deep dish pizza

<p>This quick and easy Cast Iron Skillet Pizza is a great way to switch up your usual Friday night pizza routine! This deep dish pizza has a thick crust that's crispy on the outside and chewy on the inside - it's so tasty that you can keep the toppings simple with just cheese or pepperoni! Use store-bought or homemade pizza dough for a perfect pizza every single time!</p>

Cast Iron Skillet Pizza

pizza dough

olive oil

pizza sauce

thyme

garlic powder

mozzarella cheese

Kosher salt

basil leaves

Place a 9 inch cast iron skillet inside the oven. Turn oven to 550 degrees.

CAREFULLY remove the skillet from the oven and spread the oil in a thin layer across the pan.

On a lightly floured surface, work pizza dough into a 9-inch circle.

Gently place crust inside of the cast iron skillet.

Spread sauce in an even layer across the crust.

Sprinkle thyme and garlic powder over the sauce.

Add cheese and bake for 15-20 minutes or until the cheese is melted and the edges of the crust are dark golden brown.

Broil for 1-2 minutes or until the cheese starts to get dark golden brown spots.

Sprinkle with Kosher salt and garnish with fresh basil leaves. Slice and enjoy!

I don't think my family will be ordering pizza anymore, we will just make this instead!! So amazing, and wow the crust is just like a deep dish! Thank you!!

https://content.jwplatform.com/videos/0lW1fNsn.mp4

This quick and easy Cast Iron Skillet Pizza is a great way to switch up your usual Friday night pizza routine! This deep dish pizza has a thick crust that’s crispy on the outside and chewy on the inside – it’s so tasty that you can keep the toppings simple with just cheese or pepperoni! Use store-bought or homemade pizza dough for a perfect pizza every single time!

Cast_Iron_Deep_Dish

Simple deep dish pizza without the butter and topped with tons of roasted veggies. Easy, healthy, and 45 minutes from start to finish.

Simple Deep Dish Pizza

pizza dough recipe

Olive oil

garlic

Italian seasonings ((dried basil,

parmesan cheese ((optional))

basil ((optional))

Prepare pizza dough (half batch only) and sauce if using homemade.

If roasting veggies, preheat oven to broil, toss veggies in olive oil on a baking sheet, and broil for 4-6 minutes on the top rack (low/medium broil), tossing once for even cooking. Or if using a parchment-lined baking sheet, roast veggies at 450 degrees F (232 C) as the broiling function is unsafe with parchment paper. Remove from oven and set aside.

Preheat oven to 450 degrees F (232 C).

Next, coat a cast iron skillet or round baking dish with olive oil and run a garlic clove around for seasoning. Plop your dough down into the pan and push it up around the sides about 1 to 1.5 inches (see photo). Let rest for a few minutes while preparing the rest of your toppings.

First sprinkle in 1/2 of mozzarella cheese, then add veggies, then sauce. Top with remaining mozzarella cheese, Italian seasonings (dried basil, oregano, thyme, red pepper, etc.) and grated parmesan cheese.

Bake for 25-30 minutes or until the crust is golden brown and the cheese and sauce are bubbly. Let rest for 5-10 minutes before cutting, then serve immediately.

https://www.youtube.com/watch?v=T4Ypb6-UzyA

Simple deep dish pizza without the butter and topped with tons of roasted veggies. Easy, healthy, and 45 minutes from start to finish.

Full Recipe: https://minimalistbaker.com/simple-deep-dish-pizza/

Naples, Italy is credited with the origination of pizza in the late 1700s to early 1800s. But it may have been inspired by a similar flatbread-style dish served by ancient Egyptians, Romans, and Greeks. Italian immigrants then brought pizza to the US in the 19th-20th century.

It was in Chicago that deep dish style pizza was created. The first deep dish pizza is believed to have been created by Ike Sewell and Ric Riccardo in 1943 at their restaurant Pizzeria Uno (but the origin is debated). The concept became wildly popular and Pizzeria Uno now has over 200 locations worldwide!
 
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Simple Deep Dish Pizza | Minimalist Baker Recipes

Here's a Chicago Style Deep Dish Pizza recipe you can make at home. Try this easy, detailed recipe with step-by-step directions for a thick and buttery, flaky crust and a rich, chunky tomato sauce, with plenty of gooey cheese.

