So as I mentioned before, I have a springform pan now - and this means, I can make deep dish pizza. Last night, I did! It was, I have to tell you, really awesome.
I found this recipe for deep dish and followed it pretty closely. I also used the bread & honey pizza dough recipe that I love, but tweaked it a little (not too successfully, unfortunately. Oh well).
You Need
For the crust:
1 cup warm water
1 1/2 tablespoons sugar
1 (1/4 oz) packet of active dry yeast (the book says "not the rapid-rise stuff!" but that's what I used and it was fine.)
2 tablespoons olive oil (and more for drizzling)
3 cups flour (I used 1/2 cup cornmeal, 1 1/2 cups bread flour, and 1 cup whole wheat pastry flour. It was kind of a Frankenstein's Monster, and was kind of the wrong consistency, but tasted yummy)
1 teaspoon salt
For the innards
1 (28-ounce) can crushed or diced tomatoes (the chunkier the better)
2 tablespoons tomato paste
2 tablespoons red wine
2 teaspoons Italian seasoning or 2 tablespoons fresh, chopped Italian herbs
1 1/2 teaspoons dried onion (I used fresh)
3 cloves garlic, minced
1 medium zucchini
1 bell pepper
½ teaspoon salt
Fresh ground pepper to taste
Throw some smoked paprika in there if you have it. Duh.
Cheese
2 cups shredded/grated mozzarella
2 TBSP parmesan or romano cheese
You Do
Preheat oven to 400.
Crust
Make your pizza dough (using b & h's instructions). Give yourself enough time; this will take at least an hour, and ideally a few hours. You definitely don't need as much of it as the recipe gives you; I used all of it and it was too crusty. I'd guess probably 3/4 of the ball you end up with should do the trick, but I'll get back to you when I try it again. Anyway, take your springform pan and pour a TBSP of olive oil in the center. Place your dough in the middle of the pan and press it down with your fingers toward the edges and about halfway up the sides. Prick it with a fork. Bake the crust for 10 minutes, then remove from the oven.
Innards
Saute your garlic and onion, add your zukes and pepps, saute for a bit. Then add all the other jazz, bring to a boil, then reduce heat and simmer for about 10 minutes.
Puttin' it all together
Take your pre-cooked-a-little-bit crust and layer 1 cup of mozzarella on the bottom. Add as much of the sauce as will fit, like so:
... then throw the rest of the cheese on top (including the parm/romano) and dust with some oregano. Bake for 35-40 minutes, rotating every 15. The pizza is done when the crust is browned and the cheese is bubbly and delicious-looking.
I invited some friends over, so I really had to be successful, or they would have been angry and hungry. Luckily, they were pleased:
