Deep Dish Throwdown!
While watching Food Network Sunday (as I tend to do at least once a day), I caught a new Throwdown with Bobby Flay…where he challenged Mark Malnati (son of the famous Lou Malnati) to the ultimate deep-dish pizza challenge! I am not a super huge pizza fan, unless it’s deep dish! Regular thin or thick crust pizza does nothing for me! From the show, I learned a few important tips to making the best deep dish pie which I tried out for myself Sunday night. Apparently the secret is all in the dough, deep dish pizza dough has more fat in it (be it butter or oil) to make the dough extra soft and flaky. This is not the type of dough you toss up and twirl into the air, it is fragile and would probably rip, which was exactly what happened to Bobby on his first try. Secondly, the layering of ingredients completely surprised me…the order goes: dough, cheese (Malnati’s uses slices, not shredded mozzarella), toppings, then sauce. The slices melt so much better than shredded cheese, giving it that signature ooey, gooey, melty goodness that makes deep dish pizza so damn irresistible! Instead of picking up the phone and calling in a delivery, I opted to give making my own a try!
I will admit that I cheated on the dough and used store bought Trader Joe’s dough. I didn’t think it was the right consistency but I figured I’d give it a shot anyways! I did however make my own sauce with fresh basil, oregano and parsley, garlic, red pepper flakes, Parmesan and olive oil. There’s a pizza place in Battle Creek, Michigan that my husband is in love with, called Sir Pizza that makes one of the only thin crust pizzas I truly enjoy and he always orders hamburger, ham and mushroom. This was my inspiration for my filling! I fried up some diced pancetta (also courtesy of Trader Joe’s), set it aside and sauteed portobello mushrooms in the grease from the pancetta. Meanwhile, I browned some ground sirloin in olive oil, drained it and set it aside. To make the pizza, Josh rolled out the dough enough to fit into the deep dish pizza stone (if you don’t have one, a cast iron skillet or even a pie pan would work just as well), worked it up and over the sides of the pan. I then added two full layers of mozzarella cheese slices, the more cheese the better in my opinion! After that, I spread out the ground beef, pancetta and mushrooms. Finally topping that with the homemade sauce and a large sprinkling of Parmesan,and rolling the edges down to form a nice crust to hold in all of the luscious ingredients! I melted some butter and painted the edges of the crust and sprinkled them with Parmesan for a little extra dose of deliciousness! We baked it at 450 degrees for about 25 minutes and it came out perfectly! Tonight, I am going to make this again, however this time, I am going to make my own dough!
Considering we almost ate the entire thing, I would say it was yet another success! Hopefully it will get even better with homemade dough tonight!!