Friday’s Deep Dish Pizza Delight

Deep Dish Pizza Day this year happened to fall on a Friday. Bummer. I talked with Hubby – no meat on Fridays in our Old School Semi-Traditional Catholic Home. I really wanted to create a Deep Dish recipe, but one he would like.

That’s when Hubby surprised me. He said he’d be willing to have a meatless Pizza. Throw some mushrooms and go for it he said. Well all right then, we’re in business.

Everything from the crust to the sauce are new recipes. The original recipe said you could make two 12-inch round pizzas in cake pans. I don’t know about you, but I only have one cake pan that big. It’s part of a three-tier set. However; I do have a rimmed baking dish that I’ve used for deep-dish pizzas in the past. So why not? Just a few changes in the directions, and I was set.

Before we get to making this insanely huge deep dish Friday Special, I want to tell you this crust is amazing. It’s so buttery good. And the sauce, with the red pepper flakes gives this pizza just the right kick. I had planned to make a mushrooms, onion, basil pizza. But Hubby asked that skip the basil. He’s not a fan. Sure. After all, most of my dishes are for him. He’s the center of my world, my soul mate. So if he makes a request, and it’s one that isn’t crazy (like leaving avocados out as a garnish when he can always pick them out), I’ll honor his request. This pizza was amazing. And oh so filling. A square and a half was all I could handle. My guys each ate three squares. Honestly, I don’t know where they put it!

Anyway, happy Deep Dish Pizza Day!

Deep Dish Mushroom-Onion Pizza
Pizza Crust
3-1/4 cups Flour (Spooned and leveled)
1/2 cup Yellow Cornmeal
1-1/4 teaspoons Salt
1 tablespoon Sugar
2-1/2 teaspoons Instant Yeast
1 cup slightly warm Water
1/4 cup Butter, melted
1/4 cup Butter, softened to room temperature
Olive Oil for coating

Combine the flour, cornmeal, salt, sugar and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Add the water along with 1/4 cup of melted butter.

Note water should be around 90-degrees. Melted butter should not be too hot. Too much heat will kill the yeast.

On low speed, beat the dough ingredients until everything begins to moisten. Continue on low speed until the dough is soft, supple and gently pulls away from the sides of the bowl, about 5 minutes total.

Note: If the dough is too hard, beat in 1 teaspoon of warm water. If too soft, beat in 1 tablespoon flour.

Remove the dough from the bowl and form into a ball. Lightly grease a large mixing bowl with olive oil, place dough ball inside, turning around so that all sides are coated in the oil. Cover the bowl tightly with foil and allow to rise in a warm environment for about 90 minutes or until double in size.

Once the dough is ready, lightly flour a large work surface. Remove dough from the bowl, set foil aside (for later use). Gently punch down the dough to remove any air bubbles and roll the dough into a large 15-inch by 12 inch rectangle. Spread 1/4 cup of softened butter on the top of the dough. Roll the dough up lengthwise to form a log. Fold log in on itself several times to distrubute the butter throughout. Roll into a tight ball; wrap in the foil. Place in the refrigerator to rest for at least 1 hour. While the dough rests, make the sauce.

Tomato Sauce
1/3 cup Red Onion
3 Garlic Cloves
2 tablespoons Butter
3/4 teaspoon Salt
1 teaspoon dried Oregano
1/2 teaspoon Crushed Red Pepper Flakes
1 (28 oz) can Crushed Tomatoes

Peel and finely grate red onion, set aside. Peel and finely mince fresh garlic, set aside.

Place butter in a medium saucepan over medium heat and allow to melt. Once melted, add grated onion, salt, oregano and red pepper flakes. Once the onion has slightly browned, about 5 minutes, add garlic and tomatoes.

Lower heat, allow sauce to simmer until it’s hearty, fragrant and thick, about 30 minutes. Once the sauce has simmered and reduced to about 2-1/2 cups. Remove from heat and set aside until ready to use.

Toppings
1 cup White Mushrooms
1/4 Red Onion
4 cups Mozzarella Cheese
1/2 cup Parmesan Cheese

Clean and slice mushrooms, set aside. Thinly slice onion, separate and set aside.

Remove dough ball from the refrigerator. On a cutting board, lay out a large piece of parchment papper. Brush paper with olive oil and set aside. Brush a rimmed baking sheet with olive oil; set aside.

Roll out the dough on the parchment paper, forming a crust about 2-inches larger than the rimmed baking dish. Place pan over the dough, flip and remove parchment paper. Using fingers, press the dough into the pan. Make sure dough is tight inside the pan, trim any excess dough from the edges with a knife. Pinch excess to the edge to form a thicker rim.

Brush the top edges of the dough with a little olive oil to give crust a beautiful sheen. Fill pizza with half of the cheese, half the sauce, scattering the mushrooms and onion slivers, then the remaining sauce. Top with another 2 cups of Mozzarella Cheese followed by a scattering of Parmesan Cheese.

Heat oven to 425-degrees. When heated, place pizza in oven and bake for 15 minutes. Rotate for even browning, and continue to bake for another 5 minutes or so.

Remove to cooling racks. Let rest for 10 minutes before slicing. Serve and enjoy. Great with a simple toss salad.

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The stone rejected by the builders has become the cornerstone