This is really just a reconstruction of an older pizza recipe of mine that was posted elsewhere, but it is notable that I’ve substituted a home made sauce. That is one of the best parts about pizza recipes, that they can be so easily forked (“forked” as it pertains to modifying open source software, as well as the more familiar eating term). This pizza packs a lot of umami and spicy hotness. As usual, I’ve added ground turmeric to the dough, giving it a bright yellow appearance. Its a thing I do to pretty much all of my home made savory yeast breads. It doesn’t have a big effect on the test, but they say the curcumin in turmeric is supposed to be good for you, and I like the striking appearance. This particular recipe doesn’t include any meat, but only because I didn’t need the extra calories this time. The recipe requires a seasoned cast iron skillet, 10 inch diameter, and 2 inches deep.
-3-1/2 c unbleached white flour
-1 tblsp ground turmeric
-1 tblsp garlic powder
-1 tsp salt
-1 c warm water
-1 packet of quick rising yeast
-4 tblsp olive oil
Plan ahead to make the dough. Combine the water, oil, flour, yeast, and spices in a bread machine in that order. Run it through the dough cycle, and let it proof rise for an hour (usually proof rise time is included in the dough cycle). Punch the dough down.
Expert mode: The night before making the pizza, combine the water, one and a half cups of flour, salt, turmeric, garlic powder, and sourdough starter in the bread machine. Mix well, and let it sit until you are ready to make the pizza. You should notice bubbles forming, indicating microbial activity that will produce lactic acid to help flavor the dough.
-15 oz can of tomato sauce
-6 oz can of tomato paste
-1 red bell pepper (about 100 grams)
-2 carrots (about 100 grams)
-1 c heavy cream
-8 leaves basil
-8 sprigs thyme
-2 sprigs rosemary
Combine all ingredients in a blender and puree until smooth.
Expert Mode: In the spring before making your pizza, buy or plant your own basil, thyme, and rosemary herbs. Grow and tend them until they are large enough for you to harvest from them without destroying them. Cut from them to obtain the herbs for your pizza.
-Dough made as described above.
-Half of the sauce made as described above.
-1 lb whole milk mozzarella, grated
-1/2 c diced red bell pepper
-1/2 c shredded carrot
-1/2 c diced jalapeño
-salt, pepper, and Frank’s hot sauce to taste
Preheat the oven to 425 degrees Fahrenheit.
Divide the dough into two equal pieces. Roll out one piece into a flat 13-14 inch circle (larger than the bottom of the cast iron pan). Place this on the bottom of the pan. Leaving two inches of clear dough all around the sides, spread half of the sauce to be used for this pizza (which is 1/4 of the sauce that was made per the recipe above) on top of that dough. Cover this sauce with a thin layer of shredded mozzarella. Then roll the second portion of the dough out to the same sized circle as the first. Lay this on top of the first piece with toppings. Roll the edges of the bottom portion and top portion up all around the pizza, and press down to seal them together. This deep dish pizza is sort of a calzone, except it has full pizza toppings on top of that. Spread the remaining sauce on top of the top layer of dough, then cover with the carrots, bell pepper, and jalapeño. Cover the toppings with all of the remaining cheese and salt and pepper to taste.
Bake the cast iron skillet with pizza for 35 minutes at 425 degrees Fahrenheit. Remove from the oven, and let it sit for 15 minutes, then slice and serve.