Baking Double Crust Stuffed Pizza Pie

Between clients and visiting guests, these have been busy days. Still, I manage to find some time to get into the kitchen and cook. This evening it was an attempt at double-crust stuffed pizza pie.

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Unlike “deep dish” pizzas, which are single-crust pizzas with a very thick layer of toppings, a double crust stuffed pizza has the first layer of crust topped with all the normal pizza toppings minus the sauce, wrapped with a second layer of crust. The sauce, a bit drier and chunkier than normal, is put over the top crust and then the pie is baked. I first tried this style of pizza in the San Francisco Bay Area at Zachary’s and Little Star.

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In addition to making my own crust, using Tipo 00 flour from Italy and some rosemary from my garden, I made my own sauce, cooked some spinach, and cooked some mushrooms, draining them so there wouldn’t be too much extra liquid.

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After placing the bottom layer of dough in a cake tin, I added alternating layers of the ingredients: cheese, spinach, mushrooms, and pepperoni.

This video shows me adding the second crust, tucking it in, and adding the sauce. The only part of the pizza that was a problem was too much crust along the sides. In the future, I think I would cut the top dough to fit and just pinch the seams closed instead of having an overlap and folding the pieces together.

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The end result was beautiful. The crusts were crisp, the interior ingredients were a cheesy mass, and the slightly spicy sauce cut through the richness of the fillings.

 

Saturday Daytime

There’s a little bit of repeat here since I didn’t have pictures ready to go a couple of entries ago.

Saturday morning Anita was still down in the South Bay so I woke up to an empty house.  After pulling on a sweatshirt I walked several blocks to Tartine, the Delfino-owned bakery and cafe at 18th and Guerrero.

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I previously mentioned about the French visitors who occupied a pair of tables next to me and helped my sympathize with Tawn.  The food was so good on the first visit that I made a second trip on Tuesday morning.  I’ll combine the pictures into this entry.

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The interior is always crowded and there is a large communal table that people – as the name implies – share.  Instead of numbers, they use letters.  Interesting, huh?

First dish: zucchini and tomato quiche

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Follow-up dish: morning bun on the left and bread pudding with peaches and olallieberries the size of your thumb on the right.  Remember – this was over two days, not at a single meal.

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Later in the morning I headed over to Oakland to meet Bruce and Howie for lunch.  The destination: Zachary’s Pizza.  Celebrating 25 years, Zachary’s deep-dish stuffed crust pizza is an amazing, amazing thing to eat.  Below, the College Avenue location, about two minutes away from Rockridge BART station.

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The pizza in question – double crust stuffed with spinach and mushrooms with a spicy tomato sauce on top.

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Moments before we dig in.  Bruce on the left and Howie on the right.

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Afterwards, we enjoyed the sunny afternoon for a bit before driving back over to the City.  What a treat!

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Next entry… Saturday evening and GAPA’s 20th Anniversary Runway show.

 

News from Tawn:

Tawn arrived in Paris Saturday morning and was enjoying his first day in the city of lights.  While Ryeroam was working Tawn explored the city and enjoyed a little petite dejuener at a sidewalk cafe.

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