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February 03, 2005
Deep Dish Pizza Dough
Ingredients:
1/3 cup lightly packed potatoes
3 1/2 cup flour
1 1/2 tsp instant yeast
1 3/4 tsp salt
1 cup warm water
6 tbl extra virgin olive oil
Directions:
Wash and peel russet potatoes. Cook russet potatoes until tender, and then grate in large cheese grater to get the 1/3 cup of lightly packed potatoes.
Put ingredients in a food processor with the metal blade. Mix. Add 1 cup of warm water while processing. Add 6 tablespoons of extra virgin olive oil and mix.
Put in a little oil in the mixing bowl and rub it around the sides. Put dough in bowl and cover with plastic wrap.
Heat oven to 200F. Put the dough in the prepped oven (in a safe bowl) and turn the oven off. Let sit in oven for 30 minutes.
Flour the counter. Put the dough on it when it is done, and press down and shape into a 12" round.
Oil a 14" pan. Use enough oil to get a touch of 'fried' to it. Put the pizza dough on there and cover with a plastic wrap for 10 minutes.
Shape the dough to the pan. Cover back up for another 1/2 hour, and then work it once more. Poke the dough with a fork like you would a pie crust. Put in the oven for 425F for 15 minutes on a pizza stone.
Take the dough out of the oven and put the ingredients on the pizza. One traditional recipe includes the following toppings: chopped tomatoes, mozerella, garlic, basil, and parmesan. Whatever the ingredients, put the pizza back in and bake for 10-15 minutes. For a slightly more done pizza, leave in for 5 minutes more.
Posted by Kelli Little at February 3, 2005 07:24 AM