5801 College Ave.
Oakland CA 94618
Phone: (510) 655-6385
Map & more - Zachary's Oakland
Here is the recipe if you want to try and recreate at home. I can't wait to give this one a try!! Recipe courtious of Epicurious
ZACHARY'S DEEP DISH INCREDIBLE RECIPE
16 oz. flour 8 oz. warm water
1.5 teaspoons instant dry yeast
2 teaspoons sugar
2 teaspoons salt
2 teaspoons olive oil
1 16-oz. can crushed tomatoes
2 large basil leaves, finely chopped
1 clove minced fresh garlic
1/4 teaspoon yellow cornmeal
Ground sweet Italian sausage
1 fresh bell pepper, sliced into thin strips
1 sweet onion, sliced into thin strips
1/2 cup sliced mushrooms
Sliced provolone cheese
Shredded whole-milk mozzarella cheese
Grated fresh Parmesan
MAKING THE DOUGH - Dissolve sugar and salt in the water. Add water mixture into a planetary mixer (Kitchen Aid, etc.). Add oil to the bowl and mix well. Add flour and yeast. Mix on low speed 3-5 minutes, until dough has formed into a ball around the dough hook. (If the dough is very sticky to the touch, you may need to reduce the amount of water in the mixture. If the dough is extremely dry and did not form into a ball, increase the water amount. Unfortunately, all flour is a bit different, and the perfect dough is usually a result of trial and error!)
Place dough in a bowl and cover with a dish towel. Allow dough to rise until doubled in size. Once dough has risen, divide the dough into two pieces: One piece should be larger than the other (roughly 2/3 of the dough can be formed into one dough ball, and 1/3 formed into another). Place dough balls in covered containers and refrigerate overnight (remember to use large enough containers to allow for the dough to double in volume!).
Remove dough from the refrigerator and allow to warm for an hour or so.
MAKING THE SAUCE- Combine the crushed tomatoes, garlic and herbs in a bowl and mix well. (To thicken sauce, feel free to add tomato paste or whole canned Italian tomatoes, drained and chopped.)
PIZZA ASSEMBLY Pre-heat your oven with a pizza stone inside on the middle shelf to 475 degrees Fahrenheit.
Using a roller pin, roll the larger of the two dough balls into a circle until the dough is about 1/8" in thickness. (You may need to use a little flour on the rolling surface and rolling pin to prevent sticking.) For a 10" pizza, you will need to roll the dough at least 14" in diameter.
Coat your deep-dish pizza pan with a thin layer of butter or margarine. Sprinkle a small amount of yellow cornmeal into the pan ... just a light dusting. Tuck the rolled-out pizza dough so it lines the pan. Excess dough can hang over the edge of the pan for now.
It is time for the toppings!
Spread the Italian sausage in a thin layer on the pizza crust in the pan.
Cover the sausage with the provolone. Press the provolone down to flatten the sausage further.
Add vegetables to your liking.
Cover the vegetables with the mozzarella until the pan is about 1/2 full.
Roll the second dough ball very thin, until the sheet is almost translucent. You may need to stretch the dough with your hands to make it as thin as possible. The adventurous can try their hand at pizza tossing to thin out the dough. Be careful not to tear the dough when stretching!
Place the thin sheet of dough over the cheese and toppings over the pizza pan. Poke several holes into the thin layer of dough, each about the size of a penny. Tuck the sides of the top layer of dough into the bottom layer of dough, pinching the dough together in the bottom corner of the pan, then pressing the layers of dough together on the sides of the inside of the pan. The pizza should now look something like an unbaked pie. Once the top layer of dough has been tucked properly, trim the dough 1/8" below the inside rim of the pan with a pizza cutter. Top with enough pizza sauce to cover. Dust the top of the pizza with grated Parmesan. Bake on the pizza stone until golden brown (25-30 minutes).
Carefully remove pizza from pan by sliding a long, flexible metal spatula between the pizza and the pan, lifting the pizza out onto a cutting board. Cut the pizza using a large knife or large pizza wheel. Serve immediately and enjoy!
Check out this 1980ish Youtube video