My friends Jen and Andy introduced me to this deep dish recipe from the Gourmet cookbook. The recipe includes cornmeal, which adds very nice texture to the crust. Baking in a large cast iron skillet makes for the perfect dinner table centerpiece. Dig in.
Deep Dish Pizza:
Adapted from Gourmet's original recipe:
1/2 teaspoon raw honey
1 cup warm water (110° - 115°F.)
a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
2 1/4 to 2 1/2 cups quality unbleached flour
1/2 cup organic yellow cornmeal
3/4 teaspoon salt
2 tablespoons olive oil plus additional for oiling bowl
In a large bowl dissolve honey in water. Sprinkle yeast over water and let stand until foamy, about 5 minutes. Stir in 2 1/4 cups flour, cornmeal, salt, and 2 tablespoons oil and blend until mixture forms a dough.
Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes.
Put dough in a deep oiled bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk.
While dough is rising, prepare desired toppings.
Preheat oven to 500°F.
Punch down dough and knead 4 times. In an oiled 10 1/2-inch cast-iron skillet, press dough with oiled finger until it comes 2 inches up the side and is an even thickness on bottom. Let dough rise, covered loosely with plastic wrap, in a warm place 15 minutes.
Coat base of dough with marinara, cheese and toppings. Bake pizza in lower third of an electric oven or on floor of a gas oven for 15 minutes. Reduce oven temperature to 400°F. and bake 10 minutes more, or until crust is golden.