Deep-Dish Pizza

Name: Deep-Dish Pizza
Yield: Serves 4 to 6 (Makes one 14-inch pizza)
Cuisine: Italian
Ingredients: 1 , medium baking potato (about 9 ounces), peeled and quartered; 1 1/2 teaspoons, rapid-rise yeast; 3 1/2 cups, unbleached all-purpose flour; 1 cup, water (warm, 105 to 115 degrees); 6 tablespoons, extra-virgin olive oil, plus more for oiling bowl; 1 3/4 teaspoons, table salt

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Appears in Cook's Illustrated September/October 1999, America's Test Kitchen TV

SERVES4 to 6 (Makes one 14-inch pizza)

TIME2 hours, plus 50 minutes rising

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WHY THIS RECIPE WORKS

We focused on the dough for our deep-dish pizza recipe, since these pizzas are 75 percent crust. The secret to a perfect crust came from an unlikely source: a potato. Also used in a recipe for focaccia dough that we liked, the potato contri...

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