Deep Dish Pizza

We usually make regular crust pizza, but after picking up a copy of American Pie, a pizza book recommended by my brother and sister-in-law-in-law, we decided to try something a little different.  We weren’t disappointed.  Also, it made wonderful leftovers.

Ingredients:

Dough

• 2 cups unbleached bread flour
• 1/3 cup cornmeal
• 1 tbsp sugar
• 1/2 tsp salt
• 1 1/4 tsp active dry yeast
• 2 1/2 tbsp vegetable oil
• 3/4 cups warm water

Topping

• 2 cups chunky tomato sauce
• 1 1/4 cups grated mozzarella cheese
• 1/4 cup grated Parmesan
• sauteed veggies (I used mushrooms and onions)

Directions:

1. Combine all ingredients until well combined with an electric mixer, about 4 minutes.
2. Let dough rest for 15 minutes.
3. Mix again for 2 to 3 minutes until the dough is smooth, stretchy, and tacky, but not sticky.
4. Transfer to a lightly floured counter and knead the dough for a few minutes.
5. From the dough into a ball and let rise in a covered, oiled bowl for 2 hours at room temperature.
6. Rub the dough ball with olive oil and let sit covered with plastic wrap for 20 minutes.
7. Roll out the dough to a 14-inch-diameter circle; let rest 5 minutes.
8. Gently place the dough in a 10-in oiled cake pan and gently press the dough into the pan and up the sides (it will drape slightly over the rim).
9. For a thin crust, bake immediately for 3 to 4 minutes in a 400 degree F oven.  Place the pan on a preheated pizza stone.
10. For a thicker crust, let rest for 1/2 to 1 hour, then back for 3 to 4 minutes in a 400 degree F oven.
11. Let the crust rest in the pan for 4 minutes to cool a bit.
12. Spread the mozzarella in the bottom, then the tomato sauce.
13. Sprinkle the Parmesan cheese on the top of the sauce.
14. Place the pan back on the pizza stone and bake for 15 minutes at 375 degrees F.
15. Rotate the pan 180 degrees and bake for 20 to 25 minutes, or until the crust are deep brown and the cheese is golden.
16. Let the pizza rest at least 5 minutes, it’ll be hot and gooey!