I opted to bake a deep dish pizza in my ceramic pizza baker so I used the recipe for the medium-size dough. Baking it in the ceramic baker makes a world of difference. It's so easy and the clean up is minimal.
If you want to simulate a brick oven for baking pizza and other types of crusty breads, I recommend using a ceramic pizza baker or La Cloche. It cooks deep dish pizza and crusty breads fabulously because it provides even cooking. You can get your own ceramic pizza maker here.
Here are some additional resources for making pizza:
Bread Machine Pizza Dough
Recipe from: The Bread Machine Book of Helpful Hints by Linda Rehberg and Lois Conway.
Ingredients:
(for Medium-size Dough)- 7/8 to 1 cup Water
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 3 cups All-purpose flour
- 2 teaspoons Active Dry Yeast
Directions:
Place dough ingredients in bread pan, select Dough setting, and press Start. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn dough onto a lightly floured counter top or cutting board. Form dough into a mound and allow it to rest for 10 minutes.
For the Medium Recipe (which is the one I used)
Yields: One deep-dish pizza or two 12-inch pizzas
Grease one deep-dish or two 12-inch pizza pans. If using two pans, cut dough in half with a sharp knife. With your hands, gently stretch and press dough to fit evenly into pan(s). Pinch dough around the edges to form a small rim.
Spread your favorite pizza sauce on top of the dough, then add toppings of your choice, except cheese. Preheat oven to 450 degrees F.
Note: I'm using a ceramic baker so I preheated the oven for about 15 minutes. I'll bake the dough for about 15 minutes or so before I add the sauce and other ingredients.
Here is the baked dough after about 15 minutes
Pizza in oven ready to bake
Bake for 15 to 20 minutes. Sprinkle with cheese the last five minutes of baking. When cheese melts, remove from oven, slice into wedges, and serve hot. (Note: For a lighter, chewier crust, reduce the oven temperature to 400 degrees F).
Pizza cooling in the pan
Deep Dish Pepperoni Pizza ready to eat
This pizza recipe and method of baking is definitely a keeper. Both of my sons said this pizza was the best pizza I've made so far.
Editor's note: I've made brick oven pizza since this post that my sons and I really enjoy, but for ease of making and a delicious taste, this pizza is still a good choice.
Happy Baking!
Cathy
So this is just a mound of dough with pizza toppings on it? Have you tried using this recipe and making a deep dish Chicago style pizza? Does it work that way too?
ReplyDeleteHi,
ReplyDeleteWhat I like about this deep dish pizza is that the dough can be made in the bread machine while you're doing other things. I have not tried Chicago-style pizza in this pan yet, but I'm sure it would be very good. Here is a recipe for a Chicago-Style pizza (http://www.breadexperience.com/deep-dish-pizza-recipe.html) that could be made in this pizza pan. If you decide to try, please let me know how it turns out.
Thank you. I've given it a shot. Used 2 cups of white flour and 1 cup of wheat flour, used a little less olive oil and let the machine run its full 1.5 hour schedule.
ReplyDeleteFormed the crusts into two 9" cake pans just to see what happened.
I layered the bottom of the pans with cornmeal, layered the bottoms of the crusts with Italian sausage, loaded it with pepperoni, cheese and crushed tomatoes.
It worked out well, although it was far too much pizza for my daughter and me. I think I'll freeze one in the future or experiment with cutting the recipe in half...although I'm not sure that will work!
Paul
Hi Paul,
ReplyDeleteYour pizza sounds delicious! I'll have to try your technique sometime. Although I never seem to have the problem of too much pizza - not with two teenage boys in the house. ;)
You can probably freeze part of the dough for later use if you don't want to make two pizzas next time.
Cathy