Rachs Cast Iron Cowboy Pan Pizza Is Bbq With A Deep Dish Crust Food

RACH'S CAST-IRON COWBOY PAN PIZZA IS BBQ WITH A DEEP-DISH CRUST

Steps:

• Make Easy Pizza Dough (or use store-bought)
• Preheat oven to 525˚F to 550˚F (as high as it goes) with rack at center
• For sauce and meat, heat a large skillet over medium-high heat with oil, 2 turns of the pan, add onions, season with salt, and soften a few minutes, add ½ cup water and let it absorb, add garlic and stir, add 1 tablespoon pepper, chili powder, smoked paprika, oregano, cumin, coriander, brown sugar, vinegar, ketchup, Worcestershire, soy sauce, and stock, thicken at a simmer 10-15 minutes, then add meat to combine
• Preheat the cast-iron skillet (10-12 inches) over medium-high heat
• Stretch dough into an even round that will cover pan, using a bit of flour to keep it from sticking to a work surface
• Sprinkle cornmeal across the skillet and press dough into skillet and up sides as much as possible
• (Reminder: The pan is hot
• ) Spray the dough with EVOO and season with a little salt, pepper, and red pepper flakes
• Top the dough with meat sauce, cheeses and roasted red peppers, then place in oven
• Bake the pizza 14 to 15 minutes to deep golden, brown and bubbly
• While the pizza bakes, stir all the ingredients for Ranch Dressing in a bowl and funnel them into a squeeze bottle with the top trimmed to widen spout for thick dressing
• Drizzle the pizza with the ranch dressing and top with pickled jalapeño peppers or hot cherry pepper rings

THE REAL CHICAGO DEEP DISH PIZZA DOUGH

Steps:

• Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
• Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
• Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
• Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.

CHICAGO-STYLE DEEP-DISH PIZZA

Steps:

• In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 30 minutes., Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottom and up the sides of two greased 10-in. cast-iron or other ovenproof skillets. Sprinkle each with 2 cups mozzarella cheese., In a large bowl, combine the tomatoes, tomato sauce, tomato paste and seasonings. Spoon 1-1/2 cups over each pizza. Layer each with half of the sausage, pepperoni and mushrooms; 1 cup mozzarella; and 2 tablespoons Parmesan cheese. , Cover and bake at 450° for 35 minutes. Uncover; bake until lightly browned, about 5 minutes longer.,