There are times in my life when I question if I can read. This recipe is one of those times.
I’ve been keeping up with my weekly menu planning, purchasing groceries based on said menu plan and doing really well. I read over this recipe and missed one little detail 24 hours. The dough needs to rest and rise in the fridge for 24 hours. No biggie, right?
I waited a couple of days to catch up and take the time to make the dough, let it sit for 24 hours, and then I was ready to make some pizza… BUT
The 14×11 rectangle the dough was supposed to be rolled out to? More of a 14 inch wide blob (pictorial evidence below).
I also missed how much pizza sauce was needed. I had about half the amount needed. What’s the fix? A can of tomatoes blended down with salt, pepper, basil, garlic and onion powder thrown in; then mix in the pizza sauce I had on hand.
And I messed up the order of how everything was supposed to be layered. What’s a girl to do?
This recipe is from Cooking Light, May 2010.
Substitutions made, noted below.
Pepperoni Deep-Dish Pizza
1 c warm water (100 to 110 degrees) divided
12 oz bread flour (about 2.5 cups)
1 package dry yeast (about 2 1/4 tsp)
4 tsp olive oil
1/2 tsp kosher salt
1 1/4 c (5 oz) shredded part-skim mozzarella cheese, divided
1 1/2 c Basic Pizza Sauce – I used a combo of Trader Joes pizza sauce and some blended tomoatoes and spices
2 oz pepperoni slices
2 tblsp grated Parmiganio-Reggiano cheese
Pour 3/4c warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour to 3/4c water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate for 24 hours.
Remove dough from refrigerator. Let stand, covered, 1 hour or until dough come to room temperature. Punch dough down. Roll dough out to a 14×11-inch rectangle on a lightly floured surface. Press dough into bottom and partially up sides of a 13×9-inch metal baking pan coated with cooking spray. Cover dough loosely with plastic wrap.
Place a baking sheet in over on bottom rack. Preheat oven to 450 degrees.
Remove the plastic wrap – the magazine left out this little detail…. Arrange 3/4 c mozzarella evenly over dough; top with pizza sauce, pepperoni, Parm-Reg and remaining 1/2 c mozzarella. Place pan on baking sheet in oven; bake at 450 degrees for 25 minutes or until crust is golden. Cut pizza into 6 rectangles.
Husband and I lived in the Chicago area for a couple months before moving to Nashville, but it was long enough to fall in love with a good deep dish pizza. So this recipe both excited and worried me. Would it live up to our deep dish memories? I’m happy to report this is a great fill in to rely on until we can get back to Giordano’s. Just remember – make the dough 24 hours in advance…