Deep Dish Deliciousness

I came home from work today and Nate had made pizza dough. But rather than our classic pizza (thin crust, pesto, mozzarella, feta, olives) he intended it for a Deep Dish Creation. So after a quick run to Wegmans to get olives and more cheese (during which I managed to get $60 in groceries and forgot the olives…so I had to do a U-turn back to the store).

So yummy!

We followed this recipe for the crust, with the exception of Semolina Flour which was replaced with normal flour:

http://www.foodnetwork.com/recipes/emeril-lagasse/chicago-style-deep-dish-pizzas-recipe/index.html

I highly recommend it the crust was light, fluffy, and delicious. For toppings we divided the following over two deep dishes:

  • 1.5 packages of Mozzarella Cheese, grated
  •  1 cup grated Asiago Cheese (or Parmesan)
  • 1/2 cup of pesto
  • 1 cup chopped olives (mixture of Black and Katamala)

My pizza also featured:

  • 1/4 cup thinly sliced green bell pepper
  • 1/4 cup diced fresh tomato, without seeds and the moisture squeezed out
  • Pepperoni 

I had read previously that cast iron is an excellent vessel for the creation of deep dish pizza, and I would agree with this statement. I layered cheese, pesto, peppers, cheese, olives, pepperoni, cheese, tomatoes, Asiago. 

After the addition of pepperoni

We took an interesting method for making Nate’s pizza, since I only have one caste iron pan. We prepared it on parchment paper and slid it onto a pizza stone, with the side of a spring form pan shaping the pizza.

This method worked quite well and had amazing results.

Spring Form Pizza

That is not to say that my pizza did not turn out perfect in the cast iron.

Nate declared this to be the best pizza he has ever eaten. I would not argue with that statement.