Deep Dish Pizza


  • 1 1/2 cups plus 2 tbsp all-purpose flour
  • 1/4 cup yellow cornmeal
  • 3/4 teaspoons salt
  • 1 teaspoon sugar
  • 1 ¼ teaspoons instant yeast
  • 1/2 cup plus 2 tbsp water, room temperature
  • 1 1/2 tablespoons unsalted butter, melted
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon + 2 tablespoons olive oil, divided
  • 1/2 recipe pizza sauce (about 1 1/4 cups)
  • 1/2 pound mozzarella cheese, shredded (about 2 cups)
  • ¼ cup grated Parmesan cheese

Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl. Mix in water and melted butter, turn out onto counter and knead until dough is glossy and smooth

Clean out bowl and coat with 1 teaspoon olive oil. Transfer dough to bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.

Turn the dough out onto dry work surface and roll into a 8×12-inch rectangle. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border along the edges. Starting at the short end, roll the dough into a tight cylinder. With seam side down, flatten the cylinder into an 9×4-inch rectangle. Fold into thirds like a business letter; pinch seams together to form ball. Return ball to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes. Meanwhile, adjust oven rack to lower position and preheat oven to 425 degrees F.

Coat a 9-inch round cake pans with 2 tablespoons olive oil. Transfer dough ball to dry work surface and roll out into a 13-inch circle. Transfer dough to the pan by rolling the dough loosely around a rolling pin and unrolling into pan. Lightly press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let it relax for 5 minutes before trying again.

Sprinkle 2 cups mozzarella evenly over surface of dough. (If you’re using any meat or veggie toppings, add them now, on top of the cheese.) Spread tomato sauce over the cheese and sprinkle Parmesan over sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.

From Brown Eyed Baker


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