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Deep Dish Pizza

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This deep dish pizza features a buttery, crisp crust layered with melted mozzarella, savory Italian sausage, bright tomatoes, and Parmesan cheese. A classic hearty pizza baked until golden and perfectly set.

Ingredients

  • 3¼ cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1 teaspoon sugar
  • 1¾ teaspoons salt
  • ⅛ teaspoon cream of tartar
  • 2¼ teaspoons instant/rapid-rise yeast
  • 1/2 cup corn oil
  • 1 cup warm water
  • 2 tablespoons unsalted butter, softened, for greasing the pan
  • 1 (28-oz) can whole tomatoes, preferably San Marzano
  • 12 oz sliced whole-milk mozzarella (not part-skim)
  • 1/2 lb (8 oz) raw Italian sausage
  • 1 teaspoon dried oregano
  • Pinch of salt
  • Heaping 3/4 cup (3 oz) freshly grated Parmigiano Reggiano

Instructions

  1. Whisk together the flour, sugar, salt, cream of tartar, and yeast in a large bowl. Add the oil and water, then stir until a shaggy dough forms.
  2. Knead the dough briefly by hand for about 30 seconds until it comes together. Lightly oil a bowl, place the dough inside, coat the top with oil, cover, and let rise at room temperature until doubled, about 5 to 6 hours.
  3. Alternatively, refrigerate the dough overnight and allow it to sit at room temperature for 45 minutes to 1 hour before shaping.
  4. Preheat the oven to 450°F with a rack in the lowest position.
  5. Generously grease the deep-dish pan or cake pans with softened butter, coating the bottom and sides.
  6. Drain the tomatoes in a colander and crush them by hand, allowing excess liquid to drain. Set aside.
  7. Press the dough evenly into the pan, covering the bottom and extending about 1½ inches up the sides. Keep the sides thinner than the base.
  8. Cover the dough with sliced mozzarella. Scatter pieces of raw Italian sausage over the cheese, then add the crushed tomatoes. Sprinkle with oregano, salt, and Parmesan cheese.
  9. Bake on the lowest rack for 25 to 35 minutes until the crust is deeply golden and the top is lightly browned. Rotate the pan if needed for even baking.
  10. Let the pizza rest in the pan for 10 to 15 minutes. Loosen the edges with a thin spatula, transfer to a cutting board, slice, and serve.

Notes

  • Use butter rather than oil to grease the pan because it helps the dough cling and creates the classic deep-dish texture.
  • The dough can be made ahead and refrigerated overnight.
  • Allow the pizza to rest after baking so the cheese can set and the crust can firm up.
  • A serrated knife works well for slicing deep dish pizza.

Nutrition

Find it online: https://yumfamilyrecipes.com/deep-dish-pizza/