Chicago Style Deep Dish Pizza Recipe

all-purpose flour

cornmeal

.25-ounce

rapid rise yeast

white sugar

salt

water ((at room temperature))

unsalted butter ((melted and cooled slightly))

unsalted butter ((at room temperature))

unsalted butter

onion

pepper

Italian seasoning

red pepper flakes

garlic ((minced))

can crushed tomatoes, no salt

basil

Italian sausage ((casings removed))

olives

Parmesan cheese

Using a stand mixer fitted with a dough hook, combine the flour, cornmeal, yeast, sugar, salt on low speed until blended. Add the water and melted butter. Mix until combined, about 1 to 2 minutes. Scrape down the sides of the bowl and mix again until well blended. Increase speed to medium and knead until the dough is shiny and smooth and pulls away from the sides of the bowl, about 4 to 5 minutes.

Coat the sides and bottom of a large mixing bowl with 1 teaspoon of olive oil. Transfer the pizza dough to the clean, oiled bowl and turn to coat. Cover with plastic wrap and let the dough rest at room temperature until nearly doubled in size, about 1 hour.

TO MAKE THE PIZZA DOUGH:

While the dough rises, prepare the pizza sauce. In a medium saucepan over medium heat, combine the 1 tablespoon of olive oil and 1 tablespoon butter. Add the minced onion crushed red pepper, Italian seasoning, salt and pepper. Cook, stirring frequently until the onion is softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and sugar and bring to a simmer. Reduce the heat to medium-low and cook, stirring frequently, until the sauce has reduced to about 2 1/2 cups, about 30 minutes. Remove from the heat and add the fresh basil and olive oil. Check the seasoning and add salt if needed. Cover and set aside.

TO MAKE THE PIZZA SAUCE:

Adjust the oven rack to the lowest position and preheat oven to 425 degrees. Turn the dough out onto a clean countertop. Roll the dough into a 15 by 12-inch rectangle. Using an off-set spatula, spread the softened butter over the dough leaving a 1/2-inch border along the edges. Starting at the short end, tightly roll the dough into a cyclinder. With the seam-side down, flatten the dough into a 18 by 4-inch rectangle. Cut the rectangle in half crosswise. Working with one half at a time, fold the dough into thirds like a business letter. Pinch the seams together to form a ball. Repeat with the remaining dough and transfer the balls to the oiled bowl. Cover tightly with plastic wrap and let rise in the refrigerator until nearly double in size, 45 to 50 minutes.

While the dough rising, cook the Italian sausage in a large non-stick skillet. Break the sausage up into chunks and sauté until cooked through. Drain well and set aside.

TO LAMINATE THE PIZZA DOUGH:

Coat two 9-inch cast iron skillets or cake pans with 2 tablespoons of olive oil each.

On a clean countertop, roll one of the dough balls into a 13-inch round disk about 1/4-inch thick. Roll the dough loosely around the rolling pin and transfer to the prepared skillet. Unroll the dough and lightly press into the pan, making sure you work it into the corners and 1-inch up the sides. If the dough resists, allow it to rest for 5 minutes before trying again. Repeat with the remaining dough ball.

Sprinkle each pizza with 2 cups of the shredded mozzarella. Divide the sauce between the two pizzas, spreading with the back of a spoon until evenly distributed over the cheese layer. Divide the cooked Italian sausage between the two pizzas, scattering to cover the sauce. Top with the olives, then the Parmesan cheese.

Bake until the crust is golden brown, about 20 to 30 minutes. If over-browning, tent the pizza with foil until cooked through. Remove the pizza from the oven and cool for 10-minutes before serving.

TO ASSEMBLE AND BAKE THE PIZZAS:

https://embed.mediavine.com/videos/yxpfumkmr6q6jr5ae1kv

Chicago Style Deep Dish Pizza is an amazing pizza recipe with homemade dough and the best fillings and sauce.

Chicago Style Deep Dish Pizza

Here's how to make authentic-tasting Chicago deep dish pizza. Complete with the buttery crust, slightly sweet tomato sauce, and a thick layer of cheese. This recipe makes two deep dish 9-inch pizzas. Make them both if you have a family of 4-5 or are having friends over. If your family is smaller, freeze half of the dough per the make-ahead/freezing instructions in the recipe notes.

