Deep Beech Crust Pizza
Indulge in the goodness of a Chicago deep dish pizza with a delightful twist of Beech-style crust. The buttery, flaky crust perfectly complements the deep-dish pizza, creating a unique and mouthwatering flavor sensation. This recipe guarantees a satisfying pizza experience that will leave you craving more!
ingredients
- 2 ½ cups all-purpose flour
- ½ cup cornmeal
- 1 tablespoon sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 cup warm water
- ¼ cup olive oil
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup marinara sauce
- Toppings of your choice: pepperoni, sausage, bell peppers, onions, mushrooms, etc.
steps
- 1.
In a large mixing bowl, combine flour, cornmeal, sugar, instant yeast, and salt.
- 2.
Pour in warm water and olive oil. Mix until a dough forms.
- 3.
Knead the dough for about 5 minutes until smooth and elastic.
- 4.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour.
- 5.
Preheat the oven to 425°F (220°C).
- 6.
Punch down the risen dough and transfer it to a deep-dish pizza pan, pressing it evenly onto the bottom and up the sides.
- 7.
Sprinkle half of the mozzarella and Parmesan cheese over the dough.
- 8.
Spread the marinara sauce evenly over the cheese.
- 9.
Add your desired toppings and cover with the remaining cheese.
- 10.
Bake for 25-30 minutes or until the crust is golden and the cheese is bubbly.
- 11.
Let the pizza cool for a few minutes, then slice and serve.
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