DEEP-DISH PIZZA

1 medium baking potato (about 9 ounces), peeled and quartered
1 1/2 teaspoons rapid-rise yeast
3 1/2 cups unbleached all-purpose flour
1 cup warm water (105 to 115 degrees)
6 tablespoons extra-virgin olive oil, divided use (2 tablespoons for dough, 4 to grease the pan)
1 3/4 tsp salt
Fresh Tomato Topping with Mozzarella and Basil (recipe follows)

TO PREPARE THE POTATOES:
Bring one quart water and potato to boil in a small saucepan over medium-high heat. Cook til tender, about 10-15 minutes. Drain and cool until the potato can be handled.

Press through the fine disk on potato ricer or grate through the large holes on box grater. Measure 1 1/3 cups lightly packed potato; discard remaining potato or set aside for another use.

TO PREPARE THE DOUGH:
Adjust one oven rack to highest position, other rack to lowest position; heat oven to 200 degrees F. Once temperature reaches 200 degrees F, maintain heat 10 minutes, then turn off.

If using active dry yeast, proof it in 1/2 cup of the water. Then add to flour, 2 tablespoons oil, potato, water and salt. If using instant yeast, add all ingredients (remembering to use only 2 tablespoons oil) together. Knead until dough is soft and pliable - it may be a little tacky. Let rise until dough is soft and spongy and doubled in size.

TO MAKE THE PIZZA CRUST:
Oil bottom of 14 inch deep-dish pizza pan with remaining 4 tablespoons oil. Remove dough from bowl, turn onto clean dry work surface and pat into 12 inch round. Transfer round to pizza pan, cover with plastic wrap and let rest until dough no longer resists shaping, about 10 minutes.

Line low oven rack with unglazed baking tiles or place pizza stone or cookie sheet on rack and heat oven to 425 degrees F.

Uncover dough and pull up into edges and up sides of pan to form 1 inch high lip. Cover with plastic wrap and let rise until double in size, about 30 minutes.

WHEN READY TO BAKE:
Uncover dough and prick generously with fork.

Bake on preheated tiles, stone, or cookie sheet until dry and lightly browned, about 15 minutes.

Add desired toppings, bake 10-15 minutes (5-10 minutes if you used 2 10-inch pans).

Move pizza to top rack and bake until cheese is spotty golden brown, about 5 minutes longer. Let cool 5 minutes, slice and eat.

FRESH TOMATO TOPPING WITH MOZZARELLA AND BASIL

4 medium ripe tomatoes (about 1 1/2 pounds), cored, seeded and cut into 1-inch pieces
2 medium cloves garlic, minced
salt and pepper (to taste)
6 ounces mozzarella cheese, shredded (about 1 1/2 cups)
1 1/4 ounces grated parmesan cheese, preferably fresh (about 1/2 cup)
3 tablespoons shredded fresh basil leaves

Mix together tomatoes and garlic in medium bowl. Season to taste with salt and pepper.

Top partially baked crust evenly with tomato mixture followed by mozzarella then Parmesan.

Bake as directed in recipe for Deep Dish pizza.

Scatter basil over fully baked pizza before cutting into wedges.

NOTES:
"Prepare the topping while the dough is rising so it will be ready at the same time the dough is ready. baking the pizza in a deep-dish pan on a hot pizza stone or quarry tiles will help produce a crisp, well-browned bottom crust. Otherwise, a heavy rimless cookie sheet (do not use an insulated cookie sheet) will work almost as well. If you've only got a rimmed cookie sheet, turn it upside down and bake the pizza on the flat rimless side. The amount of oil used to grease the pan may seem excessive, but in addition to preventing sticking, the oil helps the crust brown nicely."

Makes one 14 inch pizza, serving 4-6
Source: Cook's Illustrated magazine, September/October 1999