Form into a ball shape lift the dough up and lightly oil the bowl put the dough back in and tightly cover the bowl let it sit for about 60 minutes prepare a round 9 inch diameter high sided baking pan or springform pan by oiling its bottom and sides sprinkle a thin layer of cornmeal over the bottom of the pan
Season to taste about ¼ teaspoon mix together and set aside once the dough is ready preheat your oven to 445 f 230 c make the pizza generously grease a 10 inch 25cm cast iron skillet with more olive oil scrape the dough into the skillet and use your oil coated fingers to work it out into a thin layer
Add spinach and mix with a fork for a minute or so remove from heat step 3 preheat oven to 475 degrees lightly oil a 9 inch round baking pan 1½ inches deep roll dough into a 12 inch circle and fit into pan dough should just cover the bottom and sides of the pan with no overhang step 4
Preheat the oven to 500 degrees f brush a 14 inch round deep dish pizza pan with the olive oil starting in the middle and using your fingertips press the dough evenly to cover the bottom and about 2 inches up the sides of the pan cover the pan with plastic wrap or a clean kitchen towel and let the dough rise in the pan for 15 20 minutes
Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 55 f to 60 f set up the oven with two pizza stones or baking steels and preheat to 500 f for 1 hour generously butter the bottom and sides of a 12 by 2 inch or 13 by 2 inch round deep dish pizza pan dust the work surface with a
Remove the pizzas from the oven and allow to cool in the pans placed on a wire rack for 10 minutes after 10 minutes slice serve and enjoy place any leftover pizza in an airtight container and refrigerate for up to 5 days reheat leftovers in a 300 f 149 c oven for 15 20 minutes or until hot
Using a rolling pin as a guide place over a 9 2 inch 23 5 cm deep dish cake pan or cast iron skillet using your fingers press the dough into the cake pan make sure it is nice and tight fitting inside the pan trim any excess of dough off the edges with a small knife
12 ounces mozzarella cheese place spinach and mozzarella over dough alternatively check out giordano 39 s menu for a list of other fillings that work well in stuffed deep dish pizza roll out the second piece of dough and place over stuffed ingredients crimp the two edges of the dough together with your fingers to form a thick crust
Heat 2 teaspoons olive oil in a medium skillet over medium heat add garlic salt and crushed red pepper flakes to pan then saute until fragrant about 30 seconds stir tomatoes into skillet then bring to a simmer and cook until thick about 5 to 10 minutes
Prepare the spinach run the spinach under warm water in a strainer then squeeze out as much water as possible so that it has a dry crumbly texture mix it in a bowl with ⅛ teaspoon kosher salt the garlic powder and the oregano prepare the other toppings mince the garlic
Add olive oil to a medium skillet heat over a medium flame add mushrooms and sautee for 10 minutes until golden and crispy on the edges reduce heat to low add the garlic and cook for a minute turn the heat off add the well drained spinach toss in the oil and garlic until the spinach is heated through
Step 2 sprinkle the yeast over the lukewarm milk mixture stir and let stand until foamy 5 to 10 minutes add the flour if using a stand mixer go straight into kneading on medium low speed for about 10 minutes or until the dough becomes light and springy
Topping cook spinach in covered saucepan until wilted about 3 minutes drain rinse with cold water and squeeze dry chop coarsely saute garlic in hot oil for 15 seconds add spinach and cook stirring for 1 minute set aside in a small bowl mix the cheeses and set aside
Directions in a large bowl or bowl of a stand mixer combine flour cornmeal yeast salt olive oil melted butter vegetable oil and water stir to combine knead by hand or in stand mixer on medium low speed for 7 10 minutes or until soft smooth and elastic shape into a ball and place in a lightly greased bowl
Preheat oven to 450 degrees to make the sauce heat the olive oil in a large deep skillet over medium heat add the garlic and pepper flakes and cook until fragrant about 1 minute add the tomatoes salt pepper italian seasoning and sugar bring to a low boil and turn the heat to low
Instructions first start by making the crust in a large bowl of an electric mixer mix flour cornmeal salt yeast olive oil melted butter and water together with a wooden spoon once dough begins to form place dough hook on mixer and knead dough on medium speed for 8 minutes
First sprinkle in 1 2 of mozzarella cheese then add veggies then sauce top with remaining mozzarella cheese italian seasonings dried basil oregano thyme red pepper etc and grated parmesan cheese bake for 25 30 minutes or until the crust is golden brown and the cheese and sauce are bubbly
While the dough rises prepare the pizza sauce in a medium saucepan over medium heat combine the 1 tablespoon of olive oil and 1 tablespoon butter add the minced onion crushed red pepper italian seasoning salt and pepper cook stirring frequently until the onion is softened about 5 minutes
Crimp the edges of the dough around the edges of the pan to create a seal just like a pie with a knife trim the edges of the dough at the top of the pan to remove the excess top with a 1 4 inch of your favorite pizza or tomato sauce pro tip make sure the consistency of the sauce is not too thick or it can burn
Sprinkle skillet with cornmeal stretch dough into a 12 round carefully press dough into the bottom and up the sides of the skillet step 3 top dough with ricotta mixture spinach fontina and artichokes bake until the crust is golden brown 20 to 24 minutes let stand 5 minutes step 4 serve sprinkled with basil and cut into wedges
Method mix the dough in the bowl of a stand mixer fitted with the paddle attachment on low speed mix the flour corn meal salt yeast and sugar until blended add 1 2 cup plus 2 tablespoons room temperature water and mix until combined if the dough seems dry add an additional tablespoon or two of water
Part one making the dough in a mixing bowl dissolve sugar and salt into the lukewarm water add yeast oil and a small amount of the flour mix until you have a thick batter then add the rest of the flour and continue mixing until combined knead until the dough comes together into a smooth ball then stop
Preheat oven to 425 f in a medium skillet over high heat brown the sausage crumbling it as it cooks until it s brown and all the liquid has been cooked out remove from heat and let cool butter a 14 inch springform pan with a thin layer of butter and set aside throw the cornmeal onto a work surface and using a rolling pin roll out
Simply add pizza dough to the bottom of the slow cooker layer it with sauce cheese and your preferred toppings like sausage and pepperoni or fresh veggies like spinach tomatoes bell peppers
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