Pizza.txt

Evan's Foolproof Deep Dish
★★★★★
Pizza
Prep Time: 30 mins. to 50 mins.  | Cook Time: 35 mins. to 30 mins.  | Difficulty: Medium  | Servings: 8 

Ingredients:
CRUST
4 cups King Arthur Unbleached All-Purpose Flour
3 tablespoons yellow cornmeal
1 3/4 teaspoons salt
2 3/4 teaspoons instant yeast
2 tablespoons olive oil
4 tablespoons butter, melted
2 tablespoons vegetable oil or salad oil
1 1/4 to 1 2/3 cup water

FILLING
1 pound Italian sweet or hot sausage, cooked and sliced; or about 3 cups of the sautéed vegetables of your choice
8 oz pepperoni
1 large onion
1 yellow pepper
1 lb. mozzarella cheese, shredded
2-3 cups Evan's Pomodoro

Directions:
This is an application of Serious Eats Foolproof Pan Pizza (http://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html) to King Arthur Flour's Deep Dish (http://www.kingarthurflour.com/recipes/chicago-style-deep-dish-pizza-recipe) with my own ingredients to better resemble how I remember the original Pizzaria Uno's deep dish in Chicago (as opposed to the "pan pizza" they serve everywhere else.
CRUST:
Mix the dough ingredients (but only add 1 cup of water!), and knead — by hand, mixer, or bread machine — to make a smooth crust. After the first few minutes, dough will resemble pie dough. Slowly add water until doigh softens to resemble bread dough and becomes sticky; dough needs to be just loose enough to rise. This will take about 7 minutes at medium-low speed in a stand mixer. 
Place the dough in a lightly oiled bowl and let rise for 24 hours.
Grease it with EVOO, 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.
Lay the dough in a 14" cast iron pan and stretch it towards the edges until it starts to shrink back. Cover, and let it rest for 15 minutes. Start preheating the oven to 425°F while the dough rests.
Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. Remember, we're making a pizza PIE. The olive oil may ooze over the edge of the crust; that's OK. Let the crust rest for 15 minutes or so, as your oven comes up to 425°F.
Bake the crust for 10 minutes, until it's set and barely beginning to brown. While it's baking, prepare the filling.
FILLING:
Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the sausage (or sautéed vegetables), then the pomodoro.
Bake the pizza for about 30 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and carefully lift it out of the pan onto a rack. A giant spatula is a help here. Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving.