Learning 2 Bake – from Scratch XLIII

Deep Dish Pizza

Don’t go grocery shopping while hungry. Does anyone not already know this? I watched Brian Lagerstrom’s Chicago Deep Dish Pizza (v 2) video the other day. Guess what I bought? To be fair, it was also in the 20s all day and using the oven seemed like a good idea. I also made regular bread.

I don’t plan my pizza a day in advance, so I added a tablespoon of malt powder (recommendation from the same channel in the baguette recipe) and let it rise for 90 minutes on the counter. That seemed fine to me. The spice from the sauce overwhelmed any subtle taste from the bread, but maybe two tablespoons, next time. I also used commercial Italian sausage – I was at a grocery store and all my pork is frozen solid.

There will be a next time because there are lots of left-over ingredients, but there’s also a lot of left-over pizza; one slice is a lot of food.