You're gonna love this!
Anyway, after dinner on Friday night I decided to whip up this dough recipe and make pizza on Saturday as the dough needs to proof for 8-24 hours. It was really easy to make although they warn you to weigh all of the ingredients with a digital scale that reads grams as well as ounces. I mixed it up, covered it up and let it sit. On Saturday afternoon, I got to work on making the pie and sure enough it was very similar to Palmieri's except I put some toppings on the tomatoes as well as cheese. Boy, was it delicious. Following are some photos of the process and the recipe courtesy of Serious Eats. It does take some time but most of it is 'inactive' time, i.e. letting the dough proof for the 8-24 hours. Plan ahead and make this yummy pizza if you like a deep dish pizza. You'll love it!
|After mixing the dough (by hand with a wooden spoon.. no kneading required!) you'll be left with a very shaggy looking dough. It's OK though, the extra water in the recipe will take care of that.|
|One of the beauties of this dough is that in addition to no kneading, the dough spreads out in the greased pan so there is not a lot of stretching to do. Assemble your toppings at this point.|
|Here is the finished product. Looks pretty tasty too, doesn't it?|
|Note the nice 'puff' to the crust and the yummy charred tomato on the side of the crust. Mmmm!|
|The crust was nicely browned on the bottom too, with no big white spots where there might have been air pockets.|