Originally Posted by CharlieD
Care to share recipe. I make thin crust pizza, but we have friends who love deep dish one, need good recipe.
Standard bread recipe, 2 batches:
Since this isn't the place I'll write the basics.
18 oz water, 1 Tb sugar, 2 ts cake yeast, 10 oz flour, watch to make sure yeast lives, then stow in cooler overnight.
in bowl, 2 oz water, 3 ts cake yeast, 1 ts sugar, let sit to liven up.
add to sponge.
add 22 oz flour (or more or less). Knead.
Add 1 TB Kosher Salt, 2nd knead. Dust with whole wheat or all purpose.
Nothing unusual. Nothing special.
Hard part: Leave rise in cooler 1 ~ 2 days.
Now the dough is ready to be made into ... Kaisers? Pizza? Baguettes? Maybe even bread. I know, the Blasphemy!! Each are suppose to have their own special dough .....
If I'm making Garlic Herb I add these to the sponge while waiting for the second yeast to wake up.
Let the dough come up to room temp.
For the pizza I work it a little to redistribute the yeast. Form it, rest it, shape it, coat the bottom of a 14 inch cast iron skillet with olive oil, insert dough, bead of oil around dough perimeter and lightly coat the top. Rise.
Hmm, this is becoming involved.
Top (I use chopped stewed tomatoes and reduce/ herb the juice), put in 400 degree oven 15 minutes, cover with foil (laid on top), cook another 15.
Of course this depends on skillet weight (the ones I use are heavy) and the oven, and the amount of toppings.
What makes it so good is that it is different, around here you can't get a real thick and light pizza, Specially with an almost oil bread/dough.
Time to pack up the mixer and head over.