Deep-Dish Pizza Dough

[sardonicus]

Ingredients:
* 1/4 ounce active dry yeast (2 1/4 tsps)
* 1 1/4 cups lukewarm water
* 1 teaspoon sugar
* 3 1/4 cups unbleached bread flour, plus more for dusting
* 1/2 cup medium-grind yellow cornmeal
* 1 teaspoon table salt or 1 1/2 teaspoons kosher salt
* 1 stick butter (unsalted)
* 1/2 cup olive oil, plus
* more olive oil, for oiling bowl and pan
Preparation:
1. In a large bowl, dissolve the yeast in 1/4 cup of the warm water. Add the sugar and 1/4 cup of the flour and stir to combine.
2. Cover and let rise in a warm place for 1/2 hour.
3. Melt the butter over low heat.
4. Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/2 cup olive oil.
5. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible.
6. Turn the dough out onto a lightly floured surface and knead until soft and elastic.
7. Add only a small amount of flour to the work surface to keep the dough from sticking.
8. Lightly oil a large bowl. Add the dough and turn to coat on all sides.
9. Cover the bowl with a clean, damp, kitchen towel or damp paper towel.
10. Set the bowl in a warm spot and let rise until doubled in volume, 1 1/2 to 2 hours.
11. When the dough has doubled in volume, punch it down and knead it for 2 to 3 minutes. Repeat rising procedure.
12. Press the dough evenly into the bottom of an oiled 14-inch round deep-dish pizza pan.
12. Let the dough rise in the pan for 15 to 20 minutes.
13. Add filling.
14. Cook.


The dough looks like this when loaded into the pan (I use a springform cheesecake pan):

http://planetmoderan.net/graphics/spizza1.jpg

[Tundra]

How do you tell when it's done cooking?

[sardonicus]

The edges of the dough will turn dark...if you have a lot of filling, let the very top blacken and watch for the dough to rise over the top of the pan-that means that the part under the filling has finished cooking.
I press the dough against the sides until it overlaps the edges. That helps to insure that the sides don't recede while cooking.

[scarydoor]

I definitely need to try this. The pictures of the finished pizza you had in the other thread had me amazed.

[sardonicus]

Pretty easy to do, and it's a restaurant-quality dough. Let me know what you think, please?

[IrelandBrady]

I like the recipe ingredients, have printed it out to try later .... LUV the concept of using the springform cheesecake pan! How delightfully clever U R!:thumbup::occasion5:

[IrelandBrady]

The edges of the dough will turn dark...if you have a lot of filling, let the very top blacken and watch for the dough to rise over the top of the pan-that means that the part under the filling has finished cooking.
I press the dough against the sides until it overlaps the edges. That helps to insure that the sides don't recede while cooking.

What degree do you set your oven at?
What is the "estimated" baking time?
Thanks!

[sardonicus]

400 degrees and @20 minutes...and oh, I notice I left out part of a step-the melted butter goes in with the rest of the olive oil in step #4.

[IrelandBrady]

Thank You very much! Look forward to trying this out sometime next week .... how do you think it would do in a cast iron fry pan as opposed the springform? I'm sure the springform makes for easier serving, but cast iron always serves up a delightfully crispy crust. Maybe I'll try both ways? Hmmm, something to ponder.....

[sardonicus]

I'm sure it would be just fine in a cast-iron pan, as long as the sides are high enough. I use a pizza stone for crust crispiness, just preheat it before I place the whole thing in the oven. It helps to cook the bottom, which can be a little persnickety.

[IrelandBrady]

Cooking on a pizza stone makes sense when using the springform, clever!