Wednesday, February 24, 2010

Deep Dish Pizza

In keeping with our pizza theme, we had pizza for supper last night.  I made a whole wheat "Chicago style" crust.  Like any deep dish pizza, the dough was thick and chewy.  But, a small amount of olive oil brushed on the dough before adding toppings and baking added a bit of crunch.  This was a heavy crust, but not greasy.  And, it was easy to make and bake.  I adapted mine from a recipe in Whole Foods for the Whole Family.

1 Tab yeast
1 cup warm water
1 tsp sugar
1 tsp salt
1 Tab olive oil
3 cups whole wheat flour
olive oil for brushing dough

Preheat oven to 425 degrees. 
Sprinkle yeast over water and sugar in the bowl of a stand mixer (or, other large bowl).  Add salt and oil.  Stir in 2 cups flour and combine.  Gradually add remaining flour.  Knead in stand mixer with dough hook (or, by hand) until dough is smooth. 
Spread into a lightly greased 9x13" pan.  Let rise 15 minutes.
Brush dough with olive oil.  Add toppings.  Bake 20-25 minutes. 

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