I really shouldn’t be so surprised by myself by now. Really, I shouldn’t. I do delicious things on the daily and it is no accident when I create a masterpiece that tastes like heaven mixed with a little cocaine. Basically, it’s in my nature. Don’t hate me ‘cause you ain't me.
I’m not a huge fan of deep dish pizza because let’s be honest, crust can take up too much room in the belly. It’s not even a “health” thing, it’s a “how can I fit the most pizza in my face/body/butt” thing.
I trust you understand. It’s a real issue.
But, there are tons of ways to do this. It’s like Sonic drink concoctions but better. Cause, pizza.
However, I am about to tell you exactly how I made mine because let me tell you….It was dee. lish. uss.
1 Package Active-Dry Yeast
1 Cup Warm Water
2 Tablespoons EVOO
1 Teaspoon Salt & Sugar
1 Cup White Whole Wheat Flour
2 Cups White Flour, approximately
1 Can Whole, Peeled Marzano Tomatoes
½ Cup Dry Red Wine
1 Tablespoon Tomato Paste
Oregano, Italian Seasoning, Garlic, Black Pepper, Basil
Mushrooms, roughly chopped
Green Bell Pepper, diced
White Onion, diced
This may look like a lot of steps; trust me, it’s not bad.
In the mixing bowl of your Kitchen-Aid, whisk the yeast with warm water and let it proof for about 5 minutes, until foamy. Add the salt, sugar, olive oil and White Whole Wheat Flour. Begin to mix with the bread hook attachment. One cup at a time, add the white flour until the dough sticks away from the bowl. Once you have enough, let the dough rest while you start the sauce.
In a blender or food processor, pulse the tomatoes to make a chunky sauce. Pour them into a saucepan with wine and bring to a simmer over medium heat. Stir in the seasonings with the tomato paste and let it simmer, uncovered until the sauce thickens to a consistency that makes you feel fancy.
Next, sauté the onion, bell pepper, and mushrooms with a little olive oil until tender, about 5-7 minutes over medium heat. Yeah. You know you like it. Stir them often and don't crowd the mushrooms or Julie Child will hate you forever.
Now, back to the dough. On a floured surface, begin to knead the dough until it is smooth like a big family of delicious carbohydrates. Roll it out into a circle. Using a spring form pan (or cake pan), spray and flour the pan with corn meal.
Little lesson here, corn meal creates air pockets between the pan and the dough. Translation: The dough gets thoroughly cooked and not too doughy and gross. You’re welcome, world! I’ll be here until I die and then I won’t be! But come back and visit me until then! *crowds go wild with applause and Facebook likes*
Fit the dough into the pan, pressing it into the sides and corners. Brush olive oil all over that delicious mess and let it rise in a warm oven until you’re ready to party (Aim for 15-20 minutes).
Okay, on to the next. I really don’t feel like I use my microwave much. I don’t say that as a "bragging thing.” I just say it honestly. However, if I’m using the cheap little delicious Hormel pepperonis, I like to zap them in between some paper towels to drain a little fat. I know, I know. I’m super, duper healthy. Feel free to frame pictures of me all over your house. About 45 seconds should do it. Honestly, it makes the pizza less greasy and I like that unless it's 2:30am and my hair is plastered to my head from dancing so hard.
Spread a ton of your pizza sauce into the dough, cause that crap is delicious. Layer all your toppings (along with the "uncooked" black olives) on there cause, that crap is also delicious. Then, top with mozzarella and parmesan cheese. Like, a lot.
Bake at 375 for about 15 minutes, loosely covered with foil. Remove the foil, turn the oven to 425 and bake for another 10 minutes, just until the cheese is bubbly and lightly golden.
Maybe this is a few steps but nothing here is overly complicated. Plus, when your face is covered in pizza sauce and your belt needs to be loosened, you're going to be really okay with it.