Pizza - Thick Crust - Deep Dish

Plenty of great pizza ideas in the books I got for Christmas, but I stuck with my own recipe for the dough.

This is the one I made for myself last night:

The dough:

Proof 1/2 tsp ADY in 150 gms of water @ 100 deg F with 1 tsp of sugar dissolved in it.

Add that to:

200gms all purpose flour, 3/4 tsp sea salt and mix to a rough dough, add 1 tbs olive oil and knead to a smooth ball. Let rest for 1 hour covered in an oiled bowl, knead slightly again and put in fridge overnight.

Remove from fridge 1 hr before making pizza, shape dough.

This one was topped with a simple home made sauce:

3 plum tomatoes halved and drained

1/2 tsp sugar

pinch of sea salt

1/2 tsp oregano

1 tbs olive oil

dried pepper flakes to taste (I use ~ 1/2 tsp, but I don't measure them)

Put all the above in a blender or Magic Bullet and pulse 'till smooth. Immersion blender would probably work great too, but I don't own one.

Toppings:

I used a sprinkle of shredded mozzarella, some goat cheese, a few fresh basil leaves and some roasted tomato fillets.

I baked it in an iron skillet for 10 mins @ 500 with another 3 mins on a stone to brown the crust.

A slight drizzle of olive oil when baked if desired, I did.

Delicious!

Jamie