Deep Dish Pizza
This deep dish pizza was amazing! It was a bit of work so I was hoping it would turn out well and it far exceeded my expectations! It reminded me of the deep dish pizza I had at Pizzeria Uno years and years ago! A thick, crisp, buttery crust and delicious! You may also like Sugar Cookie Pizza.
Deep Dish Pizza
- 1 9 ounce potato, peeled and quartered
- 1 ½ teaspoons rapid-rise yeast
- 3 ½ cups flour
- 1 cup water warm, 105 to 115 degrees
- 6 tablespoons extra-virgin olive oil plus more for oiling bowl
- 1 ¾ teaspoons table salt
- Bring 1 quart water and potato to boil in a small saucepan over medium-high heat; cook until tender, 10 to 15 minutes.
- Drain and press through a potato ricer.
- Measure 1 1/3 cups lightly packed potato and discard the rest.
- Adjust one oven rack to highest position, other rack to lowest position.
- Preheat oven to 200 degrees.
- Once oven reaches 200 degrees, let it heat for 10 minutes, then shut the oven off.
- In a mixer , combine yeast, 1/2 cup flour, and 1/2 cup warm water until combined.
- Cover with plastic wrap and let sit 20 mins.
- Add 2 tablespoons olive oil, remaining 1/2 cup water, 3 cups flour, salt, and potato.
- Use paddle and mix on low speed until dough comes together.
- Switch to dough hook and increase speed to medium for 5 mins.
- Transfer dough to lightly oiled medium bowl, turn to coat with oil and cover tightly with plastic wrap. Place in the warm oven for 30 mins until doubled.
- Pour 4 T. olive oil into bottom of 14-inch deep-dish pizza pan.
- Remove dough from oven; turn onto clean, dry work surface and pat into 12-inch round.
- Transfer round to pan, cover with plastic wrap, and let rest 10 mins.
- Place pizza stone on bottom rack in oven and heat oven to 425 degrees.
- Uncover dough and pull up the edges to form the crust.
- Cover with plastic wrap and let rise 30 mins.
- Uncover dough and prick generously with fork.
- Bake on stone 15 mins.
- Add sauce and cheese and bake 15 more mins.
- Move pizza to top rack and bake until cheese is spotty golden brown, about 5 minutes longer.
- Cool 5 mins and slide onto a cutting board.
- Cut and serve.
Recipe adapted from America’s Test Kitchen