Wednesday, April 25, 2007

Deep Dish Pizza with Portobello Mushrooms


Deep Dish Pizza with Portobello Mushrooms
(onion, garlic, salt, red pepper flakes, tomato sauce, portobello mushrooms, fyh monterey jack soy cheese)

I think Liz has nailed the mechanics/timing/ingredients of the deep dish oeuvre ;)

Deep Dish Pizza (version 6.1)

2 packages dry yeast ("Quick Rise")
2 cups tepid water (90F)
1/2 cup vegetable oil
4 tbs. olive oil
1/2 cup cornmeal
5 1/2 cups flour

In the mixing bowl, dissolve the yeast in the water. Add the vegetable oil, the olive oil, the cornmeal and 3 cups of the flour. Beat or process for 10 minutes. Add the dough hook and mix in the rest of the flour. Knead for 10 to 15 minutes. Put the dough onto a plastic counter top or a cutting board and cover it with a very large metal bowl. Allow dough to rise until double in bulk. Punch down and allow to rise again. Punch down again.

Oil a large round deep dish pan or two cake pans. Put a little olive oil on your fingers and press and push the dough to the edge and up the sides of each pan. The dough should be about 1/8" throughout.

(We par-baked it for 3-4 minutes before putting the filling in the first time, and that seemed to help)

Bake the pizzas in a pre-heated 450F oven for 35 to 40 minutes or until the top is golden and gooey and the crust is a light golden brown.

If you have a pizza stone -- about 5 minutes before it's finished, try to remove the pizza from the pan and put it on the stone -- it'll help firm up the bottom.

Needless to say, Raw Food Wednesday did not happen for a variety of reasons -- mainly a last minute scheduling issue. That's one of the drawbacks to RWF, sometimes it just doesn't work out, and today was one of those days.

Ironically, we made raw buckwheat pizza shells earlier in the week, just for tonight's meal. I had one for lunch yesterday -- so look for those next time...

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