No-Knead Deep-Dish Pizza

• Meat

  • 4 oz Pepperoni

• Produce

  • 1 15-ounce can Tomatoes in puree

• Baking & Spices

  • 2 tsp Instant yeast
  • 1 tbsp Pizza dough flavor
  • 2 tsp Pizza seasoning
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 3 cups Mozzarella cheese
  • 1/2 cup Parmesan cheese, grated

• Frozen

  • 3 1/4 cups Perfect pizza blend

• Liquids

  • 1 1/4 cups Water

Found on kingarthurflour.com

Description

Ingredients

• 1 1/4 cups lukewarm water
• 2 tablespoons olive oil
• 3 1/4 cups Perfect Pizza Blend*
• 1 tablespoon Pizza Dough Flavor, optional; for enhanced flavor
• 1 1/2 teaspoons salt
• 2 teaspoons instant yeast
• *Or substitute 2 3/4 cups King Arthur Unbleached All-Purpose Flour and 1/2 cup semolina flour.
• 3 cups shredded mozzarella cheese
• 15-ounce can crushed tomatoes in purée
• 2 teaspoons Pizza Seasoning, or mixed dried Italian herbs
• 4 ounces sliced pepperoni
• 1/2 cup grated Parmesan cheese

Directions

• Grease (or oil with olive oil) a 14-diameter deep-dish pizza pan or a 9 x 13 pan. To make the crust: Stir the crust ingredients together to form a slightly sticky, soft dough. Let the dough rise, covered, for 30 minutes. Place the dough in the pan and let it rest for 10 to 15 minutes, then pat and stretch it to cover the bottom of the pan. Let it rest, covered, for another 30 minutes. Preheat the oven to 425°F. Combine the crushed tomatoes with the Pizza Seasoning. Cover the crust with the tomatoes. Top with the mozzarella and pepperoni, then the Parmesan. Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown. Remove the pizza from the oven, and carefully lift it out of the pan onto a rack; a giant spatula is a help here. Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving. Yield: 8 to 10 servings.