Super Cheesy Homemade Deep Dish Pizza
Directions
- 1In a stand mixer, combine 3 cups of all purpose flour, 0.5 cups of cornmeal, 2 teaspoons of fine sea salt, and 1 tablespoon of granulated sugar.
- 2In a stand mixer, combine 3 cups of all purpose flour, 0.5 cups of cornmeal, 2 teaspoons of fine sea salt, and 1 tablespoon of granulated sugar.
- 3In a stand mixer, combine 3 cups of all purpose flour, 0.5 cups of cornmeal, 2 teaspoons of fine sea salt, and 1 tablespoon of granulated sugar.
- 4Separately, dissolve 2.5 teaspoons of instant yeast in 1.33 cups of water (around 95°F or 35°C).
- 5Separately, dissolve 2.5 teaspoons of instant yeast in 1.33 cups of water (around 95°F or 35°C).
- 6Separately, dissolve 2.5 teaspoons of instant yeast in 1.33 cups of water (around 95°F or 35°C).
- 7Add the yeast water and 0.25 cups of melted unsalted butter to the stand mixer.
- 8Add the yeast water and 0.25 cups of melted unsalted butter to the stand mixer.
- 9Add the yeast water and 0.25 cups of melted unsalted butter to the stand mixer.
- 10Mix until a dough forms, then continue to knead for about 5 minutes or until smooth.
- 11Mix until a dough forms, then continue to knead for about 5 minutes or until smooth.
- 12Mix until a dough forms, then continue to knead for about 5 minutes or until smooth.
- 13Place the dough in a greased bowl and let it rise for about an hour or until doubled in size.
- 14Place the dough in a greased bowl and let it rise for about an hour or until doubled in size.
- 15Place the dough in a greased bowl and let it rise for about an hour or until doubled in size.
- 16Punch down the dough, and roll it out into a 14-inch long rectangle.
- 17Punch down the dough, and roll it out into a 14-inch long rectangle.
- 18Punch down the dough, and roll it out into a 14-inch long rectangle.
- 19Spread 3.5 tablespoons of unsalted softened butter evenly across the dough, then tightly roll it up.
- 20Spread 3.5 tablespoons of unsalted softened butter evenly across the dough, then tightly roll it up.
- 21Spread 3.5 tablespoons of unsalted softened butter evenly across the dough, then tightly roll it up.
- 22Cut the dough in half, and form each half into a ball. Place the balls in a lightly greased bowl, cover with plastic wrap and let them rest in the fridge for 1 hour.
- 23Cut the dough in half, and form each half into a ball. Place the balls in a lightly greased bowl, cover with plastic wrap and let them rest in the fridge for 1 hour.
- 24Cut the dough in half, and form each half into a ball. Place the balls in a lightly greased bowl, cover with plastic wrap and let them rest in the fridge for 1 hour.
- 25Meanwhile, make the sauce: In a pot, cook 4 slices of bacon over medium heat until crispy. Remove and finely chop.
- 26Meanwhile, make the sauce: In a pot, cook 4 slices of bacon over medium heat until crispy. Remove and finely chop.
- 27Meanwhile, make the sauce: In a pot, cook 4 slices of bacon over medium heat until crispy. Remove and finely chop.
- 28In the same pot, add 0.25 cups of olive oil or unsalted butter and heat over medium heat. Add 1 finely minced or grated onion and cook until softened.
- 29In the same pot, add 0.25 cups of olive oil or unsalted butter and heat over medium heat. Add 1 finely minced or grated onion and cook until softened.
- 30In the same pot, add 0.25 cups of olive oil or unsalted butter and heat over medium heat. Add 1 finely minced or grated onion and cook until softened.
- 31Add 5 cloves of minced garlic and 2 teaspoons of red pepper flakes and cook until onions have released most of their moisture.
- 32Add 5 cloves of minced garlic and 2 teaspoons of red pepper flakes and cook until onions have released most of their moisture.
- 33Add 5 cloves of minced garlic and 2 teaspoons of red pepper flakes and cook until onions have released most of their moisture.
- 34Add a 20-ounce can of crushed tomatoes, season with salt, and a pinch of sugar to curb the acidity.
- 35Add a 20-ounce can of crushed tomatoes, season with salt, and a pinch of sugar to curb the acidity.
- 36Add a 20-ounce can of crushed tomatoes, season with salt, and a pinch of sugar to curb the acidity.
- 37Add the cooked bacon, and optionally some chopped oregano. Bring to a simmer over medium heat, then reduce to low and let it cook for about 15 minutes or until nice and thick.
- 38Add the cooked bacon, and optionally some chopped oregano. Bring to a simmer over medium heat, then reduce to low and let it cook for about 15 minutes or until nice and thick.
- 39Add the cooked bacon, and optionally some chopped oregano. Bring to a simmer over medium heat, then reduce to low and let it cook for about 15 minutes or until nice and thick.
- 40Adjust salt levels, and let it cool most of the way before using.
- 41Adjust salt levels, and let it cool most of the way before using.
- 42Adjust salt levels, and let it cool most of the way before using.
