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Deep Dish Pizza

Place a damp kitchen towel under the mixer and watch it at all times during kneading to prevent it from wobbling off the counter. Handle the dough with slightly oiled hands, or it might stick. The test kitchen prefers Dragone Whole Milk Mozzarella; part-skim mozzarella can also be used, but avoid preshredded cheese, as it does not melt well. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. Grate the onion on the large holes of a box grater.


3 .25 cups (16 1/4 ounces) unbleached all-purpose flour
0.5 cup (2 3/4 ounces) yellow cornmeal
1.5 teaspoons table salt
2 teaspoons sugar
2.25 teaspoons instant or rapid-rise yeast
1.25 cups water (10 ounces), room temperature
3 tablespoons unsalted butter , melted, plus 4 tablespoons, softened
1 teaspoon plus 4 tablespoons olive oil

2 tablespoons unsalted butter
0.25 cup grated onion , from 1 medium onion (see note)
0.25 teaspoon dried oregano
Table salt
2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1 (28-ounce) can crushed tomatoes (see note)
0.25 teaspoon sugar
2 tablespoons coarsely chopped fresh basil leaves
1 tablespoon extra-virgin olive oil
Ground black pepper
1 pound mozzarella cheese , shredded (about 4 cups) [we used a mix of mozzarella and cheddar]
1/2 ounce grated Parmesan cheese (about 1/4 cup) [just a tiny sprinkle of parm for us]


"I tried it. Lived in Chicago for a while so I knew what I was going for. Made it exactly the first time. Good, but not exact. Crust was a little too bready. I thought it could be more biscute-like. Second time substituted Masa (corn) flour for corn meal, reduced the amount of yeast by about 1/2 t., went scant on the water, and used 5 T butter in the laminating step instead of 4. The crust was absolutely perfect, with great structure and flakey layers. The dough should be soft and pliable, but not too wet. That, coupled with the reduction in yeast will keep the crust from becoming too bready. Hope that helps!"

Four-Cheese Topping with Pesto variation

- 1/2 cup Classic Pesto

Classic Pesto Recipe:
0.25 cup pine nuts, walnuts, or almonds
3 medium garlic cloves, unpeeled
2 cups packed fresh basil leaves
2 tablespoons fresh parsley leaves (optional)
7 tablespoons extra-virgin olive oil
0.25 cup freshly grated Parmesan cheese
1 tablespoon salt

1. Toast the nuts in a small heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4 to 5 minutes. Transfer the nuts to a plate.

2. Add the garlic to the empty skillet. Toast, shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes. Let the garlic cool, then peel and chop.

3. Combine the basil and parsley in a zip-lock bag. Pound the bag with the flat side of a meat pounder or rolling pin until all the leaves are bruised.

4. Place the nuts, garlic, pounded herbs, oil and 1/2 teaspoon salt in a food processor. Process until smooth, stopping as necessary to scrape down the sides. Transfer the mixture to a small bowl, stir in the parmesan and adjust the salt to taste.

- 6 ounces mozzarella cheese, shredded (about 1.5 cups)
- 4 ounces provolone cheese, shredded, about 1 cup
- 1.25 ounces Parmesan cheese, grated, about 0.5 cup
- 1.25 ounces blue cheese, crumbled, about 0.25 cup

Spread the partially baked crust evenly with the pesto; sprinkle with the mozzarella, followed by the provolone, Parmesan, and blue cheese. Bake as directed in step 5 of the recipe for Deep-Dish pizza.


1. FOR THE DOUGH: Mix flour, cornmeal, salt, sugar, and yeast in bowl of stand mixer fitted with dough hook on low speed until incorporated, about 1 minute. Add water and melted butter and mix on low speed until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.)

2. Using fingers, coat large bowl with 1 teaspoon olive oil, rubbing excess oil from fingers onto blade of rubber spatula. Using oiled spatula, transfer dough to bowl, turning once to oil top; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.

3. FOR THE SAUCE: While dough rises, heat butter in medium saucepan over medium heat until melted. Add onion, oregano, and 1/2 teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to simmer. Lower heat to medium-low and simmer until reduced to 2 1/2 cups, 25 to 30 minutes. Off heat, stir in basil and oil, then season with salt and pepper.

4. TO LAMINATE THE DOUGH: Adjust oven rack to lower position and heat oven to 425 degrees. Using rubber spatula, turn dough out onto dry work surface and roll into 15- by 12-inch rec-tangle. Using offset spatula, spread softened butter over surface of dough, leaving 1/2-inch border along edges. Starting at short end, roll dough into tight cylinder. With seam side down, flatten cylinder into 18- by 4-inch rectangle. Cut rectangle in half crosswise. Working with 1 half, fold into thirds like business letter; pinch seams together to form ball. Repeat with remaining half. Return balls to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes.

5. Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Transfer 1 dough ball to dry work surface and roll out into 13-inch disk about 1/4 inch thick. Transfer dough to pan by rolling dough loosely around rolling pin and unrolling into pan. Lightly press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let it relax 5 minutes before trying again. Repeat with remaining dough ball.

6. For each pizza, sprinkle 2 cups mozzarella evenly over surface of dough. Spread 1 1/4 cups tomato sauce over cheese and sprinkle 2 tablespoons Parmesan over sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.