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Hi, I'm Molly.

Welcome to my food blog and try not to lick the screen. 

My favorite question to ask people is, "what is your death row meal?" Mine is pumpkin ravioli in a sage cream sauce from Girasole. Or pizza.  Or nearly anything from täkō.

Photo: Randi Voss Photography

Deep Dish Pizza

Deep Dish Pizza

I have a hard time choosing a side when it comes to pizza crusts. Sometimes I love a thin cracker crust, or a big floppy NY style pizza, or a saucy Chicago style deep dish, wood-fired, greasy hole-in-the-wall pizza joint, whatever. If it’s pizza, I’m game. But recent;y I’m making the deep dish variety.  

What I like about a deep dish pizza is the abundance of it - the generous amounts of toppings and gooey cheese and tangy rich sauce. I love a saucy pie. But the crust is the star here. Thick and chewy with a crisp bottom and outer edge that lends itself to the most satisfying crunch.  

My fool-proof pizza crust recipe actually comes from the owners manual of my Cuisinart food processor. I’ve made it several times for both deep dish and thin crusts pizza. You can read about my sauce recipe here.

Ingredients and Instructions

The Dough (I made all of this and froze half)

  • 2 1/4 teaspoons active dry yeast

  • 1/2 cup warm water

  • 1 teaspoon granulated sugar

  • 4 cups unbleached, all-purpose flour, plus more for dusting

  • 1 1/2 teaspoons sea or kosher salt

  • 2 tablespoons extra virgin olive oil

  • 1 cup cold water

Dissolve the yeast and sugar in the warm water. Let stand 3 to 5 minutes, or until the mixture gets foamy. Place the flour, salt and olive oil in the work bowl of a Cuisinart® Food Processor fitted with the dough blade. Pulse about 5 times to mix; scrape down the sides of the bowl. Add the cold water to the yeast mixture. With the motor running, slowly pour the liquid yeast mixture through the feed tube. Process until a dough ball forms. Continue to let the machine run for an additional minute to knead. The dough will be slightly sticky. Lightly dust a seal-able plastic bag with flour. Dust dough with flour. Place the dough into the floured bag; squeeze out all of the air and seal. Let rise in a warm place for 45 minutes to 1 hour.

The Filling

Apply an obscene amount of butter to a pie dish, or preferably a cast iron skillet. Add the dough, cheese, some meats and/or veggies, then sauce. Repeat if necessary, but always end with sauce and dust the top with Parmesan cheese.

Bake in a 425-degree oven for 30 minutes. Let sit for 10-12 minutes before grabbing your shovel and diving in!

Fiction

Fiction

Bone Broth

Bone Broth