How To Make Chicago-Style Deep Dish Pizza

(60 grams) yellow cornmeal

sugar

(7 grams) Red Star Platinum yeast (1 standard packet)

(300 milliliters) slightly warm water

Tablespoons (30 grams) unsalted butter

small onion, grated (about 1/3 cup)*

oregano

red pepper flakes (optional, but recommended)

garlic cloves,

(794 grams) crushed tomatoes*

(about 16 oz) shredded mozzarella cheese*

(45 grams) grated parmesan cheese

mushrooms

Please use my step-by-step photos below this written out recipe as a guide to making the pizza. For best results and ease of mind, read through the recipe completely before beginning. You will need two deep dish 9&#215;2 inch round cake pans if you are making both pizzas at the same time. You can also use 9 inch springform pans.

For the crust

Combine the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer fitted with a dough hook attachment. If you do not have a stand mixer, use your hand mixer and a very very large bowl. If you do not have any mixer, you will do this all by hand. Again, use a very large bowl. Give those ingredients a quick toss with your mixer on low or with a large wooden spoon. Add the warm water and 1/4 cup of melted butter. The warm water should be around 90°F (32°C). Make sure it is not very, very hot or it will kill the yeast. Likewise, make sure the butter isn&#8217;t boiling hot. If you melt it in the microwave, let it sit for 5 minutes before adding. On low speed, beat (or stir) the dough ingredients until everything begins to be moistened. Continuing on low speed (or remove from the bowl and knead by hand if you do not own a mixer), beat the dough until it is soft and supple and gently pulls away from the sides of the bowl and falls off of the dough hook- about 4-5 minutes. If the dough is too hard (it will be textured from the cornmeal), but if it feels too tough, beat in 1 teaspoon of warm water. Alternatively, if it feels too soft, beat in 1 Tablespoon of flour.

Remove the dough from the bowl and form into a ball. Lightly grease a large mixing bowl with olive oil and place the dough inside, turning it around so that all sides of the dough are coated in the oil. Cover the bowl tightly with aluminum foil and allow to rise in a warm environment for 1-2 hours or until double in size. For this warm environment, here is what I do: Preheat oven to 250°F (121°C). Once at 250°F, turn oven off. Place bowl inside. Close the oven. The lingering heat will help your dough rise. This is especially ideal on cold winter days.

Once the dough is ready, lightly flour a large work surface. Remove dough from the bowl, set the bowl and aluminum foil aside (to use later). Gently punch down the dough to remove any air bubbles and roll the dough into a large 15&#215;12 inch rectangle. Spread 1/4 cup of softened butter on top of the dough. Roll it up lengthwise per the photos below. Cut the dough log in half. Form the two pieces of dough into balls and place back into your greased bowl. Cover with aluminum foil and allow to rise in the refrigerator (not in a warm place) for 1 hour until they are puffy as you make the sauce.

For the sauce

Place butter in a medium saucepan over medium heat and allow it to melt. Once melted, add the grated onion, salt, oregano, and red pepper flakes. Once the onion has slightly browned after about 5 minutes, add the garlic, tomatoes, and sugar. Turn the heat down to low-medium and allow it to simmer until it&#8217;s hearty, fragrant, and thick- about 30 minutes. You&#8217;ll have about 2 and 1/2 cups of sauce at this point. If you have more than that, keep simmering until the amount has reduced. Remove from heat and set aside until ready to be used. You may store the sauce in a tightly covered container in the refrigerator for up to 2 days if planning to make the pizza another day. You may freeze this sauce for up to 2 months as well.

Assemble the pizzas

After the dough balls have risen in the refrigerator, they should be puffy. Keep one ball of dough in the refrigerator as you work with the first one. Roll it out on a lightly floured work surface, working it into a 12-inch circle. Using your rolling pin as a guide (see photos below), place over a 9&#215;2 inch deep dish cake pan. Using your fingers, press the dough into the cake pan. Make sure it is nice and tight fitting inside the pan. Trim any excess dough off the edges with a small knife. Repeat with 2nd dough. Brush the top edges of the dough with a little olive oil, which gives the crust a beautiful sheen. Fill each pizza with 1/2 of the cheese (about 2 cups/8 oz per pizza), then your toppings which I&#8217;ve listed as optional in the recipe ingredients. On top of those optional toppings is the sauce. Pour about 1 and 1/4 cups (300ml) of sauce on top of each. If you do not like that much sauce, you can reduce to 3/4 cup (180ml) per pizza and have leftover sauce. Sprinkle each with 1/4 cup (22g) of grated parmesan cheese.

