We love pizza.
There are very few foods as comforting as pizza.
There is Neapolitan pizza that we just have to have every now. There is also
the beautiful thin crust pizza with fresh mozzarella, basil with a drizzle
of olive oil that we love some much. And then there is the deep dish pizza
with its sweet chunky tomato sauce and thick, buttery crust .
I have to admit that up until now, I was never a fan of deep dish pizza. I
can’t quite pinpoint the reason why, but this recipe totally changed my
mind.
The crust although thick, is not doughy at all and the sauce with the onions
and chunky tomatoes does not seem heavy or greasy. We like it so much that
we found ourselves making this recipe twice this week.
The recipe is quite simple and I can almost say that there is a very good
chance that most of the ingredients you already have in your pantry. So the
next time you want something satisfying, you must try this!
Enjoy!
Deep Dish Pizza
Ingredients:
Dough
- 3 1/4 cups unbleached all-purpose flour
- 1/2 cup yellow cornmeal
- 1 1/2 teaspoons salt
- 3 teaspoons sugar
- 2 1/4 teaspoons instant or rapid-rise yeast
- 1 1/4 cups water, room temperature
- 3 tablespoons unsalted butter, melted + 4 tablespoons, softened
- 1 teaspoon + 4 teaspoons olive oil
Sauce
- 2 tablespoons unsalted butter
- 1/2 cup onion, chopped
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 2 medium garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon sugar
- 1 tablespoon extra-virgin oil
- Ground black pepper
- 1 pound mild italian sausage, casing removed (you can also use chicken or turkey sausage)
Toppings
- 4 cups mozzarella cheese, shredded
You’ll also need 2 9-inch round cake pans greased with olive oil
Dough
In a stand mixer combine flour, cornmeal, salt, sugar and yeast using the dough hook mix on low speed about 1 minute. Add water and melted butter and mix on low speed about 1 to 2 minutes until combined. Scrap the sides and bottom of the bowl a couple of times. Increase speed to medium and knead for about 4 minutes until dough is smooth and is pulling away from the sides of the bowl.
Using 1 teaspoon olive oil, grease a large bowl and transfer dough to bowl. Turn once to oil top and cover with plastic wrap. Let it rise at room temperature until doubled in size, about 45 to 50 minutes.
Sauce
While dough is rising, melt butter in a medium sauce pan over medium heat. Add onion, oregano and salt. Cook, stirring occasionally until onion is golden brown and liquid has evaporated. Add garlic and cook for another 30 seconds. Add tomatoes and sugar and simmer until mixture is reduced to 2 1/2 cups. About 25 minutes. Season with salt and pepper.
To Laminate the Dough
Turn dough onto a dry surface and roll into 15- by 12-inch rectangle. Spread butter over surface of dough. Leave 1/2 inch border along edges. Roll dough into a cylinder from short end. With seam side down, then flatten cylinder into 18- by 4-inch rectangle. Cut in half crosswise. Working with one half at a time fold into thirds like a business letter; pinch seams together and form a ball. Repeat with the other half and return dough to bowl and cover with plastic wrap. Let rise in refrigerator until almost double in volume. About 45 minutes.
For the Topping
Cook sausage in a medium nonstick skillet over medium heat. With a wooden spoon break pieces into 1/2-inch. Cook until brown, about 5 minutes and transfer to a plate lined with paper towels.
To assemble
Remove dough from refrigerator and put 1 ball to dry work surface. Roll out into 13-inch disk about 1/4 inch thick. And transfer to pan. Lightly press dough into pan, working into corners and 1 inch up sides. If dough resist stretching let it rest 5 minute and try again. Repeat with remaining ball.
For each pizza, add 1 1/2 cups mozzarella evenly over surface. Spread cooked sausage over surface of mozzarella. Add 1 1/4 cup tomato sauce over cheese and sausage and sprinkle remaining mozzarella cheese over sauce.
Heat oven to 375 degrees and bake until crust is golden brown. About 25 minutes. Remove and let rest 10 minutes before slicing.
Recipe adapted from Cooks Illustrated
