Chris Cavender - A Pizza To Die For (Pizza Lovers Mysteries)

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Table of Contents

Books by Chris Cavender

A SLICE OF MURDER

PEPPERONI PIZZA CAN BE MURDER

A PIZZA TO DIE FOR

Published by Kensington Publishing Corporation

My Very Own Version of Deep Dish Pizza

I know that Chicagoans are justifiably proud of their deep dish pizza, but living in the South as I do, its not always easy to come by. Over the years, Ive created my own version of deep dish pizza, and Ive found that it takes the edge off of any hunger! The crust tastes like a blend of pizza crust and biscuit to me, and the layering of desired toppings are varied enough to suit just about anyones taste.

Since I dont claim to be an expert, Ive substituted an eight-inch square baking pan for the standard deep dish pan, but a cake pan will do just as nicely. Also, I put just one layer of toppings, the way my family likes, but if youre in the mood to eat, by all means add another layer to the pie!

cup warm water
ounce active dry yeast ( packet or 1 teaspoon; I like the pizza
dough yeast)
2 tablespoons extra virgin olive oil
2 teaspoons table salt
34 cups bread flour, sifted with salt

In a large mixing bowl, combine the warm water and yeast, stirring it in until it dissolves. Next, add the olive oil and mix briefly. Now add 2 cups of the sifted flour and the table salt, and mix until its all incorporated. Slowly add more flour until the dough loses some of its stickiness. You can do this in a mixer with a dough hook as well.

On a floured surface, turn out the dough and incorporate more flour until the dough loses its tackiness. Knead the dough just long enough to incorporate the flour.

In a bowl thats coated with cooking spray, drop the ball of dough in, spray it, and then cover it with plastic wrap. It needs time to rise to double its original shape, which can take from one to four hours. I like to put the bowl in the oven with just the light on. This keeps it out of the draft and also allows enough warmth.

As it rises, prep the other ingredients, which follow on the next page.

My Very Own Deep Dish Pizza

Filling and Topping

Note about my ingredient list

This is based on personal preference, and will depend on what you like on your pizza. Its also important to note that the amounts given are all approximate. Making your own pizza should be a fun experience, so I dont like to put too much emphasis on exact amounts when Im adding my toppings. In fact, sometimes I make a garbage pizza for my family with whatever meats and cheeses are available in the fridge that night!

pound sausage, mild or hot, out of casing
1 tablespoon butter
3 tablespoons olive oil
48 slices mozzarella cheese
24 ounces Romano cheese, grated
24 ounces parmesan cheese, shaved or grated
46 mushrooms, sliced
1218 pepperoni rounds
1 green bell pepper
1 small onion, white or yellow
1 jar pizza sauce, 814 ounces, depending on taste

While the dough is rising, I like to prep my filling. Mild sausage is a favorite at my housebut hot will do just as wellso I take 2 sausage links, about half a pounds worth, and squeeze them out of their casing into a skillet, heated to medium. I use turkey sausage, so a little olive oil helps the browning process. After the sausage is browned, I put it on a paper towel, clean out the skillet, and then add 2 tablespoons of olive oil and 1 tablespoon of butter. Once the butters melted, I add 4 or 5 sliced mushrooms and let them saut until golden. After that, I add 1 small coarsely chopped onion and green pepper, and saut them a little longer in the pan.

When the dough has risen, turn it out onto a floured board and start shaping it for your pans general size. Spray the pan with cooking spray, then coat it lightly with cornmeal so the pizza will release. Place the dough into the pan, and then shape it until it comes 11 inches up the side of the pan.

Add a layer of sliced mozzarella to cover the crust, and then put the cooled sausage directly onto the cheese. Next, add pepperoni rounds and then a dusting of Romano cheese. After that, layer the vegetables sauted earlier, then add pizza sauce from the jar. This is a matter of taste, so add as muchor as littleas you like. After that, add a covering of Romano cheese, and then finish it up with the parmesan cheese. I like the flakes because of their texture when they melt, but grated works just as well.

Cooking time varies for many reasons, but my general rule is to preheat the oven to 450F and let the pizza bake for 4055 minutes, depending on the amount of toppings, the thickness of the dough, etc. I always set the timer for 25 minutes the first time, turn the pizza in the oven, and then check it every 5 minutes after that. When the crust is golden brown and the cheese is melted and has started to brown, I take the pizza out and put it on a cooling rack for 5 minutes before we eat. This helps the juices of the pizza reincorporate into the pie.

After that, serve the pizza in thick slices, and enjoy!

Yield: The dough above makes one eight-inch square pan pizza, with a little left over.

Chapter 1

T he pizzeria was dark, and nothing moved among the scattered tables and chairs in the dining room or the counters and work areas in the kitchen. There was just a whisper of light filtering in through the windows in front, but back near the oven, most of the light had already dissipated into darkness.

At first, it was hard to make out the identity of the body lying on the floor, but after a closer look, it was clear to see the one thing that would shake the very core of the citizenry of Timber Ridge, North Carolina.

There on the floor was the pizzeria owner, and a status of dead or alive was too difficult to determine at that moment.

I knew it was bad news the second I heard there was going to be another pizzeria opening in direct competition with mine in our sleepy little town of Timber Ridge, North Carolina, but I never thought it would lead to murder. It was alarming enough that someone was going to try to steal my customers, but opening another pizzeria on the promenade a thousand feet from A Slice of Delight was just too much.

There was going to be trouble; I was certain of it.

I just didnt realize how much when I first heard the news.

Its freezing out there, my sister, Maddy, said as she walked into A Slice of Delight before we opened one morning toward the end of October. What happened to the concept that were living in the South where its supposed to be warm? Maddy was tall, thin, and lovely, and whenever we stood side by side, I felt every extra pound I carried on my shorter frame. I didnt think it was supposed to get this cold until January.

You know our weather, I said as I continued kneading the dough Id been working on. It can change in an instant this time of year. It could just as easily be in the seventies and sunny tomorrow.

Then again, it could be snowing, she said as she rubbed her hands together.

Arent you going to take your coat off and stay awhile? Its going to be tough to prep the veggies if youre bundled up like that.

You turn up the thermostat and Ill take off my jacket.

I walked over and raised it one degree, but I really couldnt afford to heat the entire place when it was just the two of us, and Maddy knew it. Our operation was marginal, and we both realized it. We could stand one bad month, but two in a row could shut us down for good, and I wasnt about to give up my pizzeria without a fight. My late husband, Joe, and I had worked too hard establishing the place for me to give up on it.

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