Place the cake pans on top of a large baking sheet, which will catch anything potentially spilling over the sides of the pans. (Nothing usually does.) Bake for 20-28 minutes or until the crust is golden brown. Feel free to loosely cover the pizzas with aluminum foil after the 15 minute mark to prevent any heavy browning and uneven baking. Remove the pizzas from the oven and allow to cool in the pans placed on a wire rack for 10 minutes. After 10 minutes, slice, serve, and enjoy. Place any leftover pizza in an airtight container and refrigerate for up to 5 days.  Reheat leftovers in a 300°F (149°C) oven for 15-20 minutes or until hot.

This was awesome. Not quite Gino's East but almost. I did something wrong with crust and had to add nearly a cup of flour and it raised too much too fast both times but it worked out in the end.

Today was my first time making a homemade deep dish pizza, and this recipe was amazing! I used all the dough for one 14” pizza instead of dividing it. Had to bake it for about 40-45 minutes with the larger size, but it turned out perfectly! Delicious, flaky crust, super flavorful sauce, all around goodness. Sally, your recipes never disappoint!

I should also mention, I live in Chicagoland, so I’m surrounded by great deep dish. Sally’s recipe really held up!

Slice. Serve. Enjoy.
Instructions were extremely helpful ... our first time making a deep dish pizza and we are claiming this as our favorite.  We did toppings of onion, bacon and spinach.  Plan for the time needed to get the prep steps done and then simply enjoy.

Sally, you did not disappoint! I would give this recipe a 10 star rating if I could. From the easy recipe to the finished product, perfection!!! We really enjoyed it! Thanks :)

I'm from the Chicago area and moved to Madison Wisconsin many years ago, and have always searched for (but never found) a good Chicago style deep dish pizza here.  I liked the look of this recipe, and was not disappointed!  It's as close as you can get without going to Pizzeria Uno on Ohio Street in Chicago.  I made it with my stepson, and it shows how making Sally's from scratch recipes is not just about making food, it's also about making treasured family memories.  We had so much fun following the pictures, and high fived when our work actually matched the photos. Thank you Sally!

So delicious!!  Enjoyed this tonight for the second time.   Used my own pasta sauce the first time but found that it was a little thin for this pizza.   Made the sauce accompanying the recipe tonight rather than using my own pasta sauce and it was perfect.   Just added sliced meatballs and we enjoyed it along with a bottle of sangiovese rose.  I'm sure I'll make this at least once a month.

I loved this recipe, it made a really tasty pizza and the dough wasn't hard to make.  I ran into trouble when I tried to thaw out the second portion of the dough.  I let it defrost in the fridge for a day but it was still a little frozen.  I left it on the counter to rise (in a oiled bowl) and it didn't rise until I put it in a warm oven.  Unfortunately, it never rose as much as it should've, even after 3 hours.  Has anyone else run into this problem, or have a solution for it?  I love this recipe but my family doesn't need more than one pizza at a time!  Thanks!

THIS IS YOUR RECIPE. My husband is a Chicago native and very particular about his pizza. He can’t stop talking about how good this is. The instructions are precise and everything you need. This was probably my second time baking with yeast and it worked perfectly! Thank you, Sally, for bringing us a fun and yummy Saturday night adventure!

This brought me back to Chicago! Since running the marathon there last year, I've been thinking about Chicago and its deep dish pizzas (thinking of you, Lou Malnati's and Gino's East). This recipe is spot-on! My reading - not so much haha. I misread the oven temperature and ended up baking the pizza for 65 mins at... 218 F, hahaha!!! It still came out pretty good! Will definitely be making this again soon :)

I made this for a second time tonight.  I tried a ground pork with prosciutto and it was divine (meat lovers). Thank you! When a second try comes out flawlessly without any issues the recipe is a keeper.

