I call this dish “Pizza du Bon Marché” because I bought the pizza pan at a Northgate department store. (Guess which one!) The type of pan I use is the “Cucina Italia Deep Dish Pizza Set” – which retailed for about $15 – 20 at the Bon Marché (renamed Macy's)– although any deep 13-inch pan may do.
The stone-ground wheat flour gives the crust a solid, filling consistency. If you want lighter crust, try using unbleached all-purpose flour instead.
This pizza is also great reheated. Even the microwave doesn’t spoil the crunchy crust!
2 envelopes (1/2 oz) active dry yeast
1 1/3 cups warm (110º to 115º) water
3 cups stone-ground wheat flour
2 cups white flour
2 tablespoons olive oil
2 teaspoons salt
Smidgeon of olive oil to smear on the pan
Dissolve the yeast in 1/3 cup warm water. Add the flour, olive oil, 1 cup warm water, and the salt, and knead for 10 minutes. Put in an oiled covered bowl to rise. When the dough has doubled in bulk – about 2 hours – punch it down and let rest 5 minutes. Place the ball of dough in a 13-inch deep dish pizza pan that has been lightly oiled with olive oil and flatten the dough with the heels of your hands and your fingertips to cover the bottom of the pan evenly. Pull the edge of the dough up the sides of the pan to form a 2-inch lip and place a cover over the pan. Let the dough rise in the pan in a warm spot for about 20 minutes before filling and baking.
1 bottle pizza sauce
1 can (14 oz) Italian plum tomatoes, seeded and drained (Original recipe substitutes an additional can of tomatoes for
the pizza sauce – but I think that makes it a bit bland.)
4 garlic cloves, minced or pressed
2 teaspoons dried basil or oregano
¼ cup olive oil (Original recipe calls for ½ cup – enough to take a bath in, in my opinion! You may want even less…)
3 cups (8 – 12 oz) shredded Mozzarella cheese
½ cup (3 oz) freshly grated Parmesan cheese
toppings (optional – I use olives, mushrooms, bell peppers, artichoke hearts, etc.)
Preheat oven to 475º F. Prick the bottom of the crust with the tines of a fork. Bake for 4 minutes, then remove from the oven and lightly brush the crust with olive oil. Mix the tomatoes, pizza sauce, garlic, mozzarella cheese and basil/ oregano. Spread the mixture on top of the pizza crust. Sprinkle the Parmesan cheese and toss on the toppings. Drizzle evenly with olive oil, but don’t overdo it! (An oil sprayer works great, or bathe the toppings in olive oil beforehand.) Place on the bottom rack of the oven for 5 minutes, then move to an upper rack and bake until the crust is golden brown, about 15 – 25 minutes. Remove from the pan, brush the crust lightly with olive oil, cut in wedges and serve immediately. Serves 6 – 8 people.
Tip: To remove from the pan, wedge a couple of spatulas under the side of the crust, then get someone to lift the pan as you slide the whole pizza out onto a cutting board.