- 43Lightly grease a 10 inch cast iron skillet. Take one of your dough balls and roll it out until about 12 inches wide.
- 44Lightly grease a 10 inch cast iron skillet. Take one of your dough balls and roll it out until about 12 inches wide.
- 45Lightly grease a 10 inch cast iron skillet. Take one of your dough balls and roll it out until about 12 inches wide.
- 46Place the rolled dough in your skillet, pressing against the walls to form it.
- 47Place the rolled dough in your skillet, pressing against the walls to form it.
- 48Place the rolled dough in your skillet, pressing against the walls to form it.
- 49In a bowl, mix 1 cup of grated Comté and 0.5 cup of grated Parmesan Reggiano.
- 50In a bowl, mix 1 cup of grated Comté and 0.5 cup of grated Parmesan Reggiano.
- 51In a bowl, mix 1 cup of grated Comté and 0.5 cup of grated Parmesan Reggiano.
- 52Layer 0.5 pounds of mozzarella (shredded or sliced), half of the cheese mixture, and your choice of meat (here, pepperoni and Genoa salami) on the dough.
- 53Layer 0.5 pounds of mozzarella (shredded or sliced), half of the cheese mixture, and your choice of meat (here, pepperoni and Genoa salami) on the dough.
- 54Layer 0.5 pounds of mozzarella (shredded or sliced), half of the cheese mixture, and your choice of meat (here, pepperoni and Genoa salami) on the dough.
- 55Top with half of the sauce and spread it evenly.
- 56Top with half of the sauce and spread it evenly.
- 57Top with half of the sauce and spread it evenly.
- 58Lightly grate some Parmesan Reggiano on top.
- 59Lightly grate some Parmesan Reggiano on top.
- 60Lightly grate some Parmesan Reggiano on top.
- 61Bake in a preheated oven at 425°F (220°C) for 18-25 minutes, or until the crust is golden brown. Tent with foil if it gets too dark.
- 62Bake in a preheated oven at 425°F (220°C) for 18-25 minutes, or until the crust is golden brown. Tent with foil if it gets too dark.
- 63Bake in a preheated oven at 425°F (220°C) for 18-25 minutes, or until the crust is golden brown. Tent with foil if it gets too dark.
- 64Let it cool for about 8 minutes.
- 65Let it cool for about 8 minutes.
- 66Let it cool for about 8 minutes.
- 67Add more freshly grated parmesan and a glug of extra virgin olive oil.
- 68Add more freshly grated parmesan and a glug of extra virgin olive oil.
- 69Add more freshly grated parmesan and a glug of extra virgin olive oil.
Ingredients
- 3 cups all purpose flour
- 3 cups all purpose flour
- 3 cups all purpose flour
- 0.5 cups cornmeal
- 0.5 cups cornmeal
- 0.5 cups cornmeal
- 2 teaspoons fine sea salt
- 2 teaspoons fine sea salt
- 2 teaspoons fine sea salt
- 1 tablespoon granulated sugar
- 1 tablespoon granulated sugar
- 1 tablespoon granulated sugar
- 2.5 teaspoons instant yeast
- 2.5 teaspoons instant yeast
- 2.5 teaspoons instant yeast
- 1.33 cups water
- 1.33 cups water
- 1.33 cups water
- 0.25 cups unsalted butter
- 0.25 cups unsalted butter
- 0.25 cups unsalted butter
- 3.5 tablespoons unsalted softened butter
- 3.5 tablespoons unsalted softened butter
- 3.5 tablespoons unsalted softened butter
- 4 slices bacon
- 4 slices bacon
- 4 slices bacon
- 0.25 cups olive oil or unsalted butter
- 0.25 cups olive oil or unsalted butter
- 0.25 cups olive oil or unsalted butter
- 1 piece onion
- 1 piece onion
- 1 piece onion
- 5 cloves minced garlic
- 5 cloves minced garlic
- 5 cloves minced garlic
- 2 teaspoons red pepper flakes
- 2 teaspoons red pepper flakes
- 2 teaspoons red pepper flakes
- 20 ounces crushed tomatoes
- 20 ounces crushed tomatoes
- 20 ounces crushed tomatoes
- 1 handful oregano
- 1 handful oregano
- 1 handful oregano
- 0.5 pound mozzarella
- 0.5 pound mozzarella
- 0.5 pound mozzarella
- 1 cup grated comté
- 1 cup grated comté
- 1 cup grated comté
- 0.5 cup grated parmesan reggiano
- 0.5 cup grated parmesan reggiano
- 0.5 cup grated parmesan reggiano
- 8 slices pepperoni
- 8 slices pepperoni
- 8 slices pepperoni
- 6 slices genoa salami
- 6 slices genoa salami
- 6 slices genoa salami
- 1 glug extra virgin olive oil
- 1 glug extra virgin olive oil
- 1 glug extra virgin olive oil
Equipment
Stand Mixer10 inch cast iron skilletMeasuring cupsMeasuring spoonsWooden spoonSpatulaRolling pinKnifeGraterPotThermometer