Oil the pans or no? Didn’t rise in the refrigerator, even after 7 hours.  End result was ok but not great.   Wouldn’t make again.

I made this today, PERFECT is the word.  This is definitely a keeper.  I froze one dough for next time, real soon.
Thank you.

A very solid recipe. A nice, biscuity crust.  We make it regularly as treat.  The sauce recipe is great, and i use it with other pizzas i make.

thank you for another amazing recipe! I don't have a deep dish cake pan, could I sub with a 9x9 inch square pyrex/glass dish?

This has been my "go to" pizza recipe for years.  I use bread flour instead of AP and add a little tomato paste to the sauce to thicken it, but everything else I follow exactly.  Best I've found and I've tried a lot of crust and sauce recipes.  If you have a big cast iron skillet, try baking it in that to get that nice outer crisp on the crust.

If you want a comforting tasty dinnertime meal then you have to make this Deep Dish Pizza. Homemade from start to finish, this recipe is a keeper!

Deep Dish Pizza

packet rapid-rise yeast

water

vegetable oil

unsalted butter (1/2 stick) (melted and cooled)

+ 6 tablespoons all-purpose flour

pork

fennel seeds (crushed fine with mortar and pestle or

cracks black pepper

canned San Marzano plum tomatoes (half of a 28 ounce can)

Parmigiano-Reggiano cheese (or parmesan cheese)

unsalted butter (1/2 stick)

cooking spray

It is easier to make the dough in a stand mixer, however, a hand mixer can be used. Place the yeast, sugar, warm water, vegetable oil, olive oil, and butter in the bottom of the stand mixer (or large bowl). Stir to combine, let sit until bubbles form, about 5 minutes.

In a separate bowl, mix together the salt, cornmeal, and flour. Set aside.

Which the mixer on low speed with the dough hook attachment, gradually start adding the flour mixture into the wet mixture. Scrape down the sides of the bowl as needed. Once all the dry is mixed into the wet, place the mixer on high speed and beat for 6 minutes.&nbsp;

Cover the bowl with a clean towel and place in a warm spot, such as a microwave or an oven with the light turned on. Let the dough rise for 1 hour or until dough is doubled in size. While the dough is rising, make the rest of the components.

Pizza Dough

Combine all the ingredients in a bowl and mix together. Cover with plastic wrap and place in the fridge until ready to assemble.

Italian Sausage

Crush plum tomatoes by hand, discard any stems. Mix in the rest of the ingredients, cover with plastic wrap and place in the fridge until ready to assemble.

Pizza Sauce

Preheat oven to 400 degrees. With the butter generously grease the bottom and sides of two 9-inch round baking pans (or one 16-inch round baking pan). Divide the dough between the two pans. Spray hands with cooking spray, work the dough into an even layer in the bottom of each pan and up the sides as much as you can.

Divide the cheese between the two pizzas, making an even layer in the bottom. Press cheese into the corners of the pan, this will help the crust to stay put up the sides of the pan.

Evenly dollop the sausage on top of the cheese. Evenly spread sauce on top. Top each with a drizzle of olive oil and the parmesan cheese.

Bake for 40-45 minutes until the crust is golden brown and bubbly. Remove from the oven and place the pans directly on a wired rack to cool. Cool slightly for 10-15 minutes before cutting, this is very important. You want the pizza to set up slightly. Slice in the pan and serve.&nbsp;

Pizza Assembly

Love pizza but not all the work and time it takes to make it yourself? This deep dish pizza dough recipe is easy, quick and super delicious!

Easy Deep Dish Pizza Dough

olive oil (divided)

dry active yeast (or 1 packet)

water (around 105-115˚F)

Add 2 tablespoons of the olive oil to a 10-inch cast iron pan (or a heavy-duty 9-inch cake pan). Set aside.

Fill a medium-size bowl with hot tap water. Let sit for 2 minutes to warm up the bowl, then discard water. Add 3/4 cup hot tap water (around 105-115˚F), sugar and yeast to the bowl. Stir until the yeast is mostly dissolved (it’s okay if the mixture is a little lumpy). Allow to sit for 4-5 minutes, until mixture starts to bubble and foam (the bubbling and foaming means the yeast has been activated).

