Cheat’s deep-pan pizza | Jamie Oliver recipes (2024)

FAQs

What are the three ingredients in Jamie Oliver's pizza base? ›

Homemade deep-pan pizza: Jamie Oliver

We're talking crispy on the outside, spongy in the middle, with just three ingredients for the base – flour, salt, water. For your toppings, be creative, and embrace what's in your fridge and store cupboard – the possibilities are endless.

Place the dough in the oiled pan. Top with the sauce, cheese, and toppings. Make sure to sprinkle the cheese all the way to the edge, so it touches the pan (this will let it get crispy as it bakes). Bake the pizza at 400°F for 15-16 minutes, until the edges are browned and the cheese is melted and bubbly.

Although deep crust pizza is thicker than both thick and thin crust pizza, it's prepared a bit differently. For one, the outer edges, originally known as the crust, are much thicker. Not only are they much thicker, but they're much taller in height as well.

Olive oil: Oil is needed to stop the pizza dough from sticking to the sheet pan, and also to keep the dough nice and moist and get that crispy crust. I find that olive oil works best for this.

The best flour for making Deep-Dish Pizza Dough is all-purpose flour. In bakeries and pizzerias, Pizza Flour is often used because it is a high-protein flour that produces a light and airy crust. However, all-purpose flour will also work well for Deep-Dish Pizza Dough.

BAKE FOR 40-50 MINUTES

You want to make sure that your deep dish pizza reaches an internal temperature of 165°F!

The high fat composition of a deep-dish dough means that the fat can coat a high proportion of the flour particles. Because fat repels moisture, this stops the liquid in the sauce from seeping into the dough. As a result, the crust stays crispy on the bottom, and the sauce stays in the pizza, where we want it to be.

Pan pizza is a pizza baked in a deep dish pan or sheet pan. Turin-style pizza, Italian tomato pie, Sicilian pizza, Chicago-style pizza and Detroit-style pizza may be considered forms of pan pizza. Pan pizza also refers to the thick style popularized by Pizza Hut in the 1960s.

Deep-dish pizza is baked in a round, steel pan that resembles a cake or pie pan. The dough is pressed up onto the sides of the pan, forming a basin for a thick layer of cheese and fillings. The pan is oiled to allow for easy removal and it also creates a fried effect on the edges of the crust.

How to make homemade pizza taste like a pizzeria? ›

Simmer Your Sauce

The best way to achieve restaurant style pizza sauce is by making it yourself. Don't bother using fresh tomatoes. Canned whole San Marzano tomatoes are the most consistent in quality, and have the perfect balance of sweetness and acidity.

Pizza has three main elements: crust, sauce, and toppings. All of them have a variety of preparation methods. Crust: Traditional pizza crust is similar to bread dough. It's a combination of flour, water, yeast, sugar, salt, and oil.

Salt: Salt adds necessary flavor. Sugar: 1 Tablespoon of sugar increases the yeast's activity and tenderizes the dough, especially when paired with a little olive oil. Cornmeal: Cornmeal isn't in the dough, but it's used to dust the pizza pan. Cornmeal gives the pizza crust a little extra flavor and crisp.

Arguably, the most important pizza ingredient is the crust. Think about the crust as the foundation of your pizza. The crust is the carrier of your sauce and all the ingredients.