The Mad Feast by Matthew Gavin Frank

Author:Matthew Gavin Frank
Language: eng
Format: epub
Publisher: Liveright
Published: 2015-02-02T16:00:00+00:00

Deep-Dish Pizza

Here, at the Medici on 57th, our deepest dish pizza is our PAN pizza. We make the dough daily, from scratch, in our bakery next door. The dough is simple, made with bread flour, water, olive oil, sugar, yeast, and salt. Of our pan pizzas, the Garbage Pizza is definitely our most popular and it’s been a menu staple since the Medici’s beginning. The Garbage Pizza is a stacked pie, full of fresh ingredients. We let the dough rise for at least two hours in a 2-inch-deep pizza pan before we press it out. To the dough, we add a huge ladle full our pizza sauce and top that with fresh sliced mushrooms and fresh diced green peppers and onions. On top of that goes crumbled seasoned ground beef, cubed Canadian bacon, and locally produced Italian sausage. All of that is topped with a pile of mozzarella that we shred heaps of daily. To the very top of the pan Garbage Pizza we add huge rounds of sliced deli-style pepperoni. The loaded pie goes into a 390-degree oven for 10 minutes.

The following ingredients are for a Personal Size Pan Garbage Pizza. Our personal pan pizzas have a 7-inch diameter.

The following ingredients are all measured by weight:

11 ounces dough

1 ounce sliced mushrooms

1 ounce diced green peppers

1 ounce diced white onions

1.5 ounces seasoned ground beef

1.5 ounces cubed Canadian bacon

1.5 ounces Italian sausage

3 ounces shredded mozzarella

1 ounce sliced deli-style pepperoni

The only item we measure by volume is the sauce: 3 ounces pizza sauce (tomatoes, extra virgin olive oil, vegetable oil, salt, seasonings, granulated garlic).

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