Deep Dish Pizza
- For the Crust:
- 1 cup plus 2 Tablespoons warm water
- 1 3/4 teaspoons Kosher salt
- 2 3/4 teaspoons instant yeast
- 2 Tablespoons olive oil
- 2 Tablespoons peanut or vegetable oil
- 4 Tablespoons melted butter
- 3 Tablespoons yellow cornmeal
- 4 cups all purpose flour
- For the Sauce:
- 28 oz can crushed tomatoes
- 8 oz can tomato paste
- 2 Tablespoons Kosher salt
- 2 Tablespoons sugar
- 4 Tablespoons fresh oregano, minced
- Fresh Mozzarella cheese, sliced
- 1 lb Italian sausage, cooked
- 1 green pepper, diced
- 1 small onion, diced
- 1 cup Parmesan or asiago cheese, grated
- Olive oil to drizzle on top
For the crust:
Pour the warm water into a medium sized bowl, then add the next 6 ingredients and stir. Add 2 cups of the all-purpose flour and stir well. Incorporate the rest of the flour and knead with hands until you have a smooth dough.
Leave dough in the bowl and cover with plastic wrap that has been sprayed with non-stick cooking spray. Let rise for about 60 minutes until dough had doubled in size.
While dough is rising get your 14” skillet or three 8” skillets ready, by spraying them with non-stick cooking spray and then covering the bottom with a thin layer of olive oil.
Sprinkle some flour on a smooth surface, then put the dough in the center. Using a rolling pin roll the dough out into a large circle to fit the 14” skillet. If making three 8” skillets divide the dough into thirds and make each into a ball, then roll out into circles.
Lay the dough in the bottom of your skillet with the dough coming up the sides of the pan. Cover and let rest for 15 minutes. Pre-heat the oven to 425 degrees or turn the pellet grill on high.
After 15 minutes you can stretch your dough, if necessary, to come up the sides of your pan. Let rest for 15 more minutes.
Bake the crust for 10-15 minutes, until it is set and beginning to brown a bit.
Pull crust out and put the toppings on. Start with covering the bottom with the mozzarella cheese, then the sausage, pepper, and onion. Pour the sauce over the top and cover with lots of parmesan or asiago cheese. Drizzle everything with a bit of olive oil.
Bake for about 25 minutes, until filling is bubbly and the cheese is golden brown.
Remove the pizza from the oven. Using a spatula, carefully lift pizza out of the skillet and onto a cooling rack. Let rest for about 15 minutes, to set up, before cutting. I like to wipe the skillet out and put the pizza back in it to cut and serve, especially if using the 8” skillets.