PIZZA ESSENTIALS: THE ULTIMATE DEEP DISH CRUST

Steps:

• 1. PREP/PREPARE
• 2. For this recipe, I find the best thing to bake it in is a spring form pan with tall sides.
• 3. You can work this dough entirely by hand; however, for this recipe, I will be using my stand mixer, fitted with a dough hook. If you are doing this by hand, you will need a large bowl... something you can get your hands into and work the dough.
• 4. Gather your Ingredients (mise en place).
• 5. Add the flour, salt, basil, oregano, and parsley to the bowl of your stand mixer.
• 6. In a measuring cup or bowl add the water, melted butter, olive oil, and yeast.
• 7. Give it a quick whisk, to combine the ingredients, and let it stand for about 5 minutes.
• 8. What we are doing is "proofing" the yeast. If the top begins to get foamy, you have good yeast; if it does not foam, your yeast is dead, give it a good burial, and buy some better yeast.
• 9. Turn the mixer on low, and slowly add the liquid (occasionally stopping to scrape down the sides with a rubber spatula).
• 10. Chef's Tip: I usually reserve a bit of the liquid, just to see if I will need it. Working with flour can be a bit tricky, and things like humidity and other factors can determine how much liquid to use.
• 11. When the dough begins climbing up the hook, stop mixing, about 3 - 4 minutes.
• 12. Add the dough to a large bowl. Sprinkle on a bit of olive oil then roll the dough until coated in the oil. Cover, and allow to rest in a non-drafty corner of your kitchen for about 30 - 40 minutes.
• 13. Remove it from the bowl, dust with a bit of flour, and knead it until smooth and elastic.
• 14. Chef's Note: The dough will be a bit sticky; however, if you keep your hands floured, you should not have a problem.
• 15. Place back into the bowl, cover, and allow to rise for about 4 - 5 hours.
• 16. Then place the bowl, still covered into the refrigerator for 12 - 24 hours, before using.
• 17. On the day that you are going to use it, remove from the fridge, roll out and cut in half.
• 18. If you are only making one pie, then wrap the second dough ball up, and stick into the freezer until needed.
• 19. Place the dough into a baking pan, coated with some olive oil (spring form is the best).
• 20. Slightly flatten it out, and then cover for about 3 - 4 hours.
• 21. Chef's Note: The dough will be about double in size.
• 22. Use your fingers, dipped in a bit of oil, to stretch the dough on the bottom, and up the sides of the pan.
• 23. Chef's Tip: If the dough keeps springing back, let it rest for 5 minutes, and continue stretching it until you fill the pan (bottom and sides).
• 24. Cover and allow to rest for 2 - 3 hours.
• 25. TIME TO BUILD A PIE
• 26. To me, the ingredients placed onto your pie are a personal thing, and not to be trifled with.
• 27. Place a rack in the middle position, and preheat the oven to 450f (235c).
• 28. Chef's Note: If you have a pizza stone, place that on the rack, and allow it to heat up.
• 29. How about lining the pie with some provolone cheese...
• 30. Then lay down some nice yummy sauce...
• 31. Some Italian sausage would be nice...
• 32. Then some grated parmesan cheese...
• 33. I think that I will throw on some thinly-sliced prosciutto...
• 34. Then some more cheese and some slices of pepperoni...
• 35. Stick it in the oven, until the cheese is bubbling and the crust is a golden brown, about 20 - 25 minutes.
• 36. Let is rest for about 10 minutes, before removing it from the pan.
• 37. PLATE/PRESENT
• 38. Cut up into slices and serve while nice and hot. Enjoy.
• 39. Keep the faith, and keep cooking.