I frequent quite a few forums but none so specified as pizza! I'm glad I found it. Living in the middle of Iowa is a dreadful place for pizza.
I have a bit of an emergency, I need to produce 2 deep dish butter crust pizzas by tomorrow afternoon. I'd like some direction on what recipes to use, I've had Malnati's and that's it. It was good but a bit bland for me. I'd like to modify it Detroit style with the cheese on top so it can spill over the edge and get fried and crispy. I realize I may get lambasted for this heresy but well...
I basically need a starting point for the crust. I'm wanting medium thick/thin, light and very buttery/crispy, not flaky and not doughy. Something akin to a tart crust.
Here you go.. This is a recipe that I use most often.
442 Grams Flour
7oz Water (110deg)
.85 tsp ADY
2.50 Tbs Olive Oil
4.75 Tbs Butter or Margarine
Kitchen Aid with dough hook instructions
Put Water, Yeast and Olive Oil into the mixing bowl stir and let sit for 5 min. Add the butter and flour and mix until a ball forms on speed 2. Let rest for 15 minutes then place in cooler for overnight rise. Take out 2 hours in advance of panning.
When ready to cook grease a 14”x2” pan with butter flavored Crisco, Bottom only not the sides.
Flatten the dough into a 14” pan until the dough covers the bottom. Use fingers from the top to pinch up the sides about all the way up the pan and about 3/16” thick. Layer ½ lb of sliced Mozzarella and ½ lb sliced Provolone cheese. Add sauce and toppings. Top off with a lite dusting of Parmesan Cheese.
Bake on medium rack in a preheated oven at 450F. Bake for 20 minutes or more.
If making same day dough, let dough rise 2 times.
The sauce is easy but i'm not sure you have enough time to make it.
1 28oz can 6in1 Crushed Tomatoes Drained
1 Tbsp Olive Oil
2 Cloves Garlic (Crushed)
½ Tsp Oregano
½ Tsp Basil
½ Tsp Marjoram
½ Tsp Onion Powder
¼ Tsp Kosher Salt
Mix and let sit in fridge overnight
Good luck and keep us posted