Deep-Dish Pizza
Ingredients
Method
Prepare the Dough
- In a small bowl, mix the sugar and yeast into the warm water. Let it sit for 5–10 minutes until it becomes foamy.
- In a large bowl, combine the flour, cornmeal, and salt. Create a well in the center and pour in the yeast mixture, melted butter, and olive oil.
- Stir until a dough forms and then knead on a floured surface for 5–7 minutes until it’s smooth and elastic.
- Transfer the dough to a greased bowl, cover, and let it rise for 1–1½ hours, or until it doubles in size.
Make the Sauce
- Heat olive oil in a saucepan over medium heat. Add the chopped onion and cook for 4–5 minutes until soft.
- Stir in the minced garlic and cook for another 1–2 minutes.
- Add the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes (if using), and sugar.
- Season with salt and pepper, then simmer for 20–25 minutes, stirring occasionally until the sauce thickens.
Prepare the Filling
- In a skillet, brown the Italian sausage, breaking it apart as it cooks. Drain the excess grease.
- If you’re using bell pepper and onion, sauté them in the same skillet until they are tender, then set aside.
Assemble the Pizza
- Preheat your oven to 425°F (220°C). Grease a 9- or 10-inch deep-dish pizza pan with olive oil.
- Punch down the dough and roll it into a 12-inch circle. Press the dough into the pan, making sure to create a thick crust along the edges.
- Layer half of the mozzarella cheese first, then add provolone and Parmesan.
- Follow with the sausage and any sautéed vegetables, and finally spread the tomato sauce over everything.
Bake
- Bake your pizza for 30–40 minutes, until the crust is golden and the cheese is melted and bubbly.
- If the crust turns brown too quickly, loosely cover the edges with foil.
Cool and Serve
- Allow the pizza to cool for 5–10 minutes before slicing.
- Serve it warm and enjoy every delicious bite!
Notes
Feel free to mix and match cheeses and get creative with toppings. You can prepare the dough a day in advance and store it in the fridge. Leftovers can be frozen for up to three months.
