Deep Dish Pizza (using a RICE COOKER)
The fluffiest deep dish pizza that's saucy, cheesy, and surrounded with a slightly crunchy crust that's also flaky.
Ingredients
Pizza Dough
- 2 cups bread flour
- 1½ tsp instant yeast
- 1 tbsp sugar
- 1 tsp salt
- 180 ml warm milk (105-115°F (40-46°C))
- 1 tsp olive oil , plus more for greasing
Toppings
- ¾ cup marinara sauce
- 12 garlic cloves (minced)
- 2 shallots (thinly sliced)
- Mozzarella pieces
- 4 Cremini mushrooms (sliced)
- Pepperoni slices
- ½ tsp dried basil
- ½ tsp dried parsley
Instructions
Pizza Dough
- In a large mixing bowl, combine together all the dry ingredients. Pour in the warm milk and olive oil and mix with a wooden spoon. Knead the dough for around 5 minutes until it is smooth. Cover with plastic wrap and let rise in a warm place for 1 hour until it has doubled in size.
- Once the dough has doubled in size, cut off 1/3 of the dough, leaving you with 2 pieces. Roll each piece into individual balls. Cover with plastic wrap or a clean cloth and let it rise for 15 minutes.
- On a lightly floured surface, roll out each ball of dough until it’s pretty thin (about a 10-12 inch circle).
Assembling
- Place the larger circle into the inner pot of the rice cooker that’s been lightly greased with olive oil. Stick the sides onto the inner pot - forming a “wide bowl”. Use a fork to poke some holes onto the bottom of the dough. Spread on half the marinara sauce and top with garlic, shallots, and mozzarella (save half for the second layer).
- Place the second piece of rolled out dough on top, while pinching the sides to close it up and form a crust. Spread on the remaining half of the marinara sauce, and top with the rest of the garlic, shallots, mozzarella, mushrooms, and pepperoni. Sprinkle on the dried herbs. Close the lid and cook it for 40 minutes using the steam function (yes, just trust the process). Remove and slice. Enjoy!