Chicken Parm Sourdough Deep Dish Pizza
What You Need
- 1/2 cup warm water
- 1 teaspoon granulated sugar
- 2 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour, plus extra for rolling
- 2 teaspoons fine salt
- 1 cup whole-milk plain yogurt
- Cooking spray
- Measuring cups and spoons
- Small liquid measuring up
- Stand mixer
- Kitchen towel
Proof the yeast: Combine the water and sugar in a small measuring cup. Sprinkle with the yeast and set aside for 5 minutes. Meanwhile, combine the flour and salt in the bowl of a stand mixer fitted with the dough hook.
Knead the dough: Add the yeast mixture and the yogurt to the flour mixture and mix on medium speed until the dough comes together. Increase the speed slightly and mix until the dough is smooth, about 10 minutes. Don’t worry if the dough is sticky or stringy — this is the nature of a yogurt-based dough.
Rise the dough: Form the dough into a ball. Coat the mixing bowl with cooking spray, return the dough to the bowl, and cover with a clean kitchen towel. Let the dough rise until doubled in size, about 1 hour.
Divide the dough: Flatten the risen dough into a disk. Divide the disk into 8 pieces as you would a pizza. Cover the dough with the towel.
Griddle the dough: Heat a cast iron skillet or griddle over medium-high heat. Working with 1 or 2 pieces of dough at a time, roll the dough into 1/4-inch-thick rounds or ovals. Irregular shape is fine, as long as the dough is the same thickness across. Place on the griddle and cook until golden-brown and lightly charred, 1 to 2 minutes per side. Remove the cooked naan to a plate and cover with a towel. Repeat with the remaining dough.