Castelvetrano Deep Dish Pizza
Another famous WGC deep dish pizza - this time loaded with briny castelvetrano olives. It's truly a work of art!
Servings: 6 people
Ingredients
- 2 tablespoons olive oil
- 1 batch Detroit style pizza dough recipe below
- 1 cup of castelvetrano olives pitted
- 1/2 teaspoon fennel seeds chopped
- 8 ounces brick style whole-milk mozzarella cheese cut into 1/2-inch cubes
- 1/2 cup olive oil mixed with 8 cloves of chopped garlic
- red fresno chiles to garnish
- red pepper flakes and basil to garnish
For the Dough
- 2 ¼ cups all purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon rapid rise yeast
- 1 teaspoon white sugar
- olive oil as needed
Instructions
For the Dough
- Put the flour, salt, yeast and sugar in a food processor with a metal blade attachment and pulse to combine. Add 1 cup warm water, then process until a ball forms, about 30 seconds (if a ball does not form, add a bit more flour). Process for another 30 seconds, then roll into a tight ball and place in a lightly oiled bowl. Proof in a warm spot until the dough doubles in size, about 2 hours.
For the Pizza
- Position an oven rack in the bottom of the oven and preheat to 500° F.
- Pour the 2 tablespoons of olive oil in a large cast iron pan (roughly 12 inch diameter). Put the dough in the pan and gently stretch it out to fit so the dough reaches the corners.
- Drizzle half of the garlic oil sauce on top. Layer the olives and fennel on the dough. Then lay the cheese cubes all over, especially around the perimeter up to the edge of the pan. Drizzle the rest of the garlic oil sauce on top and scatter with sliced red fresnos and a few more olives.
- Bake until bubbly and golden and a crispy cheese crust has formed, 10 to 15 minutes. Use spatula to loosen up the edges and remove the pizza from the metal pan and place on a cutting board. Slice into pieces and garnish.