10-Inch Deep-Dish Pizza
By America's Test KitchenPublished on August 22, 2007
Time
2 hours, plus 50 minutes rising
Yield
Serves 4 to 6
Ingredients
1 medium baking potato (about 9 ounces), peeled and quartered1 ½ teaspoons rapid-rise yeast 3 ½ cups unbleached all-purpose flour 1 cup warm water (105 to 115 degrees)6 tablespoons extra-virgin olive oil plus more for oiling bowl1 ¾ teaspoons table salt
Before You Begin
If you don’t own a 14-inch deep-dish pizza pan, as required by our "Deep-Dish Pizza" recipe, you can divide the dough between two 10-inch cake pans.
Instructions
- Bring 1 quart water and potato to boil in a small saucepan over medium-high heat; cook until tender, 10 to 15 minutes. Drain and cool until potato can be handled comfortably; press through fine disk on potato ricer or grate through large holes on box grater. Measure 1 1/3 cups lightly packed potato; discard remaining potato.
- Adjust one oven rack to highest position, other rack to lowest position; heat oven to 200 degrees. Once temperature reaches 200 degrees, maintain heat 10 minutes, then turn off heat.
- In bowl of standing mixer or in workbowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined. Cover with plastic wrap and set aside until bubbly, about 20 minutes. Add 2 tablespoons olive oil, remaining 1/2 cup water, 3 cups flour, salt, and potato. If using mixer, fit with paddle attachment and mix on low speed until dough comes together. Switch to dough hook attachment and increase speed to medium; continue kneading until dough comes together and is slightly tacky, about 5 minutes. If using food processor, process until dough comes together in a ball, about 40 seconds. Dough should be slightly sticky. Transfer dough to lightly oiled medium bowl, turn to coat with oil and cover tightly with plastic wrap. Place in warm oven until dough is soft and spongy and doubled in size, 30 to 35 minutes.
- Grease bottom of 2 10-inch cake pans with 2 tablespoons olive oil each. Turn dough onto clean, dry work surface and divide in half. Pat each half into 9-inch round. Transfer round to pans, cover with plastic wrap, and let rest until dough no longer resists shaping, about 10 minutes.
- Line lowest oven rack with unglazed baking tiles or place pizza stone or rimless cookie sheet on rack (do not use insulated cookie sheet; see note above) and heat oven to 425 degrees. Uncover dough and pull up into edges and up sides of pan to form 1-inch-high lips. Cover with plastic wrap; let rise in warm draft-free spot until double in size, about 30 minutes. Uncover dough and prick generously with fork. Bake on preheated tiles, stone, or cookie sheet until dry and lightly browned, 5 to 10 minutes. Add desired toppings, dividing topping evenly in half between pizzas; bake on tiles, stone, or cookie sheet until cheese melts, 10 to 15 minutes. Move pizza to top rack and bake until cheese is spotty golden brown, about 5 minutes longer. Let cool 5 minutes, then, holding pizza pan at angle with one hand, use wide spatula to slide pizza from pan to cutting board. Cut into wedges and serve.
Time
2 hours, plus 50 minutes risingYield
Serves 4 to 6Ingredients
1 medium baking potato (about 9 ounces), peeled and quartered
1 ½ teaspoons rapid-rise yeast
3 ½ cups unbleached all-purpose flour
1 cup warm water (105 to 115 degrees)
6 tablespoons extra-virgin olive oil plus more for oiling bowl
1 ¾ teaspoons table salt
Test Kitchen Techniques
Ingredients
1 medium baking potato (about 9 ounces), peeled and quartered
1 ½ teaspoons rapid-rise yeast
3 ½ cups unbleached all-purpose flour
1 cup warm water (105 to 115 degrees)
6 tablespoons extra-virgin olive oil plus more for oiling bowl
1 ¾ teaspoons table salt
Test Kitchen Techniques
Ingredients
1 medium baking potato (about 9 ounces), peeled and quartered
1 ½ teaspoons rapid-rise yeast
3 ½ cups unbleached all-purpose flour
1 cup warm water (105 to 115 degrees)
6 tablespoons extra-virgin olive oil plus more for oiling bowl
1 ¾ teaspoons table salt
Test Kitchen Techniques
Why This Recipe Works
We focused on the dough for our deep-dish pizza recipe, since these pizzas are 75 percent crust. The secret to a perfect crust came from an unlikely source: a potato. Also used in a recipe for focaccia dough that we liked, the potato contributed moisture as well as extra richness and sweetness to the dough.
Before You Begin
If you don’t own a 14-inch deep-dish pizza pan, as required by our "Deep-Dish Pizza" recipe, you can divide the dough between two 10-inch cake pans.
Instructions
- Bring 1 quart water and potato to boil in a small saucepan over medium-high heat; cook until tender, 10 to 15 minutes. Drain and cool until potato can be handled comfortably; press through fine disk on potato ricer or grate through large holes on box grater. Measure 1 1/3 cups lightly packed potato; discard remaining potato.
- Adjust one oven rack to highest position, other rack to lowest position; heat oven to 200 degrees. Once temperature reaches 200 degrees, maintain heat 10 minutes, then turn off heat.
- In bowl of standing mixer or in workbowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined. Cover with plastic wrap and set aside until bubbly, about 20 minutes. Add 2 tablespoons olive oil, remaining 1/2 cup water, 3 cups flour, salt, and potato. If using mixer, fit with paddle attachment and mix on low speed until dough comes together. Switch to dough hook attachment and increase speed to medium; continue kneading until dough comes together and is slightly tacky, about 5 minutes. If using food processor, process until dough comes together in a ball, about 40 seconds. Dough should be slightly sticky. Transfer dough to lightly oiled medium bowl, turn to coat with oil and cover tightly with plastic wrap. Place in warm oven until dough is soft and spongy and doubled in size, 30 to 35 minutes.
- Grease bottom of 2 10-inch cake pans with 2 tablespoons olive oil each. Turn dough onto clean, dry work surface and divide in half. Pat each half into 9-inch round. Transfer round to pans, cover with plastic wrap, and let rest until dough no longer resists shaping, about 10 minutes.
- Line lowest oven rack with unglazed baking tiles or place pizza stone or rimless cookie sheet on rack (do not use insulated cookie sheet; see note above) and heat oven to 425 degrees. Uncover dough and pull up into edges and up sides of pan to form 1-inch-high lips. Cover with plastic wrap; let rise in warm draft-free spot until double in size, about 30 minutes. Uncover dough and prick generously with fork. Bake on preheated tiles, stone, or cookie sheet until dry and lightly browned, 5 to 10 minutes. Add desired toppings, dividing topping evenly in half between pizzas; bake on tiles, stone, or cookie sheet until cheese melts, 10 to 15 minutes. Move pizza to top rack and bake until cheese is spotty golden brown, about 5 minutes longer. Let cool 5 minutes, then, holding pizza pan at angle with one hand, use wide spatula to slide pizza from pan to cutting board. Cut into wedges and serve.
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