Deep Dish with Light Semolina (Malnati's-Leaning, 4%)
A Malnati's-leaning deep dish at 47% hydration with a dual corn-and-olive-oil fat (about 24.5% total) and just 4% semolina for a flaky, lightly crisp crust that stays close to the soda-bread character of the original. The dough is barely kneaded, given two warm rises, then pressed into a deep pan.
A Malnati's-leaning deep dish at 47% hydration with a dual corn-and-olive-oil fat (about 24.5% total) and just 4% semolina for a flaky, lightly crisp crust that stays close to the soda-bread character of the original. The dough is barely kneaded, given two warm rises, then pressed into a deep pan.
Ingredients
Method
Sift the flour and semolina together. Stir the oils into the dry flour mixture with a spoon, then sprinkle the yeast over the top.
Heat the water to 110 F and dissolve the sugar and salt in it, then pour it into the flour. Stir by hand about 30 seconds.
Add the softened butter and knead very gently for about a minute, just squeezing and folding, until it comes together.
Cover and proof in a warm (about 95 F) spot for roughly 2 1/2 hours, then punch down and let it sit on the counter another 1 1/2 hours. Punch down again before shaping.
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