Рецепт Deep-Dish Pizza: when thin is not enough
Every times that I make pizza, I always end up putting too much topping on top of it.
I think that you might understand me (or you might have the same problem, haha), well a lot of ham, cheese, sauce and vegetable is delicious, right?
So, rather than eating pizza with soaky base, it may be better to plan for it instead and the answer for people who love pizza with load of topping is deep-dish pizza (or Chicago-style pizza). It's a kind of pizza that baked in cake pan to form deep crust, so you can put anything that you want in the center, ^^.
But it's still not good to have very wet base, right? And to prevent that I use thick white sauce to my topping, it adds richness while keeping the topping in place too. Cooking onion with white sauce remove excess moisture from the onion, and the onion become tastier after fully cooked too.
You can use other kinds of topping for this recipe, cooked sea food, more vegetable or etc. With this pizza, more topping is more delicious, haha.
English: Deep-Dish Pizza
Youtube: Deep-Dish Pizza/ พิซซ่าแป้งหนาพิเศษ/ シカゴ風ピザ
Deep-Dish Pizza
Makes 20 cm
Pizza dough
- 200-210 g ................... Bread flour
- 1 tsp ............................ Instant yeast
- 1 tsp ............................ Granulated sugar
- 3/4 tsp ........................ Salt
- 1 tbsp .......................... Rice bran oil
- 150 ml ......................... Water
- White sauce
- 1 tbsp .......................... Rice bran oil
- 100 g ........................... Onion, finely sliced
- 1 1/2tbsp ..................... Cake flour
- 100 ml ......................... Milk
- ..................................... Salt and pepper
- Topping
- 1 tbsp .......................... Rice bran oil
- ..................................... White sauce
- ..................................... Pasta sauce or ketchup
- ..................................... Ham or bacon, cut into small pieces
- ..................................... Cherry tomatoes, cut into small pieces
- ..................................... Pizza cheese
I use rice bran oil.
Put flour, yeast, and sugar into the bowl and whisk to combine.
Put the salt into the bowl and whisk again
Form a well in the center; pour in the water and rice bran oil.
Mix until the dough comes together.
Knead by pushing the dough away, then fold it back over (about 30 times).
Then knead by throwing the dough onto the work surface (about 8-10 minutes).
Knead until smooth (a bit sticky is OK).
Brush a bowl with rice bran oil.
Cover with plastic wrap.
Let it rest until double in size (about 1 hour).
Brush 20 cm pan with rice bran oil.
Take the dough out of the bowl and put into the prepared pan.
Cover and let it rest until double in size (about 30 minutes)
Meanwhile preheat an oven to 220°C.
Place a saucepan over medium heat, put 1 tbsp of rice bran oil into the pan.
Put the onion into the pan, cook until soften.
Pour flour into the pan and stir to combine.
Pour milk into the pan, stir to combine. Season with salt and pepper.
Cook until thicken.
Remove from the heat and pour into a bowl.
Let it cool before using.
Press the center of the dough.
And prick with fork.
Drizzle 1tbsp of rice bran oil over the dough.
Spoon half of the white sauce over the dough.
Place ham over white sauce, and spread pasta sauce over the ham.
Place tomato over the pasta sauce, and sprinkle pizza cheese over the tomato.
Repeat the same process one more time.
Bake in preheated oven for 20 minutes.
Let the pizza cool in the pan for 5 minutes.
Then remove the pan and serve.
Deep-Dish Pizza: when thin is not enough