12" Deep Dish, 1" thick, Perforated & Par Baked Pizza Dough. These are made ahead and frozen until ready to use. Thaw before preparing the Pizza and baking.
Servings: 2 portions
Equipment
- 2 12 Inch Pizza Pans
Ingredients
- 4 C All Purpose Flour - more if needed
- 2 C Warm Water
- 1/2 C JAH Poly Flour
- 3 Tbl White Sugar
- 1 Tbl Sea Salt
- 1 Tbl Fast Active Yeast
- Oil - for coating the Pan
Instructions
- Prepare JAH Poly Flour and set this aside for now. Mix Water, Sugar, Yeast & 2 C of Flour with a Whisk. Cover with Plastic and Place into the Oven. Turn the oven on for 20–30 seconds and then turn the oven off. Leave for about 30 minutes.
- Add 2 C Flour, Salt & 1/2 C JAH Poly Flour. Mix 3 minutes on low and 5 minutes on a higher gear. Add more flour if needed, to get just a slightly sticky dough, more on the dry side. Cover with plastic and place into the oven. Turn the oven on for 20–30 seconds and then turn the oven off. Leave until doubled.
- Portion the dough out to 500 g for each Deep Dish Pizza.Add a generous amount of oil to the Deep Dish Pan and place the Dough in. Press the dough out evenly. Cover with a bag or saran wrap and allow the dough to proof. Once it has proofed some more, press it out again and repeat this process until the dough reaches the sides.
- Perforate the Dough very well with a fork and cover to allow to rise 1 inch. Once it has risen, perforate it again before placing it into a preheated oven at 500 F to bake for 5–6 minutes.After 5–6 minutes of baking, remove the pizza dish and allow it to cool before flipping it upside down to air dry the bottom and placing it into the freezer while still in the pan. Once frozen, remove it from the pan and keep frozen until ready to use.
- When ready to use, remove it from the Freezer and thaw. It thaws pretty quickly. Process it like a regular pizza and Enjoy a JAHZKITCHEN Deep Dish Pizza!
Notes
Proofing times can vary. In general, you are looking to proof the dough as you would make the Pita Bread. Then portion it off into 500 g and proof again until the Dough reaches the edge of the pan. Then Proof again until it rises 1 inch before perforating and pre-baking.
Turning the oven on for a few seconds and then shutting it off before placing your dough in the oven covered speeds up the proofing process.