Vegetarian Deep Dish Pizza
- Cook
- 70 min
[MED] 5 min
[WARM 90°F] 30 min
OVEN 450°F 35 min
Filling
1 tablespoon olive oil
8 mushrooms, diced
1 medium zucchini, diced
1 medium bell pepper, diced
1 teaspoon kosher salt
Pizza Crust
2 cups (250 g) all-purpose flour
¼ cup (30 g) cornmeal
1 teaspoon (4 g) active dry yeast
1 ½ teaspoons sugar
½ teaspoon kosher salt
½ cup (120 ml) water
3 tablespoons olive oil
3 ¼ cups (390 g) shredded mozzarella cheese, divided
300 g tomato sauce (or pizza sauce), thickened
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
30 g grated parmesan cheese
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread olive oil evenly and add mushrooms, zucchini, bell pepper with 1 teaspoon of salt. Sauté for about 5 minutes or until the moisture is removed. Set aside and cool.
Combine the dry ingredients (flour, cornmeal, dry yeast, and sugar) except for the salt. Warm the water, oil, and salt mixture to 120–130ºF. Add this mixture into the dry ingredients and mix thoroughly.
Knead the dough for about 5–10 minutes or until it is smooth and elastic. Place the dough in the pot, cover, and proof over [WARM 90°F] for 30 minutes, or until it has almost doubled in size.
Transfer the dough onto a floured surface and stretch it into a 13" disc. Line the pot with parchment paper and place the stretched dough on top, ensuring the sides come up about 1 ½" high.
Cover the bottom of Pizza Crust with 2 cups of shredded cheese. Add the sautéed vegetables on top, then add the remaining 1 ¼ cup of shredded cheese on top. Cover the cheese with thickened tomato sauce and sprinkle oregano, pepper and parmesan cheese on top.
Preheat oven to 450°F (230ºC). Bake uncovered for 35 minutes or until the topping turns golden brown and the crust becomes crispy.
Make sure to sauté the vegetables beforehand to remove moisture, preventing the crust from becoming soggy.
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