Deep Dish Pizza

I got this recipe from:
http://annies-eats.com/2010/01/21/chicago-style-deep-dish-pizza/


Deep Dish Pizza

1 1/2 cups + 2 TBS All purpose flour
1/4 cup yellow cornmeal (I used white because that is what I had)
3/4 tsp salt
1 tsp sugar
1 1/8 tsp instant yeast
1/2 cup + 2 TBS room temperature water
1 1/2 TBS unsalted butter, melted
1 tsp olive oil
2 TBS unsalted butter, softened

For toppings I used
Sauce - recipe here
Mozzarella cheese
Parmesan cheese
Pepperoni
Bacon bits

Mix all dry ingredients, add water and melted butter. Mix on low until fully incorporated, 1-2 minutes. Knead until glossy and smooth (on medium/low speed for 4-5 minutes) Coat a medium bowl with the olive oil. Let it rise in the bowl tightly covered with plastic wrap for 45-60 minutes.

To laminate the dough, turn the dough out onto a dry workspace, toll into 8 by 6 inch rectangle. Using an offset spatula (I just used a butter knife) spread the softened butter over the surface leaving 1/2 inch around the edges. starting with the sort end toll into a tight cylinder. With the seam side down, flatten the cylinder into a 9x2 inch rectangle. Gold into thirds, like a business letter, pinch the seams to form a ball, and return to oiled bowl. Cover tightly with plastic wrap and let it rise in the fridge until nearly doubled 40-50 minutes.




Preheat the oven to 425 degrees. Coat a round 9 inch cake pan with 2 TBS olive oil.
Transfer the dough ball to dry counter and roll into a 13 inch disk about 1/4 inch thick. Transfer dough into pan, lightly press into the pan, working it into the corners and one inch up the sides. Put the toppings on and bake until the crust is golden brown, about 20 minutes, let cool for 10 minutes before cutting.