Recipe : Mini Deep Dish Pizzas


 for the dough
2 teaspoons active dry yeast
1/2 lukewarm water
... 2 1/2 cups all-purpose flour
1 1/4 cups whole-wheat pastry flour
2 teaspoons salt
3/4 cups cold water
1/4 cup olive oil

for the filling
1 lb. fresh mozzarella, sliced
tomato sauce
1/4 lb. pepperoni slices
2 tablespoons diced shallot
1/2 cup cherry tomatoes, halved and quartered

 In a large mixing bowl combine the yeast and water. Stir in 1/4 cup of the all-purpose flour and 1/4 cup whole-wheat pastry flour. Set the mixture in a warm place for 30 minutes, until it has risen and is very bubbly.

In a medium bowl, combine the remaining flour and salt. Add to the yeast mixture. Stir in the water and olive oil. Either using the dough hook in a stand mixture, or by hand, knead for 5 minutes until the dough is smooth and pliant. Add flour if necessary, though the dough should be slightly sticky.

Oil a large mixing bowl, place the dough inside, cover, and allow dough to rise for 2 hours, or in the refrigerator overnight. The dough should double in size.

Pour a drizzle of olive oil on a rimmed baking sheet. Handling the dough carefully, stretch the dough into a rectangle the size of the baking sheet. Stretch carefully, while trying to preserve the air in the dough. Cover the rectangle of dough, and set in a warm place, and allow the dough to rise again for 30 minutes.

Preheat the oven to 450 degrees. Oil a 12 cup muffin tin, and cut the dough rectangle into 12 equal squares, and sprinkle with 1 teaspoon of salt. Place each square into a cup, rounding the dough and pinching excess into a crust. Allow the dough to rest while you prepare the filling.

Spoon 1 tablespoon of sauce into each pizza cup, then a small slice of cheese, whatever toppings you prefer, another spoonful of sauce and a final layer of cheese. Top with fresh herbs if you like.

Bake the pizzas for 20 minutes. Allow them to cool for 5 minutes, remove from the tin and serve.


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