posted on Apr, 7 2013 @ 05:07 PM
This isn't a recipe for pizza. Pizza is probably one of the most personal dishes you can create. Everyone seems to have their own favorite toppings,
types of cheeses, sauces, thickness, etc.
So the art of pizza, to me, comes down to one base factor... a good dough makes a good pizza. Think about it, any joe shmo can toss whatever
ingredients on a pizza, they can put on any cheese(s) they desire. Even sauce is an art, but sauces can differ so much as to go from red sauce to
ranch to barbecue sauce, even to french dressing (had it at a ski lodge, wasn't a big fan). And although a red sauce can be a fun item to make, most
people don't make their own ranch or BBQ sauce (although you should. Homemade ranch is great, but doesn't last too long.)
So over time I search high and low for a good pizza dough recipe. I like new york thin foldable style and chicago style. New york style is much easier
to make, and a good recipe for it is easier to come by. Chicago deep dish pizza dough is tough to find, but I found one that I think is absolutely
perfect. Here is the link:
The only thing I change on my pizza is that I only set my oven to 500, 550 is a bit much and hard to reach on most ovens without going into broil
mode. And I keep the bake time at 15 minutes. The dough finishes cooking for about 2 minutes after the cast iron skillet is removed from the oven
before the pizza is placed on a cooling rack.
This dough is Amazing. Is absolutely perfect, and so easy. All you need is time, the ingredients, and a cast iron skillet. Oh, and an appetite. Here
are pictures I took today of a buffalo chicken pizza I made this morning.