Deep-Dish Skillet Pizza

Deep-Dish Skillet Pizza
Yield
1 14-inch pizza crust
Yield
1 14-inch pizza crust
Deep-Dish Skillet Pizza
Yield
1 14-inch pizza crust
Yield
1 14-inch pizza crust
Ingredients
  • Ingredients
  • 2each large baking potatopeeled and quartered, about 9 ounces
  • 1 1/2teaspoons rapid-rise yeast
  • 3 1/2cups unbleached all-purpose flour
  • 1cup water (warm100 to 115 degrees)
  • 6tablespoons extra-virgin olive oilplus more for oiling bowl
  • 1 3/4teaspoons table salt
Yield:
Instructions
  1. Instructions
  2. Bring 1 quart water and potato to boil in a small saucepan over medium-high heat; cook until tender, 10 to 15 minutes. Drain and cool until potato can be handled comfortably; press through fine disk on potato ricer or grate through large holes on box grater. Measure 1 1/3 cups lightly packed potato; discard remaining potato.
  3. Adjust one oven rack to highest position, other rack to lowest position; heat oven to 200 degrees. Once temperature reaches 200 degrees, maintain heat 10 minutes, then turn off heat.
  4. In a food processor fitted with steel blade, pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined. Pour into small bowl and cover with plastic wrap and set aside until bubbly, about 20 minutes. Pour back into food processor and Add 2 tablespoons olive oil, remaining 1/2 cup water, 3 cups flour, salt, and potato. Process until dough comes together in a ball, about 40 seconds. Dough should be slightly sticky.
  5. Transfer dough to lightly oiled medium bowl, turn to coat with oil and cover tightly with plastic wrap. Place in warm oven until dough is soft and spongy and doubled in size, 30 to 35 minutes.
  6. Oil bottom of a large 14-inch round Iron Skillet with remaining 4 tablespoons olive oil. Remove dough from oven; turn onto clean, dry work surface and pat into 12-inch round. Transfer round dough to skillet, cover with plastic wrap, and let rest until dough no longer resists shaping, about 10 minutes.
  7. Heat oven to 425 degrees. Uncover dough and pull up into edges and up sides of pan to form 1-inch-high lip. Cover with plastic wrap; let rise in warm draft-free spot until double in size, about 30 minutes.
  8. Uncover dough and prick generously with fork. Bake on preheated stone until dry and lightly browned, about 15 minutes. Add 1/2 of the cheese (about 8 oz) to bottom of pizza crust then add desired toppings and remainder cheese and sauce. Bake until cheese melts and is spotty brown and all ingredients are hot, 15 to 20 minutes.
  9. Let cool 10-15 minutes, then, holding skillet at angle with one hand, use wide spatula to slide pizza from pan to cutting board. Cut into wedges and serve.