New York style, Chicago style, and even cauliflower style!
1 New York style, Chicago style, and even cauliflower style!
- 1/2 teaspoon active dry yeast
- 1 1/2 cups warm water
- 2 1/2 teaspoons Sugar
- 1 tablespoon Olive Oil
- 4 1/2 cups high gluten bread flour
- Set the yeast in the warm water for 5 minutes, or until it starts to ‘bloom’.
- Add the remaining ingredients until they are just combined.
- Place a wet cloth over the bowl and let sit for 20 minutes. This step, known as autolyze, allows the starches to hydrate and better develop the dough as you proceed.
- Knead the dough for at least ten minutes, or until the dough is stretchy and does not rip when your finger pushes down on it.
- Put the dough in a warm area and let sit until it doubles in size.
- Punch it down, knead for three minutes, and let it rise until again doubled.
- Punch down again and remove a nice chunk to store for the next batch.
- For 41 cm (16 inches) pies, separate into 560 gram (18 oz.) pieces. If you make multiple batches, these can be frozen very successfully if wrapped or sealed well. Just make sure that you give your starter ample time to thaw before you add it to the next batch.
Chicago Style deep-dish pizza dough
- 1⁄4 ounce active dry yeast (2 1/4 tsp)
- 1 1⁄4 cups lukewarm water
- 1 teaspoon sugar
- 3 1⁄4 cups unbleached bread flour, plus more for dusting
- 1⁄2 cup medium-grind yellow cornmeal
- 1 teaspoon table salt or 1 1/2 teaspoons kosher salt
- 1⁄2 cup olive oil, plus
- more olive oil, for oiling bowl and pan
- In a large bowl, dissolve the yeast in 1/4 cup of the warm water. Add the sugar and 1/4 cup of the flour and stir with a wooden spoon or rubber spatula to combine.
- Cover with plastic wrap and let rise in a warm place for 20 minutes.
- Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/2 cup olive oil.
- Using a wooden spoon, mix the dough, incorporating as much of the flour as possible.
- Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will be a little sticky, but shouldn’t stick to your hands.
- Add only a minimum amount of flour to the work surface to keep the dough from sticking.
- Lightly oil a large bowl. Add the dough and turn to coat on all sides.
- Cover the bowl with plastic wrap and place a clean, damp, kitchen towel over the top.
- Set the bowl in a warm spot and let rise until doubled in volume, 1 1/2 to 2 hours. (For a slow rise, place the covered bowl in the refrigerator and let rise for 10 to 12 hours, returning the dough to room temperature before using).
- When the dough has doubled in volume, punch it down and knead it for 2 to 3 minutes. Press the dough evenly into the bottom of an oiled 14-inch round deep-dish pizza pan.
- Let the dough rise in the pan for 15 to 20 minutes.
- Press the dough until it comes 2 inches up the sides and is even on the bottom and at the corners of the pan.
- Proceed with any deep-dish pizza recipe.
Cauliflower Pizza Crust
- 1 head cauliflower, stalk removed
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 2 eggs, lightly beaten
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Break the cauliflower into florets and pulse in a food processor until fine. Steam in a steamer basket and drain well. (I like to put it on a towel to get all the moisture out.) Let cool.
- In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder, and eggs. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 20 minutes.
- Add desired toppings and bake for an additional 10 minutes.
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