Deep dishing notes


I had never made that type of pizza. Interesting experience. It’s a work in progress. Here are my impression.

Impression after first degustation :
It’s not pizza, it’s a totally different animal from the Italian pizza. When that is said, it’s a delicious savory bread full of sauce. I was afraid to get something heavy on the stomach, but no, it’s lighter than those delivery American pizzas as there are lots of veggies in the sauce.

Of course, I am judging my home-made version. I can’t say about the original.

Rich pizza dough. I mixed in flour, salt, yeast+sugar+ water and generous amount of oil. Enough hot water. Brief kneading.
It doubled in 2 hours.

The cheese layer :
I’ve mixed 2 cheeses (some soft spread cheese and pizza mix), and some tofu to make volume. The greens are leaves of mizuna.

The tomato layer :
A chunky tomato sauce from cubed tomato with olive oil, onion, garlic, chili…

I have put grits in the bottom of the dish (it’s useless IMO, but it’s the fashion). I’ve pre-baked 15 minutes then filled. I thought I didn’t want my toppings to overcook. The dough really expanded a lot.

You had already seen the Obama pizza. It’s made roughly the same way (minus tofu and mizuna + Hawaiian topping).

All leftovers from the 2 (Hawaiian and tofu). On a layer of dough, the tofu mix, shishito peppers, ham, topped with tomato sauce. I didn’t pre-bake. And the toppings were not overcooked.

Conclusion :
I liked the 3… but maybe preferred the third with leftovers, the tofu, ham, cheese, veggie mix was delicious. And thinner dough.

Next time :
I won’t precook the dough. I’ll try a thin deep dish one.

3 thoughts on “Deep dishing notes

  1. Pingback: They are teasing us with that pizza concours… I want some ! « GOURMANDE in OSAKA

  2. Pingback: Gourmande November round up « GOURMANDE in OSAKA

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