Deep Dish Whole Wheat Pizza

Deep Dish Whole Wheat Pizza

Deep Dish Whole Wheat Pizza -- pictured sausage and ham pizza with and without mushrooms

We used to go to this amazing restaurant in Portland, OR, called DeNicola's.  They had the best thick crust pizza I've ever had.  Sadly, we haven't lived in that area of the country for nearly two decades.  Tonight, I decided I wanted to try to re-create that amazing pizza.  They had a great crust, plus they loaded the pizza with toppings so thick that they fell off when a slice was picked up.  The "leavings" were enough that a normal pizza restaurant would have used them to top and entire pizza!

This is not a frugal recipe -- this is an extravagant recipe!  However, it is delicious :)

Deep Dish Whole Wheat Pizza
Makes 12 servings (slices)

First the crust:

Using fast rise yeast, combine 2 packets or 4 1/2 teaspoons yeast in 2 cups warm (90F to 100F) water plus 2 tablespoons honey.  Set the yeast mixture aside to "proof" -- become foamy -- for about 5 minutes.

Meanwhile, in a mixing bowl with an electric mixer and a dough hook, combine:
4 1/2 cups whole wheat flour (I had pastry flour, but bread flour would probably be better)
2 teaspoons sea salt
2 tablespoons olive oil

Add the yeast mixture and mix it until it is combined on the "knead" setting (6 for my mixer.)  Add enough flour until the dough pulls away from the bowl and cleans it.  For me, it was about 2 more cups.  The dough will still be quite sticky.

Spray the top of the dough with olive oil cooking oil spray and cover it with a towel.  Place it in a draft-free area for about 30 minutes or until the dough has doubled in bulk.  Spray the hand that will punch down the dough, and punch down the dough so all the air is pressed out.  Allow the dough to rest for about 5 minutes.

I have a family size professional pizza pan, (about 18" or 20"), so this is enough dough for one super size pizza.  Otherwise, it would make 2 or 3 smaller pizzas.  The dough can be frozen at the point for about a month.  Just thaw it and proceed as directed when ready to use it.

Pre-heat the oven to 425F.  Prepare your pizza pan(s) by spraying them with cooking oil spray and sprinkling them with cornmeal.  Transfer the dough from the bowl to the center of the pizza pan.  Spray the fingers that will be spreading the dough with cooking oils spray.  Working from the center, press the dough outwards to the edge of the pan.  Don't mess with the edges and don't over work the dough or it will toughen.  Once the dough is spread out, prick it every 2" across the surface with a fork.  Bake the crust at 425F for about 6 to 9 minutes -- until the crust's surface is baked, but not browned.

Top the pizza as desired.  I used a seasoned tomato sauce, about a pound of shredded mozzarella and "Italian" style cheeses, a pound of ham, two pounds (Yes! Two!  I said this was an extravagant pizza!) of pork sausage, 6 ounces of sliced mushrooms.  If I'd had them, I would have added pineapple and olives, as well.  Over the top, I sprinkled some additional cheese, Parmesan is good here, and a bit of basil and garlic granules.  Sorry, I'm not being very specific, but each person's pizza is a work of art!

Bake the pizza at 425F for 9 to 15 minutes, until the cheese is melted and the edges are golden brown.

I find a good pair of kitchen scissors is a much easier way to cut pizza.  Slice it into 12 slices and enjoy with a few of your friends!

Pictured above is my Deep Dish Whole Wheat Pizza topped with ham and sausage, both with and without mushrooms.