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@andy_cooks

Deep dish pizza Y/N? #shorts

Published on Thu, May 4th 2023 Howto & Style Rectangular HD

Ingredients dough
- 240ml warm water
- 7g active dry yeast
- 1 tsp sugar
- 300g flour
- 70g polenta
- 8g salt
- 80ml olive oil

Toppings
- 4 large Italian pork sausages, skins removed and broken into small pieces
- 550g grated low-moisture mozzarella

Tomato sauce
- 30ml olive oil
- 1 large can of diced tomatoes
- 4 cloves garlic
- 2 small brown onions, diced
- 1 tsp sugar
- salt to taste

Method
1. In a bowl add the warm water, oil, sugar and yeast, mix and set aside.
2. Next in the bowl of a stand mixer, add the flour, polenta and salt.
3. Attach the hook attachment and start mixing at med-low speed.
4. Pour in the yeast water and let mix on med-low for 5-6 minutes or until the dough goes smooth.
5. Remove from the bowl and onto a floured bench, bring together into a ball and return it to a lightly floured mixing bowl, cover in cling film and let it double in size, around 1 hour.
6. Now is a good time to make the tomato sauce, heat the oil in a medium pot. Once hot, add the onions and cook over med-high heat for 3-4 minutes stirring often before adding the garlic, sugar and a pinch of salt.
7. Stir well and cook this for 25-30 minutes on med-low until it’s thicker and almost 1/2 in volume, remove from the heat and let it cool.
8. Once the dough has doubled in size, remove it from the bowl and back on the floured bench, knead for 2-3 minutes.
9. Take a cast iron skillet and drizzle 30ml of olive oil into it, add the dough to the centre and using your finger push the dough to the edge and up the sides so it just starts to pop out the top.
10. Add a layer of sausage meat to the bottom, followed by the tomato sauce and finely the cheese.
11. Bake the pizza in a 240c oven for 25-35 minutes depending on the oven (mine was a little hot).
12. Once cooked, remove from the oven and let it cool for 5-6 minutes before removing from the pan and slicing. Enjoy!

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pizza sausage deep dish NY pizza

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Food Lifestyle (parent topic)

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Automatic summary
The channel features a variety of content related to culinary arts and cooking, including recipe development, technique explanations, travel experiences centered around food discovery, interviews with notable chefs, and explorations of diverse global cuisines. Viewers can anticipate gaining valuable insights into expanding their cooking skills, broadening their understanding of international fare, and appreciating the rich culture surrounding food.
Description
So you want to know a little more about me?

I grew up in New Zealand. I think I was about 3 years old when I first put on an apron and started helping my mum in the kitchen. I was a terrible student. So, I unenrolled myself from school in year 10 and enrolled myself into chef school.

Fast forward to now, I have cooked in some great restaurants in Auckland, London, Sydney and Melbourne. I also spent time in the business-side of hospitality, managing restaurants, cafes and bars in airports and mucking around with great Australian beef and lamb in a test kitchen.

It’s a pretty incredible thing to be able to share what I cook with so many people now. I appreciate you all and love when you comment, ask questions and request your favourite dish. I have some pretty big goals for my food content, especially my YouTube channel.

Andy x