Deep Pan Pizza

• For the pan and your hands:
• 2 tablespoons extra virgin olive oil
• For the dough:
• 4-1/2 cups all-purpose flour
• 3 teaspoons rapid rise or instant yeast
• 2 teaspoons fine sea salt
• 3 teaspoons sugar
• 1 tablespoon extra virgin olive oil
• 1-3/4- 2 cups water, 100-110 degrees
• Topping:
• 2 cups marinara sauce, jarred or homemade
• 1 cup shredded 5-cheese Italian blend, in the bag
• 1/4 cup fresh basil, coarsely chopped
• 1 cup baby spinach, coarsely chopped (optional)
• 8 ounces fresh mozzarella ball, coarsely chopped
• 1 tablespoon dried Italian spices, whatever you like
• For the top and sides:
• extra virgin olive oil

1. Spray a deep sided 12X18 dark cake pan with canola cooking spray and then brush the bottom and sides of the pan with 2 tablespoons of olive oil. rnrnTo the bowl of a large food processor, add the flour, yeast, sea salt and sugar. Pulse a few times to blend.
2. Start the processor and add the olive oil and 1- 3/4 cups of water down the feed tube. Process about 1 minute and then feel the dough, it should be soft and pliable. If too dry, add the remaining 1/4 cup of water. Process just until the dough forms a ball. Remove the dough to a lightly floured surface and knead for a few minutes until smooth and soft. Cover with a kitchen towel and let rest for 15 minutes on the counter to relax the dough so you can press it into the pan easily.
3. Transfer the dough to the prepared pan. With oiled hands, press the dough evenly so it reaches all the corners. If the dough resists, let it rest for 10 minutes and then continue. Cover the pan loosely with plastic wrap and let the dough rise until nearly tripled in volume, about 1-2 hours in a warm, draft free part of the kitchen. I like to use the microwave oven with the door slightly open so the heat of the light warms the dough and helps it rise. rnrnPreheat the oven to 500 degrees. Arrange a pizza stone on the bottom rack of the oven.
4. TOP THE PIZZA WITH LAYERS: Spread a layer of marinara sauce over the dough. Easy does it! You should be able to see the dough through it. Then sprinkle the shredded cheese blend, then the basil (and spinach), then the chopped fresh mozzarella, then a sprinkle of dried Italian spices and finally a drizzle of olive oil on top and along the sides. rnrnBake on the pizza stone (on the bottom rack) for about 15-20 minutes or until the sides are bubbling and the cheese is nicely browned. Make sure the bottom of the pizza is nice and brown. Let the pizza rest for 10 minutes to firm up the cheese. Cut into squares using a pizza cutter and kitchen shears.

extra virgin olive oil, flour, rapid rise, salt, sugar, extra virgin olive oil, water, topping, marinara sauce, fresh basil, baby spinach, mozzarella ball, italian spices, extra virgin olive oil

Taken from food52.com/recipes/81497-deep-pan-pizza (may not work)