at 10:13 pm

    Thanks for the recipe. Huge fan of you. Gonna make this. What size is your skillet?