No-Knead Deep-Dish Pizza

[charisstoma]

No-Knead Deep-Dish Pizza
http://www.kingarthurflour.com/recipes/no-knead-deep-dish-pizza-recipe

PREP 15 mins. to 25 mins.
BAKE 25 mins. to 25 mins.
TOTAL 1 hrs 35 mins. to 1 hrs 50 mins.
YIELD 8 to 10 servings

Crust
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.

Topping
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.
Tips from our bakers
For a simpler pizza, top with 1 cup of your favorite pizza sauce; 2 teaspoons Pizza Seasoning or mixed Italian herbs, and 1 1/2 cups of the grated cheese of your choice.