Introduction: Beer Crust Deep Dish Pizza
I use a bread machine to make the dough, but it can be made without it as well. It just takes a bit more effort..
What you will need for making the pizza this particular way is a 10″ deep dish pan. Preferably a stone deep dish pan.
Please check out this quick time lapse video for an overview!
Step 1: The Dough
1 1/4 cups of warmed beer (Boddingtons is awesome but use whatever you like)
2 cups white flour
1 cup whole wheat flour
1 tablespoon sugar
2 tablespoons olive oil
1 tablespoon oregano
1/4 cup shredded Parmesan cheese
2 teaspoons dry yeast
Pre-heat oven to 500 degrees. Using a bread machine, pour in 1 1/4 cup of warmed beer, add 2 cups of white flour, 1 cup of whole wheat, 1 tablespoon sugar, 2 tablespoons olive oil, 1 tablespoon oregano, 1/4 cup parmesan cheese and 2 teaspoons of dry yeast. Set the machine to the dough setting and watch it do its thing!
(Alternatively, dissolve 2 teaspoons yeast in 1/4 cup water with 1 tablespoon sugar in a large bowl. Let rest for 5-10 minutes until foamy. Add 2 cups white flour, 1 cup whole wheat flour, 2 tablespoons olive oil, 1 tablespoon oregano, 1/4 cup shredded Parmesan cheese and 1 cup beer. Mix into a firm dough. Turn out onto a floured surface and knead until smooth and elastic, about 10 minutes. Place in an oiled bowl, turning to coat with oil. Cover with oiled plastic wrap and a towel. Set in a warm spot and let rise about 30- 45 minutes, until puffy.)
Step 2: Filling
1 pound ground hot Italian sausage (or meat of choice–ground beef, ground turkey or whatever you like)
1/2 white onion, diced
1/2 red bell pepper, diced
1/4 cup sliced black olives
1/2 cup diced pineapple (canned is fine)
3 or 4 cloves garlic, minced
1 tablespoon oregano
1 jar spaghetti sauce (Classico Four Cheese works well)
Brown 1 pound ground meat in a large skillet. Add 1/2 diced onion, 1/2 diced red bell pepper, 1/4 cup sliced olives, 1/2 cup diced pineapple, 3-4 cloves minced garlic, and 1 tablespoon oregano to the meat, as well as 80% of the spaghetti sauce. Cook down until the mixture is thick, about 10-15 minutes. Taste, and adjust seasoning according to your liking.
1/2 cup to 3/4 cup shredded mozzarella cheese
1 large portobello mushroom, sliced 1/4-inch thick
Pepperoni (as many as you like)
Step 3: Crust
After dough has risen, remove and divide dough, 2/3 for lower crust and 1/3 for upper crust. Flatten the larger portion of the dough and press it evenly in the bottom and up the sides of the dish. Place in the oven until lightly browned and full, approximately 5 to 8 minutes. Remove and place on rack to assemble.
Step 4: Assembly
Spread the filling into the pre-cooked crust. Top with a layer of sliced portobello mushrooms and a layer of pepperoni. Add any other ingredients you like. I put some sliced green olives on this time. Sprinkle mozzarella cheese on top.
Flatten out the remaining dough into a 10-inch round. Lay on top of the filling and seal the edges and fork. Cut a few vent holes in the top. Spread reserved sauce on top of the dough. This gives it a reddish color when baked. Place pizza on the middle rack of the oven. Bake for 15-20 minutes, or until the top crust is golden brown on the edges. Rest for 5-10 minutes before cutting.
Participated in the