Once the yeast is activated add the remaining 1 tablespoon olive oil and stir to combine. Add flour and salt. Using a wooden spoon or sturdy spatula, stir until all flour is incorporated. At first it might seem like too much flour. Just keep stirring and it turns into a shaggy dough.

Sprinkle a work surface lightly with flour. Transfer the dough to the floured surface and knead for about 1 minute, until a nice smooth ball forms. Place the dough ball into the prepared cast iron pan and rub it around the pan to coat the bottom and sides with oil. Then turn the dough over so the oiled side is up. Cover tightly with plastic wrap and a kitchen towel. Allow to rest in a warm place for 15 minutes.

Remove the plastic wrap (don’t discard) and flatten the dough with your hand. Working with your fingers, dimple and push the dough to cover the bottom of the pan. Don’t push it up the sides.

Top with sauce, cheese and desired toppings to within a half inch of the edges. Cover again with the plastic wrap and a kitchen towel. Allow to sit in a warm spot for 20 minutes while the oven is preheating. (At this point you could refrigerate the pizza for several hours. Allow it to come to room temperature again before baking.)

Preheat oven to 450˚F with a rack on the lowest level. (if using a cake pan preheat to 425˚F with a rack in the center of the oven).

When ready to bake, cover with foil (see Café Tips above) and bake for 15 minutes on the lowest rack of the oven. Remove foil and bake another 5-8 minutes or until cheese is melty and edges are light golden brown. Run a knife around the edge of the crust and transfer pizza to a cutting board with a spatula. Slice and enjoy!

If you're a huge garlic lover (like we are), then you simply MUST try this Garlic Lovers Pizza! The crust is super simple to make&nbsp;and is&nbsp;the perfect thickness to hold at the garlicy, cheesy goodness this pizza possesses!

Deep Dish Garlic Lover's Pizza

beef stock

butter

all-purpose flour, (plus additional for kneading)

dry yeast

dried basil, (plus additional for topping)

dried oregano, (plus additional for topping)

salt, (plus additional to season the tomato slices)

black pepper, (to season the tomato slices)

garlic, (minced)

olive oil, (divided)

tomatoes, (sliced)

mozzarella, (sliced)

In a small saucepan (over low heat) heat beef broth, water, butter, and onion until the butter is just melted. Set aside and allow to cool slightly so that you can comfortably stick your finger in and not be burned.

In a large bowl, combine flour, sugar, yeast, garlic powder, salt, basil, and oregano.

Add the warm beef stock mixture into the flour mixture and stir to just combine.

Turn the dough out onto a lightly floured surface and hand knead until the dough is smooth and elastic (approximately 5 minutes).

Return the dough to the bowl and rub the top with olive oil. Cover the bowl with plastic wrap and allow the dough to rise until doubled, approximately 60 minutes.

Brush the bottom of a 12" skillet with 1 tablespoon of olive oil. Sprinkle the cornmeal evenly on the bottom of the skillet.

Preheat oven to 400-degrees.

Deflate the risen dough and allow to sit for 5 minutes. Add the deflated dough to the skillet and press it to evenly cover the entire bottom of the skillet.

Partially bake the pizza dough in a preheated oven for 15 - 20 minutes. Remove the dough from the oven.

Press surface holes (dimples) over the entire crust and brush the top of the partially baked dough with the minced garlic and the remaining 1 tablespoon olive oil.

Top the entire surface with the tomato slices (seasoned with salt and pepper), and the sliced mozzarella.

Sprinkle the top of the pizza with additional basil and oregano.

Bake the pizza in the preheated oven for 25-30 minutes or until the crust is golden brown and the cheese is browned and melted.

This authentic Chicago-style deep dish pizza topped with gooey mozzarella, pepperoni, and a chunky homemade tomato sauce is the ultimate at-home pizza.

Chicago Deep Dish Pizza

yellow cornmeal

instant yeast

water (room temperature)

unsalted butter (melted)

unsalted butter (softened)

tomatoes

black pepper

mozzarella cheese (shredded (about 4 cups))

Pepperoni

Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl. Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water and butter with a spatula and then kneading by hand.)

Coat a large bowl with 1 teaspoon olive oil. Using greased spatula, transfer dough to bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.

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