Pizza Deep Dish ATK Recipe

Ingredients

Dough
1 1 9 Medium russet potato (about 9 ounces)
1 1/2 1 1/2 1/2 Teaspoons instant or rapid-rise yeast
3 1/2 3 1/2 1/2 Cups (17 1/2 ounces) all-purpose flour
1 1 to 115 (8 ounces) warm water (105 to 115 degrees)
6 6 6 Tablespoons extra-virgin olive oil , plus more for oiling bowl *
1 3/4 1 3/4 3/4 Teaspoons table salt
Topping
4 4 1 1/2 ripe tomatoes (about 1 1/2 pounds)
2 2 2 garlic cloves
table salt
ground black pepper
6 6 6 Ounces mozzarella cheese * *
1 1 1 Ounce Parmesan cheese
3 3 3 Tablespoons shredded fresh basil leaves
to to of oil used to grease the pan may seem excessive, but in addition to preventing sticking, the oil helps the crust brown nicely.
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Preparation

Step 1

Cook Potato
1. Peel and quarter 1 russet potato.
2. Bring 1 quart water and potato to boil in small saucepan over medium-high heat and cook until tender, 10 to 15 minutes.
3. Drain and cool until potato can be handled comfortably.
4. Press potato through fine disk on potato ricer or grate through large holes on box grater.
5. Measure 1 1/3 cups lightly packed potato; discard remaining potato.
Warm Oven for Proofing Dough
6. Adjust one oven rack to highest position and other rack to lowest position; heat oven to 200 degrees.
7. Once temperature reaches 200 degrees, maintain heat 10 minutes, then turn off oven.
Make Dough
8. In food processor fitted with metal blade, pulse 1 1/2 teaspoons yeast, 1/2 cup flour, and 1/2 cup warm water until combined.
9. Let mixture rest until bubbly, about 20 minutes.
10. Add 2 tablespoons olive oil, remaining 1/2 cup warm water, 3 cups flour, 1 3/4 teaspoons salt, and potato.
11. Process until dough comes together in ball, about 40 seconds. Dough should be slightly sticky.
12. Transfer dough to lightly oiled medium bowl, turn to coat with oil, and cover tightly with plastic wrap.
13. Place in warm oven until dough is soft and spongy and doubled in size, 30 to 35 minutes.
Shape Dough
14. Oil bottom of 14-inch deep-dish pizza pan with remaining 4 tablespoons olive oil.
15. Remove dough from oven; turn onto clean, dry work surface and pat into 12-inch round.
16. Transfer round to pan, cover with plastic wrap, and let rest until dough no longer resists shaping, about 10 minutes.
17. Place baking stone on low oven rack and heat oven to 425 degrees.
18. Uncover dough and pull up into edges and up sides of pan to form 1-inch-high lip.
19. Cover with plastic wrap; let rise in warm draft-free spot until doubled in size, about 30 minutes.
Make Topping
20. While dough rises, core and seed 4 tomatoes.
21. Cut seeded tomatoes into 1-inch pieces.
22. Mince 2 garlic cloves.
23. Mix together tomatoes and garlic in medium bowl. Season with salt and pepper to taste.
24. Shred 6 ounces mozzarella cheese. You should have about 1 1/2 cups.
25. Grate 1 ounce Parmesan cheese. You should have about 1/2 cup.
26. Shred fresh basil leaves to yield 3 tablespoons.
Bake Pizza
27. Uncover dough and prick generously with fork.
28. Place pan on baking stone and bake until crust is dry and lightly browned, about 15 minutes.
29. Top with tomato mixture, mozzarella, and Parmesan.
30. Continue baking until cheese melts, 10 to 15 minutes.
31. Move pizza to top rack.
32. Bake until cheese is spotty golden brown, about 5 minutes longer.
33. Let cool 5 minutes.
34. Holding pizza pan at angle with one hand, use wide spatula to slide pizza from pan to cutting board.
35. Scatter basil over pizza.
36. Cut pizza into wedges and serve.

