Here's a variation of a pan pizza that I made last night for our Saturday Night Pizza. The crust is pretty much the same as in my article Nostra Cucina: Deep Dish Chicago Style Pizza Recipe - the Upside-Down Pizza except that I used a ratio of 1/3 Bread Flour, 1/3 All-Purpose Flour and 1/3 White Whole Wheat Flour (all King Arthur brand).
The addition of All-Purpose flour in this recipe makes the crust a bit... well, crustier... while still having a nice bready interior.
The sauce is a very simple recipe:
1 - 28 ounce can of Tuttorosso Crushed Tomatoes with Basil (my new favorite)
2 tsp sugar
2 tsp dried basil
2 pinches sea salt
2 tablespoons extra virgin olive oil
3 cloves diced garlic cloves
1/4 tsp hot pepper flakes (pepperoncino)
Heat all the ingredients for 10 minutes, then set aside as you make your pizza. This makes enough sauce for 4-6 pizzas and could also be used on pasta.
The toppings were simple enough. Sauce first, then spread grated, smoked mozzarella (I like the drier, packaged type for use on pizza... like Boar's Head brand), then place paper thin slices of zucchini all around the perimeter (I used my mandoline). Cut up some thinly sliced Piccolo Prosciutto (Boars Head brand) or Speck into 1" x 2" strips and spread on top of the pizza. Drizzle with EVO.
The pizza baked in my oiled, 16" deep dish, dark pan for 15 minutes at 425 degrees F. The oven had been preheated with my pizza steel on the middle rack. At the end of baking, when the crust looked nicely browned underneath (I checked with a spatula), I turned the oven to broil for another 2 minutes. Cool for several minutes before slicing.
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