A Hot Dish is a distinctly mid-western concoction in which you throw together whatever ingredients you happen to have in a pot and see what you get. Each week, our distinctly mid-western host, comedian Lauren Hooberman, cooks up something delicious while her guest shares stories and dishes about their life.
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A Hot Dish is a distinctly mid-western concoction in which you throw together whatever ingredients you happen to have in a pot and see what you get. Each week, our distinctly mid-western host, comedian Lauren Hooberman, cooks up something delicious while her guest shares stories and dishes about their life.
This week, our host Lauren Hooberman talks with comedian, Pat McGann. As they discuss Pat's meteoric rise in comedy, appearances on late night talk shows and first one-hour special, Lauren cooks up a Crispy Cheesy Pan Pizza! Check out Pat's special, When's Mom Gonna Be Home, at patmcganncomedy.com.
Our theme music is Just for Fun courtesy of Ketsa.
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TODAY'S RECIPE: CRISPY CHEESY PAN PIZZA by King Arthur Baking Company
INGREDIENTS
Crust
2 cups Flour
3/4 teaspoon salt
1/2 teaspoon instant yeast or active dry yeast
3/4 cup lukewarm water
1 tablespoon olive oil + 1 1/2 tablespoons olive oil for the pan
Topping
6 ounces mozzarella, grated (about 1 1/4 cups, loosely packed)
1/3 to 1/2 cup tomato sauce or pizza sauce, homemade or store-bought
freshly grated hard cheese and fresh herbs for sprinkling on top after baking, optional
INSTRUCTIONS
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
Place the flour, salt, yeast, water, and 1 tablespoon of the olive oil in the bowl of a stand mixer or other medium-large mixing bowl.
Stir everything together to make a shaggy, sticky mass of dough with no dry patches of flour. This should take 30 to 45 seconds in a mixer using the beater paddle; or about 1 minute by hand, using a spoon or spatula. Scrape down the sides of the bowl to gather the dough into a rough ball; cover the bowl.
After 5 minutes, uncover the bowl and reach a bowl scraper or your wet hand down between the side of the bowl and the dough, as though you were going to lift the dough out. Instead of lifting, stretch the bottom of the dough up and over its top. Repeat three more times, turning the bowl 90° each time. This process of four stretches, which takes the place of kneading, is called a fold.
Re-cover the bowl, and after 5 minutes do another fold. Wait 5 minutes and repeat; then another 5 minutes, and do a fourth and final fold. Cover the bowl and let the dough rest, undisturbed, for 40 minutes. Then refrigerate it for a minimum of 12 hours, or up to 72 hours. It'll rise slowly as it chills, developing flavor; this long rise will also add flexibility to your schedule.
About 3 hours before you want to serve your pizza, prepare your pan. Pour 1 1/2 tablespoons olive oil into a well-seasoned cast iron skillet that’s 10” to 11” diameter across the top, and about 9” across the bottom. Heavy, dark cast iron will give you a superb crust; but if you don’t have it, use another oven-safe heavy-bottomed skillet of similar size, or a 10” round cake pan or 9” square pan. Tilt the pan to spread the oil across the bottom, and use your fingers or a paper towel to spread some oil up the edges, as well.
Transfer the dough to the pan and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it using the tips of your fingers in the process. The dough may start to resist and shrink back; that’s OK, just cover it and let it rest for about 15 minutes, then repeat the dimpling/pressing. At this point the dough should reach the...
Hot Dish
A Hot Dish is a distinctly mid-western concoction in which you throw together whatever ingredients you happen to have in a pot and see what you get. Each week, our distinctly mid-western host, comedian Lauren Hooberman, cooks up something delicious while her guest shares stories and dishes about their life.
