Turn on your oven to preheat now to 450℉. When you come back, it will have risen some more and be beautiful and ready to shape.Įxcuse the flash here, I lost my light! EEEP! Punch down the dough (deflate it by pushing on it, basically, no need to go all UFC on it or anything.) and cover it again for another 30 minutes. If the indentation stays, it is almost ready. One way to check this is by poking a finger into the dough. Here is another view of the dough so you can see how high up the bowl it had risen. Your dough should be smooth, and stretch nicely.Ĭover your bowl and let the dough rise until doubled in size. Knead with your mixer on medium for 5 minutes. You want your dough to just form into a nice ball, and start pulling from the sides. The amount will depend on a whole host of things. It also makes the dough easier to work with.Ĭome back after that 30 minute rest and turn your mixer back on medium. It is supposed to help you develop a more open crumb, and a deeper flavor. I don’t.īasically the purpose for this is to let the flour fully absorb the liquid and start developing gluten. This is called the autolyse, if you wanted to get fancy. Then walk away and let it rest for 30 minutes. Next, add in 1 cup of milk, 1/2 cup of olive oil, and 3 cups of bread flour. This is telling you that your yeast is alive and ready to rock. When you come back, it should look a bit foamy and smell yeasty and delicious. Pulse a couple of times to mix, and then let this mixture sit for 15 minutes. Add 1 cup of hot water, 1 heaping teaspoon sugar, and 1 TBSP yeast. Start by proofing your yeast in your mixer. You can find my regular pizza dough recipe here.īy using a cast iron pan you are going to get closer to those pan pizzas of your memories. It just ends up too bready, the crust not crispy enough, just NO. Very rarely do I break out the big guns and attempt a thick crust. In my house, we are generally regular hand-tossed or thin crust pizza eaters. Flavorful, and will hold a TON of toppings. This cast iron deep dish pizza crust recipe will please even the pickiest pizza fan! It is crispy on the bottom, soft and chewy on the inside. I finally perfected not only my regular pizza crust recipe, but made an awesome deep dish as well. That job was probably my favorite of all of my food service jobs, and bought me many pairs of jeans, meals out, and other various teenagery things. Way back to my days at Pizza Hut as a line cook, and then eventually a waitress and delivery driver. Cast iron deep dish pizza crust and I go way back.
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