MAKES: 6 servings TESTED BY: Kelsey B.
024 Make-It-Mine Deep-Dish Pizza
TASTING COMMENTS:
Pizza can be a very personal thing! I love this recipe that allows you to customize your deep-dish experience to the tastes of your family or friends.—KB
prep 30 minutes stand 10 minutes rise 1 hour 20 minutes bake 55 minutes at 400°F cool 10 minutes
- Cornmeal
- 1 cup warm water (105°F to 115°F)
- 1 pkg. active dry yeast
- 2¾ to 3¼ cups flour
- ⅓ cup vegetable or olive oil
- ½ tsp. salt
- Protein
- 1 14.5-oz. can diced tomatoes, drained, or 2 medium tomatoes, seeded and chopped
- Seasoning
- Cheese
- Fresh basil leaves (optional)
Make a deep-dish version of taco pizza by using ½ of a 1-oz. pkg. taco seasoning mix as the Seasoning, stirred in with ground beef or chicken. Use shredded Colby Jack as the cheese, then top the pizza with shredded lettuce, diced tomato, and picante sauce or salsa when it comes out of the oven!
1. Grease a 10-inch springform pan, 10×2-inch heavy round cake pan, or a 13×9-inch baking pan. Sprinkle bottom and sides of pan with cornmeal.
2. In a large bowl combine the warm water and the yeast, stirring to dissolve yeast. Let stand 5 minutes. Stir in 2½ cups of the flour, the ⅓ cup oil, and salt.
3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (about 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (50 to 60 minutes). Punch dough down. Cover and let rest 5 minutes.
4. Place dough in the prepared pan. Press and spread dough over bottom and 1½ inches up the sides. Cover and let rise in a warm place until nearly double in size (30 to 35 minutes).
5. Preheat oven to 400°F. For filling, in a medium skillet combine cooked Protein, the tomatoes, and Seasoning. Cook and stir until heated through.
6. To assemble, arrange half of the Cheese over dough (all of the fresh mozzarella cheese). Spoon filling over cheese; sprinkle with remaining cheese.
7. Bake 55 to 60 minutes for 10-inch pans or 25 to 30 minutes for 13×9-inch baking pan or until edges of crust are golden and filling is heated through. If necessary, cover loosely with foil the last 10 minutes to prevent overbrowning. Cool on a wire rack 10 minutes. If desired, top with basil leaves.
Anatomy of a deep-dish pizza Traditional Chicago-style deep-dish calls for the dough to undergo two rises—one in the bowl and one in the pan. We figured out in tests of this personalized pizza that fresh mozzarella took on a different texture when it was placed on top—it became chewy and overly brown. If you use fresh mozzarella, put all of it on the bottom.
the pan that can While a round pan will give you the traditional “pizza pie” shape, if you don’t have one—or if you like your pizza pieces square—you can use a 13×9 pan. We tested the timings for a 13×9 pan because we thought, Everyone has one of those!
Flour (PICK ONE)
Whole wheat flour
Half whole wheat and half all-purpose
All-purpose
Protein (PICK ONE)
1½ cups black beans, lightly mashed
2 cups chopped cooked chicken
1 lb. ground beef, browned and drained
6 oz. sliced pepperoni
1 lb. mild bulk Italian sausage, browned and drained
Seasoning (PICK ONE)
1 tsp. dried Italian seasoning, crushed
1 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
1 Tbsp. snipped fresh basil
1 Tbsp. snipped fresh oregano
Cheese (PICK ONE)
3 cups shredded Colby Jack cheese (12 oz.)
3 cups shredded cheddar cheese (12 oz.)
3 cups shredded Mozzarella cheese (12 oz.)
12 oz. sliced provolone cheese
12 oz. sliced fresh Mozzarella cheese
If you don’t have a 10-inch springform pan or a heavy 10-inch cake pan, you can use a 13x9-inch baking pan to make this luscious deep-dish pie.