*Cook Potato
1. Peel and quarter 1 russet potato.
2. Bring 1 quart water and potato to boil in small saucepan over medium-high heat and cook until tender, 10 to 15 minutes.
3. Drain and cool until potato can be handled comfortably.
4. Press potato through fine disk on potato ricer or grate through large holes on box grater.
5. Measure 1 1/3 cups lightly packed potato; discard remaining potato.
Warm Oven for Proofing Dough
6. Adjust one oven rack to highest position and other rack to lowest position; heat oven to 200 degrees.
7. Once temperature reaches 200 degrees, maintain heat 10 minutes, then turn off oven.
Make Dough
8. In food processor fitted with metal blade, pulse 1 1/2 teaspoons yeast, 1/2 cup flour, and 1/2 cup warm water until combined.
9. Let mixture rest until bubbly, about 20 minutes.
10. Add 2 tablespoons olive oil, remaining 1/2 cup warm water, 3 cups flour, 1 3/4 teaspoons salt, and potato.
11. Process until dough comes together in ball, about 40 seconds. Dough should be slightly sticky.
12. Transfer dough to lightly oiled medium bowl, turn to coat with oil, and cover tightly with plastic wrap.
13. Place in warm oven until dough is soft and spongy and doubled in size, 30 to 35 minutes.
Shape Dough
14. Oil bottom of 14-inch deep-dish pizza pan with remaining 4 tablespoons olive oil.
15. Remove dough from oven; turn onto clean, dry work surface and pat into 12-inch round.
16. Transfer round to pan, cover with plastic wrap, and let rest until dough no longer resists shaping, about 10 minutes.
17. Place baking stone on low oven rack and heat oven to 425 degrees.
18. Uncover dough and pull up into edges and up sides of pan to form 1-inch-high lip.
19. Cover with plastic wrap; let rise in warm draft-free spot until doubled in size, about 30 minutes.
Make Topping
20. While dough rises, core and seed 4 tomatoes.
21. Cut seeded tomatoes into 1-inch pieces.
22. Mince 2 garlic cloves.
23. Mix together tomatoes and garlic in medium bowl. Season with salt and pepper to taste.
24. Shred 6 ounces mozzarella cheese. You should have about 1 1/2 cups.
25. Grate 1 ounce Parmesan cheese. You should have about 1/2 cup.
26. Shred fresh basil leaves to yield 3 tablespoons.
Bake Pizza
27. Uncover dough and prick generously with fork.
28. Place pan on baking stone and bake until crust is dry and lightly browned, about 15 minutes.
29. Top with tomato mixture, mozzarella, and Parmesan.
30. Continue baking until cheese melts, 10 to 15 minutes.
31. Move pizza to top rack.
32. Bake until cheese is spotty golden brown, about 5 minutes longer.
33. Let cool 5 minutes.
34. Holding pizza pan at angle with one hand, use wide spatula to slide pizza from pan to cutting board.
35. Scatter basil over pizza.
36. Cut pizza into wedges and serve.

* A potato ricer is the best tool for turning cooked potatoes into fine shreds. It’s our preferred tool for making mashed potatoes. In this recipe, you can grate the cooked potatoes on the large holes of a box grater, although a ricer is easier and neater to use.
* * To make the pizza dough, which calls for 3 1/2 cups of flour and 1 cup of water, it’s necessary to use a full-sized food processor—that is, one with at least an 11-cup capacity.
* * * A 14-inch deep-dish pizza pan is our first choice for this recipe. However, you can use two 10-inch cake pans, if that’s all you have. Divide the oil and dough between the two pans and reduce the initial baking time on the lowest rack to 5 to 10 minutes.
* * * * Placing the pizza pan directly on a baking stone is key for a crisp, well-browned bottom crust. If you don’t own one, however, improvise with an inverted rimmed baking sheet, heating it up with the oven just as you would a baking stone. The crust may not be as crisp and brown as if baked on a stone, but it comes reasonably close.
* * * * * Use a wide, metal spatula to remove the baked pizza from the pan.