Pan Risen Deep Dish
This is a soft and airy crust as well as tender. I developed this for my kids who really like this style. The objective was tender, light and “easy to bite” crust. My kids don’t like heavy oil, butter or biscuit style. So, after making many of these this one seemed to be the most liked. I wanted the edges to look like “artisan” style bread, but with a soft texture
The dough is broken down as follows:
Flour (100%)
Water (55%)
IDY (.80%)
Salt (1.38%)
Olive Oil (6%) (Pure not EV)
Sugar (1.5%)
Buttermilk, Dry (5%) – (SACO Cultured Buttermilk)
Bowl Residue (1%)
TF .20
For a 12” pan ball is 647g or 22.85oz
Fully dissolve Salt and Sugar – this is important for crust coloration. Mix low for 60 seconds then add oil and mix low 4 more minutes. 5 total. Ball into 22.85 oz (however many balls you want) and store in a sealed container in the fridge for 48 hours. The balls will end up to be about 7 inches in diameter so leave plenty of space between the balls.
When ready, let the dough warm for 2 to 3 hours.
Oven temp at 475
Crisco oil the bottom of the pan fairly heavy
Press the ball into the pan by hand, slowly push to the side and set the pan off to the side for rising
Let rise for 60 minutes and reshape the edges. You will have a skin on the dough which is fine. You can use the more common “fat” edge that most people like (but some hate) or press tight to the pan and thin out the rim
The dough will be about 1” thick at the center after rising
Do not push it down – you want it puffy.
I put cheese first then using a ketchup style dispenser, squeeze on the sauce. Keeping the sauce off the dough as much as possible will keep the upper layer of the crust in better shape. You can also lay down sliced first. So, Cheese, toppings, Cheese. I also added fresh basil which to me really adds the flavor.
These pizzas disappeared off the table.
