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Quarantine DeepDish

By: Brandt Young @dads.table


  • 1.5 Cups of shredded mozzarella cheese - feel free to add more if you like it cheesier

  • 1/5 Cup of Roa’s Marinara Sauce

  • If you have grated Parmesan on hand as well that would be great for the top after baking to get a nice brown

  • 2 Trader Joes fresh pizza doughs

  • 1.5 Tablespoons of Olive Oil


Step 1 - 3 hours before you want to eat, start to get the pan ready. Pour 1 1/2 tablespoons olive oil into a well-seasoned 10-12 inch cast iron. Tilt the pan to spread the oil across the bottom, and use your fingers or a paper towel to spread some oil up the edges, as well.  

Step 2 - Transfer the defrosted dough to the pan and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan. The dough may start to resist and shrink back; that’s OK, just cover it and let it rest for about 15 minutes, then repeat. At this point the dough should reach the edges of the pan, if it doesn’t repeat one more time

Step 3 - Cover the crust and let it rise for 2 hours at room temperature. 

Step 4 - About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top. Preheat the oven to 450°F.

Step 5 - When you’re ready to bake the pizza, sprinkle about three-quarters of the mozzarella evenly over the crust. Cover the entire crust, no bare dough showing, go cheesy; this will produce the best edges. Add small spoonfuls of the sauce over the cheese; laying the cheese down first like this will prevent the sauce from seeping into the crust and making it soggy. Sprinkle on the remaining mozzarella.

Step 6 - Bake the pizza on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown. If the bottom is brown but the top still seems pale, transfer the pizza to the top rack and bake for 2 to 4 minutes longer. On the other hand, if the top seems fine but the bottom's not browned to your liking, leave the pizza on the bottom rack for another 2 to 4 minutes.

Step 7 - Remove the pizza from the oven. Carefully run a table knife between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool very briefly; as soon as you feel comfortable doing so, carefully transfer it from the pan to a cooling rack or cutting surface. This will prevent the crust from becoming soggy.

Step 8 - Sprinkle with the parm and serve.  This will be a fan fav.


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