Try this Deep Dish Pizza recipe, or contribute your own.
Suggest a better descriptionSource: Recipe from Chef Chris Cho
1) Pizza Dough: In a stand mixer, combine all the dry ingredients. Mix to combine.
2) Mix olive oil with the dry ingredients. Make sure to coat everything with oil before putting water to stop gluten formation.
3) When the dough is already crumbly, add water and mix until it forms a shaggy dough. Cover and let rest for 20 minutes.
4) After resting, knead the dough for 4 minutes, then rest again for another 4 minutes.
5) Knead again for another 4 minutes, form a ball with the dough, then rest for 2 hours minimum.
6) Pizza Sauce: Drain the juice from the crushed tomatoes. Drain it really well so no juice will bleed through the crust. Set aside tomato juice for other recipes.
7) Once chunks of tomato are separated, season them with the red wine vinegar, dried oregano, sugar, salt, and fish sauce.
8) Mix it up and set aside. (No need to cook the sauce because it's going to naturally reduce in the oven.
9) Pizza Toppings: Combine the mozzarella cheese, and set aside.
10) Set a large cast iron skillet on the counter and butter it well so that nothing will stick to it while cooking. Spread the Parmesan Cheese in the skillet generously.
11) Spread the dough on the circumference of the skillet, forming a deep dish or bowl for the pizza toppings. Poke holes in the dough so that it does no rise as much.
12) Lay the cheese mixture into the bottom of the deep dish of dough. Form the sausage into a large disk that will fit in the bottom of the deep dish of dough, over the cheese, and press into the form. Next, spread a thin layer of the tomato sauce, just enough to cover the pizza. Top with more Parmesan cheese.
13) Bake the deep dish pizza at 425 degrees for 40 minutes. After baking, the crust should look golden and crispy.
14) Remove from the oven and let rest for 15-20 minutes. (Add additional cheese to the top, if you wish.) Once the pizza is set, it is ready.
15) Carefully scrap the sides of crust and using a spatula, pull the pizza out of the skillet. It should come off while holding its own.
16) Slice and serve. Each with a fork and knife to prevent any mess.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (532g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1060 | ||
Calories from Fat: 582 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64.6g | 86 % | |
Saturated Fat 28g | 140 % | |
Monounsaturated Fat 26.2g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 171.9mg | 53 % | |
Sodium 2979.7mg | 103 % | |
Potassium 962.3mg | 25 % | |
Total Carbohydrate 62.5g | 18 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 56.8g | ||
Protein 56.9g | 81 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1060
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