Sneak Preview
Sneak Preview From the Kosher Blog Test Kitchen: We’re hard at work trying to crack the recipe for Pizzeria Uno-style deep dish pizza. Such recipes are already available on the Internet, but they’re too involved. An attempt early tonight with a simple, no-rise dough yielded good results, but it’s not perfect. Stay tuned.
¶
I don’t know about Uno’s, but I grew up in the Chicago area, and what I’ve been really happy with for stuffed pizza has been to use masarepa (Goya, OU) with package directions and shape it into a deep dish pizza shape (it doesn’t need a pan to support it since it stands up by itself) and put lots of oil on the pan. Thaw and squeeze out some frozen spinach and mix with shredded mozarella and lots of chopped garlic and fresh ground pepper and maybe some whole pine nuts and pesto, and top with a good tomato sauce. It’s much easier than for most doughs since you hardly have to manipulate the dough, and it’s pretty authentic, though I’m not sure whether cornbread crust has made it out of Chicago. For a wheat crust, you really do want a yeast dough (rather than a no-rise dough you mention) with fat mixed into it. I would do half a saturated fat like crisco and half olive oil if I really cared about replicating the texture, and maybe play around with substituting butter for the crisco. Let rise once, punch down and put it in your well-greased pan, let it rise again like 20-30 minutes, put in your fillings, and go.
I tried to find Goya Masarepa in my local Stop & Shop last night, but to no avail. Is it a fresh or frozen item?
You mention cornbread crust… I’ve seen (treyf) cornbread pizza shells sold at Bread & Circus, and in my not-strictly-Kosher days, I used them quite successfully for a delicious breakfast pizza with scrambled eggs, salsa, cheese, and vegetarian bacon.