Deep-Dish Pizza

Name: Deep-Dish Pizza
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2.75 cup All Purpose Flour, 330 g.; 0.333 cup stone-ground cornmeal, 52.5 g.; 1 pack instant yeast, 1/4-oz.; 1 tbsp Kosher Salt; 1 tbsp Granulated Sugar; 0.5 cup Unsalted Butter, 1 sticks, softened divided; 4 tbsp Extra Virgin Olive Oil, divided; 1 lb sweet Italian sausage; 1 medium Yellow Onion, finely chopped; 5 clove Garlic, coarsely chopped; 0.5 tsp Dried Basil; 0.5 tsp Garlic Powder; 0.25 tsp Dried Oregano; 1.5 tsp Kosher Salt, divided; 1 can Crushed Tomatoes, 28-oz.; All Purpose Flour, for dusting; 12 oz Mozzarella Cheese, shredded; Parmesan Cheese, finely grated for serving

A buttery biscuit crust is layered with cheese first, sausage, then sauce for the best deep-dish pizza recipe ever.

Brooke1999

Prep20 min

Total20 min

Servings4

Difficultyeasy

ItalianAmericanMediterraneanDinner / SupperEntrees

Ingredients

2.75 cupAll Purpose Flour, 330 g.
⅓ cupstone-ground cornmeal, 52.5 g.
1 packinstant yeast, 1/4-oz.
1 tbspKosher Salt
1 tbspGranulated Sugar
0.5 cupUnsalted Butter, 1 sticks, softened divided
4 tbspExtra Virgin Olive Oil, divided
1 lbsweet Italian sausage
1 mediumYellow Onion, finely chopped
5 cloveGarlic, coarsely chopped
0.5 tspDried Basil
0.5 tspGarlic Powder
0.25 tspDried Oregano
1.5 tspKosher Salt, divided
1 canCrushed Tomatoes, 28-oz.
All Purpose Flour, for dusting
12 ozMozzarella Cheese, shredded
Parmesan Cheese, finely grated for serving

Instructions

1
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
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
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
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
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
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
Bake pizza until golden brown around the edges and sauce is bubbling, 25 to 30 minutes. Top with Parmesan.