Honestly, this rarely works for me because the oil makes the dough so slippery that it falls right back down. Let the dough rest for ten minutes, and then try to stretch the dough up the sides of the pans. Measure 2 tablespoons of oil into each cake pan and swirl to coat the bottom. Gently turn the dough out onto the counter and divide it in half. It’ll rise way faster in the summer than in the winter! How long that will take depends greatly on the temperature in your home. Let the dough rise for an 45-60 minutes, or until it’s doubled. Place the dough back into the mixer bowl (I never bother washing it first!) and cover with a wet tea towel. Knead for a few minutes, adding flour as necessary. Turn the dough out onto a floured counter. Mix together, and add water and two tablespoons oil.īeat in grated potato, and let the dough mix for 2-3 minutes. Measure 1 1/3 cup of lightly packed potato(save any extra for another purpose).Ĭombine 3 cups of flour, yeast, and salt in a mixer bowl.
Let the potato pieces cool a bit, and then grate them on the fine side of a box grater (or use a potato ricer.) Add the potato, and cook for 10-15 minutes, or until tender. So, start by peeling and quartering a russet potato. Part of the secret to this pizza’s springy dough is the lowly potato, which does magical things to yeast doughs. 😉 A more condensed version of this recipe (more suitable for printing) is here. It’s best to have a pizza stone for this recipe, but if you don’t, never fear…there is a workaround in the recipe. My cake pans are nothing special, but they’ve been working just fine, and I’m thrilled that I don’t have to buy and store an enormous deep dish pan. Fortunately for me (since I don’t own one of those!), they also included directions for using two 9-inch cake pans instead. So, I do this in my stand mixer, and I just finish up the kneading on the countertop.Īlso, their recipe calls for a large deep dish pan. (Although my Baking Illustrated book calls it Deep-Dish Pizza, so I’m not sure what’s up with that?)Ĭook’s original recipe uses the food processor to mix the dough, but I get very annoyed whenever I try to use that instead of my stand mixer (also, my food processor sounds a little wheezy when I try to make it mix stiff yeast dough). It’s more akin to a pan pizza you might order at a restaurant. This isn’t a Chicago-style deep dish pizza, where the cheese is topped by sauce. Well, the dough bakes up into a soft, lofty crust.Īnd because the pans are oiled, the bottom of the crust is delightfully crispy without being hard or crunchy.
#Costco deep dish pizza how to
My deep-dish pizza skills are all thanks to Cook’s Illustrated…without them, I’d have had no clue how to go about making this at home. (Want to jump straight to the recipe? Here’s a printable, picture-less PDF.)
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