Deep dish pizza

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Pizza dough (makes 2)

Source: Sally’s Baking Addiction, stored here for convenience.

Ingredients

  • 3 and 1/4 cups (420g) all-purpose flour (spoon & leveled)
  • 1/2 cup (60g) yellow cornmeal (we use polenta)
  • 1 and 1/4 teaspoons salt
  • 1 Tablespoon (12g) granulated sugar
  • 2 and 1/4 teaspoons (7g) Red Star Platinum yeast (1 standard packet)
  • 1 and 1/4 cups (300ml) slightly warm water
  • 1/2 cup (115g) unsalted butter, divided (1/4 cup melted, 1/4 cup softened to room temperature)
  • olive oil for coating

Method

  1. Combine the flour, cornmeal, salt, sugar, and yeast in bowl. Give ingredients a quick toss. Add the warm water and 1/4 cup of melted butter. The warm water should be around 32°C. Make sure it is not very hot or it will kill the yeast. Stir the dough ingredients until everything begins to be moistened 🤤. Knead the dough until it is soft and supple and gently pulls away from the sides of the bowl, about 4-5 minutes. If the dough is too dry, beat in 1 teaspoon of warm water. Alternatively, if it feels too soft, beat in 1 tablespoon of flour.

  2. Remove the dough from the bowl and form into a ball. Lightly greaze a large mixing bowl with olive oil and place the dough inside, turning it around so that all sides of the dough are coated in the oil. Cover the bowl tightly with aluminum foil and allow to rise in a warm environment (e.g., heat the oven to 120°C, switch it off and put the bowl inside) for 1-2 hours or until double in size.

  3. Once the dough is ready, lightly flour a large work surface. Gently punch down the dough and roll the dough into a large rectangle. Spread 1/4 cup of softened butter on top of the dough. Roll it up lengthwise. Cut the dough log in half. Form the two pieces of dough into balls and place back into your greased bowl. Cover with aluminum foil and allow to rise in the refrigerator for 1 hour until they are puffy as you make the sauce.

Sauce (tomato)

Ingredients

Sauce:

  • 2 tablespoons (30g) unsalted butter
  • 1 small onion, grated (pff) (about 1/3 cup)
  • 3/4 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional, but recommended)
  • 3 garlic cloves, minced
  • one crazy large can (794g) of crushed tomatoes
  • 1/4 teaspoon fancypants sugar

Toppings:

  • one ball’s worth of torn up (with one’s monkey fingers) mozzarella cheese
  • 1/2 cup (45g) grated Parmesan cheese
  • optional: handful of pepperoni per pizza, 4 slices cooked and then crumbled bacon (2 per pizza)
  • additional optional toppings: cooked and crumbled sausage, thinly sliced green peppers xor onions, sliced mushrooms (add enough to suit your tastes)

Method

  1. I want to say, just “cook the sauce”. But if you must, here’s the original steps.

  2. Place butter in a medium saucepan over medium heat and allow it to melt.

  3. Once melted, add the grated onion, salt, oregano, and red pepper flakes.

  4. Once the onion has slightly browned after about 5 minutes, add the garlic, tomatoes, and sugar.

  5. Turn the heat down to low-medium and allow it to simmer until it’s hearty, fragrant, and thick – about 30 minutes.

  6. You’ll have about 2 and 1/2 cups of sauce at this point. If you have more than that, keep simmering until the amount has reduced.

  7. Remove from heat and set aside until ready to be used.

  8. Preheat oven to 220°C or 200 fan-forced.

Finally

Assembly

  1. Roll dough into big circle, put into tin.

  2. Fill each pizza with 1/2 of the cheese (about 2 cups per pizza (!)), then your toppings. On top of those optional toppings (nb a “topping” here is something in the sauce 🤯) is the sauce. Pour about 1 and 1/4 cups of sauce on top of each. Sprinkle each with 1/4 cup of grated parmesan cheese.

  3. Bake for 20-28 minutes or until the crust is golden brown. One could cover the pizzas with aluminum foil after 15 minutes to prevent any heavy browning and uneven baking. Remove the pizzas from the oven and allow to cool in the pans for 10 minutes. After 10 minutes, slice, admire, and discard.


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