Cake pan pizza | deep-dish Sicilian/Detroit-style (kinda)

Try Brightland now! Get 10% off when you click my link and get your first Luminous Capsule: http://brightland.co/adamragusea | Thanks to Brightland for sponsoring this video! ***RECIPE, MAKES ONE 9×9 in (23x23cm) PIZZA*** 1 cup (237mL) warm water 1 teaspoon…

Cake pan pizza | deep-dish Sicilian/Detroit-style (kinda)

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Try Brightland now! Get 10% off when you click my link and get your first Luminous Capsule: http://brightland.co/adamragusea | Thanks to Brightland for sponsoring this video!

***RECIPE, MAKES ONE 9×9 in (23x23cm) PIZZA***

1 cup (237mL) warm water
1 teaspoon sugar
1 teaspoon dry yeast
2 teaspoons coarse salt (10g, maybe 1 teaspoon of a fine salt)
2-3 tablespoons cornmeal
2-3 tablespoons whole wheat flour (just for flavor, not necessary)
bread flour or all-purpose (about 1.5 cups, 200g, but it depends)
olive oil
sauce (I use Pastene Kitchen Ready ground tomatoes with a little dried herbs, olive oil, pinch of sugar and a tiny splash of vinegar)
cheese (I use four 1 oz (28g) sticks of Galbani whole milk, low-moisture mozzarella string cheese with a little grated parmesan underneath)
any other toppings you want

Put the water in a mixing bowl. Stir in the sugar and yeast and let bloom until the yeast start foaming up or showing any other signs of life. Put in the cornmeal, whole wheat flour (if using), salt and a little glug of olive oil (maybe two teaspoons). Then stir in as much bread flour as you can easily stir in with a spoon — no hand kneading. Cover and let rise slowly in the refrigerator for at least a day and up to a week.

Line a 9×9 in (23x23cm) cake pan with parchment paper — crumpling it up first will help it fit down in the corners. Coat the paper in a thin film of olive oil. Pull the dough out of the fridge and knead it a few times with a spoon or oily hands. Stretch it out a little bit in the air then lay it down in the oiled paper, stretch it out into a full square as much as possible (don’t worry if it’s not quite there yet), cover and let proof until puffy, 1-2 hours at room temperature or a day in the fridge. After it’s proofed, it should be easy to stretch it into the corners if it’s not there already — be gentle so as to not deflate it.

Position a rack at the very bottom of your oven and move the others as high as possible. Heat the oven to its maximum temperature on the normal, non-convection heat setting, or whichever setting on your oven works primarily by heating the bottom element.

Top the pizza with sauce and cheese, and bake on the bottom rack until almost but not quite finished — mine took about 9 minutes. Take the pizza out, let it cool and solidify for a minute, then use the parchment paper to lift the pizza out. Peel the paper off and lay it on a cooling rack. Use the cooling rack so slide the pizza back into the oven, directly on the bottom oven rack. Finish baking the pizza to your liking — mine took about 4 minutes at this stage. Slide the pizza back onto the cooling rack and let cool before cutting.

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