Name: Deep-Dish Pizza
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 2 3/4 c. (330 g.) all-purpose flour -; 1/3 c. (52.5 g.) stone-ground cornmeal -; 1 (1/4-oz.) packet instant yeast -; 1 tbsp. kosher salt -; 1 tbsp. granulated sugar -; 1/2 c. (1 sticks) unsalted butter, softened, divided -; 4 tbsp. extra-virgin olive oil, divided -; 1 lb. sweet Italian sausage -; 1 medium yellow onion, finely chopped -; 5 cloves garlic, coarsely chopped -; 1/2 tsp. dried basil -; 1/2 tsp. garlic powder -; 1/4 tsp. dried oregano -; 1 1/2 tsp. kosher salt, divided -; 1 (28-oz.) can crushed tomatoes -; All-purpose flour, for dusting -; 12 oz. mozzarella, shredded -; Finely grated Parmesan, for serving -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Deep-Dish Pizza

1. 2 3/4 c. (330 g.) all-purpose flour -

2. 1/3 c. (52.5 g.) stone-ground cornmeal -

3. 1 (1/4-oz.) packet instant yeast -

4. 1 tbsp. kosher salt -

5. 1 tbsp. granulated sugar -

6. 1/2 c. (1 sticks) unsalted butter, softened, divided -

7. 4 tbsp. extra-virgin olive oil, divided -

8. 1 lb. sweet Italian sausage -

9. 1 medium yellow onion, finely chopped -

10. 5 cloves garlic, coarsely chopped -

11. 1/2 tsp. dried basil -

12. 1/2 tsp. garlic powder -

13. 1/4 tsp. dried oregano -

14. 1 1/2 tsp. kosher salt, divided -

15. 1 (28-oz.) can crushed tomatoes -

16. All-purpose flour, for dusting -

17. 12 oz. mozzarella, shredded -

18. Finely grated Parmesan, for serving -

How to cook deliciously - Deep-Dish Pizza

1. Stage

In the large bowl of a stand mixer fitted with the dough hook, beat flour, cornmeal, yeast, salt, sugar, and 5 tablespoons butter on medium-low speed until just combined. With the mixer running on the lowest speed, add 1 cup lukewarm water and beat just until a moist dough ball forms, 1 to 2 minutes.

2. Stage

Increase speed to medium and continue to beat until no dry spots remain, about 5 minutes; the dough will be tacky and stick and pull away from sides of bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in size, 45 to 60 minutes.

3. Stage

On a lightly floured surface, roll dough to a 12" x 12" square. Spread remaining 3 tablespoons butter on dough. Fold bottom and top sides over each other. Fold left and right sides over each other. Fold dough in half crosswise and slightly flatten. Fold in half again. Let rise in a warm place until puffed, about 1 hour.

4. Stage

In a medium saucepan over medium heat, heat 2 tablespoons oil. Add sausage and cook, breaking up with the back of spoon into small pieces, until browned and crispy, 8 to 10 minutes. Using a slotted spoon, transfer sausage to a plate.

5. Stage

In same skillet over medium-high heat, cook onion, garlic, basil, garlic powder, oregano, and 1/2 teaspoon salt, stirring occasionally, until onion is softened, about 7 minutes. Add tomatoes and remaining 1 teaspoon salt and cook, stirring occasionally, until thickened and flavors have melded, 15 to 20 minutes. Let cool.

6. Stage

Place a rack in center of oven; preheat to 450°. Coat bottom of a 9" dark stainless steel cake pan with 2 tablespoons oil. Stretch dough into a 12"-diameter round, adding flour as needed, until large enough to fit bottom and edges of pan. Gently place into prepared pan and push up around the edges. It will deflate, but that’s okay. Top with mozzarella, sausage, and sauce.

7. Stage

Bake pizza until golden brown around the edges and sauce is bubbling, 25 to 30 minutes. Top with Parmesan.