Pizza Pie

A quick search of this site and you’ll see that pizza is a favorite of mine and those I love. I’ve made zucchini crust pizza, great if you’re watching your weight, polenta crust pizza, and now pizza pie. Traditional crust pizza either features a thin crust, which is usually crisp, or a thick crust, which is usually more bread like. While my personal preference is for a thin crust, this pizza pie looked so delicious I just had to wander from my usually preference and go thick and bready. Thin crust is still my  favorite, but this recipe was delicious and I’d certainly made it again.

The secret to this wonderful crust is the preparation-it’s allowed to rise overnight in the refrigerator. It does take a wee bit of planning and I promise it’s worth the extra effort.

Ingredients

  • One envelope dry active yeast
  • One and one-half cups warm water (105-110 degree Fahrenheit)
  • Two tablespoons olive oil
  • Two cups all purpose flour
  • Two teaspoons sea salt
  • Two additional cups of flour

Method

In a large mixing bowl dissolve the yeast in the warm water and allow to stand about 10 minutes. Mixture will bubble.

Into the yeast mix the two tablespoons of olive oil, flour, and salt.

I like pink Himalayan salt, it's not as acidic as most white salts.

I like pink Himalayan salt, it doesn’t taste as acidic as most white salts.

 

 

From this point you will add the additional two cups of flour kneading between additions until a stringy ball forms. ET I usually add one cup, knead, and then a third of a cup at a time, kneading between. You may not use the whole two cups.

Once your stringy ball forms, continue to knead for about 10 minutes. The ball will become smooth and elastic.

 

This step seems to take a while but is well worth the work.

This step seems to take a while but is well worth the work.

 

Please note that kneading is why pizza makers have lovely arms–this is a bit of work! And well worth it. Once you’re done kneading, turn the ball into a bowl coated with olive oil, cover with plastic wrap, and allow to rise for 24 hours.

 

I put about twotablespoons of olive oil in the bowl and roll the dough ball to completely coat. This process, and the plastic wrap, keeps the dough moist

I put about two tablespoons of olive oil in the bowl and roll the dough ball to completely coat. This process, and the plastic wrap, keeps the dough moist.

 

When you are ready to make your pie, pre-heat your oven to 475. Generously oil a 13 X 18 rimmed baking sheet and working gently, stretch the dough to fit the pan.

 

A heavy pan works best for this type of crust, allowing it to bake evenly.

A heavy pan works best for this type of crust, allowing it to bake evenly.

 

If your dough keeps springing away from the shape you are trying to mold it to, allow it, and you, to rest for 10 minutes, then continue until the entire pan is covered.

 

I used only a few simple topping, you can load it up as much as you like.

I used only a few simple topping, you can top according to your taste.

 

Top as usually and bake for 20 to 30 minutes, or until the crust is golden brown.

 

A lovely green salad and you've got a complete meal.

A lovely green salad and you’ve got a complete meal.

 

Bon appetit,

 

Ellesig

 

 

 

Copyright ElleVeg 2014